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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Inca Breads 2 Servings

INGREDIENTS

Kathleen Kincaid NRRN96A
1 c Pumpkin
1 t Cinnamon
2 Eggs
1 t Vanilla
6 T Flour
1 t Baking powder
4 T Raisins
1/2 c Carrots, grated
2/3 c Powdered milk
10 Sweet & Low
2 t Pumpkin pie spice

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Worry is the darkroom in which negatives can develop.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 321
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: 192.5mg
Sodium: 670.9mg
Potassium: 704.4mg
Carbohydrates: 52.2g
Fiber: 6.6g
Sugar: 20.9g
Protein: 13.7g


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