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Pumpkin-Carrot Muffin |
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Serves: 12
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pumpkin-Carrot Muffin recipe on the web!!
A- Choice
___ cup pumpkins canned
___ cup honey or 2/3 cup brown sugar
_ egg whites slightly beaten
___ cup buttermilk
_ teaspoons baking soda
_ teaspoons cinnamon
___ teaspoon salt
_ teaspoons baking powder
_ cup carrots raw, grated
_ cup raisins (optional)
_ to 1 1/4 cups whole wheat flour
Mix all ingredients except flour. Stir in flour just until moistened. Spoon into muffin tins coated with nonstick cooking spray. Bake at 375 degrees for about 15 minutes.
*If you are diabetic, hypoglycemic, or highly resistant to fat loss, replace honey or brown sugar with 1/3 cup pineapple-juice concentrate and 1/3 cup apple-juice concentrate. Increase the flour by 1/3 to 1/2 cup. These muffins are now a delicious "A" Choice.
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