Categories: Breads, Vegetables 
      Yield: 12 servings 
  
  2 1/4 c  Flour, all-purpose 
  5 2/3 tb Sugar, granulated 
      2 ts Baking soda 
     10 tb Raisins, golden 
           - plumped, drained 
  3 2/3 tb Margaine 
           - softened 
      1 c  Buttermilk, low-fat 
    1/2 c  Egg substitute 
      2 tb Orange juice concentrate 
           - no sugar added 
      1 ts Vanilla extract 
      6 tb Cream cheese, light 
      2 oz Walnuts 
           - finely chopped 
      2 tb Sour cream, light 
  
   Preheat oven to 350F. Line 12 muffin cups with paper baking cups; set 
  aside. Combine flour, 1/3 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 2/3 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 20-25 minutes, golden brown. Remove from pan to rack and cool. 
   
   Weight Watcher Exchanges: 1-1/4 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 
  1/2 Fruit, 65 Optional Calories. 
   
   Nutritional Analysis per serving: 236 calories, 6 g. 
   protein, 8 g. fat, 35 g. carbohydrate, 56 mg calcuim, 260 mg. sodium, 5 
  mg. cholesterol, 2 g. dietary fiber. 
   
   Calories from fat: 29% 
   
   Original recipe from Weight Watchers "Simply Light Cooking" Conversion and 
  additional analysis by Rick Weissgerber. [GEnie D.WEISSGERBE]