Fruit muffins recipes
 

* Exported from MasterCook *

Carrot-Pineapple Muffins - 2 points

Recipe By :WW The Secrets of Success, Fall/Winter, 1997
Serving Size : 18 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces crushed pineapple in juice -- undrained
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup skim milk
1/2 cup egg substitute
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1 cup carrot -- finely shredded
1/2 cup golden raisins

Preheat oven to 400 degrees F
Drain pineapple, reserving juice for another use. Press pineapple between paper towels to remove excess moisture; set aside.
Combine flours and next 4 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 3 ingredients; add to dry ingredients, stirring just until moist. Stir in pineapple, carrot, and raisins. Divide batter evenly among muffing cups coated with cooking spray. Bake at 400 degrees for 20 minutes or until golden. Remove from pans immediately. Yield: 18 muffins, serving size: 1 muffin
NI: Calories 113; Fat 2 gm; fiber 1.5 gm
Submitted to Reg 6 by Suzanne C.


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Per serving: 126 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g Protein; 24g Carbohydrate; trace Cholesterol; 172mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Zucchini-Lemon Muffins

Recipe By : WW Make It Fresh - 3 Points
Serving Size : 12 Preparation Time :0:20
Categories : Breads Make It Fresh

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup shredded zucchini
3/4 cup skim milk
3 tablespoons vegetable oil
1 large egg
Cooking Spray

1. Preheat oven to 400 degrees F.
2. Combine flour, sugar, baking powder, lemon rind, salt, and nutmeg in a

bowl; make a well in center of mixture. Combine zucchini, milk, oil, and
egg; stir well. Add to dry ingredients, stirring just until moist.
3. Divide batter evenly among 12 muffin cups coated with cooking spray.
Bake at 400 degrees F. for 20 minutes or until golden. Remove muffins
from pan immediately; let cool on a wire rack. Yield: 12 muffins(serving
size: 1 muffin).

POINTS: 3; Exchanges: 1/1/2 Starch, 1/2 Fat. Per serving: Cal 147(26%
from fat); Pro 3.1g(sat 0.8g); Carb 24.3g; Fib 0.6g; Chol 18mg; Iron
1.1mg; Sod 62mg; Calc 69mg.

MC Formatted by Sue B 4/8/98 and submitted to the WW forum.

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NOTES : For a light lunch, Zucchini-Lemon Muffins complement chicken

salad.

Blue Berry Muffins
(yields 12)

1 3/4 cup flour
6 Tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 egg whites, slightly beaten
3/4 cup skim milk
1/3 cup canola oil
3/4 cup blue berries
1/2 teaspoon vanilla

Preheat oven to 400 degrees F. Stir together flour, sugar, baking powder and salt. Make a well in the center. Set aside.

In a seperate bowl, combine the egg, milk, vanilla and oil. Add egg mixture, all at once, to the flour mixture. Stir until just moistened. The batter will be lumpy. Stirring all the lumps out will make a tough muffin. Carefully fold in the blueberries.

PAM muffin cups or line with baking paper cups; fill each 2/3 full. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans.

These are great warm or for breakfast the next day at room temperature. You can use fresh or frozen blue berries.

kskttn - just put it in MasterCook for easier downloading for others with Cookbook programs!

Sue


* Exported from MasterCook *

Blue Berry Muffins - 3 Points

Recipe By :kskttn on 3 Fat Chicks 9/99
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cup flour
6 Tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large egg whites -- slightly beaten
3/4 cup skim milk
1/3 cup canola oil
3/4 cup blueberries
1/2 teaspoon vanilla

Preheat oven to 400 degrees F. Stir together flour, sugar, baking powder and salt. Make a well in the center. Set aside.

In a seperate bowl, combine the egg, milk, vanilla and oil. Add egg mixture, all at once, to the flour mixture. Stir until just moistened. The batter will be lumpy. Stirring all the lumps out will make a tough muffin. Carefully fold in the blueberries.

PAM muffin cups or line with baking paper cups; fill each 2/3 full. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans.

These are great warm or for breakfast the next day at room temperature. You can use fresh or frozen blue berries.


