Banana Muffins
Yield: 12 servings; 1 point per serving
1-1/2 cups flour
¼ cup brown sugar
½ cup Splenda
1-1/2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
1 cup (about 2-3 bananas) ripe bananas, mashed
2 egg whites
¼ cup applesauce
Preheat oven to 350. Combine flour, sugars, baking powder, baking soda and cinnamon. Add egg whites, banana and applesauce. Stir until just combined. Pour into greased loaf pan or 12 muffin tins. Bake 50 to 55 minutes for loaf, 20 to 25 minutes for muffins.
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Top Secret Version of Smart Ones Banana Muffins
Yield: 12 servings; 1 point per serving
1 medium banana(s)
1/2 cup fat-free skim milk
1/3 serving low fat buttermilk
1 Tbsp Egg Beaters Egg Beaters
1 tsp vegetable oil
1 tsp imitation vanilla extract, alcohol
1/4 tsp lemon extract
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp table salt
Preheat over to 350 degrees. Combine sugar, banana (mashed), milk, buttermilk, egg substitute, oil, vanilla, banana flavoring (not in list - use 1/2 tsp) and lemon extract in a large bowl. Mix well with electric mixer on a high speed.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix the dry ingredients into the wet ingredients with the electic mixer. Pour batter into muffin cups in a muffin pan until each cup is about 2/3 full.
Bake for 25 to 30 minutes or until muffins turn light brown on top.
Like the real thing, these muffins can be frozen and then defrosted about 30 minutes before serving.
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Orange Spiced Muffins
Yield: 12 servings; 4 points per serving
1 medium seedless orange
1/2 cup dates -- chopped and pitted
1/2 cup pecans -- coarsely chopped
2 tablespoons butter -- melted
1/2 cup orange juice
1 cup sugar
1 large egg -- beaten
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees. Line muffin tins with paper liners.
Cut whole, unpeeled orange into 8 sections and chop in a food processor. Add the chopped oranges to the dates, nuts, melted butter, orange juice, sugar, and egg.
Sift the dry ingredients together and then stir into the wet ingredients until just blended. Pour into muffin tins, filling them 3/4 full. Bake 22-25 minutes, until puffed and firm in the center. Cool before serving.
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Honey Peanut Butter Banana Muffins
1/4 cup honey
2/3 cup skim milk
1/2 cup reduced fat peanut butter
1/2 cup ripe bananas, mashed
4 egg whites
1 teaspoon vanilla
1 1/3 cup flour
1/3 cup cooked oatmeal (cooked with water only)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon cinnamon
Preheat oven to 400.
Combine and mix thoroughly honey, milk, peanut butter, bananas, egg whites, and vanilla.
Combine and mix thoroughly all remaining ingredients in separate bowl. Stir dry ingredients into honey mixture; mix just until moistened.
Pour batter into muffin tins sprayed with nonstick cooking spray, or lined with foil liners. Bake at 400 degrees for 18-20 minutes.
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Cinnamon Bran Muffins
Yield: 12 servings; 2 points per serving
2 cups Kelloggs All Bran Extra Fiber Cereal
1 1/2 cups skim milk
1 1/4 cup flour
1/4 cup sugar
4 tsp. baking powder
1 1/2 tsp cinnamon
1/3 cup apple butter
1/4 cup egg substitute or 2 egg whites
1/4 cup raisins or 1/3 cup craisins
Combine the cereal and milk. Set aside for 15 minutes to soak. Combine the flour, sugar, baking powder, raisins and cinnamon in a large bowl. Mix well.
Mix apple butter and egg sub. in a measuring cup and then add to soaking cereal. Stir. Add cereal mixture to the flour mixture and stir just until dry ingredients are moistened.
Preheat oven to 350 degrees. Coat 12 muffin cups with baking spray. Bake 24 min. or until a toothpick comes out clean. Cool 5 minutes before removing from pan.
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Just Plain Muffins
See variations below.
