Serves: 12
Total Calories: 129
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.
This Pumpkin-Carrot Muffin recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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