I know…I keep saying I won’t post anymore muffins. But these were really good! This is the first time I’ve used the zero calorie brown sugar. And it makes all the difference!! I really don’t like Splenda, which is why I used the brown sugar blend, which wasn’t really approved. But now…guilt free! These are fabulous! And I did 4 days of Pure Protein so I rewarded myself with just a little bit of veggies. The carrots and the pumpkin made them so moist and delicious. You must try them!! Remember to stock up on a few cans of pumpkin if you can find them. A lot of people have a hard time finding them later in the year before the holidays!
PUMPKIN CARROT MUFFINS
9 T oat bran
1 T sugar free vanilla pudding mix
1 T dried nonfat milk
1 t baking powder
1 t vanilla
1 t cinnamon
1/4 t nutmeg
1/4 t cloves
4 T pumpkin puree
1/4 cup zero calorie brown sugar
2 carrots, finely grated
Mix all wet ingredients together in one bowl and all the dry in another. Then fold wet into dry. Makes about 16-18 mini muffins. Bake at 350 for 12-15 minutes.
About 4 daily servings of oat bran.