Makes 12 servings
Points per serving: 2
1 3/4 cup all-purpose flour
4 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fat-free milk
1 egg
4 teaspoons unsalted butter, melted
Preheat oven to 400; spray a 12-cup muffin tin with nonstick cooking spray. In a large bowl, combine the flour, sugar, bakingpowder and salt. In a small bowl, combine the milk, egg and butter. Pour over the flour mixture, stirring just until blended (do not overmix).
Spoon the batter into the cups, filling each about two-thirds full. Bake until a toothpick inserted in a muffin comes out clean and muffins are golden brown (20-25 minutes). Cool in the pan on a rack 5 minutes; remove from the pan and serve hot.
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Just Plain Muffins Variations
All are 2 points per serving.
- Berry Muffins - Add 3/4 cup fresh blueberries or raspberries to the mixture
- Sweet Muffins - Substitute dark brown sugar or maple sugar for the granulated.
- Orange Muffins - Mix 1/2 cup fat-free milk, 1/2 cup orange juice (the milk will curdle) and 2 teaspoons orange zest; use instead of the fat-free milk.
- Lemon Muffins - Mix 3/4 cup + 2 tablespoons fat-free milk, 2 table-spoons fresh lemon juice (the milk will curdle) and 2 teaspoons lemon zest; use instead of the fat-free milk.
- Chocolate Muffins - Use 2 tablespoons unsweetened cocoa powder and 1 1/2 cups flour; increase the sugar to 3 tablespoons. Add 1 teaspoon vanilla extract to the liquid. Dust with 1 teaspoon confectioners' sugar when slightly cooled.
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Carrot Cake Muffins
1 box f/f Angel Food Cake
2tsp cinnamon
1 (1 oz) pkg s/f instant butterscotch pudding
1 cup shredded carrots
1 (15 oz) can crushed pineapple in juice, drained
1 (15 oz) can pure pumpkin
1/2 cup raisins
Mix 1st six ingredients together. Fold in raisins. Spray 16 muffin wells with cooking spray. Fill with mixture. (Fill empty wells with water) Bake at 350 for 20-30 minutes.
Points: 3
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Honey Peanut Butter Banana Muffins
Yield: 20 servings; 2 points per serving
1/4 cup honey
2/3 cup skim milk
1/2 cup reduced-fat peanut butter
1/2 cup bananas -- ripe, mashed
4 egg whites -- or 1/2 cup eggbeaters
1 teaspoon vanilla extract
1 1/3 cup all-purpose flour
1/3 cup cooked oatmeal -- cooked in water
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Combine and mix honey, milk, peanut butter, mashed banana, egg whites and vanilla.
Combine all remaining ingredients; stir into honey mixture just until moistened.
Pour batter into sprayed or lined muffin cups. Bake at 400 degrees for 18-20 minutes.
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Overnight Oatmeal Muffins
The buttermilk and oats soak together overnight, which gives these muffins a creamy texture. You can use any dried fruit in place of the blueberries -- or none at all.
1 cup regular oats
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
3/4 cup packed dark brown sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, lightly beaten
2/3 cup dried blueberries
Cooking spray
Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.
Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350 degrees for 15 minutes, or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack. 24 servings; 2 points each
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Blueberry-Cinnamon Graham Muffins
These where super easy to make and taste good too.
18 Honey Maid Low Fat Cinnamon Grahams, finely crushed (about 3 cups)
1/4 cup sugar
1 tablespoon baking powder
1 egg
1 cup fat free milk
2/3 cup blueberries
Preheat oven to 375. Mix graham crumbs, sugar and baking powder in medium bowl; set aside. Beat egg and milk in separate bowl with wire wisk until well blended. Add to graham mixture; stir just until moisteded. gently stir in blueberries.
Spoon batter evenly into 12 sprayed medium muffin cups, filling each cup 2/3 full.
