CARROT CAKE MUFFINS
3 Points 14 Servings
164 Calories 3 g. Fiber 0 g. Fat
FROM: WW Recipe Review Board
1 box Angel Food cake mix
2 t. cinnamon
1 pkg. (1 oz.) Jello SF instant butterscotch pudding mix
1 c. shredded carrots
1 can (15 oz.) crushed pineapple in juice, undrained
1 can (15 oz.) pure pumpkin
1/2 c. raisins
Preheat oven to 350. Spray muffin tin with Pam. Mix cake mix, cinnamon, pudding mix, carrots, pineapple, and pumpkin.
Fold in raisins if using. Spoon ½ cup batter into each muffin well. Fill any unused wells with water.
Bake 50-60 minutes or until toothpick inserted in the middle comes out clean.
Cool completely on a wire rack.