Carrot muffins with walnut-cream centers ww
CARROT MUFFINS WITH WALNUT-CREAM CENTERS WW
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Vegetables
Amount Measure Ingredient -- Preparation Method
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2 1/4 c Flour, all-purpose
5 2/3 tb Sugar, granulated
2 ts Baking soda
10 tb Raisins, golden
- plumped, drained
3 2/3 tb Margaine
- softened
1 c Buttermilk, low-fat
1/2 c Egg substitute
2 tb Orange juice concentrate
- no sugar added
1 t Vanilla extract
6 tb Cream cheese, light
2 oz Walnuts
- finely chopped
2 tb Sour cream, light
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]
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