Someone posted this recipe as 1 pt muffins, but there was a question about accuracy. Could someone (Kelly_S?) figure points and post? Thanks!

1 medium ripe banana, mashed
2 cups All Bran, (Extra Fiber)
1 teaspoon vanilla
1 1/4 c. skim milk
1/4 cup eggbeaters
1 1/4 c. Reduced Fat Bisquick
1 teaspoon Cinnamon or Apple Pie Spice
1/3 c. dark brown sugar
1 cup blueberries, fresh or frozen
Preheat oven to 400.In a medium bowl mash the banana and add the All Bran, the milk,the vanilla and the egg beaters. In a small bowl mix the Bisquick, the spice and the brown sugar; add to the wet mixture, stir until just combined, do not overmix. Fold in blueberries. Spray muffin tin with Pam and fill muffin cups. Makes 12 muffins.
Bake for 20 minutes. Remove cooked muffins from the pan and cool before eating. The muffins are soft when they come out of the oven, but they firm up as they cool.

Calories: 109.1
Fat grams: 1.2
Fiber grams: 5.2 (sorry don't have All-Bran, extra fiber in my data base)

Calories: 1 1/2

Even if there was more fiber added I'd use 1 1/2 points because of the amount of calories.

Kel

I just figured this out for Marissa using the different nutritional values for the different types of All-Bran.
I personally would have 1 muffin (using the high fiber All Bran) and count it as 1 point; I've been taught that we should go by what the recipe totals come out to.
I understand Kelly's point about counting these as slightly higher due to the calories, but the WW "formula" is supposed to take this into account(although there are special rules listed in the week 1 book for high fiber cereals). I would agree with Kelly that we have to be careful not to fool ourselves into adding large quantities of extra fiber into things just to bring the points down. Hopefully, WW will offer us more guidance in the new WW2000 materials.
This one is really a judgement call IMHO. You are the only one who can judge how you are using these.
If I ate more than one of these (or similar things -- like Kashi Good Friends/very high fiber cereal) every day, I'd feel the need to count them as closer to 2 points.

It's sort of a WW philosophical question more than just a calculation issue. You will get a different answer depending on which WW leader you ask. (I know from inquiring about Kashi Cereal)

This all just seems to come down to Moderation in all things (which is easier said than done)

Perhaps our resident leaders will get a chance to give us their opinions. Here's the recipe followed by my notes on the nutritional breakdown for different varieties of All Bran.

Sorry to be so long-winded.


* Exported from MasterCook *

Lowfat Bisquick Muffins -- 1 to 2 Points

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : New Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium ripe banana -- mashed
2 cups All Bran Extra Fiber
1 teaspoon vanilla
1 1/4 cups skim milk
1/4 cup eggbeaters
1 1/4 cups Reduced Fat Bisquick
1 teaspoon cinnamon -- or Apple Pie Spice
1/3 cup dark brown sugar
1 cup blueberries -- fresh or frozen

Preheat oven to 400.

In a medium bowl mash the banana and add the All Bran, the milk, the vanilla and the egg beaters.

In a small bowl mix the Bisquick, the spice and the brown sugar; add to the wet mixture, stir until just combined, do not overmix.

Fold in blueberries.

Spray muffin tin with Pam and fill muffin cups.

Makes 12 muffins.

Bake for 20 minutes.

Remove cooked muffins from the pan and cool before eating.

The muffins are soft when they come out of the oven, but they firm up as they cool. Hope you enjoy them. One point each!

