Carrot Muffins With Walnut-Cream Centers Ww Recipe

Ingredients

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


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We hope you enjoy this Carrot Muffins With Walnut Cream Centers Ww recipe.

 


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