NI: Calories 158; Fat 6; Fiber 1

* Exported from MasterCook *

Banana-Graham Muffins - 3 Points

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Make-Ahead Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup purchased graham cracker crumbs -- or
12 (2 1/2-inch) graham cracker squares -- made into crumbs
3/4 cup all-purpose flour
2 tablespoons Brown Sugar Twin
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup (1 ounce) chopped pecans
2/3 cup nonfat dry milk powder -- Carnation
1/2 cup water
1/3 cup Yoplait plain fat-free yogurt
1/4 cup Kraft fat-free mayonnaise
2/3 cup (2 ripe medium) mashed bananas
1 teaspoon vanilla extract

"Love bananas? Love graham crackers? Then this recipe has your name on it! These nutty, fruity delights are a super way to treat your family to something special that doesn't take a lot of time to prepare."

1. Preheat oven to 375 degrees F. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine graham cracker crumbs, flour, Brown Sugar Twin, baking powder, baking soda, and pecans. In a medium bowl, combine dry milk powder and water. Stir in yogurt, mayonnaise, bananas, and vanilla extract. Add milk mixture to flour mixture. Mix just until combined. Evenly spoon batter into prepared muffin wells. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out dean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack. Serves 8. Freezes well.

HINT: A self-seal sandwich bag works great for crushing graham crackers.

Pamela"s Note: I would fill the rest of the muffin wells with some water to keep from warping the pan.

Serving size (1 muffin)
According to the cookbook:
Per serving: 151 Cal, 3g Fat, 5g Pro, 26g Carb, 341mg Sod, 145mg Calc, 1g Fib
Healthy Exchanges: 1 Bread, 1/2 Fruit, 1/2 Fat, 1/4 Skim Milk, 10 Opt. Cal.
Diabetic Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat
Weight Watcher Points: 3

Source:
"Fresh from the Hearth Cookbook, page 76-77"
Copyright:
"Healthy Exchanges, Inc., 1999 ISBN 0-399-52527-0"
Yield:
"8 muffins"

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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 4/9/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.

Although the Kashi muffins are very good, my friend created this recipe for a l point muffin. The muffins are big and very filling.

Dawn's Blueberry/Peach One Point Muffins

2 cups 100% Bran or All Bran
l/2 cup oat bran
l/2 cup whole what flour
l/4 cup sugar
l cup fat free buttermilk OR l cup ff yogurt
2 egg whites
l/2 cup applesauce
3/4 cup blueberries
2/3 cup peaches, diced (you can use canned packed in its own juice - but drain well)
2 tsp. baking powder
l/2 tsp. baking soda
pinch salt
l tsp vanilla

Makes 12 muffins - 110 calories - 5.4 fiber - .6 fat - l point

Mix bran, oat bran, buttermilk, applesauce, egg whites, vanilla and sugar. Let stand 2 to 3 minutes. Mix flour, salt, powder, and baking soda. Stir into wet mixture. Add fruit and mix well. Line muffin tins with paper cups or spray tins with non-fat spray. Bake 15 to 20 minutes at 400. Muffins are done when they spring back when touched. DO NO OVERBAKE as they will dry out.

Note: Since I don't like berries, I replaced the blueberries with 3/4 cup diced banana. Quite good. Enjoy.

I made this recipe last year and really liked it. These muffins are worth all 4 points :)

Jane

* Exported from MasterCook *

Strawberry-Orange Muffins -- 4 pts

Recipe By :Cooking Light magazine May 1999
Serving Size : 12 Preparation Time :0:00
Categories : Lowfat Muffins


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups strawberries -- halved
3 tablespoons butter or margarine -- melted
2 teaspoons orange rind -- grated
2 large eggs
1 1/2 cups flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons sugar

Combine strawberries, butter, orange rind & eggs in a blender. Process just until blended.

Combine flour, 1 1/4 cups sugar, baking powder & salt. Add strawberry mixture & stir just until moist.

Spoon batter into 12 greased muffin cups. Sprinkle tops with 2 tsp of sugar.

Bake at 400F for 20 minutes or until muffins spring back when lightly touched in center. Remove from pans immediately.

Per muffin(as reported by Cooking Light) : 184 cal, 4 g fat (20%), 45 mg chol, 179mg sod, 34.8g carb
Per MC: 1 g. fiber= 4 pts

Notes: Cinnamon sugar or vanilla sugar would be a nice topping for the muffins.