Bake 18 to 20 minutes or until lightly browned. Let stand in pan 5 minutes; remove to wire rack. Cool slightly. Makes 12 servings 1 muffin each; 3 points per serving.
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Pumpkin Apple Oatmeal Muffins
Yield: 12 muffins 1.5 points per muffin
1 1/4 cup regular oats
3/4 cup Health Smart Bisquick
1 cup skim milk
1/2 cup Egg Beaters
1/2 cup canned pumpkin
1 cup chopped apples
1/4 cup Splenda
2 tsp. pumpkin pie spice
1/4 tsp. salt
Throw it all together. Bake at 400 in 12 cup muffin tin sprayed well with nonstick spray for 20 minutes or until muffins are puffed up and tops are firm and golden.
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Splenda Low-fat Muffins
Yield: 12 muffins; 2 points per muffin
1/4 C unsweetened applesauce
1 egg
1 1/2 C low-fat buttermilk
3 Tbsp canola oil
2 tsp salt
1/4 C nonfat instant dry milk
3/4 C Splenda
1 C wheat bran (wheat germ works too)
1 1/2 C flour
1 1/2 tsp baking soda
1 tsp cinnamon
2 Tbsp flaxseeds (or 1 Tbsp flaxseed cereal)
2 Tbsp raisins or dried currants
Preheat oven to 350. Line muffin pans with paper cups. Blend applesauce, egg, buttermilk, oil, vanilla, salt, nonfat dry milk, and Splenda in bowl with wire whisk. Reserve 2 Tbsp wheat bran for topping. Add remaining wheat bran, flour, baking soda and cinnamon to applesauce mixture; stir well. Mix in flaxseeds and raisins. Fill cups with batter. Top with a sprinkle of wheat bran. Bake 20-25 minutes.
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Coconut Muffins
Yield: 12 muffins
3/4c flaked coconut
2 1/2c flour
3/4c sugar
1 1/2t baking powder
1/2t baking soda
1/2t salt
1/4t Ground Mace (nutmeg or combination)
1 egg (2 egg whites)
1 1/4 cups milk
2 1/2T vegetable oil
2 1/2T+1t apple sauce
1/4t Pure Orange Extract
1/4t Imitation Coconut Extract
Preheat oven to 400°F. Lightly grease or line 12 muffin cups with paper baking cups.
Spread coconut in shallow baking pan; toast in oven 7 minutes or until coconut begins to brown. Cool on wire rack. Increase oven temperature to 425°F.
Sift together flour, sugar, baking powder, baking soda, salt and mace into large bowl; set aside. Beat egg in medium bowl; stir in milk, oil, apple sauce and extracts. Add to flour mixture along with coconut; stir just until dry ingredients are moistened. (Do not overmix.) Spoon batter prepared muffin cups, filling each cup two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted into muffin comes out clean. Serve warm.
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Whole Wheat, Oatmeal, and Raisin Muffins
Yield: 12 servings (1 muffin each); 4 points per serving
1 cup whole wheat flour (about 4 3/4 ounces)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons untoasted wheat germ
2 tablespoons wheat bran
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/3 cup chopped pitted dates
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
Cooking spray
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
Preheat oven to 375°.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
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Blueberry-Yogurt Muffins
Yield: 12 muffins
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1/3 cup sugar
1 egg lightly beaten
¼ cup unsweetened orange juice
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1 (8oz) carton vanilla low-fat yogurt
1 cup fresh or frozen blueberries thawed
Vegetable cooking spray
1 Tbsp. sugar
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg and next 4 ingredients; add to dry ingredients. Stir just until dry ingredients are moistened. Gently fold in blueberries.
Spoon batter evenly into 12 muffin cups coated with cooking spray; sprinkle 1 Tbsp. sugar evenly over batter. Bake at 400 degrees for 18 minutes or until golden. Remove from pans immediately; cool on wire rack.
Calories 153 Protein 3.7g. Fat 3.3g Carbohydrates 27.2g Fiber 0.9g Cholesterol 19mg. Iron 1.1mg. Sodium 172mg. Calcium 62mg.
