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