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    Carrot Muffins with Walnut Cream Centers


    Source of Recipe


    thatsmyhome.com

    Recipe Introduction


    Weight Watchers "Simply Light Cooking"

    List of Ingredients




    Carrot Muffins with Walnut Cream Centers

    2 1/4 cups Flour, all-purpose
    5 2/3 tablespoons Sugar, granulated
    2 teaspoons Baking soda
    10 tablespoons Raisins, golden; plumped, drained
    3 2/3 tablespoons Margarine, softened
    1 cup Buttermilk, low-fat
    1/2 cup Egg substitute
    2 tablespoons Orange juice concentrate
    1 teaspoon Vanilla extract
    6 tablespoons Cream cheese, light
    2 ounces Walnuts, finely chopped
    2 tablespoons Sour cream, light

    Preheat oven to 350° F. Line 12 muffin cups with paper baking cups; set aside.

    Combine flour, 1/3 cup sugar 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 remaining sugar.

    Top each portion of batter with an equal amount of cheese mixture.

    Bake in middle rack for 20-25 minutes, golden brown. Remove from pan to rack and cool.



    Recipe
 

 

 

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