Low fat makes 16
1 Carrot cake or spice cake mix
1 Can of pumpkin (not pie mix)
1/3 cup unsweetened applesauce
1/2 cup chopped apple - about 1/2 of a medium apple
1/2 cup raisins or dried cranberries
1/2 cup chopped pecans or walnuts
Preheat oven to 350 °. Place cupcake wrappers in 18 muffin tin cups. I use a 12 cup pan and a 6 cup pan.
Combine dry cake mix, pumpkin, applesauce, raisins and nuts by hand until well mixed. The dough will be fairly stiff. Divide the dough among the 18 cups - I use 1 level ice cream scoop per muffin. Bake for about 20 minutes or until slightly brown. Test with toothpick in center of several muffins. I also touch the top of several muffins to see if they are done. Remove from tins and place on cooling rack. These are moist and will keep for 2-3 days in a covered container but I put them in the refrigerator if any are left.
This recipe is based on a Weight Watchers muffin recipe with Frances additions.
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These are good for breakfast muffins but are also good enough for dessert. You could add a frosting if you really wanted one, but these are rich and sweet. Try 'em, you'll like 'em.
Happy eating.
The Georgia Peach
1 comment:
You are just so creative.
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