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]