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Diabetic Pumpkin Muffins

Yield: 2 servings

Ingredients and directions for this recipe

-Kathleen Kincaid NRRN96A 1 ts Baking powder
1 c Pumpkin 4 tb Raisins
1 ts Cinnamon 1/2 c Carrots; grated
2 Eggs 2/3 c Powdered milk
1 ts Vanilla 10 pk Sweet & Low
6 tb Flour 2 ts 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 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.

See also:
Previous recipe Diabetic Pumpkin Delight
Next recipe Diabetic Raisin Bars - No Sugar

Or try one of these recipes:
Kadin Budu ("lady" Meatballs)
Steamer Stuffed Cabbage Rolls