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Per serving: 182 Calories (kcal); 4g Total Fat; (18% calories from fat); 3g Protein; 35g Carbohydrate; 39mg Cholesterol; 169mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

2 cups 100%bran or All Bran
1/2 cup oat bran
1/2 cup whole wheat flour
1/4 cup sugar
1 cup fat free buttermilk OR 1 cup fat free plain yogurt
2 egg whites
1/2 cup apple sauce
3/4 cup blueberries
2/3 cup peac (diced) - you can use canned sweetned in own juice, drained well and diced)
2 tsp. baking powder
1/2 tsp. baking soda
pinch salt
1 tsp. vanilla

Makes 12 muffins - 110 cal - .6 fat 5.4 fiber

Mix bran, oatbran, buttermilk, applesauce, egg whites, vanilla, and sugar. Let stand for 2 to 3 minutes. Mix flour, salt, baking powder and baking soda. Stir into wet mixture. Add fruit - stir in. Line muffin tins with paper cups or spray with non-fat spray. Bake 15 to 20 minutes at 400. Muffins are done when they spring back when toucher. DO NOT OVERBAKE.

NOTE; Since, I personnally do not like blueberries, I make this recipe using a diced up banana and the peaches. Very good.

Recipe originally created by: Dawn Johnson

30 reduced-fat graham crackers, crushed
2 cups all-purpose flour
1 cup sugar
2 tbsp baking powder
2 tsp cinnamon
3/4 cup low-fat or non-fat milk
3/4 cup non-fat yogurt
1/4 cup vegetable oil
3/4 cup unsweetened applesauce
3 eggs
2 cups fresh or frozen blueberries

Preheat oven to 375. Spray or line 24 muffin cups. In a large bowl thoroughly combine dry ingrediants. In a separate bowl combine milk, yogurt, oil, applesauce and eggs. Add milk mixture to dry ingrediants, stirring just until thoroughly combined. Fold in blueberries. Divide batter evenly among muffin cups. Bake 20-25 minutes until toothpick inserted in center comes clean when removed. Remove from pan immediately and cool on wire racks. Makes 24 large muffins 3 points each

Here is another recipe from my kitchen~


Pineapple carrot muffins~~

~3/4 cup white flour
~3/4 cup whole wheat flour
~¾ cups wheat BRAN (reserve 1 Tablespoon for topping)
~1/4 cup packed brown sugar (reserve 1 ½ teaspoon for topping)
~¼ cup Splenda
~½ teaspoon cinnamon
~½ teaspoon pumpkin pie spice (plus more to sprinkle on top)
~pinch of salt
~1 teaspoon baking soda
~1 ½ teaspoon baking powder
~1 teaspoon vanilla
~3 T nonfat unsweetened plain yogurt
~1 medium carrot
~1/4 cup applesauce
~7 oz pineapple crushed in natural juice, undrained
~1/3- ½ cup water (adjust water as needed due to differences in yogurt, applesauce, and pineapple water content- you want a thick cake batter consistency for the batter)


Mix dry ingredients. Stir in yogurt, pineapple, apple sauce, and vanilla. Mix just until combined and moistened- add water as needed until batter is similar to thick cake batter. Divide batter evenly in 12 lined muffin cups. Sprinkle each muffin top with reserved brown sugar and bran and a dash of pumpkin pie spice. Bake at 375º for 16-22 min, until a toothpick inserted comes out clean

SERVINGS: 12
EACH MUFFIN:
98 calories
0 fat
3.5 gram of fiber
1 point each


Enjoy~~~Christine

Recipe clarification
 

Christine -

Thank you for the wonderful recipe. It sounds delicious! However, I noticed in your directions you mentioned "prune puree". How much of this do you add??? I don't see it in your list of ingredients.

Thanks for your continued successes in the kitchen!

Karen

Karen~

You caught an OPPPS~lol- I played around with the recipe and made it both ways- with applesauce and with prune puree but with the prune puree it bumped it up to 2 pts (jsut barely)- in all honesty, I could not taste a difference and there was no difference in texture/color either so I went with applesauce in the final copy but didn't catch the change in the dirrections~ Sorry~

Christine


....good thing spring break is almost over, otherwise I would have too many muffins and baked goods around at this rate...

This muffin recipe sounds very good. When you shred the carrot approximately how much is it?
1/3 cup? 1/2 cup? Also. did you ever make the muffins using all whole wheat flour instead of white & whole wheat?
Thanks for you help

I never measure the grated carrot but I would say it would be 1/2 cup lossely measured or 1/3 cup packed- if that makes sense-lol.

