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    Broccoli Cheese Muffins - Core


    Source of Recipe


    WW Community

    Recipe Introduction


    Makes: 16 servings
    Nutritional Information:

    Serving size: 1 muffin
    Calories: 90
    Fat: 1 g
    Cholesterol: 4 mg
    Protein: 7 g
    Carbs: 15 g
    Fiber: 2 g
    Sodium: 200 mg
    2 POINTS PER MUFFIN
    (if you count points
    for bakery goods)

    List of Ingredients




    2 cups cornmeal
    1 tablespoon Splenda
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1 1/2 cups nonfat buttermilk*(see below)
    3/4 cup fat-free egg substitute or 6 egg whites, lightly beaten
    1 1/4 cup broccoli, chopped
    1 cup non-fat grated cheese
    3/4 cup onions, chopped

    Recipe



    Combine cornmeal, Splenda, baking powder, and baking soda in a bowl, and stir well. Add the buttermilk and egg substitute or egg whites, and stir until dry ingredients are moistened. Fold in the broccoli, onions, and cheese.
    **To make buttermilk, add 1 and 1/2 tablespoons of lemon juice or cider vinegar to 1 and 1/2 cups ff milk or use 1 and 1/2 cups ff plain yogurt.
    Coat muffin pan with nonstick cooking spray (nonfat), and fill 3/4 full with the batter. Bake at 350 degrees F for 15-18 minutes.
    Allow muffins to sit for 5 minutes before serving.


 

 

 


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