Carrot muffins with walnut-cream centers ww
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Carrot muffins with walnut-cream centers ww
  Muffins    Vegetables    Carrots  
Last updated 6/12/2012 12:46:43 AM. Recipe ID 7118. Report a problem with this recipe.
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      Title: Carrot muffins with walnut-cream centers ww
 Categories: Breads, Vegetables
      Yield: 12 Servings
 
  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 ts 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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Recipe ID 7118 (Apr 03, 2005)

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