Low-Cal Diner. A place to get Low Calorie & Low Fat Recipes!

PUMPKIN CARROT MUFFINS

1 Cup Pumpkin
2 Eggs
4 Tablespoons Raisins
1 Carrot, grated
1 Cup Crushed Pineapple
2/3 Cup Skim Dry Milk

6 Tablespoons Flour
3 Teaspoons Pumpkin Spice
1 Teaspoon Baking soda
2 Teaspoons Baking Powder
16 Tablespoons Splenda

Combine the wet and dry ingredients together. Spray muffin cups with Pam (do not use paper muffin liners). Bake 350° for 20- 30 minutes.

SERVINGS 12; CALORIES 76; FAT 1 g; PROTEIN 4 g; CARBS 14 g;FIBER 2 g; CHOL 32 mg SODIUM 234mg 1 Point
SERVING SIZE= 1 Muffin

PUMPKIN CARROT MUFFINS

1 Cup Pumpkin 2 Eggs 4 Tablespoons Raisins 1 Carrot, grated 1 Cup Crushed Pineapple 2/3 Cup Skim Dry Milk

6 Tablespoons Flour 3 Teaspoons Pumpkin Spice 1 Teaspoon Baking soda 2 Teaspoons Baking Powder 16 Tablespoons Splenda

Combine the wet and dry ingredients together. Spray muffin cups with Pam (do not use paper muffin liners). Bake 350° for 20- 30 minutes.

SERVINGS 12; CALORIES 76; FAT 1 g; PROTEIN 4 g; CARBS 14 g;FIBER 2 g; CHOL 32 mg SODIUM 234mg 1 Point SERVING SIZE= 1 Muffin

Copyright © Low Cal Diner All Rights Reserved. Updated 12/7/99

1 Cup Pumpkin
2 Eggs
4 Tablespoons Raisins
1 Carrot, grated
1 Cup Crushed Pineapple
2/3 Cup Skim Dry Milk

6 Tablespoons Flour
3 Teaspoons Pumpkin Spice
1 Teaspoon Baking soda
2 Teaspoons Baking Powder
16 Tablespoons Splenda

SERVINGS 12; CALORIES 76; FAT 1 g; PROTEIN 4 g; CARBS 14 g;FIBER 2 g; CHOL 32 mg SODIUM 234mg 1 Point
SERVING SIZE= 1 Muffin

Copyright © Low Cal Diner All Rights Reserved.
Updated 12/7/99