I find I need some white flour for liteness and taste- especially with using 3/4 cup of wheat bran in the recipe too. Also, there comes a point where the fiber benefit of the whole wheat flour does not outweigh the added calories in comparison to white flour. I first tried it wiht more white flour then whole wheat and then went to equal amouts- you could try it with more wheat flour, but we would have to recaluclate the calorites/fat/fiber to get the points- I am pretty sure it would bump it to 2 points, especially with the fiber cap of 4 grams.

Christine

Christineu..Thanks for the quick reply, I am anxious to make these though it will
probably be a few days as this is the last week of school before Spring Break.
The combination of the carrots & pineapple sounds great. Reminds me of a muffin called Morning Glory
which is so moist & wonderful but full of fat.
Thanks again!

I have made a variation of this recipe that I like very much. I used two egg whites instead of yogurt, and white flour instead of wheat, and oat bran instead of wheat bran. My extra additions were carrot and raisin. MMMMmmmm. I used "Lighter Bake", which I thought was going to be prune puree but I find that it is plum and apple puree. And the calories are atrocious. Is there an actual prune puree on the market? Or just baby prunes? Next time I am definitely using applesauce, since Christine says she didn't detect a difference. The calories are MUCH lower. This is a wonderful treat to look forward to after work.

Beth

Beth-

Prunes are dried plums- teh California prune board is actually changing its name to dried plums do to the negative immage of "prunes"- lol.

I make my own prune purre most of the time- just buy dried plums/pruneds and use what ever liquids you are putting in the recipe in the blender with them and puree. If you have to add water, or want to do a big batch to keep on hand, you can add water but weigh the prunes first and then cook them down until it is the same weight (all the water you added would be cooked off then). You can buy prune puree in some store but I like to make my own- it is cheaper and I know what goes into it.

I find I use applesauce more- it is cheaper, more availible, and a lot less calories. Make sure it is not sweetened. You can make your own, and cook it down more- like apple butter for more sweetness and less mosture.

Make sure when you change ingrediates that you recalculate the calories/fat/fiber and the points- oat bran has a lot more calories and a LOT less fiber. White flour has less calories ( a few) but no or trace fiber compaired to the whole wheat flour.

Christine,

Duh! Of course prunes are dried plums. What in the world was I thinking!!! Thanks for setting me straight.

Tonight I am making a batch with applesauce.

When this box of oat bran is gone, I will try the wheat bran. I'm very interested in using it if it is lower in calories.
Beth

Prune Puree
 

I was going to post this as a new thread but it looks like the folks who will know the answer are hanging out here.

How do I substitute prune puree? I know I can substitute it for fat or eggs. How much to how much?

Thanks.

Best,
Alyson

Pineapple Carrot Muffin Comments
 

There is a prune puree out commercially. It is called Wonderslim. I've used it quite a bit to cut down on really high calorie recipes. It even works in butter cookies (I split it 50/50 with the butter). I've never made my own.

I don't quite follow the comments about the prune puree increasing the points to 2. The recipe as you've given it is 2 points with the applesauce by my calculations. What have I done wrong? My calculator actually has the calorie count at 86.8 rather than the 98 you show. In either case, it would be 2 points.

BTW, someone asked about how much shredded carrot is in a whole carrot. The answer is about a 1/2 cup. It's small enough that you still don't have to worry about it even if you get a particularly large carrot.

I am curious how come this recipe ended up under desserts. Is it intended as one?

This recipe looks yummy. I'm looking forward to trying it. How big are these muffins? Some of the ones out there for 2 points are these little mini-ones. I miss large muffins (but it isn't worth the points).

Best,
Alyson

No it is 1 pt, yes prunes have more calories, and I consider a muffin a dessert~
 

Alyson-


You may hae used different brands then what I use- I always take the informaiton from the actually brands i use, if it is availible and then I add the information for each item- including vegetables/freeebies since for the most part in baking the fiber bonus will bring the points back down- that can be different in preparing vegetab;e based dishes. I feel it is more accurate to count all the ingrediants with the full nutritional info then by the points because you would end up with so many ingrediants that would be 0pts just because the amount is so little. What are you using to get the 86.8 calories per muffin information? Is it counting the fact that a cup of Splenda does have calories- it is 90 so it is still a much better deal then surgar in the long run- the calories coem from teh filler they use to make it measure cup for cup in the baking boxes of Splenda. You also need to account for the calories in the vanilla and such- I usually use 10-20 as my guesstemate per recipe for that- some peole feel that does not matter, but I would rather be truthful with myself on everything I eat- I would be upset if I find out my favotite bakery is not counting all the ingrediats too. I still cannot see how even with different brands that your calorie count would be so different then mine unless you are obmitting an ingrediant or two.

