Categories: Muffins
      Yield: 2 servings
 
           -Kathleen Kincaid  NRRN96A          6 tb Flour
    1/2 c  Applesauce                          1 ts Baking powder
    1/2 c  Apples; diced                     2/3 c  Powdered milk
      1 ts Cinnamon                           10 pk Sweet and Low
    1/8 ts Cloves                              1 ts Vanilla
      2    Eggs                              1/2 c  Carrots; grated
 
  Mix all ingredients.  Spray muffin tin with Pam. Divide equally. Bake at
  350 F. for 25 minutes.  Makes 12 muffins which is TW0 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 1/4 Vegetable. This recipe is no fat.
  You may substitute Egg Beaters for the eggs and Equal for the Sweet and
  Low.  Freeze well.