I recently found one box of chocolate, chocolate chip muffins at the store that were 3 pts each and absolutely wonderful-especially when I cut it in half and added a bit of cool whip free. (It was very much like a hostess cupcake minus the frosting.) Anyway, I haven't been able to find it again. Has anyone found a source for ww items that don't appear in the local supermarket-perhaps via internet? Is anyone out there from Buffalo and know of a nearby source of ww products? Just hoping...

I don't know of any substitutions - but I know those chocolate chocolate chip muffins are hard to find here too - and I love them also - good luck! Tara

Where I live, those delicious muffins are with the WW breakfast items (like the egg mcmuffin type of things), not the desserts. You might want to look there. I think they also have blueberry muffins.

Nancy

Have you ladies tried the Kellogg's All Bran muffin mix - it comes in blueberry and apple/cinnamon flavors. If you substitute skim milk, egg beaters, and applesauce for the regular milk, egg, and oil - they are only one point per muffin - they make a good size muffin. I like to have them for brerakfast and also for a dessert once in a while.

Ginaki - how much applesauce do you substitute for the oil? I have been looking for a muffin that is only 1 point for a while now. Thanks!

Hi Kimmie Jo - You use l tablespoon of applesauce for 1 tablespoon of oil. Enjoy.

Krusteze also makes ff blueberry muffins and orange-cranberry muffins that are very good. They are 2 points per muffin. It's good to know about using applesauce for the All-Bran blueberry muffins, they are sooo good!

I bought the Kellogs All Bran muffins today. Couldn't find the blueberry so I got the apple cinnamon.

Ginaki - thanks for the oil/applesauce trick. I am definitely going to try it.

While at the store looking for the All Bran muffins, I found fat free muffins in the bakery made by Isabellas. They are raisin bran and come out to 2 points for a huge muffin (I double checked the label which a serving size was one half muffin, but each serving was only 1 Point, thus 2 Points for the whole thing) I was so excited! I ate half of one when I got home and it was good. They have other fat free flavors also, but they were a point or two more.

Just had to tell. I cleaned out my freezer yesterday and found a box of Chocolate Chocolate Chip muffins I bought 2 or 3 years ago. Since these muffins were so old I almost threw the box away, but then, being the chocoholic I am, I popped one in the microwave to see how it tasted after being lost in the freezer. It was marvelous! I can't get these anymore (no one in my area carries them) so I'm saving the other muffin for one of those days when nothing will do but chocolate!

Check out the carrot pineapple muffin recipe I came up with this past week- it is over on the WW dessert section here at 3FC. I also have a 2 point chocolate muffin recipe (that can also be made into 16 bronwies with a little less liquid for 1 pt each). I even include directions for preparing dry mixes ahead so we can be prepared for chocohalic attacks- I have them frequently I bet we could add chocolate chips to them and keep the points to 2 for the muffin or 3 if we add a lot- use the mini-chips- they go further. Another favorite of mine is to take 1/2 of a package (regular pack, not the mini-packs) fat free cream cheese and a table spoon or two of sugar, stir together then marble the brownies or muffins...defenently needed for treatment resistant chocohalic attacks

I have a bunch of other muffin, quick bread, and cookie recipes that I am trying to perfect with 1-2 pt in each muffin/cookie/serving- I try to keep them to 1 pt if at all possible. My only problem is I can't eat all my sample batches so it takes awhile to try them all out- I have probably 15 recipes that I am not ready to share yet- I want to work on them just a little more. Keep watching the dessert section for new recipes.

Christine

Thanks for all the great ideas. I'm not much of a baker, but I have tried the Krusteaz muffins and enjoy them. Of course all I had to do was add water, so I can't take much credit on the success. Hope you continue to post those recipes, Rhonda