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PERSISTENCEMIMI Posts: 13,989
1/12/20 6:49 P

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Courtesy of power-hungry.com
Vegan, gluten-free, paleo recipes

I'm making now these vegan/gluten-0free muffins



www.pinterest.com/pin/436989
9700927879
22/


Well, It turned out not as I expected. I'll give it 5 out of 10.
It may be better to spread on top 1 teaspoon low sugar jam, or couple of slices of banana.
I may not make this muffin recipe again.




Edited by: PERSISTENCEMIMI at: 1/12/2020 (20:38)
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PERSISTENCEMIMI Posts: 13,989
10/9/13 9:06 P

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TRIPLE CHOCOLATE CHUNK MUFFINS


dashingdish.com/recipe/triple-chocol
at
e-chunk-muffins/


Edited by: PERSISTENCEMIMI at: 6/1/2014 (21:46)
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PERSISTENCEMIMI Posts: 13,989
6/5/12 5:38 P

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TURKEY MEATLOAF MUFFINS


www.bodybuilding.com/fun/docs/2011/j
am
ie-eason-turkey-meatloaf-muffins.pdf


Edited by: PERSISTENCEMIMI at: 6/1/2014 (21:43)
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PERSISTENCEMIMI Posts: 13,989
7/19/10 2:57 P

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Bluberry Flaxseed Muffins with Chef Meg



www.youtube.com/watch?v=nZZ-DT23vyk&
fe
ature=player_embedded#!





Edited by: PERSISTENCEMIMI at: 8/30/2011 (15:50)
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PERSISTENCEMIMI Posts: 13,989
1/27/10 6:15 A

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ttt

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PERSISTENCEMIMI Posts: 13,989
11/3/09 5:36 P

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COPY CAT VITAMUFFIN RECIPE
Submitted by NURSECINDY

Serving Size : 24 Preparation

1 3/4 cup whole wheat flour
3 egg white
3/4 cup unsweetened cocoa
1/2 cup semisweet chocolate chips
1/2 cup unsweetened applesauce
1 1/2 tsp vanilla extract
1/2 cup fat free half-and-half
1 1/2 Tbsp vinegar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp table salt
1 1/2 cup water
1 cup sugar

Prepare 24 cupcake papers. Mix all dry ingredients together. Then add all
wet except for 1 1/2 cups hot water. Then add both together and slowly
stir in hot water. Do not over mix. Slowly stir in chocolate chips in.
Evenly scoop into cupcake papers and place on top of cookie sheet. Bake at
350 for about 10-12 mins. or until toothpick comes out clean. Let cool for
10 mins.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 98 Calories; 1g Fat (13.0% calories
from fat); 2g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 148mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.




Edited by: PERSISTENCEMIMI at: 12/30/2009 (07:53)
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PERSISTENCEMIMI Posts: 13,989
10/8/09 7:35 P

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Death by Chocolate Cupcakes!
Posted by navychk

1. EASY to make!
2. Delectable and delicious!
3. INCREDIBLY LOW in points! Believe it!

Ingredients:

2 cups Dark Chocolate (Betty Crocker Super Moist) cake mix, (half of an 18.25-oz. box)
Two 25-calorie packets diet hot cocoa mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. semi-sweet mini chocolate chips
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

Directions:

Place chocolate chips and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer to chill for 25 minutes. Preheat oven to 350 degrees. Once cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl. Whip batter with a whisk or fork for 2 minutes. Spray a 12-cup muffin pan with nonstick spray, or line it with baking cups. Evenly spoon batter (which will be thin, but don't worry, your cupcakes will puff up!) into the pan. Place pan in the oven, and bake for 15 minutes. Cupcakes will look shiny when done.

MAKES 12 SERVINGS

Serving Size: 1 cupcake
Calories: 108
Fat: 2.5g
Sodium: 239mg
Carbs: 19g
Fiber: 1g
Sugars: 12g
Protein: 2g



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PERSISTENCEMIMI Posts: 13,989
9/14/09 6:24 A

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3 muffin recipes from nubella.com

1. BLACKBERRY MUFFINS

www.nubella.com/component/option,com
_r
ecipes/Itemid,94/task,detail/rid,375R>4/s,1/r,muffin/



2. OATMEAL RAISINS MUFFINS

www.nubella.com/component/option,com
_r
ecipes/Itemid,94/task,detail/rid,631R>5/s,2/r,muffin/



3. POPPY SEED MUFFINS

www.nubella.com/component/option,com
_r
ecipes/Itemid,94/task,detail/rid,235R>/s,2/r,muffin/







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PERSISTENCEMIMI Posts: 13,989
5/28/09 1:52 P

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QUINOA MUFFINS - Martha Stewart

On the Go Breakfast/snack - High Protein
Freezes well
Video demonstration included

www.marthastewart.com/recipe/quinoa-
mu
ffins?lnc=5a79cf380e1dd010VgnVCM1000R>005b09a00aRCRD&rsc=cf_link&comments_
pa
ge=1&rsc=comments_more#conversat
ion-container


Here is one way to lighten the recipe (from a review):

"My 11/2 yr. old LOVES my modified version. 3/4c. quinoa, 1/4c. flax. No oil:replace with applesauce. Bc ap. sauce is used only 1/2c. dark sugar. and no need for white flour. 1c. whole wheat flour, 1/2c. wheat germ, and 1/2c. wheat bran. I bake for 35-40 min. Results are fab. I get requests! Please experiment."

* You can use Splenda brown sugar Blend instead of real brown sugar, for less calories.

*****************************

What is Quinoa?
Quinoa recipes and more...


www.quinoa.net/






Edited by: PERSISTENCEMIMI at: 7/17/2009 (18:25)
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PERSISTENCEMIMI Posts: 13,989
2/26/09 7:59 P

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ttt

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PERSISTENCEMIMI Posts: 13,989
2/10/09 7:16 P

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Brownie Bran Muffins
Posted by JANAB2004

1 box lowfat brownie mix
½ tsp baking powder
3 c Fiber One
2 ½ c water
1 pkg SF Hot chocolate mix

Soak Fiber One in water for 10 minutes. Use electric mixer to break up the soggy cereal. Add brownie mix, cocoa mix and baking powder. Mix well. Line muffin pan with paper liners and fill 2/3 full. Bake @ 350 for 18 to 20 minutes. 24 muffins



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PERSISTENCEMIMI Posts: 13,989
2/2/09 8:12 A

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Pumpkin Spice Muffins
Posted by CNK923

1 large can pumpkin (30-32 oz)
1 box spice cake mix
2 TBSP water (may need a little more)

Preheat oven to 350 degrees
Combine all ingredients
Line muffin pans and fill with mixture
Back for 20-25 mins

1 muffin= 2 pts

My mixture made around 25 muffins.
Very simple recipe and yummy too!

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PERSISTENCEMIMI Posts: 13,989
11/18/08 8:46 A

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Two Pumpkin Muffins recipes
Posted by sewzy1

Serving Size : 24

1 can pumpkin, canned
1 box cake mix -- spice
3/4 cup water

Mix ingredients well. Bake at 350 until done.

