Yield: 2 servings
|\N \N||-Kathleen Kincaid NRRN96A|
|½ cup||Apples; diced|
|1 teaspoon||Baking powder|
|⅔ cup||Powdered milk|
|10 packs||Sweet and Low|
|½ cup||Carrots; grated|
Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TW0 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 ¼ Vegetable.
This recipe is no fat. You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well.
Submitted By ANNE MARIE CHIAPPETTA On 03-27-95