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Carrot Muffins With Walnut-Cream Centers

Carrot Muffins With Walnut-Cream Centers comes together with Flour All Purpose, Sugar Granulated, Baking Soda, Raisins Golden Plumped Drained, and Margaine Softened. Serves 12. Scale it up or down for the number of people at the table.

Ingredients

• 2 1/4 cup
• 5 2/3 tbsp
• 2 tsp
• 10 tbsp
• 3 2/3 tbsp
• 1 cup
• 1/2 cup
• 2 tbsp
• 1
• 6 tbsp
• 2 oz
• 2 tbsp

Method (preview)

1. 1

   Preheat oven to 350F.

2. 2

   Line 12 muffin cups with paper baking cups; set aside.

3. 3

   Combine flour, 1/3 cup sugar and baking soda; stir.

4. 4

   Add carrots and raisins, stir to coat.

5. 5

   Stir in margarine; set aside.

6. 6

   Combine buttermilk, egg sustitute, orange juice and vanilla; stir into flour mixture.

7. 7

   Fill each cup about 2/3 full.

8. 8

   Combine cream cheese, walnuts, sour cream and remaining sugar.

9. 9

   Top each portion of batter with an equal amount of cheese mixture.

10. 10

    Bake in middle rack for 20-25 minutes, golden brown.

11. 11

    Remove from pan to rack and cool.

12. 12

    Calories from fat: 29%

13. 13

    Original recipe from Weight Watchers "Simply Light Cooking"