Pumpkin Muffins (no Fat)
| 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
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Nutrition (calculated from recipe ingredients)
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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