* 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

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!