INGREDIENTS:

2/3 cup nonfat dry milk

6 tablespoons flour

1 teaspoon baking soda

sugar substitute to equal 12 teaspoons sugar

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

2 eggs

1 cup canned pumpkin

1 teaspoon vanilla

1/2 cup grated carrots or zucchini

4 Tablespoons raisins

DIRECTIONS

Preheat oven to 350 degrees.

Combine sifted dry ingredients in large mixing bowl and combine wet ingredients in a separate bowl.

Mix just until everything is incorporated - batter should be lumpy.

Overmixing can cause muffins to be too tough.

Bake 350 degrees for 20 minutes and serve warm..

Yield: 6 Muffins

115 Calories, 6 g Protein, 19 g Carbo, 2 g Fat