Here is the nutritional info I based it on so you can double check your math:
Pineapple carrot muffins~~
~3/4 cup white flour: cal 300, fat 0, fiber 3gr
~3/4 cup whole wheat flour: cal 360, fat 3gr, fiber 12
~1/4 cup packed brown sugar : cal 207, fat 0, fiber 0
~¼ cup Splenda: cal 25, fat 0, fiber 0
~¾ cups wheat BRAN: cal 81, fat 2, fiber 21 gr
~1 tsp vanilla, spices, etc: cal 20
~3 T nonfat unswtd yogurt: cal 23, fat 0, fiber 0
~1 medium carrot: cal 31, fat 0, fiber 2.2
~1/4 cup applesauce: cal 25, fat 0, fiber .5
~7 oz pineapple crushed/juice: cal 100, fat 0, fiber 1.5
~Mix total: cal 1172, fat 4, fiber 40
~for a total of 12 regular sized muffins: cal 98, fat 0, fiber 3.5
They are regular sized muffins- not the itty bitty bites sized or the jumbo, just stanard muffin sized.

Make sure you include the fiber in your calculations- remember we can still count up to 4 grams of fiber and it 'brings down' the points, so to speak in the latest version of WW's Winning Points. I have calculated the points on both of my WW calculators, my Palm Pilot and my slide rule- it always comes up as 1 point- you may need to recheck how you are figuring points on allof your foods.

I always include muffins as a dessert since they are sweet- that is the way we filled them in the recipe boxes when I was a baker. To me, I would much rather have a carrot-pineapple muffin for dessert at 1 pt then a peice of carrot cake with 10 pts a slice! Like most muffins, they can also be baked in a biscut pan (11'x7') and as a small cake- just make sure you cut the peices into 12 so that you get the same pts per peice as you do for the muffins- otherwise you have to recalculate the info again.

As far as the prune puree goes- it is not the calorie and fiber bargin we have been lead to believe- 1/4 cup of a medium thickness consistancy prune puree is 85 calories, 0 fat, 2.5 gr fiber. Applesause- whihcis much mroe inexpensive and most people have on hand in the cupboard anyways- per 1/4 cup has cal 25, fat 0, fiber .5- I would rather stir in 2 tablespoons of wheat BRAN into my recipe to make up for the difference in fiber grams for a lot less calories- in 2 tablespoons of wheat bran there are 13 calories, 0 fat, and 3.5 gr fiber. A much better deal overall- cost wise, calorie wise, and fiber wise!

If I had used prune puree instead of applesauce each muffin would be 103 calories and would be on the line between 1 and 2 pts- I learned when I joined WW to count items on the line as the larger number- hence 2 points per muffin. The muffins would also cost a lot more to make and I like to keep the recipes easy to make and inexpensive enough that we can make one type of muffin for our entire family- not just ourselves.

Can you post the nutritional infromation on the Wonderslim you use? I can't see it actually having any less calories per 1/4 cup then applesauce.

BTW- I actually use soy yougurt when I want to make most of my bakegoods as Vegan for my friends who are strict about no meat products at all. I really have not baked with eggs or egg whites in ages- I like using the fat free, unsweetened yogurt instead- it reacts with the baking soda and powder in muffins/cookies/brownies/cakes to make them rise more so that you end up with a lighter finished product.

Pineapple Carrot Muffin Comments
 

Actually, I think my confusion in point value was user error. I got 1 point today. I'm guessing I inverted the fiber and fat when plugging them into my spreadsheet (if only Master Cook did this automatically).

On the other hand, I am looking at the Splenda package in front of me. The nutrition facts say Calories 0, Fat 0, Fiber 0. The item is sold explicitly as a no-calorie sweetener. Where did you get those 90 calorie figures from? That would be a big difference in baking items.

1 tsp of vanilla is 14 calories according to Master Cook (which is usually pretty good on that stuff).

I asked about the desserts because I've never heard of muffins as a dessert. I wouldn't have thought to look in that category to find muffin recipes. Whatever works, I suppose. I look at the desserts category often enough that it isn't like I'd miss something.