MC NI = Per Serving: 67 Calories; 2g Fat (21.9% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 100mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat; 1 Other Carbohydrates.

NOTES : Makes 24 muffins
If you want to make cookies, leave out the water.

*****************************

Pumpkin Muffins

Serving Size : 24

1 can pumpkin
1 box Krusteaz ff muffin mix -- leave out the fruit
1 cup Fiber One® cereal
3/4 cup water
2 tablespoons baking soda
allspice -- to taste
cinnamon -- to taste

Mix together fiber one and warm water with baking soda and let sit for at least 10 minutes. Mix with beater till thick creamy consistancy, then add cake mix. Batter will be very thick. Spray muffin tin fill, and bake at 350 for 15 -20 minutes.

Source:
"Sunlyte13"



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PERSISTENCEMIMI Posts: 13,989
11/3/08 6:26 P

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Mexican Cheesy Cornbread Muffins
Posted by DEB3627

85 Calories, 1.5 fat, 1 fiber for each muffin.

Ingredients:
1 cup canned cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/2 cup fat-free sour cream
1/2 cup reduced-fat shredded cheddar cheese
1/4 cup chopped scallions
2 pickled jalapenos (Chopped and Optional)
2 tbsp. Splenda No Calorie Sweetener (granulated)
1 1/2 tsp. baking powder
1/4 tsp. salt
Optional: 1/4 tsp. hot sauce

Directions:
Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, baking powder, and salt in a large bowl. In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.

Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!

MAKES 12 SERVINGS



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PERSISTENCEMIMI Posts: 13,989
10/29/08 5:27 P

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Here are savory breakfast muffins that you can freeze individually and reheat in the microwave in no time. See instructions for freezing them.
Nutrition information is provided

www.eatingwell.com/recipes/savory_br
ea
kfast_muffin.html



16 savory muffins
Nutrition information is provided for each recipe

www.recipezaar.com/recipes.php?s_typ
e=
%2Frecipes.php&q=savory+muffins&SearR>ch=Search&Searcht=Search


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PERSISTENCEMIMI Posts: 13,989
10/28/08 7:02 P

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Pumpkin Praline Muffins

From: www.halfmysize.com
Servings - 12

Muffins:

1 3/4 cups whole wheat flour
1/2 cup oat bran
1/2 cup brown sugar
1 tablespoon baking powder
2/3 cup mashed pumpkin
1 cup skim milk
2 egg whites
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
Topping:
1 tablespoon finely chopped pecans
1 tablespoon brown sugar

Directions:

Make the topping by combining the pecans and brown sugar. Mix until crumbly; set aside.

Preheat oven to 350 degrees.

Combine the flour, oat bran, brown sugar, and baking powder; stir to mix well. Add the remaining ingredients and stir just until the dry ingredients are moistened.

Line muffin tin with 12 paper liners. Fill liners 3/4 full with the batter. Sprinkle topping over the batter. Bake for 15 to 18 minutes, or just until a wooden pick inserted in center of muffin comes out clean.

Allow to sit for 5 minutes before removing muffins from the tin. Serve warm or at room temperature.
Nutrition Information:
128 Cal., 1 g. fat, 3 g. fiber



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PERSISTENCEMIMI Posts: 13,989
10/20/08 7:09 P

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Blueberry Muffins

Ingredients

1/2 c. whole wheat flour
1/2 c. oats
1/4 c. splenda granulated for baking
1/2 c. skim milk
1 tsp. baking powder
1 tsp. cinnamon
1/4 c. applesauce, unsweetened
2 egg whites or 1/4 c. eggbeaters
1/4 c. blueberries







Directions

Preheat oven to 400.
Soak oats in milk for 10 to 15 min.
Spray muffin pan with Pam.
Combine all ingredients except blueberries. Add them last.
Spoon into muffin pan, making 12 muffins.
Bake for 20 to 25 min
Serves 6

Number of Servings: 6

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 112.7
Total Fat: 1.6 g
Cholesterol: 0.5 mg
Sodium: 111.1 mg
Total Carbs: 22.3 g
Dietary Fiber: 3.3 g
Protein: 5.6 g


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PERSISTENCEMIMI Posts: 13,989
9/21/08 1:15 P

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Lemon Bluberry Corn Muffins
Posted by Barbara (BBTHOM1)
Thank you!


www.medicinenet.com/script/main/art.
as
p?articlekey=51912&page=2


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PERSISTENCEMIMI Posts: 13,989
9/7/08 4:52 P

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Hungry Girl Recipe

FIBER 1 MUFFINS

Just take the mix - Fiber 1 apple cinnamon muffin mix (IGNORE the box directions)
Add 1 cup canned pumpkin, 1 cup water , and 1/2 cup Egg Beaters
Mix until just blended.
Spray a few muffin pans with nonstick spray, and pour the mixture into 18 of the
muffin cups.
Then bake as directed (for that, you can refer to the box!).

Makes 18 muffins instead of 12.
Each one has just 95 calories & 2g fat and still has close to 4g fiber!


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PERSISTENCEMIMI Posts: 13,989
8/3/08 10:55 A

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Pumpkin Muffins
12 muffins
Each muffin: 145 calories, 3 grams fat, 3 grams fiber

1 cup white all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp table salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
3 Tbsp Blackstrap molasses
1/8 cup canola oil
1/8 cup unsweetened applesauce
2 egg whites
1 cup canned pumpkin
1 tsp vanilla extract
1/2 cup uncooked wheat bran
1/2 cup water, boiling
3/4 cup fat free buttermilk
1/4 cup dark brown sugar
1/4 tsp Sucralose (Spleda)
oven to 400 degrees F.

In a small bowl, mix together the bran and boiling water. Set aside.
Mix together the dry ingredients. Combine the wet ingredients in a separate container, mixing thoroughly.

Mix the batter together, making a hollow in the dry ingredients and using as few strokes as possible to mix in the wet ingredients.

Pour the batter into greased muffin tins (the batter fills them completely) and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool on a wire rack before storing into an airtight container and freezing.


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MECORKERY Posts: 12,098
8/2/08 4:35 P

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The zucchini muffins sound good! I'm going to make some.

Mary


 current weight: 186.0 
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PERSISTENCEMIMI Posts: 13,989
8/2/08 7:58 A

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Full Meal Muffins

Each muffin is filled with whole grains, banana, zucchini, iron- and calcium-rich blackstrap molasses, and omega-3-rich walnuts. They also contain no added sugar, salt, oil, soy, or wheat.

shmooedfood.blogspot.com/2007/02/ful
l-
meal-muffins.html


Another small meal in a muffin - a healthy snack

www.kitchenlink.com/cookbooks/2005/1
55
2855260_2.html


Diner Meat loaf "Muffins"

whatscookingamerica.net/Beef/MeatLoa
fM
uffins.htm


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PERSISTENCEMIMI Posts: 13,989
7/25/08 9:24 A

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1 Point Apple Cinnamon Muffins
posted by SWARGASKY

makes 12 muffins
Ingredients
1- 17.4 oz box Duncan Hines/Kellogg’s All-Bran Apple Cinnamon Muffins
¼ C - egg substitute
¾ C - water
3 T – applesauce

Cooking Instructions
PREHEAT oven to 400 degrees F.
GREASE muffin pan or line with paper baking cups.
EMPTY muffin mix into large bowl.
BREAK up any lumps.
STIR egg substitute, water and applesauce into muffin mix until moistened (about 50strokes).
FOLD apple filling gently into batter.
SPOON batter into prepared muffin pans. Fill cups 2/3 full.
BAKE 18 – 22 minutes in center of oven until muffin tops are lightly brown.

