Carrot Muffins with Walnut-Cream Centers

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.