On the applesauce versus Wonderslim (which includes prunes and water) it depends on whether you mean unsweetened or sweetened applesauce (which *did* you mean?):

For 1/4 cup
Applesauce 48.5 cal .1 fat .8 fib
Applesauce (unsweetened) 26.2 cal 0 fat .7 fib
Wonderslim 35 cal 0 fat 1 fib

They are pretty close. I've never substituted Wonderslim for applesauce though. Would they substitute one for one? I use 1/4 cup Wonderslim for 1/2 cup butter/margarine.

Best,
Alyson

Bob's Red Mill Spice Apple Muffin Mix
 

Made per the package directions these babies are SIX POINTS each! Argh!

I got to work and made substitutions, and here's how you make them for 1.5 points per muffin:

1/4 c. + 2 T. water (I used cold coffee)
1/4 c. Splenda
1/3 c. applesauce
1 egg white
1 c. Bob's Red Mill Spice Apple Muffin Mix
1/4 c. raisins

Mix well and pour into a 6-muffin pan which has been sprayed with Pam. Bake @ 400° for 10-12 minutes. Allow to cool slightly in pan before turning out with a rubber spatula.

I have 2 for breakfast for only 3 points and they are VERY VERY FILLING! Enjoy! :coffee:

>^..^<

Muffin Recipes
 

Chocolate Chocolate Chip Muffins

Makes 12 servings

1/2 cup cocoa, dry powder, unsweetened
3/4 cup flour (all-purpose)
1 tablespoon cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sugar
1 teaspoon vanilla extract
2/3 cup yogurt, plain, skim milk
2 large egg whites
1/2 cup mini chocolate chips

Preheat the oven to 350.
Combine the dry ingredients and the chocolate chips
Add the yogurt and the egg whites, mix well.
Turn the batter into 12 paper lined muffin tins.
Bake for 20 min or until muffins test done.
1 muffin = 3 pts

PER SERVING: 164.8 Calories, 2.8 g Total Fat, 1.6 g Saturated Fat, 0.2 mg Cholesterol, 195.3 mg Sodium,
34.8 g Total Carbohydrate, 1.8 g Dietary Fiber, 3.1 g Protein, 61.0 mg Calcium.




Blueberry-Yogurt Muffins
One serving = 1 muffin = 2 pts

1 c unbleached flour
1 c whole wheat flour
1 t baking powder
1 t baking soda
1/4 t salt
1/3 c sugar
2 egg whites
1/4 c unsweetened orange juice
1 T vegetable oil
1 T unsweetened applesauce
1 t vanilla flavoring
8 oz fat-free vanilla yogurt
1 c blueberries, washed and dried

1. Preheat oven to 400.
2. In a large mixing bowl, whisk together flour, baking powder, salt, baking soda and sugar.
3. In a medium mixing bowl, combine eggs, yogurt, oil, applesauce, juice and vanilla.
4. Make a well in dry ingredients, and add wet ingredients.
5. Mix just until no large lumps remain. Do not overmix.
6. Gently fold in blueberries. (I also save a few to add to the tops of the muffins.)
7. Divide batter into 12 paper muffin cups.
8. Bake 14-18 minutes or until lightly browned.
9. Remove muffins from pan immediately and cool on wire rack.
10. Freeze or refrigerate leftovers.

Nutritional info per muffin: 129 calories, 1 gm fat, 213 mgs sodium, 112 mgs potassium, 26 gms carb, 2 gms fiber, 4 gms protein



Chocolate Bran Muffins

3 cups Kellogg's All Bran
2 1/2 cups water
1 No Pudge Brownie Mix
1 1/2 tsp. Baking Powder

Mix cereal and water, let sit until mushy, about 5 minutes. Add Brownie Mix and Baking Powder. Bake at 350 for 20-25 minutes.

