Muffins ( diabetic pumpkin )
2 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
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.
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