2 pt. Carrot Cake Muffins
Source of Recipe
From: LyndaMc994
List of Ingredients
1 1/2 cups Whole wheat flour
1 teaspoon Baking soda
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground ginger
1 large Egg
2 tablespoons Vegetable oil
1/4 cup Raisins -- or dried cranberries or cherries
1/4 cup Chopped walnuts -- or pecans
1/2 cup skim milk
1 Can crushed pineapple -- (8 oz)
1 1/2 cups Grated carrots
1/4 cup brown sugar -- (sugar twin)Recipe
Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into sprayed muffin tins or paper muffin cups. Bake at 350 F for 20 to 25 minutes. Makes 12 large muffins
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Per Serving (excluding unknown items): 137 Calories; 4g Fat (27.8% calories from fat); 4g Protein; 22g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 245mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES :
2 Weight Watcher points per muffin