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
Food historians have found proof that recipes existed back into antiquity, in truth as far as ancient Egypt, and possibly even further. Interesting though that is, in the main part, these early recipes were just very basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe found, according to academics are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in Roman times 25BC a man called Apicius compiled a collection of documents which described recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Aspicius tells us how the cooks of Roman times used many different herbs and spices, including a few you will know such as thyme, mint and parsley. In the fifteenth century, the Crusaders brought back many new spices and herbs from the Middle-East, such as basil and rosemary. These new foods and tastes created a torrent in books on cooking, some of which are kept safe in private cookery archives. Like it or not, the introduction of television brought us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on our web site. |
We hope you enjoy this Carrot Muffins With Walnut Cream Centers Ww recipe.
