MUFFINS: Just Plain Muffins with variations
Source of Recipe
Weight Watchers, New Complete Cookbook
List of Ingredients
1 3/4 cups all-purpose flour
4 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 egg
4 teaspoons unsalted butter, melted
Recipe
Preheat the over to 400F, spray a 12-cup muffin tin with nonstick cooking spray
In a large bowl, combine the flour, sugar, baking powder 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 the muffin comes out clean and the muffins are golden brown, 20-25 minutes. Cool in the pan on a rack 5 minutes: remove from the pan and serve hot. Makes 12 servings
Now you can jazz these up by adding 3/4 cups fresh blueberries or raspberries to the flour mixture. Same amount of points. But the Dietary Fiber is now 1 gram.
SWEET MUFFINS: Substitute dark brown sugar or maple sugar for the granulated. Same amount of points.
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. Same amount of points.
LEMON MUFFINS: Mix 3/4 cup + 2 tablespoons fat-free milk, 2 tablespoons fresh lemon juice (the milk will curdle) and 2 teaspoons lemon zest: use instead of the fat-free milk. Same points
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. Same points
2 Weight Watcher Points per muffin (original recipe)
|
|
member logon