COOL 5 – 10 minutes. Gently loosen muffins before removing from pan.




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PERSISTENCEMIMI Posts: 13,989
7/15/08 7:38 A

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Zucchini Muffins
Servings | 12

Ingredients
1 Box of chocolate cake mix
1 cup of shredded zuccini
1 small can of pumpkin

Instructions
Mix all 3 together place in muffin tins. Bake at 350 for 30 minutes!

Note!
The zucchini and pumpkin are used instead of any oil/margarine/butter mentioned on box' directions.


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PERSISTENCEMIMI Posts: 13,989
7/14/08 8:58 A

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1 Point Corn Muffins

3 boxes Jiffy Corn Bread Mix
1 20 oz can crushed pineapple/natural juice
Mix together well.
Spray 24 muffin tins with Pam
Bake at 400 for 20 min.


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7/3/08 11:06 A

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Posted by Barbara (BBTHOM1)
Thank you!

Banana ginger muffin
www.everydayhealth.com/publicsite/re
ci
pes/viewrecipe.aspx?recipeid=2436&xiR>d=nl_EverydayHealthManagingDiabetes_
20080713



Edited by: PERSISTENCEMIMI at: 7/14/2008 (08:31)
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5/20/08 9:38 P

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Cinnamon Apple Pie Muffins
Posted by yvette150, WW recipe board

1 c. unsweetened applesauce
1 c. sf apple pie filling
1 c. 1% milk
1/2 c. Da Vinci sf caramel syrup
1/2 c. water
1 1/2 c. Splenda
1/2 tsp. baking powder
1 pkg. Southaven Farm Cinnamon Baking Mix

Combine all wet ingredients, mix in splenda and baking powder. Add cinnamon baking mix. Divide 1/3 c. batter into 16 muffins and bake for 27 minutes at 375.

NI: Cal. 102, fat .5 g, fiber 4 g.

NOTE: I only baked mine for 25 minutes.

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5/14/08 8:29 P

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Meatloaf muffins
Poted by JULI-EMERALD, WW recipe board

I now do these in muffin tins to control my portion size.


1/2 cup tomato soup (undiluted straight from the can.
2 lb. extra lean beef (I use Laura's 5/95)
1 envelope onion soup mix
1/2 cup dried bread crumbs
2 egg whites

mix all ingredients together and either divide into 12 regular size muffins (spray tins with pam)
or place into loaf pan (spray with pam)
cook at 350 : 40 min for muffins or 1hour 15 min for pan.
Makes 12 servings. (although I eat 2 at a time)
very low points and very filling. I usually mix everything the night before and pop them in the oven after work. The left overs can be frozen or used with scrambled egg whitess and vegs and a flato for a wonderful breakfast burrito, served with salsa.



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PERSISTENCEMIMI Posts: 13,989
5/14/08 2:18 P

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I've found the Fiber one muffin mix, apple and cinnamon floavor, at target.

I've made them and they are wonderful. Very moist.
I wish they were a little larger, but for 1 point per muffin, it's great.

*******************************

A note about 1 point items!

WW and other companies may sell items that are only 1 point each.

It's only 1 point if you eat just ONE.

Here, with the Fiber one muffin mix example:

1 muffin is 1 point

2 muffins are 3 points

3 muffins are 5 points

That is because the cap of the 4 grams of Fiber.



Edited by: PERSISTENCEMIMI at: 5/14/2008 (14:21)
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MM0620 Posts: 104
5/8/08 2:54 P

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I have seen the fiber one muffing mix at Wal-Mart also

KAYCEE_QUEEN Posts: 650
5/6/08 11:12 P

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ooh...that sounds excellent...i hope i can find this mix...you said target...have you seen it anywhere else too?

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Fiber One Muffin Mix
Posted by upstatenygal1, WW review recipe board

I finally found FIBER ONE Cinnamon Apple Muffin Mix at TARGET. (it's a limited edition from what I understand)

Just take the mix (IGNORE the box directions) and add:

1 cup canned pure pumpkin
1 cup water
1/2 cup Egg Beaters (or egg whites or some other fat-free liquid egg substitute).

Then mix until just blended. Spray a muffin pans with nonstick spray (or use paper liners) my silicone muffin pan worked perfectly, and pour the mixture into 18 of the muffin cups. I also sprinkle some cinnamon on top before baking for taste and color.
Then bake as directed (for that, you can refer to the box).

This recipe makes 18 muffins instead of 12.
And each one has just 95 calories & 2g fat and still has close to 4g fiber!
These simple switches turn a muffin with 4 Points into a ONE-POINT treat.

I freeze them and have one "on-the-go" every morning for breakfast with some Fresh Fruit and Yogurt...delicious.



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MOMOFALEX's Photo MOMOFALEX SparkPoints: (0)
Fitness Minutes: (860)
Posts: 1,266
4/17/08 8:04 A

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These are very similar to the chocolate muffins listed below by both Mimi and Diane, but use a cake mix instead of a brownie mix.

3 c Bran flakes
1 1/2 t. baking powder
2 1/2 c water
1 box - any flavor cake mix

Soak bran flakes in water for 5 minutes. Add baking powder and cake mix. Mix and divide into 24 muffins. Bake 350 for 18-20 minutes. 1 point each.

Cake mixes tried and approved so far are chocolate, devils food, carrot and spice. Strawberry wasn't so good.

Jean


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RACHELLEBEE's Photo RACHELLEBEE Posts: 1,146
4/15/08 5:31 P

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http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=264987

The link to a very good 1 point Banana muffin :)
Enjoy!

To make this a core item, you can make it with corn meal (polenta) instead of whole wheat flour.

Edited by: RACHELLEBEE at: 4/15/2008 (17:57)
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PERSISTENCEMIMI Posts: 13,989
2/28/08 3:33 P

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Wheat Berry Muffins with Dates
S vegetarian.com

Vegetarian Recipe
Dry Ingredients:
1 cup whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup whole grain cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup rolled oats


Wet Ingredients:
1 cup skim milk (I use soy)
1/2 cup unsweetened applesauce
1/4 cup all-fruit apple butter
2 large egg whites
1 tablespoon molasses
1 teaspoon grated lemon peel (or 1/2 teaspoon lemon extract)

Extras:
1/3 cup raw wheat berries
3/4 cup chopped dates

Topping:
2 tablespoons dark brown sugar
1/2 teaspoon cinnamon

Well before baking: Place wheat berries in 2 cups water and bring to boil over high heat. Reduce heat to medium and cook for 45 minutes. Drain and rinse with cold water. Set aside to cool. Preheat oven to 400 degrees and prepare 12-cup muffin tin. Combine topping ingredients, if using, in a small bowl, and set aside. Sift together all dry ingredients except rolled oats in a large bowl. Add oats and stir to combine. Add dates and cooked, drained wheat berries and stir to coat. Whisk/blend/mix wet ingredients in separate bowl. Pour into dry. Stir to combine, don't overmix. Spoon into prepared tins, filling each nearly to top. Recipe makes 11-12 muffins; if you run short, fill the empty tin with water so the rest bake evenly. Top each cup of batter with the prepared topping, taking care to spread it evenly over the top. Bake 15-20 minutes, cool 10.

