Ingredients
- 3 5/8 margaine softened
- 280 gr flour
- 240 ml buttermilk
- 120 gr egg substitute
- 100 gr raisins
- 70 gr sugar
- 90 ml cream cheese
- 30 ml sour cream
- 30 gr walnuts
- 30 ml orange juice concentrate
- 9 gr baking soda
- 4 gr vanilla extract
Preheat oven to 180ºC . Line dozen muffin cups with paper baking cups; set aside. Combine flour, one third 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 two third 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- quarter Fat, quarter Protein, quarter Vegetable, 1 Bread, half 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"
