UltraFit Pumpkin Carrot Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 148.6
- Total Fat: 1.7 g
- Cholesterol: 0.4 mg
- Sodium: 217.3 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 1.5 g
- Protein: 3.7 g
View full nutritional breakdown of UltraFit Pumpkin Carrot Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1 box of Pillsbury Quick Bread & Muffin Mix Pumpkin (easily found at Walmart)
1 cup of skim milk
2 egg whites
1/3 cup of applesauce
1 cup of shredded carrots
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Directions
In large mixing bowl, add the following:
1 Box of Pillsbury Quick Bread & Muffin Mix Pumpkin
(Do not follow the instructions on the box.
Only add what is listed below).
1 cup skim milk
2 egg whites
1/3 cup of applesauce
1 cup shredded carrots
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Mix with spoon for 50 to 75 strokes or until well-blended.
Spray muffin tins with Pam.
Divide batter evenly among muffin cups filling about 3/4 full.
Bake at 400 degrees for 13-15 minutes.
Check muffins at 13 minutes, as all ovens cook differently.
OPTIONS:
Muffins are made with fresh fruit and fresh ingredients. Muffins should be eaten within 2-3 days.
Muffins can be frozen for up to 2 months.
Number of Servings: 12
Recipe submitted by SparkPeople user PATTIRUSSELL.
1 Box of Pillsbury Quick Bread & Muffin Mix Pumpkin
(Do not follow the instructions on the box.
Only add what is listed below).
1 cup skim milk
2 egg whites
1/3 cup of applesauce
1 cup shredded carrots
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Mix with spoon for 50 to 75 strokes or until well-blended.
Spray muffin tins with Pam.
Divide batter evenly among muffin cups filling about 3/4 full.
Bake at 400 degrees for 13-15 minutes.
Check muffins at 13 minutes, as all ovens cook differently.
OPTIONS:
Muffins are made with fresh fruit and fresh ingredients. Muffins should be eaten within 2-3 days.
Muffins can be frozen for up to 2 months.
Number of Servings: 12
Recipe submitted by SparkPeople user PATTIRUSSELL.