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Banana Muffins with Tart Lemon Icing
Yield: 18 servings; 3 points per serving
nonstick cooking spray
1/2 c. sugar
6 tbsp. unsalted butter, softened, divided
1 large egg
2 tsp. vanilla extract, divided
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 c. fat-free skim milk
4 large bananas, ripe, mashed
3/4 c. fresh cranberries, cut in half (optional)
1 c. powdered sugar
1 tbsp. fresh lemon juice
1 tsp. lemon zest, grated, or more to taste
Preheat oven to 350ºF. Line 18 muffin holes with paper liners and spray liners with cooking spray.
Place sugar and 5 tablespoons of butter in a large bowl; cream with an electric mixer until light and fluffy. Add egg and 1 teaspoon of vanilla; beat until thoroughly mixed.
In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas, and cranberries (if using).
Spoon batter into muffin liners about ¾ full (1/4 c. scant per muffin). Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan for about 2 minutes; remove to a wire rack and cool completely before icing.
Meanwhile, to make icing, combine powdered sugar, remaining tablespoon of butter, lemon juice, zest, and remaining teaspoon of vanilla in a medium bowl; beat with an electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins. Yields 1 muffin per serving.
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Cherry Oatmeal Muffins
Yield: 12 servings; 4 points per serving
1 cup old-fashioned or quick-cooking oats -- uncooked
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1 egg -- slightly beaten
1/4 cup vegetable oil
1 teaspoon almond extract
1 cup frozen tart cherries -- coarsely chopped
Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing bowl; mix well. Combine buttermilk, egg, oil and almond extract in a small bowl. Pour buttermilk mixture into oats mixture; stir just to moisten ingredients. Quickly stir in cherries (it is not necessary to thaw cherries before chopping and adding to batter).
Spray muffin pan with nonstick spray. Fill muffin cups two-thirds full. Bake in a preheated 400º oven 15 to 20 minutes.
NOTES : 1 cup canned tart cherries, drained and coarsely chopped, may be substituted for 1 cup frozen tart cherries.
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Cherry Muffins with Amaretto Glaze
Yield: 18 servings; 3 points per serving
1-2/3 cup flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk
2 eggs
4 Tbsp unsalted butter
1 tsp almond extract
1/2 cup brown sugar
1-1/4 cup sour red cherries
Glaze:
1/4 cup sugar
1/4 cup amaretto
Preheat the oven to 375F. Coat muffin tin with nonstick cooking spray.
Mix together dry ingredients. Set aside. Whisk the buttermilk, eggs, butter and almond extract together; whisk in brown sugar. Add flour mixture and stir to combine. Fold in the cherries. Spoon into prepared muffin tins.
Bake for 20-22 minutes, cool in pan. (Note: Cooling in the pan will allow muffins to reabsorb the juices that the cherries release.)
Glaze: In a small saucepan combine sugar and amaretto over med heat, stirring constantly til sugar is dissolved, bring to a boil, reduce heat to low, simmer until a syrup forms-brush over cold muffins.
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Cherry-Almond Muffins
Yield: 15 servings; 3 points per serving
1 cup dried sweet cherries (I used a combination of cherries and dried cranberries because I didn't have enough cherries)
1/2 cup unsweetened apple juice
1 3/4 cups all-purpose flour (I substituted whole wheat flour for 1/4 cup of the regular.)
2 1/2 tsps baking powder
1/4 tsp. salt
1/2 cup sugar
1 tsp. grated lemon rind
1/2 cup plus two tablespoons skim milk
2 tablespoons vegetable oil
1 egg, lightly beaten
1 tsp. almond extract
Vegetable cooking spray
2 teaspoons sugar
Combine cherries and juice. Let set 30 minutes. Drain and reserve 1/4 cup juice.
Coarsely chop cherries.
Combine flour and next 4 ingredients; make a well in center of mixture.
