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Pumpkin Muffins (Diabetic)
Makes 12
serving size; 3 muffins
exchange; 1/2 meat, 1 bread/1/4 vegetable, 1/2 fruit, 1/2 milk.
1 cup pumpkin
2 eggs beaten
2/3 cup non-fat dry milk powder
2 tsp. pumpkin spice
1 tsp cinnamon
6 pkg. sugar substitute
1/2 cup grated carrots
6 Tbsp. flour
1 tsp. baking soda
4 Tbsp. raisins
1 tsp vanilla
Preheat oven to 350° F.
Combine all dry ingredients in a bowl, add eggs and vanilla, then add pumpkin, raisins and carrots; mix well.
Spray a 12-cup muffin pan with non-stick spray.
Put mixture into muffin pan.
Bake for 15 minutes.
Makes 12
serving size; 3 muffins
exchange; 1/2 meat, 1 bread/1/4 vegetable, 1/2 fruit, 1/2 milk.
1 cup pumpkin
2 eggs beaten
2/3 cup non-fat dry milk powder
2 tsp. pumpkin spice
1 tsp cinnamon
6 pkg. sugar substitute
1/2 cup grated carrots
6 Tbsp. flour
1 tsp. baking soda
4 Tbsp. raisins
1 tsp vanilla
Preheat oven to 350° F.
Combine all dry ingredients in a bowl, add eggs and vanilla, then add pumpkin, raisins and carrots; mix well.
Spray a 12-cup muffin pan with non-stick spray.
Put mixture into muffin pan.
Bake for 15 minutes.
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