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    Carrot Cake Muffins


    Source of Recipe


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    Recipe Introduction


    Points: 3
    Servings: 14

    List of Ingredients




    1 Box Angel Food Cake Mix
    2 teaspoons Cinnamon
    1 (1 oz.) Package Jello Sugar Free Instant Butterscotch Pudding Mix
    1 Cup Shredded Carrots
    1 (15 oz.) Can Crushed Pineapple in juice, undrained
    15 oz. Pure Pumpkin
    1/2 Cup Raisins

    Recipe



    Preheat oven to 350 degrees. Mix first 6 ingredients together.
    Fold in raisins if using. Pour 1/2 Cup mixture into 14 wells of muffin pans spayed with nonstick cooking spray. Make sure you fill any unused wells with water. Bake for 50-60 minutes or until toothpick inserted in the middle comes out clean. Cool completely on a wire rack.

    Per Serving: 164 Calories; trace Fat (1.2% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 310mg Sodium. Exchanges: 0 Grain (Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. WWP: 3
 

 

 

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