Nutrition information per muffin:
Calories: 163
Fat: 1g
Protein: 5g
Carbohydrate: 37g
Fiber: 3.9g



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PERSISTENCEMIMI Posts: 13,989
12/30/07 6:56 P

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Cornbread Muffins
12 muffins
Each muffin 1 POINT

INSTRUCTIONS

3/4 cup uncooked yellow cornmeal
1/2 cup white self-rising flour
1/4 cup non-fat instant dry powdered milk
3/4 tsp table salt
1 Tbsp baking powder
1/2 cup water
1 packet Sweet 'N Low Sugar Substitute
1 3/4 cup canned yellow corn



Mix all dry ingredients well - then add water and the can of corn (including the liquid). Stir until blended. Spray non-stick 12-cup muffin pan with Pam. Fill each muffin cup about half full. Bake @ 425 until done (about 20-25 minutes). Each muffin is 1 point.


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LISA48026 Posts: 59
12/16/07 8:09 A

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pumpkin muffins sound good!

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PERSISTENCEMIMI Posts: 13,989
12/14/07 6:37 P

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PANCAKE MUFFINS
12 muffins
2 points each muffin

2 cups Aunt Jemima® Whole Wheat Blend Pancake & Waffle Mix
1/2 tsp. ground cinnamon
2/3 cup fat free milk
1/3 cup honey
2 egg whites
1/4 cup sugar free applesauce
1 tsp. vanilla extract

Preheat oven to 425° F.

Spray 12 medium muffin cups with nonfat cooking spray or line with paper baking cups.

Combine pancake mix and cinnamon in medium bowl.

Combine milk, honey, egg, applesauce and vanilla in small bowl with wire whisk; add to dry mixture. Mix just until dry ingredients are moistened.

Fill muffin cups 3/4 full. Bake 15-18 minutes or until toothpick inserted in center comes out clean.

Cool 2 minutes in pan. Remove to cooling rack.


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PERSISTENCEMIMI Posts: 13,989
12/7/07 6:12 P

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Pumpkin carrot muffins

24 muffins
1 point each

1 pkg carrot cake mix
1 lg can pumpkin
5 tbsp water

Mix all together well. Bake at 350 for 20 minutes. (I had to bake them longer, but I live at a high altitude)



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PERSISTENCEMIMI Posts: 13,989
10/6/07 7:54 A

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FIBER ONE PUMPKIN MUFFINS
12 muffins
1.5 points each muffin

2 c. Fiber One bran cereal
1 c. skim milk
1/4 c. Egg Beaters
1 can (15 oz.) pumpkin
2 tsp. Pampered Chef Cinnamon Plus
(recipe calls for 1 tsp. pumpkin pie spice and 1 tsp. cinnamon)
1/4 c. brown sugar
1/2 c. Splenda
1 1/4 c. self-rising flour
1 Tbsp. baking powder
1/2 tsp. salt

Preheat oven to 375 degrees. Spray 12 muffin tins with cooking spray.

Mix together cereal & milk in a large mixing bowl & let stand for 10 minutes. Then add eggs & pumpkin & mix well. Pour dry ingredients on top & mix all but don't over-mix. Divide batter into 12 muffin tins. Muffin tins will be full. Bake for 18 minutes. Refrigerate when cool.


Edited by: PERSISTENCEMIMI at: 12/14/2007 (18:33)
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ANNIEB5883's Photo ANNIEB5883 Posts: 457
10/2/07 11:34 P

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Roasted Garlic & Asiago Flatbread

1 (11 oz) can refrigerated French bread dough (Pillsbury)
1 Tbsp extra virgin olive oil
1 1/2 Tbsp bottled, minced roasted garlic
1/2 C (2 oz) mozzarella and Asaio with roasted garlic cheese blend (Sargento).
1/2 tsp freshly ground black pepper

Unroll dough onto a baking sheet covered with 1 tsp oil: pat dough into a 16x 12-inch rectangle. Combine garlic and remaining oil and brush over dough. Sprinkle with cheese and pepper.
Bake at 375 degrees for 13 minutes or untill golden brown.
turn out of pan : cool on wire rack for 5 minutes.
Servings: 12
Serving size: 1 Piece
Points: 2
Submitted by: Anniebev
Compliments: WW Annual Recipes for Success 2007

...The greatest of these is love...

.The garden of the world has no limits...except in our minds. From ancient Poet Rumi.

Without forgiveness life is governed by...an endless cycle of resentment and retaliation.

- Roberto Assagioli

Beverly from Evansville, WV


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PERSISTENCEMIMI Posts: 13,989
9/30/07 10:12 A

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PUMPKIN MUFFINS


Makes 12 muffins
Each muffin is: 1 point, 65 calories

1 cup whole wheat flour
1/2 cup fiber one cereal crushed
1/2 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup pumpkin
2 tbsp applesauce
1/2 cup whole milk
¼ cup of eggbeaters
1 tsp vanilla extract
1 tsp ground cinnamon
Directions:
Preheat Oven to 350 degrees. Spray 12 muffin tin with nonstick cooking spray.

In a medium bowl, mix first six ingredients.

In large bowl, mix pumpkin, milk, egg, and vanilla. Stir in flour until just moistened.

Bake for 15 to 20 minutes or until tops are golden and toothpick inserted in center of muffin comes out clean.



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PERSISTENCEMIMI Posts: 13,989
9/29/07 5:37 P

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Courtesy of Lynn

These are good and quite big. As with any low-fat, non-preservative food, it will spoil within a day or so at room temp. Refrigerate or freeze.

APPLE OATMEAL MUFFINS

Makes 12 muffins, and they are 3 pts.
Each -169 calories, 3 grams fat, 2 grams fiber

Shred about three to four apples (depending on size), enough to make almost 2 cups of shredded apple after blotting out most of the liquid.

Mix 1 and 1/2 cups flour
1 cup quick oats
2/3 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon

Blend in 1/4 cup milk
2 TB canola oil
1 tsp. vanilla
1 cup plain fat free yogurt (I used 1 and 3/4 containers of vanilla Yoplait Light)
2 egg whites

Topping: 2 TB brown sugar, 2 TB oats, 1 tsp. melted butter

Blend in shredded apples.

Divide into 12 cup muffin tin. They will be almost full to the top. Mix a small amount of melted butter, 1 - 2 TB brown sugar, and 1 - 2 TB oats together until crumbly. Sprinkle tiny bit on top of each muffin.

Bake at 400 degrees for about 20 minutes. You can spray tins with Pam or use cupcake liners.


