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Pumpkin Raisin Muffin

4 eggs
2 Cups canned pumpkin
1/2 Cup raisins
10 Packages sweetener
1 Teaspoon vanilla
1 Teaspoon cinnamon
1/2 Teaspoon nutmeg
1/2 Teaspoon allspice
2 1/2 Cups Lowfat Muffin Mix -- see recipe


Pre-heat oven to 350F.

Spray a large muffin pan (1 dozen).

Mix liquid ingredients in a medium sized bowl.

Mix dry ingredients in a large sized bowl.

Make a well in the center of the dry mixture, and pour the wet mixture into the well.

Mix everything gently until just moist - do not overmix or the muffins will be tough.

Bake at 350F for about 20 minutes (or until the sides of the muffin begin to pull away from the pan).


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