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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