2 1/4 cup flour, all-purpose
5 2/3 tbsp sugar, granulated
2 tsp baking soda
10 tbsp raisins, golden plumped, drained
3 2/3 tbsp margaine softened
1 cup buttermilk, low-fat
1/2 cup egg substitute
2 tbsp orange juice concentrate no sugar, added
1 tsp vanilla extract
6 tbsp cream cheese, light
2 oz walnuts finely chopped
2 tbsp sour cream, light
Directions
Preheat oven to 350F. 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 sustitute, 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.
Weight Watcher Exchanges: 1-1/4 Fat, 1/4 Protein, 1/4 Vegetable, 1
Bread, 1/2 Fruit, 65 Optional Calories.
Nutritional Analysis per serving: 236 calories, 6 g.
protein, 8 g. fat, 35 g. carbohydrate, 56 mg calcuim, 260 mg.
sodium, 5 mg. cholesterol, 2 g. dietary fiber.
Calories from fat: 29%
Original recipe from Weight Watchers "Simply Light Cooking"
Conversion and additional analysis by Rick Weissgerber. [GEnie
D.WEISSGERBE]
Servings: 12 servings
Carrot Muffins With Walnut-Cream Centers Ww Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin; Nut; Vegetable
The History of Recipes
Written recipes as an idea can be traced far back into antiquity, at least as far as the early Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these old recipes were just simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered, according to experts are some stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later on, in The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and afters, something that is very familiar to us today. He also informs us how the cooks of Roman times were skilled in the use of many different aromatic flavors, including many that are still in use today like basil, mint and dill. Later, there are a couple of cookery books which were published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that appears on menues today, but instead recipes for the types of food on the tables of the rich people of the period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including spices like basil and coriander. The introduction of these new tastes was responsible for an explosion in cookery books, some of which are now in private collections. By the time we get to the 20th century, recipe publications are highly popular mostly as a result of better eduction, people having increased leisure time and disposable income. The arrival of television brought us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Carrot Muffins With Walnut Cream Centers Ww recipe.
