Carrot Muffins with Walnut-Cream Centers
Carrot Muffins with Walnut-Cream Centers recipe
or half whole wheat pastry flour and half white flour
golden, plumped, drained
liquid egg substitute
or two large eggs
orange juice, concentrated
no sugar added
light or full fat
sour cream, light
Or full fat
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.