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Carrot Muffins With Walnut-cream Centers Ww

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs, Grains Breads, Vegetables 12 Servings

INGREDIENTS

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

INSTRUCTIONS

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]  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 195
Calories From Fat: 40
Total Fat: 4.7g
Cholesterol: 39.2mg
Sodium: 248.7mg
Potassium: 177.8mg
Carbohydrates: 33.2g
Fiber: 1.3g
Sugar: 13.1g
Protein: 5.5g


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