| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Inca |
Breads |
2 |
Servings |
INGREDIENTS
|
|
-Kathleen Kincaid NRRN96A |
| 1 |
c |
Pumpkin |
| 1 |
ts |
Cinnamon |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 6 |
tb |
Flour |
| 1 |
ts |
Baking powder |
| 4 |
tb |
Raisins |
| 1/2 |
c |
Carrots; grated |
| 2/3 |
c |
Powdered milk |
| 10 |
pk |
Sweet & Low |
| 2 |
ts |
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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