Carrot Muffins with Walnut Cream Centers

[chief_cook2]

Carrot Muffins with Walnut Cream Centers

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 Margarine 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 substitute, 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.