Combine reserved juice, milk, oil, egg and extract. Add to dry ingredients, stirring just until moistened. Spoon batter into muffins pans coated with cooking spray, filling two-thirds full. Sprinkle with 2 teaspoons sugar (I forgot to do this.) Bake at 400 F for 15-18 minutes or until golden.
Per muffin: 138 calories, 2.9 g fat, 1.3 g fiber, 15 mg cholesterol, 68 mg calcium, 2.7 g protein, 25.7 g carbohydrate, 49 mg sodium
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Strawberry Muffins
Yield: 12 servings; 3 points per serving
1 1/2 cups strawberries -- chopped
3/4 cup sugar
1 3/4 cups all-purpose flour -- unsifted
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs -- beaten
1/4 cup light butter -- melted
1 teaspoon vanilla extract
Combine the strawberries and 1/2 cup sugar in a small bowl. Set aside for 1 hour.
Drain; reserve liquid and strawberries separately. Preheat oven to 425 degrees F. Combine flour, baking soda, nutmeg and salt. Set aside.
Mix the eggs, butter, vanilla extract and 1/4 cup sugar and liquid from strawberries in a medium bowl. Add flour mixture. Stir until combined. Fold in reserved strawberries. Spoon into 12 greased muffin pans. Bake for approximately 20 minutes. Serve warm.
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Broccoli Cheese Muffins
Yield: 12 servings; 2 points per serving
2 cups whole grain cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 cups nonfat buttermilk
3 large egg whites -- lightly beaten
10 ounces frozen chopped broccoli -- thawed and squeezed dry
1 cup lowfat cheddar cheese -- shredded
Combine the cornmeal, sugar, baking powder and baking soda in a large bowl and stir to mix well. Add the buttermilk and eggs and stir just until the dry ingredients are moistened. Fold in the broccoli and cheese.
Coat muffin tins with cooking spray and fill 3/4 full with the batter. Bake at 350F for 16-18 minutes, or just until a wooden toothpick inserted inthe center of a muffin comes out clean.
Remove the muffin tins from the oven, and allow them to sit for 5 minutes before removing the muffins. Serve warm.
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Stone Ground Corn Muffins With Green Chilis
Yield: 12 muffins
1 1/2 cups stone-ground cornmeal
1/2 cup flour
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cumin
1 1/4 cups skim milk
1/4 cup unsweetened applesauce
Egg substitute equal to 2 eggs
1/2 cup fresh or frozen corn
1/3 cup chopped onion
1/3 cup chopped green chili
cooking spray
Heat oven to 400 degrees. Spray bottoms of muffin pan with nonstick spray. Measure cornmeal, flour, sugar, baking powder, baking soda and cumin into a large bowl; mix together.
In a separate bowl, combine the skim milk, margarine, egg substitute, corn, onion and green chilis. Pour egg mixture into dry ingredients. Stir only until flour is moistened (batter will be lumpy).
Fill (sprayed) muffin cups about 3/4 full. Bake until golden brown (about 15 to 20 minutes). Perfect with chili.
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Big-Batch Bran Muffins
Yield: 60 servings; 2 points per serving
15 ounces All-Bran® Cereal
2 cups raisins
6 pitted dried dates, finely chopped
2 cups boiling water
4 1/2 cups + 3 Tablespoons all-purpose flour
1 tablespoon+2 teaspoons baking soda
1 teaspoon salt
2 cups low fat buttermilk
4 eggs
1/2 cup orange marmalade spreadable fruit
1 1/2 cups unsweetened applesauce
1 cup granulated sugar
1/2 cup+2 tablespoons vegetable oil
2 teaspoons vanilla extract
In large bowl, combine cereal, raisins and dates; pour in boiling water and stir until softened. Set aside.
In another large bowl, sift together flour, baking soda and salt;make well in center and set aside.
In food processor or blender, combine 1 cup of the buttermilk, the eggs and spreadable fruit; puree until smooth.
