BLUEBERRY MUFFINS (1 WW POINT EACH)
This is from the Weight Watchers magazine Easy Weeknight Favorites. My magazine says I first tried them in January 2006. They are very good for a lowfat muffin and easy to make. I am posting here because my magazine is falling apart and I am afraid I am going to lose it! (I have omitted the teaspoon of grated lemon rind and teaspoon of grated orange rind the original recipe calls for. I don't always have them around to grate so just make it without!)
Provided by Little Suzy Homemak
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Combine first 4 ingreidents in a medium bowl; stir well. Make a well in center of mixture.
- Combine milk through the egg; add to flour mixture, stirring just until moist. Gently fold in blueberries.
- Divide batter evenly between 12 muffin cups coated with cooking spray. Bake at 400 for 20 minutes or until golden. Remove from pan immediately; cool on a wire rack.
Nutrition Facts : Calories 156.3, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.8, Sodium 122, Carbohydrate 24.7, Fiber 0.9, Sugar 10.2, Protein 3
WEIGHT WATCHER'S CHEESE MUFFINS
I like to make these when we have bean soups. They are about 2 1/2 POINTS each... depending on the cheese and milk you use.
Provided by Lee_tah
Categories Scones
Time 17m
Yield 12 small muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 210C (or 350F) then spray muffin tin with spray-on oil.
- Mix together dry ingredients in a bowl.
- In another bowl mix wet ingredients. Add the wet ingredients to the dry ones. Do not over mix or it will be rubbery.
- Bake for about 12 minutes or until they spring back when touched.
Nutrition Facts : Calories 74.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 18.6, Sodium 310.1, Carbohydrate 13.7, Fiber 0.4, Sugar 2.2, Protein 2.8
BLUE CHEESE MUFFINS
Surprise the muffin lovers in your house with this savory, cheesy number, loaded with layers of crumbled blue cheese. Not a fan of blue cheese? Feel free to substitute shredded parmesan, provolone, gruyere or extra-sharp cheddar instead. You could also add a sprinkling of chopped herbs between each layer of batter-rosemary, chives, and thyme are all good bets. After baking, invert the muffin pan on a wire rack to let the muffins cool completely. Store them in an airtight container at room temperature for up to several days (if they last that long).
Categories Brunch,Breakfast
Time 37m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or line with muffin liners. In a large bowl, sift together flour, baking powder, salt, and paprika.
- Create a well in flour mixture with a spoon and place butter, egg and milk into well; mix until just blended. (Do not beat until smooth.)
- Fill each muffin hole with a tablespoon of batter (you'll have about 1/2 the batter left). Divide cheese evenly over center of each muffin, saving just enough cheese for a sparse topping. Continue filling muffin holes with batter so each is about 2/3 to 3/4 full; sprinkle muffins with remaining cheese.
- Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes; serve warm. Yields 1 muffin per serving.
Nutrition Facts : Calories 46 kcal
BLUE CHEESE MUFFINS
If you're not a fan of blue cheese, substitute another strong-flavoured shredded cheese such as parmesan, provolone, gruyere or extra-sharp cheddar.
Categories Breakfast,Brunch,Appetizers
Time 37m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or line with muffin liners. In a large bowl, sift together flour, baking powder, salt, and paprika.
- Create a well in flour mixture with a spoon and place butter, egg and milk into well; mix until just blended. (Do not beat until smooth.)
- Fill each muffin hole with a tablespoon of batter (you'll have about 1/2 the batter left). Divide cheese evenly over centre of each muffin, saving just enough cheese for a sparse topping. Continue filling muffin holes with batter so each is about 2/3 to 3/4 full; sprinkle muffins with remaining cheese.
- Bake until a toothpick inserted in centre of a muffin comes out clean, about 25 minutes; serve warm. Yields 1 muffin per serving.
Nutrition Facts : Calories 42 kcal
CHERYL'S HEALTHY BLUEBERRY MUFFINS - WW POINTS = 1
A variation of Applesauce-Raisin Muffins - 1 point per muffin if you are a Weight Watcher! UPDATED 5/10/2009: Since Kellogg's All Bran With Extra Fiber Cereal has been discontinued, I have updated my recipe to use General Mills Original Fiber One cereal instead. Luckily the Weight Watchers points value of 1 remains the same. Enjoy! :-)
Provided by senseicheryl
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine the All Bran, Applesauce, Milk and Egg Whites and allow it to sit until softened.
- Preheat the oven to 400 degrees.
- In a separate bowl, stir together the flours, Splenda, baking powder, cinnamon, baking soda and salt.
- Blend the cereal mixture thoroughly with the mixer.
- Add the flour mixture and blend.
- Stir in the Blueberries.
- Spoon into muffin cups that have been sprayed with Pam or that have liners in them.
- The muffin cups will be full.
- Bake for approximately 20 minutes.
Nutrition Facts : Calories 95.7, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 252.2, Carbohydrate 24.5, Fiber 6.5, Sugar 2.2, Protein 3.6
BLUE CHEESE MUFFINS
Make and share this Blue Cheese Muffins recipe from Food.com.
Provided by Theresa Thunderbird
Categories Quick Breads
Time 30m
Yield 10 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter 10 (2 1/2 inch) muffin cups.
- Combine flour, sugar, baking powder, salt and cheese in a large bowl.
- Combine egg, milk and butter in small bowl until blended.
- Stir into flour mixture just until moistened.
- Spoon into prepared muffin cups, filling 3/4 full.
- Bake 20-25 minutes or until golden brown.
- Remove from pan.
BLUEBERRY STREUSEL MUFFINS-WEIGHT WATCHER'S 3 POINTS
Yummy! You don't need all the fat and sugar to enjoy this comfort food! Might want to double the receipe as they tend to disappear!
Provided by Chef Joyous
Categories Breads
Time 40m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Place muffin liners in muffin tins. (15)
- Combine 2 c flour, baking soda, baking powder and salt; set aside.
- Mix sugar and Splenda; set aside.
- Using an electric mixer, beat egg with 3/4 c sugar/Splenda mix until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla.
- Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth, do not over-beat.
- Fold in blueberries and fill each muffin liner; set asided.
- To make streusel topping, combine remaining sugar/Splenda mix and 1/4 C flour. Melt Smart Balance and add. Mix with a fork. Divide crumb mixture over muffins and press into top of muffin batter if necessary.
- Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 25-30 minutes. Cool in pans for about 10-15 minutes and then transfer muffins onto racks to cool completely .
- You can use any combination of berries in this recipe. Frozen berries are fine to use as long as you make sure they are thawed before baking.
Nutrition Facts : Calories 135, Fat 2.6, SaturatedFat 1, Cholesterol 18.2, Sodium 168.4, Carbohydrate 25, Fiber 1, Sugar 8.7, Protein 3.1
WEIGHT WATCHER BLUEBERRY MUFFINS
Steps:
- Preheat oven 375°F. (Add reserved flour to berries and toss to coat and set aside.) Combine 1 3/4 cups flour in bowl, add sugar baking powder, salt; mix well. Add egg, milk and melted butter. Mix but don't over mix, batter should not be smooth. Stir in blueberries fold in gently.
- Line a 12 cup muffin tin with paper liners, spray with butter Pam. Divide equally, bake and enjoy.
- Bake 20 to 25 minutes till toothpick comes out clean. Muffins will be light golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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