Carrot Muffins with Walnut-Cream Centers

Carrot Muffins with Walnut-Cream Centers

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
raisins, seeded
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
egg substitute, powder
orange juice, raw
vanilla extract
cheese, parmesan, hard
nuts, walnuts, english
cream, sour, cultured

Directions:
Preheat oven to 350F (180C).
Line 12 muffin cups with paper baking cups; set aside.
Combine flour, 13 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 23 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.