Carrot Muffins with Walnut Cream Centers
Recipe By : WW "Simple Light Cooking"
3 points Per Serving
I had to make some adjustments/guesses. The original posting left out the amount of carrots, so I guessed at a cup - it probably could have gone up to 1 1/2 cups. There were no spices in the recipes, so I added cinnamon. After reading the directions, I also decided to melt the butter, although it didn't say to. And I made a few adjustments to lower the fat even more. I used fat-free sour cream and buttermilk, I used a combo of butter and I Can't Believe It's Not Butter-Lite, but I used eggs instead of the substitute because I didn't have any thawed. I just put the dollop of cream cheese mixture on top and it didn't fully sink into the middle; next time I would probably either push it down in or put some batter, then cream cheese, then more batter. The original recipe said it made 12 muffins, but I got 15.
2 1/4 c All-Purpose Flour
1/3 c Granulated Sugar
2 tsps baking soda
1 tsp cinnamon
1 c grated carrots
3/4 c Raisins
1/8 c butter -- melted
1/8 c ICBINB-Light -- melted
1 c fat-free buttermilk
2 eggs
2 tbsps orange juice, frozen concentrate -- no sugar added
1 tsp Vanilla
1/3 c lowfat Cream Cheese
2 ozs finely chopped Walnuts
2 tbsps fat-free sour cream
Preheat oven to 350º. Line muffin cups with paper baking cups; set aside. Combine flour, sugar, cinnamon and baking soda; stir. Add carrots and raisins, stir to coat. Stir in margarine; set aside. Combine buttermilk, egg substitute, orange juice, and vanilla; stir into flour mixture. Fill each cup about 2/3 full. Combine cream cheese, walnuts, sour cream, and 1/3 TBSP sugar. Top each portion of batter with an equal amount of cheese mixture. Bake in middle rack for 20-25 minutes or until golden brown. Remove from pan to rack and cool.
Serving Size : 15
* Original Nutritional Analysis per serving (with lowfat buttermilk, 1/4 c margarine, egg substitute, lowfat sour cream): 236 calories, 6 g protein, 8 g fat, 35 g carbohydrate, 56 mg calcium, 260 mg sodium, 5 mg cholesterol, 2 g dietary fiber.
Per serving: 160 Calories; 4g Fat (23% calories from fat); 4g Protein; 27g Carbohydrate; 32mg Cholesterol; 238mg Sodium
NOTES : 3 WW points
Bon Appetit, Betsy B