Source:
"Marisa-43 From the 3FC Board Nutrition estimated by JaneStarr using
MC5"

- - - - - - - - - - - - - - - - - - -

Per serving: 115 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g Protein; 20g Carbohydrate; trace Cholesterol; 181mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Points will vary depending on the fiber content of your All Bran. See below for break down:

Using regular All Bran (from the US -- 1/2 cup= 31g= 80 cals, 1 g. fat, 4 g. fiber)
125 CALS, 1 G.FAT, 4 G. FIBER = 2 points per muffin

Using All Bran Extra Fiber (I put in serving sive= 1/2 cup= 31 g(guess)= 50 cals, 1 g. fat, 13 g. fiber):
115 cals, 1 g. fat, 5 g. fiber=1 point per muffin

Using Canadian All Bran (serving size= 1/2 cup(?), 30 g. = 105 cals., 0.7 g. fat, 4.6 g. fiber):
134 cals, 1 g. fat, 3 g. fiber= 2 points per muffin
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

From www.splenda.com :

BRAN MUFFINS

These muffins are great for a person on the go. Bran muffins are delicious, nutritious, and you can grab one on the run. Now there are no excuses for not having something healthy for breakfast.

Preparation Time: 17 minutes
Baking Time: 20 minutes
Serving Size: 1 muffin
Serves: 12
Ingredients

1/4 cup egg substitute
1 1/4 cup fat-free milk
2 tbsp. light margarine melted, 50% less fat & calories
1 cup bran cereal,not flakes
1 cup all purpose flour
1˝ tsp. baking powder
1˝ tsp. baking soda
1 cup SPLENDAŽ Granular
1/4 tsp. cream of tartar

Directions

1. Preheat oven to 375o F. Spray muffin pan cups with vegetable cooking spray or line with paper liners.

2. In large bowl, combine egg substitute, milk, margarine and bran cereal. Stir until moist, about 30 seconds. Let stand for 10 minutes.

3. In small bowl, stir together flour, baking soda, baking powder, SPLENDA and cream of tartar.

4. Add flour mixture to moistened bran mixture and stir gently until blended, about 45 seconds. Do not over mix.

5. Spoon batter into muffin cups until they are half full. Bake for 20 minutes or until toothpick comes out clean when inserted into the center of muffin. Remove pan from oven and let sit for 5 minutes. Remove muffins and place on wire rack to cool.


Nutrients Per Serving:
Serving Size=1.6 oz (46g)
Calories=80
Carbohydrates=15g
Protein= 3g
Dietary Fiber= 2g
Total Fat=2g,Saturated Fat=0.5g
Cholesterol= 0mg
Sodium=310mg
Exchanges= 1 Starch

JaneStarr's notes:
I haven't tried this yet. It looks to me like it needs some fruit added for flavor/moisture (perhaps a mashed banana)and some flavoring (like cinnamon, apple pie spice and/or vanilla extract)

These r great Try them

* Exported from MasterCook *

Quick Mix Muffins

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 Cups Raisin Bran Cereal
2 1/2 Cups All-purpose Flour
1 Cup Sugar
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Eggs -- beaten
2 Cups Buttermilk
1/2 Cup Vegtable Oil

Add all ingredients together and 3/4 fill 18 muffin cups.
Then Bake at 400° for 15-20 min

Description:
"Muffins"
Yield:
"18 Medium"

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Per serving: 124 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 26g Carbohydrate; 22mg Cholesterol; 224mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : you can add 3 med mashed bananas to make Banana Bran Muffins.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

Copied from a posting by "Mudpies" in the 3FC 'Food' forum...

* Exported from MasterCook *

Triple B Muffins -- 1 to 2 Points

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : New Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium ripe banana -- mashed
2 cups All Bran Extra Fiber
1 teaspoon vanilla
1 1/4 cups skim milk
1/4 cup eggbeaters
1 1/4 cups Reduced Fat Bisquick
1 teaspoon cinnamon -- or Apple Pie Spice
1/3 cup dark brown sugar
1 cup blueberries -- fresh or frozen

Preheat oven to 400.

In a medium bowl mash the banana and add the All Bran, the milk, the vanilla and the egg beaters.

In a small bowl mix the Bisquick, the spice and the brown sugar; add to the wet mixture, stir until just combined, do not overmix.

Fold in blueberries.

Spray muffin tin with Pam and fill muffin cups.

Makes 12 muffins.

Bake for 20 minutes.

Remove cooked muffins from the pan and cool before eating.

The muffins are soft when they come out of the oven, but they firm up as they cool. Hope you enjoy them. One point each!

