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    3 pt. Carrot Muffin w/ Walnut Cream


    Source of Recipe


    WW "Simple Light Cooking"

    Recipe Introduction


    original poster's notes (Betsy B): I had to make some adjustments/guesses. The original posting left out the amount of carrots, so I guessed at a cup - it probably could have gone up to 1 1/2 cups. There were no spices in the recipes, so I added cinnamon. After reading the directions, I also decided to melt the butter, although it didn't say to. And I made a few adjustments to lower the fat even more. I used fat-free sour cream and buttermilk, I used a combo of butter and I Can't Believe It's Not Butter-Lite, but I used eggs instead of the substitute because I didn't have any thawed. I just put the dollop of cream cheese mixture on top and it didn't fully sink into the middle; next time I would probably either push it down in or put some batter, then cream cheese, then more batter. The original recipe said it made 12 muffins, but I got 15.

    List of Ingredients




    2 1/4 c All-Purpose Flour
    1/3 c Granulated Sugar
    2 tsps baking soda
    1 tsp cinnamon
    1 c grated carrots
    3/4 c Raisins
    1/8 c butter -- melted
    1/8 c I Can't Believe it's Not Butter-Light -- melted
    1 c fat-free buttermilk
    2 eggs
    2 tbsps orange juice, frozen concentrate -- no sugar added
    1 tsp Vanilla
    1/3 c lowfat Cream Cheese
    2 ozs finely chopped Walnuts
    2 tbsps fat-free sour cream

    Recipe



    Preheat oven to 350¼. Line muffin cups with paper baking cups; set aside. Combine flour, sugar, cinnamon and baking soda; stir. Add carrots and raisins, stir to coat. Stir in margarine; set aside. Combine buttermilk, egg substitute, orange juice, and vanilla; stir into flour mixture. Fill each cup about 2/3 full. Combine cream cheese, walnuts, sour cream, and 1/3 TBSP sugar. Top each portion of batter with an equal amount of cheese mixture. Bake in middle rack for 20-25 minutes or until golden brown. Remove from pan to rack and cool.

    Serving Size : 15

    * Original Nutritional Analysis per serving (with lowfat buttermilk, 1/4 c margarine, egg substitute, lowfat sour cream): 236 calories, 6 g protein, 8 g fat, 35 g carbohydrate, 56 mg calcium, 260 mg sodium, 5 mg cholesterol, 2 g dietary fiber.
    Per serving: 160 Calories; 4g Fat (23% calories from fat); 4g Protein; 27g Carbohydrate; 32mg Cholesterol; 238mg Sodium

    NOTES : 3 WW points
    Bon Appetit, Betsy B

 

 

 

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