Delicious 1 pt Pumpkin/Carrot Muffins -------------------------------------------------------------------------------- I love, love, love these muffins! I double the recipe. I got the recipe from www.debbiescorner.com. I use whole wheat flour and sometimes add 1 T flax meal for more fiber. I decrease the cinnamon by 1/2 and use Allspice and cloves. I like to use Splenda instead of the Sweet & Low (too sweet for me). Taste the batter for your own sweetness level. I also substitute currents for the raisins, but use what I have on hand. I really love to add the grated rind of one orange or lemon to give them a kick. When I double the recipe, I make it into 18 muffins or in a large rectangular pan and cut into 18 pieces. Enjoy!!
Pumpkin/Carrot Muffins 6 tbs Flour 1 tsp Baking Soda 1 tsp Cinnamon 2 tsp Pumpkin Pie Seasoning 2/3 cup Instant nonfat Milk 8 pkgs Sweet & Low 2 Eggs, beaten 1 tsp Vanilla 1 cup Pumpkin 1/2 cup Carrots, grated 1/4 cup Raisins
Combine dry ingredients (first 6). In separate bowl, combine eggs and vanilla. Add pumpkin and mix well. Add dry ingredients, carrots and raisins. Spray muffin pan with Pam. Divide into 12 muffins as evenly as possible. Bake at 350 degrees for 15 minutes.
Pumpkin/Carrot Muffins 6 tbs Flour 1 tsp Baking Soda 1 tsp Cinnamon 2 tsp Pumpkin Pie Seasoning 2/3 cup Instant nonfat Milk 8 pkgs Sweet & Low 2 Eggs, beaten 1 tsp Vanilla 1 cup Pumpkin 1/2 cup Carrots, grated 1/4 cup Raisins
Combine dry ingredients (first 6). In separate bowl, combine eggs and vanilla. Add pumpkin and mix well. Add dry ingredients, carrots and raisins. Spray muffin pan with Pam. Divide into 12 muffins as evenly as possible. Bake at 350 degrees for 15 minutes.
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