Source:
"Walbe From the 3FC Board Nutrition estimated by JaneStarr using
MC5"

- - - - - - - - - - - - - - - - - - -

Per serving: 115 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g Protein; 20g Carbohydrate; trace Cholesterol; 181mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates


NOTES : Points will vary depending on the fiber content of your All Bran. See below for break down:

Using regular All Bran (from the US -- 1/2 cup= 31g= 80 cals, 1 g. fat, 4 g. fiber)
125 CALS, 1 G.FAT, 4 G. FIBER = 2 points per muffin

Using All Bran Extra Fiber (I put in serving size= 1/2 cup= 31 g(guess)= 50 cals, 1 g. fat, 13 g. fiber):
115 cals, 1 g. fat, 5 g. fiber=1 point per muffin

Using Canadian All Bran (serving size= 1/2 cup(?), 30 g. = 105 cals., 0.7 g. fat, 4.6 g. fiber):
134 cals, 1 g. fat, 3 g. fiber= 2 points per muffin

Date Bran Muffins
I calculate these to be 2 points each, but could be less factoring the fibre. Either way, very tasty and moist.

2 c. All Bran cereal
1 1/2 c skim milk
1/2 c molasses
Soak these ingredients for 15 minutes
Add 1 beaten egg

Dry ingredients
1 c flour
1 tsp baking soda
1/2 tsp salt
1/2 c chopped dates

Mix the wet and dry ingredients.
Bake at 350 for 20 minutes.
Makes 12

Does anyone have the WW 1 point bran muffin recipe (it began with soaking bran cereal in boiling water)?

While the muffins at one point were quite unremarkable, adding a cup of fruit (thus adding a point were really quite tasty and far more point friendly than any muffin recipe I have ever come across..)

Please, if you do have the recipe, would you post it here? I would really appreciate it!

help?

m.

I'm not familuar with that one soaking the cereal in hot water but the one I bake every 6 days for my breakfast is on the Recipe Message Board of dottisweightlosszone.com Cinnamon Bran Muffins made with Kelloggs Extra Fiber Bran Cereal. It is soaked in skim milk. without the nuts 1 1/2 pts. I like it better than the new Duncan Hines bran muffin.

------------------

Ann P

2 c. Kelloggs All Bran Extra Fiber Cereal
1 1/2 c. skim milk
1 1/4 c. flour
1/4 c. sugar
4 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 - 1/3 c. applebutter
2 egg whites or 1/4 c egg substitute
1/4 c. golden raisens or 1/3 c. dried cranberries

Heat oven 350 degrees Spray 12 muffin cups with veg. spray

Combine cereal and milk. Soak for 15 minutes
Combine flour, sugar, b. powder, raisens, cinnamon in a large bowl. Mix well
Add 2 egg whites to a measuring cup. Add enough applebutter to make 1/2 cup. whisk together and add to cereal after it has soaked 15 min
Add cereal mixture to flour and stir just until dry mixture is moistened. Divide in 12 muffin cups and bake 20 - 25 min.

Cool 5 min before removing from pan.

Notes: I store the muffins in a zip lock bag and warm two for breakfast in microwave on medium (50%) power for 1 minute. They freeze well. You can use Splenda in place of the sugar successfully. I still count the muffins under the 123 Success plan as 1 1/2 pts each. This is my morning breakfast everyday.

------------------

Ann P

This sounds great, the bran and cinnamon muffins, but I am afraid I dont know what applebutter is.....can you enlighten me? is it like stewed apple?

O K, I'm pretty sure you don't have Apple Butter in the U K. In the U. S. we can buy apple butter in the section of the store where the jams and jellies are sold. It is dark brown in color (from the cinnamon) and very thick and fairly smooth. Apple sauce has much more liquid in it. You could try apple sauce but I would try draining it using a coffee filter to get the excess water out. Here is a recipe from the Joy of Cooking Cookbook so you have a better idea of the ingredients.

Apple Butter makes 5 pints

Use Jonathan, Winesap or other well flavored apples.

