Yield: 2 Servings
|\N \N||-Kathleen Kincaid NRRN96A|
|1 teaspoon||Baking powder|
|½ cup||Carrots; grated|
|⅔ cup||Powdered milk|
|10 packs||Sweet & Low|
|2 teaspoons||Pumpkin pie spice|
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.