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Carrot Muffins with Walnut-Cream Centers

 
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Carrot Muffins with Walnut-Cream Centers recipe

Yield

12

servings

Prep

15

min

Cook

25

min

Ready

50

min

 

Ingredients

2 ¼ cups all-purpose flour
or half whole wheat pastry flour and half white flour
5 ⅔ tablespoons sugar
granulated
2 teaspoons baking soda
3 cups carrots
shredded
10 tablespoons raisins, seedless
golden, plumped, drained
3 ⅔ tablespoons margarine
softened
1 cup buttermilk
½ cup liquid egg substitute
or two large eggs
2 tablespoons orange juice, concentrated
no sugar added
1 teaspoon vanilla extract
6 tablespoons cream cheese
light or full fat
2 tablespoons sour cream, light
Or full fat
2 ounces walnuts
finely chopped

Directions

Preheat oven to 350℉ (180℃). Line 12 muffin cups with paper baking cups; set aside.

Combine flour, ⅓ 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 ⅔ 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 to 25 minutes, golden brown. Remove from pan to rack and cool.

 

* not incl. in nutrient facts

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Comments

Carmen
Kamloops, BC
 about 10 years ago

shredded carrots are not listed with the ingredients - how much?

Zhangbo
Toronto, Canada
 about 10 years ago

Thanks for your comment, just updated the recipe, should be 3 cups of shredded carrots. Enjoy!

Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 23630% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 217mg 9%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 113% Vitamin C 10%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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