Post by chief_cook2 on Aug 30, 2005 17:48:52 GMT -6
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.
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