Wash, and remove the stems and quarter:
4 pounds of apples

Cook slowly until soft in:
2 cups water, cider or cider vinegar

Put fruit through a fine strainer. Add to each cup of pulp:
1/2 cup brown sugar

Add:
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon allspice
grated lemon rind and juice

Cook the fruit butter over low heat, stirring constantly until the sugar is dissolved. Continue to cook, stirring frequently until the mixture sheets from a spoon. You can also place a small quantitly on a plate. When no rim of liquid reparates around the edge of the butter, it is done.

I probably would put into something I could use to store these in the freezer. If you didn't freeze you would put in jars and treat them as you would jams and jelly.

I got this recipe from my WW leader....

This is a great muffin recipe. They aren't big muffins, but for only 1 pt. each on Weight Watchers, I have 3 for breakfast and they're pretty filling.

I made this recipe using Krusteaz's Wild Blueberry muffin mix and they turned out like high fiber, bran-blueberry muffins and were actually yummy.

Here's the recipe (Makes 24 muffins, 1 point each):

3 cups All Bran Extra Fiber cereal
1 1/2 tsp. baking powder
2 1/2 cups water
Krusteaz box muffin mix (I used Wild Blueberry, but my WW leader said you can use any variety)

Pour water over cereal and let stand 5 minutes. Add baking powder and box mix. Pour into sprayed muffin tins (Makes 24 muffins). Bake according to box directions.

Enjoy!

These have become my morning staple. Lot's of good fiber and healthy oils from the flaxseeds.

Kim's Flaxmeal Cinnamon Muffins

3 eggs
1/4 cup plus 2 tablespoons oil
1/4 cup sugar free syrup, such as DaVinci
2 tablespoons water
1 tablespoon vanilla
1 cup flax meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (the amount is correct)

In a medium bow, beat the eggs with a fork. Beat in oil, syrup, water and vanilla. In small bowl, combine remaining dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into 12 well greased muffin cups (without papers). Bake at 350 degrees for 12-15 minutes or until they are browned and seem set to the touch. Remove from tin at once to cooling rack. Store in refrigerator.
Makes 12 muffins. Can be frozen.

Per serving: 85 calories, 7 g. fat, 4 g. protein, 4 g. carbohydrate, 3 g. dietary fiber, 1 g. net carbs, 2 WW points

***I seldom use a recipe without making a few tweaks. Here is what I do different from the recipe:

Instead of the water I add 2 more tablespoons of syrup. I use heaping teaspoons of the soda and baking powder. I use a electric mixer and beat the eggs well before adding the other ingredients mixing them in with the mixer. I think using the mixer makes a fluffier muffin. I like to use the Golden Flax meal.

The last batch I made I used sf Gingerbread syrup so added 1 teaspoon of ginger to the recipe. This recipe is easy to play around with. I have used vanilla, cinnamon and the gingerbread sf syrups so far when making the recipe and like them all. These aren't a real sweet muffin like regular muffins I was used to, but I have adjusted to the taste and sometimes have 2 a day

Hi Linda,

I generally add ground flax seed to any muffin recipe. I use about 4-6 T. mixed with whatever flour is called for in the recipe. I love whole wheat blueberry muffins with a little flax mixed in. Here's a basic muffin recipe that can be modified:

1 1/2 cups whole wheat flour, add ground flax for part of the flour
1/2 cup all purpose flour
1 T. baking powder
1/3 cup Splenda
1 egg
1 cup skim milk
6 T. applesauce or baby food fruits (prunes, plums, etc.)

Preheat oven to 400 degrees F. Mix first 4 ingredients together in a medium bowl. Mix last 3 ingredients in a separate bowl. Add liquid ingredients to dry ingredients and mix with a few strokes as possible. Line muffin pan with paper liners. Fill liners 3/4 full. Bake 20 minutes or until done. Makes 1 dozen muffins.

Variations: add 1/2 to 1 cup fruit or vegetable and 1 to 1 1/2 tsp. spice