Carrot Muffins with Walnut-Cream Centers Ww

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

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]