Weight Watcher Pumpkin Muffins |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an old recipe from my WW leader back in the 1980's. This is a great snack to throw in your lunch bag. They're very moist and freeze well. This is an OLDY BUT A GOODY! Ingredients:
2/3 cup instant nonfat dry milk powder |
2 teaspoons cinnamon |
3 tablespoons sugar |
6 tablespoons flour |
1 teaspoon baking soda |
2 eggs |
1 teaspoon vanilla |
1 cup canned pumpkin |
1/2 cup carrot, grated |
4 tablespoons raisins |
Directions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a medium mixing bowl.
3. Spray muffin tin with non-stick cooking spray-(DO NOT use paper liners).
4. .Divide batter evenly into 12 muffin cups.
5. Bake 15 minutes or until a toothpick put in center comes out clean.
6. Makes 12 muffins- 1.5 Points each.
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