Carrot Muffins with Walnut Cream Centers

2 1/4 cups Flour, all-purpose
5 2/3 tablespoons Sugar, granulated
2 teaspoons Baking soda
10 tablespoons Raisins, golden; plumped, drained
3 2/3 tablespoons Margarine, softened
1 cup Buttermilk, low-fat
1/2 cup Egg substitute
2 tablespoons Orange juice concentrate
1 teaspoon Vanilla extract
6 tablespoons Cream cheese, light
2 ounces Walnuts, finely chopped
2 tablespoons Sour cream, light

Preheat oven to 350° F. 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 substitute, 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.