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    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

 

 

 

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