Just plain muffins -ww

Yield: 12 Servings

Measure Ingredient
1 cup Skim milk
1 Egg
4 teaspoons Margarine; melted
½ teaspoon Butter flavoring
1¾ cup All-purpose flour
4 teaspoons Granulated sugar
2 teaspoons Baking powder
½ teaspoon Salt

Preheat oven to 400F. Spray a 12-muffin (2") tin with nonstick cooking spray. In small bowl, combine milk, egg, margarine and butter flavoring. In larger bowl, combine the flour, sugar, baking powder and salt.

Add milk mixture to flour mixture, and stir just until flour disappears; do not overblend. Spoon into muffin tin and bake 20-25 minutes, or until toothpick comes out clean and muffins are golden brown. Cool on rack for 5 minutes; remove from pan and serve hot.

EACH SERVING (1 muffin) PROVIDES: ¼ Fat, ¾ Bread, 25 Optional Calories PER SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 204 mg Sodium, 18 mg Cholesterol, 0 g Dietary Fiber BERRY MUFFINS : Add ¾ cup fresh blueberries or raspberries to flour mixture. Increase Optional Calories to 30.

PER SERVING: 104 Calories, 3 g Protein, 2 g Fat, 18 g Carbohydrate, 204 mg Sodium, 18 mg Cholesterol, 0 g Dietary Fiber SWEET MUFFINS : Use same amount of dark brown sugar or maple sugar instead of granulated.

PER SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 204 mg Sodium, 18 mg Cholesterol, 0 g Dietary Fiber ORANGE MUFFINS : Substitute ½ cup skim milk , ½ cup fresh orange juice (milk will curdle) and 2 teaspoons orange zest for skim milk in basic recipe.

PER SERVING: 100 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 198 mg Sodium, 18 mg Cholesterol, 1 g Dietary Fiber LEMON MUFFINS : Substitute ¾ cup + 2 tablespoons skim milk, 2 tablespoons lemon juice (milk will curdle) and 2 teaspoons lemon zest for skim milk in basic recipe. Reduce Optional Calories to 20.

PER SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 203 mg Sodium, 18 mg Cholesterol, 0 g Dietary Fiber PINEAPPLE MUFFINS : Add ½ cup well-drained crushed pineapple to milk mixture. Increase Optional Calories to 30.

PER SERVING: 105 Calories, 3 g Protein, 2 g Fat, 18 g Carbohydrate, 204 mg Sodium, 18 mg Cholesterol, 2 g Dietary Fiber CHOCOLATE MUFFINS : Use 2 tablespoons unsweetened cocoa powder and 1½ cups flour, and increase sugar to 2 tablespoons + 2 teaspoons. Add 1 teaspoon vanilla extract to liquid. Dust with 1 teaspoon confectioners sugar when slightly cooled.

EACH SERVING (1 muffin) PROVIDES: ¼ Fat, ½ Bread, 35 Optional Calories PER SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 204 mg Sodium, 18 mg Cholesterol, 2 g Dietary Fiber Recipe from The Weight Watchers Complete Cookbook & Program Basics (C) Weight Watchers Light and Tasty Deluxe 1997 The Learning Company, Inc.

Recipes Weight Watchers International, Inc., owner of the registered trademark.

Bake a Better Muffin: Spray muffin tins with nonstick cooking spray; fill tins two-thirds full with batter; add a few tablespoons water to the empty spaces to keep empty cups from burning. For easier removal, allow muffins to "rest" in tins a few moments after baking. To reheat muffins, wrap loosely in foil, then heat in a 450F oven about 5 minutes.

Notes: Makes 12 Servings. Use stick margarine, non-diet. *The zest of a lemon, a lime or an orange is the peel without any of the pith (white membrane). To remove zest, use a zester or the fine side of a vegetable grater.

Recipe by: Weight Watchers Complete Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 12, 1998

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