Diabetic pumpkin muffins
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Kathleen Kincaid NRRN96A | ||
| 1 | cup | Pumpkin |
| 1 | teaspoon | Cinnamon |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 6 | tablespoons | Flour |
| 1 | teaspoon | Baking powder |
| 4 | tablespoons | Raisins |
| ½ | cup | Carrots; grated |
| ⅔ | cup | Powdered milk |
| 10 | packs | Sweet & Low |
| 2 | teaspoons | Pumpkin pie spice |
Directions
Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins. Read this part carefully: Each serving (of six (6) muffins, yes six muffins), equals the following Weight Watchers Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1½ Vegetables. This is a no fat recipe! 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