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PERSISTENCEMIMI Posts: 13,989
9/23/07 5:22 P

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WHOLE GRAIN BLUBERRY MUFFINS

12 muffins
Each muffin 2 points (on the border between 1 and 2 points)

WW review board
I got this recipe off of recipe zaar.com. They were surprizingly good and my kids loved them too:

1 1/2 cups whole wheat flour
1/2 cup oatmeal
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c nonfat milk soured with vinegar
1 TBS applesauce
2 tsp canola oil
2 egg whites
1 cup blueberries fresh or frozen

mix dry ingredients in a big bowl
mix wet ingredients in a small bowl
pour wet into dry and mix until combined and fold in berries
spoon into paper lined muffin pan (spray papers with nonstick spray bake 18-20 min at 400

Cal: 96 Fat: 1.2 Fiber: 2.3

I also added 1/3 c bran and some raw sugar on top before baking and some "extra" blueberries might have fallen into the bowl when measuring... ;) And I didn't know how to sour the milk so I used buttermilk instead


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PERSISTENCEMIMI Posts: 13,989
8/26/07 9:56 A

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CARROTS-PUMPKIN MUFFINS

Makes 12 muffins
1 point per muffin

OR:

2 servings per whole recipe!
One serving is 6 muffins and 6 points total (to equal the exchange information below)

Exchanges per one serving of 6 muffins: 1 Bread, 1 Fruit, 1 Protein, 1 Milk.

1 c. pumpkin
2 eggs
2/3 c. instant non-fat dry milk
2 tsp. pumpkin pie spice
1 tsp. cinnamon
8 pkgs. Sweet & Low (I would use stevia or splenda to taste)
1/2 c. grated carrots (I added extra grated carrots)
6 TBS. flour (I would use whole-wheat flour)
4 TBS. raisins
1 tsp. baking soda
1 tsp. vanilla

Combine dry ingredients.
In separate bowl combine beaten eggs and vanilla. Add pumpkin and mix well.
Add dry ingredients, carrot and raisins. Spray muffin cups with Pam.
Divide dough into 12 muffins. Bake at 350 degrees for 15 minutes.

Note:
This is a very large serving and makes a very satisfying breakfast.

These can be made in advance and frozen.



Edited by: PERSISTENCEMIMI at: 10/10/2007 (18:11)
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PERSISTENCEMIMI Posts: 13,989
8/26/07 9:52 A

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12 servings, 1 pt per serving

PUMPKIN MUFFINS

1 3/4 cup canned pumpkin (plain old pumpkin, not pumpkin pie mix)
1/4 cup egg substitute
1/4 cup non-fat Greek yogurt (I love Fage) or non-fat sour cream
2/3 cup non-fat instant dry powdered milk (dry, do not add water)
1/2 cup whole wheat flour
2 tsp pumpkin pie spice
2 tsp cinammon
1 tsp baking soda
1/2 cup unpacked light brown sugar (I don't like sugar substitutes)

Mix all together. Spray non-stick muffin pan with cooking spray.
DO NOT USE CUPCAKE LINERS. Pour in.
Bake @ 350 about 15 minutes. (Check how your oven runs.)
Very very nutritious and delicious with a cup of tea or coffee or glass of milk.


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PERSISTENCEMIMI Posts: 13,989
8/17/07 5:36 P

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CARROT CAKE BAKED OATMEAL
Courtesy of Kelly

6 servings @ 3

Note!
It will be a nice idea to try it as a muffin.

2 cup uncooked oatmeal
1 1/2 tsp baking powder
1/2 tsp salt
1 cup fat-free skim milk
1/2 cup Egg Beaters
1/2 cup unsweetened applesauce
1/4 cup Splenda
1 tsp vanilla extract
1 T. cinnamon
1 cup shredded carrots
1 small can of crushed pineapple, drained
¼ cup raisins

Combine wet ingredients and add dry ingredients. Bake in sprayed 8" square pan at 350 for 35-45 min.


Edited by: PERSISTENCEMIMI at: 8/17/2007 (17:39)
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PERSISTENCEMIMI Posts: 13,989
8/11/07 2:08 P

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Courtesy of Didi

CARROT CAKE MUFFINS

Makes 12 large muffins
WW points = 2 per muffin

INGREDIENTS

1 1/2 cups Whole wheat flour
1 teaspoon Baking soda
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground ginger
1 Egg
2 tablespoons Vegetable oil
1/4 cup Raisins
1/4 cup Chopped walnuts
1/2 cup Lowfat milk
1 Can crushed pineapple -- (8 oz)
1 1/2 cups Grated carrots
1/4 cup brown sugar -- (sugar twin)

METHOD

Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into sprayed muffin tins or paper muffin cups. Bake at 350 F for 20 to 25 minutes.


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PERSISTENCEMIMI Posts: 13,989
6/10/07 8:57 P

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LOW FAT BLUBERRY MUFFINS
By Fiona Haynes,

Warm, fresh blueberry muffins are hard to beat. I've cut the fat in these muffins by using a small amount of heart-healthy canola oil instead of butter or margarine, and fat-free milk instead of whole or 2% milk. Low fat buttermilk would work well, too.

INGREDIENTS:

2 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup non-fat milk
2 tbsp canola oil
1 large egg, lightly beaten
1 cup blueberries

PREPARATION:

Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
In a large bowl, stir flour, sugar, baking powder, baking soda and salt together. In a small bowl, combine milk, canola oil and egg.

Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full and bake 18-20 minutes until golden. Cool on wire rack.

Makes 12 muffins.
3 WW points per serving

Per Muffin: Calories 137, Calories from Fat 26, Total Fat 2.9g (Sat 0.3g), Cholesterol 18mg, Sodium 159mg, Carbohydrate 24.3g, Fiber 0.9g, Protein 3.5g



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PERSISTENCEMIMI Posts: 13,989
6/4/07 5:47 P

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WeightWatchers.com
Courtesy of Heather


I consider these the "best" and low in points too! They are from an Amish cookbook and I changed the sugar to splenda and the oil to applesauce. They are still awesome! Hope you enjoy them too!

I'm sure you could make it into bread if you wanted, but I like the muffins because I can freeze some of them and then thaw as I need to!

Banana Muffins
POINTS® value | 2
Servings | 12

Breakfast | 12 muffins = 2pt
18 muffins = 1pt

These freeze well.


Ingredients

1 cup SPLENDA No Calorie Sweetener
1/2 cup unsweetened applesauce
1 item egg
2 cup banana(s)
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp table salt
1 1/2 cup all-purpose flour


Instructions

Mix applesauce and splenda together. Add vanilla, mashed bananas, and egg. Mix in dry ingredients. Spoon into greased muffin tins. BAke at 350 degrees for 20-25 minutes or until done.


Edited by: PERSISTENCEMIMI at: 6/4/2007 (18:46)
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PERSISTENCEMIMI Posts: 13,989
5/31/07 10:42 P

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Weight Watchers.com

Fat Free Cranberry Orange Muffins (variation)

From the kitchen of DOT1212

Makes 24 - 1 point each

Box of Krusteax FF orange cranberry muffin mix
2 cups wheat bran
1 3/4 cups water
2 tsp baking powder
1 tsp baking soda
3 cup Splenda
1 tsp cinnamon
1 tsp vanilla
1 cup cranberries
1/2 cup raisins
15 oz can pumpkin.