24 muffins = 1 point each
12 muffins = 2 points each

Banana muffins

1 1/2c all purpose flour
1c uncooked quick cooking oats
2/3c packed dk br. sugar
2t baking powder
1/2t salt
1/2t cinnamin
1/4t nutmeg
1/4t baking soda
1c mashed ripe bananna-about 2 med
1/2c lowfat buttermilk 1%
2T vegetable oil-I used olive and was fine
1 1/2 t vanilla
1 lg egg lightly beaten
cooking spray
1/2c flaked coconut

1. Preheat oven to 400
2. Lightly spoon flour into dry measuring cups, level with knife. Combine flour, oats, and next 6 ingredients in a lg. bowl; stir well with a whisk.
3. Combine bananna and next 4 ingredients in a med bowl and stir well with whisk. Add to flour mixture, stirring until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray. sprinkle evenly with coconut.
5. Bake at 400 for 20 min. or until golden brown.
6. Remove muffins from pan immediately; cool on wire rack.
yields 12 muffins one per serving

points 4

I have made these and the kids robbed me blind-I liked them alot. Aren't any nuts in them but they are a great nanna fix.

Banana Muffins 3pts each
 

Even my family loved these!

Banana Muffins 3pts each

1 cup all-purpose flour
1/4 cup uncooked quick or old fashioned oats
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. salt
6 Tbsp. Promise ® Buttery Spread
3/4 cup firmly packed light brown sugar
2 large eggs
1 tsp. vanilla extract
2 large ripe bananas, mashed slightly
Yogurt Drizzle* (optional)

Preheat oven to 350°. Line 12-cup muffin pan with cupcake liners; set aside.
In medium bowl, combine flour, oats, baking soda, cinnamon and salt; set aside.
In large bowl, with electric mixer, beat Promise ® Buttery Spread and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, and vanilla until blended, scraping sides occasionally. Gradually beat in flour mixture, then bananas just until blended. Evenly spoon into prepared pan.
Bake 25 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 5 minutes; remove from pan and cool completely. Drizzle with Yogurt Drizzle.
*Yogurt Drizzle: Blend 2 tablespoons melted Promise ® Buttery Spread, 1 cup confectioners sugar, 2 tablespoons vanilla yogurt and 1/2 teaspoon vanilla extract until smooth; chill.

Serves: 12
Preparation Time: 20 Minute(s)
Cook Time: 25 Minute(s)


Nutrition Information per muffin
Calories 160, Calories From Fat 45, Total Fat 5g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 35mg, Sodium 160mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 16g, Protein 3g, Vitamin A 6%, Vitamin C 4%, Calcium 2%, Iron 6%

Apple Cinnamon Streusel Muffins
 

Servings - 12
Pts - 2

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup applesauce
1/2 cup Splenda
2 large egg whites, whole
1 1/2 teaspoons vanilla extract
2 small apples, peeled & grated

Topping:
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon diet margarine


Directions:
Preheat oven to 375 degrees. Spray a 12 cup muffin pan with non-stick cooking spray.

In a medium bowl, mix flour, baking powder, baking soda, salt and cinnamon. In a large bowl, mix together applesauce, Splenda and egg whites; add vanilla and apples; mix well. Gradually add wet ingredients into the flour mixture. Stir just until dry ingredients are moistened. (Batter will be thick.) Evenly spoon the mixture into the prepared muffin tins.

In a small bowl, mix brown sugar and cinnamon. Cut in margarine until mixture is like coarse crumbs. Sprinkle over tops of mixture in each muffin tin.

Bake for 20 minutes in preheated oven or just until a wooden pick inserted in the
center of a muffin comes out clean.

Remove from oven and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.

Nutrition Information:
105 Cal., 1 g. fat, 2 g. fiber

Pumpkin Spice Muffins
 

Pumpkin Spice Muffins

1 Box Duncan Hines Spice Cake Mix
1 (15 oz.) Can Pure Pumpkin
1/2 Cup Water

Preheat oven to 350 degrees.
Combine all ingredients. Spray a muffin pan with non-stick cooking spray. Place a scant 1/3 cup of cake batter into each muffin well. Bake for 20-22 minutes or until toothpick inserted into the middle comes out clean. Cool on a wire rack.

Serves: 15
Per Serving: 154 Calories; 2g Fat (14.5% calories from fat); 2g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 202mg Sodium. Exchanges: 1/2 Vegetable.

WWP: 3

I've never tried this recipe but it sounds good:

Cranberry Orange Muffins (WW pt=2)
alt.support.diet.weightwatchers/Michelle (2002)
Makes: 12 muffins, 2 WW pts each

1 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup orange juice
2 egg whites
1/3 cup corn syrup
1 tsp orange zest (peel, grated)
1 cup cranberries

As with all muffins, mix wet in one bowl, dry in another, add wet to dry and stir until just moist. Bake in paper-lined or sprayed muffin pans at 400F for 20-25 minutes.