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.

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]