Soak bran in water. Add pumpkin, cranberries, cranberries from can with juice, vanilla. Combine well. Add remaining ingredients mixing until well combined. Put into 24 muffin tins sprayed with Pam. Bake at 400 for 20-25 minutes.


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CD395038 Posts: 1,109
5/23/07 11:21 P

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1 point chocolate muffins

3 cups of all bran cereal
2.5 cups water
1.5 teaspoons baking powder
1 box brownie mix

soak bran cereal in water for 5 minutes then mix in baking powder and brownie mix. Place in ungreased muffin cups. Bake at 350 for 20-25 minutes. Makes 24 muffins.


CD395038 Posts: 1,109
5/23/07 11:09 P

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Courtesy of Netalie

CHOCOLATE ZUCCHINI MUFFINS

----------------------------------------
----------------------------------------

Ingredients

3 cups shredded zucchini
3/4 cup unsweetened applesauce
2 cups sugar
3 eggs
2 tsp vanilla
1/2 cup skim milk
1 tsp salt
1 cup all purpose flour
1 1/2 cups whole wheat flour
1/2 cup unsweetened cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 cup mini chocolate chips
Procedure

Preheat oven to 350 F. Line muffin tins with paper cups or spray with non-stick spray.

Sift flours, cocoa, baking powder, baking soda and cinnamon together. Mix with remaining ingredients just until combined. Fill muffin cups 3/4 full. Bake at 350 F for 20-25 minutes.

Special Notes


Can also be made in two loaf pans - 7" x 10".

Serving Information

Serves: 30
Pts- 2 per serv.



CD395038 Posts: 1,109
5/23/07 10:55 P

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CORE PLAN

MUFFINS

Note!
Technically baked goods are NOT "CORE".....
(it looks great . I didn't try it yet...)

Pre heat oven to 350 .

1 1/2 cups unsweetened Applesauce
1 1/2 cups Splenda (or to taste
1/2 cup egg beaters
1 tsp. Vanilla
1 tsp. ground Cinnamon
3 cups uncooked old fasion Oats


Combine all but Oats, and blend well in blender or mixer.
Stir in the Oats and mix well.
Spray muffin tins with PAM.
Fill tins 1/2 full and press down.( these are small muffins).

Bake 12 minutes.

You can also experiment adding Banana, or FF cottage or FF riccota cheese. Endless posibilities.....

BOn Aptetite


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5/23/07 10:25 P

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Courtesy of Cecile

BLUBERRY OATBRAN MUFFINS

this is a recipe for blueberry oatbran muffins. they taste delicious and each muffin has 1pt.
preheat oven to 400. 1 cup whole grain flour, 4 tsp baking powder, 1 cup uncooked oat bran, 2/3 cup splenda granular, 1 cup soyslender soy milk or skim milk, 2 tbs frozen apple juice concentrate thawed, 2 tbs canola oil, 1/2 cup egg beaters, 1 cup fresh blueberries
sift dry ingredients together in a bowl. add blueberries. in a separate small bowl, add the remaining ingredients together. pour over dry ingredients and mix til all is moistened. spray muffin tins and fill 2/3 full. bake for 20-25 min until browned


PERSISTENCEMIMI Posts: 13,989
5/22/07 10:10 P

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CHOCOLATE MUFFINS

3c. All Bran
2 1/2 c water
1 pkg low fat brownie mix
1 1/2 tsp baking powder
Soak cereal in water for 10 min.
Add remaining ingred. and mix.
Bake at 350 for 20 min.

24-30 muffins = 1 point each.


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PERSISTENCEMIMI Posts: 13,989
5/21/07 7:55 A

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Very Filling and Tasty. Great for Breakfast!

SWEET POTATO MUFFINS

1/2 cup shredded sweet potato or carrots or butternut squash
1-1/2 tbsp Splenda blend or 1/4 cup sugar (Splenda was used for nutritional counts)
1/4 cup 1% milk
2 tsp cooking oil
1 large egg
1/2 cup (heaping) flour
1 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup chopped pecans
1/4 cup chopped raisins



In a bowl, combine sweet potatoes, sugar, milk, oil, nuts, raisins, and egg. Mix to combine.
In separate bowl mix flour, baking powder, cinnamon, and nutmeg.
Add sweet potato mixture to dry ingredients and mix to combine.
Spoon into muffin pan, and bake at 350*F for 25 minutes.


Number of Servings: 6

Recipe submitted by SparkPeople user NORRISJT.

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PERSISTENCEMIMI Posts: 13,989
5/20/07 10:04 P

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Carrot-Pineapple Muffins

8 ounces crushed pineapple in juice -- undrained
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup skim milk
1/2 cup egg substitute
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1 cup carrot -- finely shredded
1/2 cup golden raisins

Preheat oven to 400 degrees F

Drain pineapple, reserving juice for another use. Press pineapple between paper towels to remove excess moisture; set aside.

Combine flours and next 4 ingredients in a medium bowl; make a well in center of mixture.

Combine milk and next 3 ingredients; add to dry ingredients, stirring just until moist.

Stir in pineapple, carrot, and raisins. Divide batter evenly among muffing cups coated with cooking spray.

Bake at 400 degrees for 20 minutes or until golden. Remove from pans immediately.

Yield: 18 muffins, serving size: 1 muffin

NI: Calories 113; Fat 2 gm; fiber 1.5 gm

2 points

Recipe By: WW The Secrets of Success
Serving Size: 18


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PERSISTENCEMIMI Posts: 13,989
5/20/07 8:33 P

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OATMEAL QUINOA "MUFFINS"

Servings: 6

Ingredients:

1/4 cups dry Quinoa
1 3/4 cups dry quick oats
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soy milk
2 cup eggs
1 medium apple, chopped
1/2 cups pumpkin puree
1/4 cups sugar substitute
1 tsp cinnamon
cooking spray
Instructions:

Preheat oven to 325F .
Combine dry ingredients and add wet ingredients.
Mix well.
Separate into 6 slots in a muffin tin that has been well sprayed with cooking spray.
Bake for about 25 minutes, or to your liking.
Let cool. Remove from tin.
Cook’s Notes
For the busy gal on the go, this is a hearty breakfast that’s easy to transport.

Serving Suggestion
Serve warm or right from the refigerator.


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PERSISTENCEMIMI Posts: 13,989
5/19/07 5:09 P

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Courtesy of Lola

Oatmeal Muffins

Combine:

1 cup cooked oatmeal
1/2 cup skim milk
2 eggs
2 Tbsp. butter (I used applesauce one time and pureed pumpkin another in place of the butter)

Whisk all together.

In another bowl, combine:

1 cup white flour
1/2 cup wheat flour
4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Add to the egg mixture, mixing well. Fill sprayed muffin tins 2/3 full. Bake at 400F for 20 minutes. Makes 12 muffins.

With the pumpkin, 94 calories per muffin. These are small but delicious and filling.


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PERSISTENCEMIMI Posts: 13,989
5/19/07 5:05 P

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NEW RECIPIE JULY 30 2004!

This is from the New Dr Phil Cookbook..

