Categories: Muffins
      Yield: 2 servings
 
           -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.