Pumpkin Muffins (no Fat) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
-Kathleen Kincaid NRRN96A,
1 cup: Pumpkin,
1 tsp: Cinnamon,
2: Eggs,
1 tsp: Vanilla,
6 tbsp: Flour,
1 tsp: Baking powder,
4 tbsp: Raisins,
1/2 cup: Carrots, grated
2/3 cup: Powdered milk,
10 package: Sweet & Low,
2 tsp: 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 1 1/2 Vegetables. This is a no fat recipe! You may
substitute Egg Beaters for the eggs and Equal for the Sweet and Low.
Freeze well.
Source from luhu.jp
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 1 1/2 Vegetables. This is a no fat recipe! You may
substitute Egg Beaters for the eggs and Equal for the Sweet and Low.
Freeze well.
Source from luhu.jp
Tags
: breads