Carrot muffins (no fat)

Yield: 2 Servings

Measure Ingredient
1½ cup Carrots; grated
1 teaspoon Cinnamon
⅛ teaspoon Cloves
1 teaspoon Orange peel
2 Eggs
4 tablespoons Raisins
1 teaspoon Vanilla
6 tablespoons Flour
1 teaspoon Baking Powder
⅔ cup Powdered milk
1 Amount of brown sugar Twin to equal 20 tsp. sugar

Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and ¾ Vegetable.

This is a no fat recipe. Can substitute Egg Beaters for the eggs and use Equal instead of Sweet and Low. Freeze well.

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