ORANGE RAISINS MUFFINS

2 cups raisin bran
1 cup whole wheat flour
1 Tablespoon bakingpowder
2 Tablespoons Splenda (or other sugar substitute equal to 2 tablespoons sugar)
1 teaspoon ground cinnamon
1/2 teaspoon salt


Mix these ingredients together and set aside


3/4 c Skim milk
1 egg
2 Tablespoons canola oil
1 teaspoon vanilla
1 1/2 cup unsweetened orange-juice concentrate, thawed.


Mix these together then combine with dry ingredients JUST until moistened. Line 12 muffin cups (one pan) with muffin papers OR non-stick spray and fill about 2/3 full. Bake at 400 degrees for 18-29 minutes or until a toothpick comes out clean. Let cool 3 minutes.


Each Muffin has 102 calories, 3 g protien, 17 g carbs, 3 g fat, trace of Saturated fat, 18 mg cholesterol, 3 g fiber, 3 g subar, 131 mg sodium.


Now, I used unsweetened oj that was NOT from concentrate, that meant I put in about 1/3 c splenda, and an extra half cup of whole wheat flour. I also forgot the salt HAHA.. Oh, and I was out of oil so I subbed with prune juice. Worked great!! They are sooo tasty. We had ours with a smear of I Can't Believe It's Not Butter and some strawberry jam. Tasted like fresh rasin bread!!


Edited by: PERSISTENCEMIMI at: 9/23/2007 (19:54)
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PERSISTENCEMIMI Posts: 13,989
5/19/07 5:03 P

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Courtesy of Kristy

1 WW point per muffin

Hi Eveybody - I want to share this terrific muffin recipe I got thru weight watchers last year. It's easy and has approx. 106 cal, 4.6 gr. fiber and 3.3 gr. fat per each, 3 c. all bran (cereal)
2.5 c. water
*soak for 5 minutes
1.5 tsp. baking powder
a box Krusteaz FF Muffin Mix

*mix all together; batter will be thick; spray 18 muffin cups w/ Pam and fill. Bake per instructions on Krusteaz box. They're delicious. As a extra, I will add fresh blueberries in the summer or frozen. May have to adjust baking time a little bit. I've made the blueberry and the cranberry orange. Both are really good AND so healthy for you and your family!


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PERSISTENCEMIMI Posts: 13,989
5/19/07 8:31 A

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Courtesy of Charley

Pumpkin Low Calorie Muffins
From children with diabetes site

Ingredients

2/3 cup nonfat dry milk
6 Tablespoons flour
1 teaspoon baking soda
sugar substitute to equal 12 teaspoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla
1/2 cup grated carrots or zucchini
4 Tablespoons raisins

Instructions

1. Combine sifted dry ingredients in separate bowl.
2. Combine wet ingredients.
3. Add dry ingredients to wet ingredients slowly.
4. Bake at 350 degrees F. for 20 minutes.

Nutrition: 1 muffin
115 Calories, 6 g Protein, 19 g Carbo, 2 g Fat


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PERSISTENCEMIMI Posts: 13,989
5/19/07 8:27 A

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Courtesy of Lola

Mandarin Orange Muffins

1 1/4 cups fiber one cereal (or your choice of bran cereal)

11 ounce can mandarin orange segments, drained

1/4 cup margarine

1/2 cup Splenda

1 tablespoon baking powder

1/4 teaspoon xanthan gum

2 tablespoons dry milk powder

1 teaspoon orange extract

1/2 cup water

1/2 cup flour

1/2 cup oat bran

Preheat oven to 400. Combine the margarine and Splenda in a large bowl. Combine the rest of the dry ingredients in a bowl and stir to mix. Add the dry ingredients, along with the water, to the margarine mixture. Mix in the orange segments (segments will break down completely). Fill muffin tin that has been sprayed with cooking spray (makes 12 muffins). Bake for about 20 minutes, until lightly browned. Serve warm or reheat in the microwave. These freeze well.

Nutrition facts: Calories: 88; Fat: 2 g: Carbohydrate: 17 g; Dietary Fiber: 4 g; Protein: 2 g; Sugars: 4g


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PERSISTENCEMIMI Posts: 13,989
5/18/07 6:01 P

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Courtesy of Coco

Zucchini-Lemon Muffins

2 c all-purpose flour
1/2 c sugar
1 TB baking powder
2 tsp grated lemon rind
1/4 tsp salt
1/4 tsp ground nutmeg
1 c shredded zucchini
3/4 c fat-free milk
3 TB vegetable oil
1 lg egg, lightly beaten
Cooking spray

1. Preheat oven to 400 degrees
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a bowl; make a well in center of mixture.
3. Combine zucchini, milk, oil, and egg. Stir well with a whisk. Add to flour mixture, stirring until just moist.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 for 20 min. or until muffins spring back when touched lightly in center.
5. Remove muffins from pan immediately; place on a wire rack.

Per muffin:
148 cal
4.3g fat
3.1g protein
24.3g carbs
.6g fiber
18 mg cholestoerol
143 mg sodium


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PERSISTENCEMIMI Posts: 13,989
5/18/07 5:59 P

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Courtesy of Pat

( found these 2 recipes on Cookinglight.com My family loves the oatmeal one. I haven't tried the lemon poppy seed one, but someone asked for lemon...
Overnight Oatmeal Muffins
The buttermilk and oats soak together overnight, which gives these muffins a creamy texture. You can use any dried fruit in place of the blueberries -- or none at all.

INGREDIENTS:

1 cup regular oats
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
3/4 cup packed dark brown sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, lightly beaten
2/3 cup dried blueberries
Cooking spray

INSTRUCTIONS:

1. Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.

2. Preheat oven to 350 degrees.

3. Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.

4. Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350 degrees for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

NUTRITIONAL INFO:

CALORIES 105 (19% from fat); FAT 2.2g (sat 0.5g, mono 0.6g, poly 0.9g); PROTEIN 3.1g; CARB 19.4g; FIBER 1.7g; CHOL 19mg; IRON 0.9mg; SODIUM 201mg; CALC 49mg
YIELD:
24 servings (serving size: 1 muffin)


Lemon-Poppy Seed Muffins

INGREDIENTS:

2 cups all-purpose flour
1/2 cup sugar
2 tablespoons poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 (8-ounce) carton lemon low-fat yogurt
1 large egg, lightly beaten
Cooking spray

INSTRUCTIONS:

Preheat oven to 400 degrees.
Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine oil, rind, juice, yogurt, and egg; stir well. Add to dry ingredients, stirring just until moist.

Spoon batter into each of 12 muffin cups coated with cooking spray.

Bake at 400 degrees for 14 minutes or until golden. Remove muffins from pan immediately; place on a wire rack.

NUTRITIONAL INFO:

calories: 179 carbohydrates: 30.5 g cholesterol: 18 mg fat: 4.9 g sodium: 172 mg protein: 3.7 g calcium: 73 mg iron: 1.2 mg fiber: 0.7 g
YIELD: 1 dozen
(Increase sugar by 1Tbsp; increase oil by 1Tbsp; add 1Tbsp extra fresh lemon juice and you have a moist muffin with lemon scent. I also added the zest of a whole large lemon - wonderful with coffee & freezes well...I found that they needed to bake for 17 min)-this was someone else's suggestion on the site.


