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]