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CARROT MUFFINS WITH WALNUT-CREAM CENTERS WW

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CARROT MUFFINS WITH WALNUT-CREAM CENTERS WW

Post by diy123 on Thu Oct 06, 2016 12:43 pm

CARROT MUFFINS WITH WALNUT-CREAM CENTERS WW
Categories: Breads, Vegetables
Buy Groceries Online Yield: 12 servings

2 1/4 c Flour, all-purpose 1/2 c Egg substitute
5 2/3 tb Sugar, granulated 2 tb Orange juice concentrate
2 ts Baking soda - no sugar added
10 tb Raisins, golden 1 ts Vanilla extract
- plumped, drained 6 tb Cream cheese, light
3 2/3 tb Margaine 2 oz Walnuts
- softened - finely chopped
1 c Buttermilk, low-fat 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]

diy123
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