Pour the buttermilk mixture into separate large bowl and add the remaining cup buttermilk, the applesauce, sugar, oil and vanilla; beat until smooth. Pour into well in flour mixture and stir just until blended. Add reserved cereal mixture and stir just to combine. Cover with plastic wrap and refrigerate at least 24 hours before using.
When ready to use, preheat oven to 375. Spray twenty-four 2 3/4" muffin cups with nonstick cooking spray.
Spoon batter evenly into prepared cups, filling each about two-thirds full; bake until golden brown and puffy, 20-30 minutes. Let cool 2 minutes, then remove to wire rack and let cool to room temperature. Repeat with remaining batter to make 60 muffins, or cover and refrigerate remaining batter for up to 1 month.
Per Serving (1 muffin): 123 calories, 3g total fat, 0g saturated fat, 14 mg cholesterol, 185 mg sodium, 23g total carbohydrate, 3 g dietary fiber, 3 g protein, 21 mg calcium
Don't gasp at the quantity this recipe yields! The virtue of these delicious muffins is that you make the batter once, then dip into it to make batch after batch-or just a few at a time. The batter will keep, covered, it the refrigerator up to 1 month, or baked muffins can be frozen.
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Fall Muffins (Core)
Yield: 12 servings; 4 points per serving
1/4 cup quick-cooking oats
1 cup cream of wheat (uncooked)
2 teaspoons pumpkin pie spice (2 to 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups apples, peeled, shredded pears, Granny Smith apples, or cranberries (use orange extrract with cranberries)
1 large egg
1/2 cup Splenda
1 tablespoon vanilla extract (yes, 1 Tbl.)
1 cup skim milk (or fat-free yogurt, or use 1/2 c. sour cream and 1/2 cup water)
4 teaspoons canola oil
oatmeal for sprinkling muffin tops
IMPORTANT: Bake them in paper cups as they tend to stick to the pan.
Preheat oven to 350°. Line muffin tins with paper muffin liners.
Combine dry ingredients (first 6 ingredients) up to the shredded pear or apple.
Combine second part of ingredients. Stir together.
Divide the batter into 12 paper-lined muffin cups. Before putting them in the oven, sprinkle about 1/2 teaspoon dry oats over each muffin and they look like Tim Horton's coffee cakes when they come out.
Bake at 350° 20 to 25 minutes (a toothipck inserted into a muffin should come out dry).
Per serving: 198 calories, 2 g fiber, 5 g fat
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Pancake Muffins
Yield: 12 servings; 3 points per serving
2 cup Whole Wheat Mix (Aumt Jemima)
1/2 tsp ground cinnamon
2/3 cup fat-free skim milk
1/3 cup honey
1/4 cup olive oil (can substitute applesauce)
1 tsp imitation vanilla extract, no alcohol
1 item egg
Preheat oven to 425. Spray 12 medium muffin cups with nonfat cooking spray or line with paper baking cups. Combine pancake mix and cinnamon in medium bowl. Combine honey, egg, oil, and vanilla in small bowl with wire whisk. add to dry mixture. mix just until dry ingredients are moistened.
Fill muffin cups 3/4 full. Bake 15-18 minutes or until toothpick insterted in center comes out clean. Cool 2 minutes in pan; remove to cooling rack.
Note: Using applesauce instead of olive oil reduces the points to 2 points each.
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Krusteaz Bran Muffins
Yield: 18 muffins; 1 point per muffin
3 Cups All-Bran Extra Fiber Cereal
2 1/2 Cups water
1 1/2 TEASPOONS BAKING POWDER
1 Box Krusteaz FF Muffin Mix (any flavor)
Soak the All Bran in water for 5 minutes. Add the baking powder and muffin mix to the cereal. Mix well...will be kinda thick. Drop into muffin pans sprayed with Pam. Bake according to Krusteaz package directions except bake 2 minute longer than the normal time.
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