Title: WW Carrot Muffins (No Fat)
Categories: Bread
Yield: 2 Servings
| 1 1/2 | c | Carrots; grated |
| 1 | ts | Cinnamon |
| 1/8 | ts | Cloves |
| 1 | ts | Orange peel |
| 2 | | Eggs |
| 4 | tb | Raisins |
| 1 | ts | Vanilla |
| 6 | tb | Flour |
| 1 | ts | Baking Powder |
| 2/3 | c | Powdered milk |
| 1 | | Amount of brown sugar Twin to equal 20 tsp. sugar |
Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at
350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes
6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1
Bread, 1 Fruit, 1 Milk, 1 Protein and 3/4 Vegetable. This is a no fat
recipe. Can substitute Egg Beaters for the eggs and use Equal instead of
Sweet and Low. Freeze well.