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Carrot Muffins With Walnut Cream Centers

Ingredients
  All-purpose flour 2 1⁄4 Cup (36 tbs)
  Granulated sugar 15 1⁄2 Teaspoon, divided (1/3 Cup Plus 1 Teaspoon)
  Baking soda 2 Teaspoon
  Carrots 1 1⁄2 Cup (24 tbs), shredded
  Golden raisins 26 1⁄2 Teaspoon, plumped and drained (2/3 Cup Less 2 Teaspoons)
  Margarine 13 1⁄2 Teaspoon, softened (1/3 Cup Less 1 Teaspoon)
  Low-fat buttermilk 1 Cup (16 tbs) (1% Milk Fat)
  Frozen egg substitute 1⁄2 Cup (8 tbs), thawed
  Thawed frozen concentrated orange juice no sugar added 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Light cream 16 1⁄2 Teaspoon (1/3 Cup Plus 2 Teaspoons)
Directions

GETTING READY
1. Preheat oven to 350° F.
2. In twelve 2 1/2-inch muffin-pan cups, line with paper baking cups and keep aside.
3. In a large mixing bowl, mix together flour, 1/3 cup sugar and baking soda.
4. Stir in carrots and raisins; coat evenly.
5. Add margarine; stir well and keep aside.
6. In a small mixing bowl, blend buttermilk, egg substitute, orange juice concentrate, and vanilla.
7. Add the liquid mixture to the flour mixture and stir to mix.
8. In another small mixing bowl, mix together cream cheese, walnuts, sour cream, and remaining sugar.

MAKING
9. In the lined muffin cups, pour equal amount of batter; cups will be filled 2/3rd.
10. Top each muffin cup with equal amount of cream cheese mixture.
11. Place the muffin-pan cup in the middle of center oven rack and bake for 20 minutes until golden brown.
12. Remove muffins from the pan and transfer to a wire rack for cooling.

SERVING
13. Serve warm or store in closed container after cooling down completely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Interest: 
Holiday, Gourmet, Healthy
Restriction: 
Vegetarian
Ingredient: 
Walnut
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
6

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