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PERSISTENCEMIMI Posts: 13,989
5/18/07 5:55 P

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Courtesy of Georgia

Hi muffin fans,

I have found a fat free BOX mix that I just love!

It is called Krusteaz Apple Cinnamon Fat Free Muffin Mix. There are other varieties as well but this is my favorite so far.

It even has real diced apples and some whole wheat flour, wheat bran, in the ingredients list. It even used egg WHITES instead of whole egg. Of course, since it is a BOX product it is a little higher in sodium than the Maple Muffins listed above (which sound great!).

The Nutrition Facts on the Krusteaz muffins are as follows:
Calories 130
Fat 0
Cholesterol 0
Sodium 320mg
Carbs 31g
Fiber 2g
Sugars 20g
Protein 2g

If you are looking for quick and easy...give it a try!


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PERSISTENCEMIMI Posts: 13,989
5/16/07 6:03 P

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Courtesy of Honey

***Lowfat Banana Walnut Muffins***

1 cup whole wheat flour
1/4 cup packed brown sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup rolled oats

1 egg white
1 whole egg
2 Tblsp canola oil
1 cup mashed ripe banana (about 2 bananas)
1/2 cup plain nonfat yogurt
1/2 currants
1/2 cup walnuts, chopped

1. Preheat oven to 400 degrees.
2. Prepare muffin tin with paper liners.
3. In a large bowl sift together the flour, brown sugar, baking soda, baking powder, cinnamon, and nutmeg.
4. Whirr the oats in a blender or food processor until they resemble cornmeal or coarse crumbs. You should have about 3/4 cup of processed oats.
5. In another bowl, beat the egg white for 3 minutes until foamy and increased in volume, but not stiff. Stir in the egg, oil, yogurt, mashed banana, currants and walnuts. Fold the wet ingredients into the dry ingredients until just combined.
6. Spoon the batter into the muffin tin and bake for 20 - 25 min, until a toothpick comes out clean.
7. Let sit for 5 minutes and then remove muffins from pan to cool.


Variation for non-fat muffins: Use 2 well beaten egg whites for the whole egg and egg white, and omit the oil and walnuts. You may also want to use white flour instead of whole wheat in a nonfat muffin, because I think the whole wheat may make this to heavy without the added oil.

Nutritional info (makes 12 muffins)

Per whole wheat muffin with fat: 203 cal, 7g fat, 31 g cho, 4g fiber, 6g protein

Per muffin with non-fat variation, using whole wheat flour: 145 cal, 1.25g fat, 30g cho, 3.5g fiber, 5g protein

Per muffin with non-fat variation, using whole wheat flour, plus 1/2 C walnuts: 167 cal, 3.4g fat, 31g cho, 4g fiber, 5.7 g protein


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PERSISTENCEMIMI Posts: 13,989
5/16/07 2:23 P

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***Mini Veggie Frittatas***

Makes 6 servings

4 large eggs
4 egg whites
2/3 cup shredded cheese (I like guyere, chedder, or pepper jack)
1/2 of an onion, chopped
8 oz package of sliced mushrooms
1 red pepper, chopped
1-2 Tblsp chopped garlic (I use the kind that comes in the jar so it is mild - but if you use fresh you probably want to use the lower number)
1 Tblsp dried parsley
1-2 tsp italian seasoning
1 tsp paprika
sprinkle of dried sage
sprinkle of coriander
tabasco to taste(we like the garlic tabasco best)
salt and pepper to taste.

Preheat oven to 350 degrees. Saute the onion, mushrooms, red pepper, garlic and spices (except for the tabasco) in pam until the mushrooms have given off their water and it has evaporated so that the veggie mixture is dry.

Place the veggies in a bowl and let cool. Add the eggs, egg whites, additional salt and pepper if needed, and mix until the eggs are well scrambled. Add the cheese and tabasco to taste and mix again.

Place 12 foil muffin papers into a muffin pan. Spray each foil muffin paper with pam. Divide the egg mixture evenly between the 12 muffin cups.

Bake at 350 degrees for 20 minutes or until done. If a knife inserted into the frittatas comes out clean, they are done.


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CD395038 Posts: 1,109
5/10/07 6:06 P

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CREAM OF WHEAT SWEET MUFFINS

Made all with WW "Core" ingredients.

Note!
Muffins are considered as bread on the "Core Plan" (even if ALL ingredients are Core), so please use your WPA for this recipe if you're following the "Core plan". Thank you.

Ingredients

2 cups of Cream of Wheat - dry (2 1/2 Minute cooking time)
(I bought it at the Bulk department).
1 cup Splenda (or to taste)
2 TBS. either Apple Sauce or Canned solid unsweeten pumpkin
1 1/4 cups Milk or water (I've used Vanilla Soyslender milk)
if you use water, it reduces the whole recipe by 2 points.
1/4 cup PLUS 1 tsp. Carmel Syrup (such as Davinci)
2 eggs or 3 Egg Whites(I've used 3 Egg Whites)
1/4 cup mashed banana (I've used 1 small banana)
2 tsp. cinnamon or Pumpkin Pie Spice (I've used Pumpkin Pie Spice. I like it more that way)
1/2 tsp. Salt

METHOD

1. Preheat oven to 400 degrees.

2. In a large bowl, combine all ingredients. Stir. (batter will be the consistency of thin pancake batter).

3. Pour into sprayed mini muffin tins filling to almost full (I've used a regular size muffin pan).

4. Bake 8-10 minutes.
Muffins are done when center is firm.
DO NOT OVER BAKE.

Enjoy

Bon Apetite

PERSISTENCEMIMI Posts: 13,989
5/10/07 5:53 P

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1 POINT MANDARINE ORANGE MUFFIN (makes 12 muffins)


1 1/4 cups fiber one cereal (or your choice of bran cereal)

11 ounce can mandarin orange segments, drained

1/4 cup margarine

1/2 cup Splenda

1 tablespoon baking powder

1/4 teaspoon xanthan gum

2 tablespoons dry milk powder

1 teaspoon orange extract

1/2 cup water

1/2 cup flour

1/2 cup oat bran

Preheat oven to 400. Combine the margarine and Splenda in a large bowl. Combine the rest of the dry ingredients in a bowl and stir to mix. Add the dry ingredients, along with the water, to the margarine mixture. Mix in the orange segments (segments will break down completely). Fill muffin tin that has been sprayed with cooking spray (makes 12 muffins). Bake for about 20 minutes, until lightly browned. Serve warm or reheat in the microwave. These freeze well.

Nutrition facts: One muffin:
Calories: 88; Fat: 2 g: Carbohydrate: 17 g; Dietary Fiber: 4 g; Protein: 2 g; Sugars: 4g

Contributed by Lola


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CD395038 Posts: 1,109
5/10/07 5:36 P

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You're more than welcome to add your own healthy recipes

Number of servings
Size of one serving (example: 1 cup)
WW Flex points per serving
Core plan recipes
Or nutrition information
are appreciated !

TO HEALTH!

Bon Apetite

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