Carrot Muffins With Walnut Cream Centers Ww Recipe
Servings: 12
Ingredients
- 2 1/4 c. Flour, all-purpose
- 5 2/3 Tbsp. Sugar, granulated
- 2 tsp Baking soda
- 10 Tbsp. Raisins, golden brown plumped liquid removed
- 3 2/3 Tbsp. Margaine softened
- 1 c. Buttermilk, low-fat
- 1/2 c. Egg substitute
- 2 Tbsp. Orange juice concentrate no sugar added
- 1 tsp Vanilla extract
- 6 Tbsp. Cream cheese, light
- 2 ounce Walnuts finely minced
- 2 Tbsp. Lowfat sour cream, light
Directions
- Preheat oven to 350F. Line 12 muffin c. with paper baking c.; set aside. Combine flour, 1/3 c. sugar and baking soda; stir. Add in carrots and raisins, stir to coat. Stir in margarine; set aside. Combine buttermilk, egg sustitute, orange juice and vanilla; stir into flour mix. Fill each c. about 2/3 full.
- Combine cream cheese, walnuts, lowfat sour cream and remaining sugar. Top each portion of batter with an equal amount of cheese mix. Bake in middle rack for 20-25 min, golden. Remove from pan to rack and cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 190 | |
| Calories from Fat 32 | 17% |
| Total Fat 3.73g | 5% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 288mg | 12% |
| Potassium 206mg | 6% |
| Total Carbs 33.85g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 13.85g | 9% |
| Protein 5.67g | 9% |
