| Here are some more WW muffins. I've made the corn and apple crumb,
but am waiting for fresh blueberries to make the oatmeal-blueberry
muffins. The apple muffins taste more like a coffe cake than apples.
Gail
Corn Muffins
Makes 12 servings, 1 muffin each
1 cup less 1 tablespoon flour 1 teaspoon salt (I skipped this)
5 1/4 ounces (1 cup less 2 1 cup skim milk
tablespoons) uncooked 1/4 cup margerine,melted,or
yellow cornmeal vegatable oil
2 tablespoons granulated sugar 1 egg,beaten
1 tablespoon plus 1 teaspoon
baking powder
Preheat oven to 425F. Spray a 12-cup muffin pan that has 2 1/2-inch
diameter cups with nonstick cooking spray; set aside.
In bowl combine flour, cornmeal, sugar, baking powder, and salt.
In separate bowl combine milk, margarine (or oil), and egg; pour
milk mixture into dry mixture, stirring to combine. Fill each muffin
pan cup with an equal amount of batter (each cup will be about 2/3
full); bake for 15 to 20 minutes (until muffins are golden brown
and a toothpick, inserted in center, comes out dry). Remove muffins
to wire rack to cool.
Each serving provides: 1 Bread; 1 Fat, 25 Calories Optional
Calories with margarine - 138, Calories with oil - 146
Apple Crumb Muffins
Makes 12 servings, 1 muffin each
Batter
2 cups flour 1 cup skim milk
1/4 cup granulated sugar 1 small Golden Delicious apple,
1 tablespoon baking powder cored, pared, and shredded
1 teaspoon apple pie spice (I 1/4 cup margarine, melted
used 1/2 cinnamon, 1/2 nutmeg) 1 egg
Crumb Topping
1/4 cup flour 2 tablespoons margarine, melted
2 tablespoons plus 1 teaspoon 1/8 teaspoon cinnamon
granulated sugar
Batter
Line twelve 2 1/2-inch-diameter muffin pan cups with paper baking
cups and set aside. Preheat oven to 400F.
In mixing bowl combine first 4 ingredients. In 2-cup measure or
bowl combine milk, apple, margarine, and egg; pour into dry ingredients
and stir until combined (Do not beat or overmix; batter should be
lumpy). Fill each baking cup with an equal amount of batter (each
will be about 2/3 full).
Topping
In small bowl combine all ingredients for topping, stirring until
thoroughly combined; sprinkle an equal amount of topping over each
muffin and bake for 15 to 20 minutes (until muffins are golden brown
and a toothpick, inserted in center, comes out dry). Remove muffins
to wire rack and let cool.
Each Serving provides; 1 bread, 1 1/2 fat, 50 calories optional
calories - 183
Oatmeal-Blueberry Muffins
Makes 12 servings, 1 muffin each
1 cup plus 2 tablespoons flour 1/2 teaspoon salt
6 ounces uncooked quick or 1 cup skim milk
old-fashioned oats 1 egg
1/3 cup plus 1 tablespoon 1 cup blueberries*
granulated sugar, divided 1 teaspoon ground cinnamon
1 tablespoon baking powder
Preheat oven to 425F. Line twelve 2 1/2-inch-diameter muffin pan
cups with paper baking cups; set aside.
In medium mixing bowl combine flour, oats, 1/3 cup sugar, and baking
powder and salt.
In small bowl, using a fork, combine milk, egg, and oil; add to
flour mixture and beat untill all ingredients are blended. Fold
in blueberries. Pour an equal amount of batter into each baking
cup (each will be about 2/3 full).
Combine remaining tablespoon of sugar with the connamon and sprinkle
evenly over muffins; bake for 20 to 25 minutes (until lightly browned
and a toothpick, inserted in center, comes out dry).
* If fresh berries are not available, 1 cup frozen (no sugar added)
may be substituted; thaw before using.
Each serving provides; 1 bread, 1 fat, 65 calories optional
calories - 188
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