15 egg whites 1 1/2 cups oatmeal 1/8 cup cinnamon 1/4 cup butter buds 1 1/2 teaspoons baking powder 1/2 cup splenda 6 packets Sweet Thing (or Sweet 'n Low) Extract flavoring, to taste Smucker's Sugar Free jam, to taste
Put all ingredients into blender and mix well. Pour into 12 well greased muffin tins. Bake at 350 degrees for 25 minutes. Top with your favorite sugar free jam.
Yield: 12 muffins@2pts each
Banana Chocolate Chip Mini-Muffins Servings: 36 Points per serving: 1
1 cup nonfat vanilla yogurt 1/2 cup skim milk 1/2 cup instant oats, dry 1/2 teaspoon vanilla 1 egg -- beaten 1 large banana -- mashed 1/2 cup brown sugar, packed 1 1/4 cups flour 1/2 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup mini morsels
Preheat oven to 375. Combine yogurt, milk, oats, vanilla, egg and banana. Set aside for 5 minutes to soften. In separate bowl, stir together brown sugar, flour, baking soda, baking powder and salt. Stir flour mixture into yogurt mixture to moisten. Add chips. Do not beat, will be thick. Spoon by heaping teaspoons into mini-muffin tins. Bake until golden brown, about 15-18 minutes.
Directions 1. Stir together flour, sugar, baking powder, salt and cinnamon. Cut cream cheese into 48 small pieces. Add to flour mixture, tossing to coat. Set aside.
2. In large mixing bowl, combine strawberries, oil and egg whites. Stir in KELLOGG'S ALL-BRAN cereal. Let stand about 5 minutes or until cereal softens. Beat well. Add flour mixture, stirring only until combined. Dot preserves on batter and lightly swirl through with knife. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
3. Bake at 400° F about 22 minutes or until lightly browned. Serve warm.
Yield: 12 muffins
Calories:200 Fat:6 Fiber:4 Points:4 (maybe 2.5 if made LF way: low fat cream cheese and applesauce in place of oil)
preheat over to 425 spray muffin tins combine milk and oats , let soak for 10 minutes beat egg and apple sauce, stir in oatmeal
sift flour, sugar, BP, stir flour mixture into wet ingredients.
bake 20-25 minutes 2 pts each makes 12
1 Point Bran Muffins
1 pkg. Krusteaz Fat Free Muffin Mix (any FF kind will work) 3 Cups All Bran cereal (or 2 cups All bran and 1 cup oatmeal) 2 1/2 Cups Water 1 ˝ tsp. Baking powder
Pour water over All Bran and let sit for 5 minutes. Add muffin mix and stir. Batter will be thick. Pour into baking cups sprayed with Pam or lined with paper.
Bake 12-15 minutes at 350 degrees. Makes 18 muffins.
Cherry Oatmeal Muffins
**2 points**
1 cup oatmeal -- uncooked 1 cup flour 1/2 cup brown sugar -- firmly packed 5 1/2 tsp baking powder 1/2 tsp nutmeg 3/4 cup buttermilk 1 egg -- beaten 2 tbsp Lighter-Bake 1 tsp almond extract 1 1/4 cups frozen cherries -- coarsely chopped
Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing bowl; mix well. Combine buttermilk, egg, Lighter-Bake, and almond extract in a small bowl. Pour buttermilk mixture into oats mixture; stir just to moisten ingredients. Quickly stir in cherries (it is not necessary to thaw cherries before chopping and adding to batter).
Spray muffin pan with non-stick spray. Fill muffin cups two-thirds full. Bake in a preheated 400-degree oven 15 to 20 minutes. - - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 1g Total Fat; (7% calories from fat); 2g Fiber; 3g Protein; 27g Carbohydrate; 16mg Cholesterol; 248mg Sodium
Chocolate Chocolate Chip Bran Muffins
1 box Betty Crocker LF (or Sweet Rewards) Brownie mix 3 Cups of Bran 2 1/2 cups of water 2 t. baking powder (I increased the amount) 6 oz. mini chocolate chips
Preheat oven to 350 degrees. Pour water over bran and baking powder. Let sit for 5 minutes. Add brownie mix and mix until moist. Mix in chocolate chips and bake for 20-25 minutes or until done. Store in the refrigerator or freezer.
Makes 18 muffins
3 points per muffin (by my calculations).
OR:
3 cups All Bran cereal 2 cups water 1 box Fat Free Brownie Mix (or fat free muffin mix - Krusteaz has these)
Soal cereal in water for 5 minutes (it will become mush). Add to the brownie mix. Bake at 350 till toothpick comes out clean. Makes 18 muffins - 1 pt each!!
nonstick vegetable spray 1 3/4 cups flour 1 cup sugar 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1 cup pumpkin, canned 1/4 cup margarine -- melted 1/3 cup applesauce, unsweetened 1/2 cup egg substitute 1 package dried cranberries -- (6 ounce)
Preheat oven to 350 degrees. Lightly coat a bread pan with the nonstick spray. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmet and allspice. Using a separate mixing bowl, combine the pumpkin, margarine, applesauce and egg substitute. Add the pumpkin mixture to the flour mixture, and stir until the batter becomes moist. Gently fold in the dried cranberries.Pour the batter into the prepared bread pan. Bake for 60 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove the bread from the pan, and let it cool on a wire rack before serving.
Cranberry bread or muffins POINTS® value | 2 Servings | 12
Ingredients
2 cup all-purpose flour 3/4 cup McNeil Nutritionals SPLENDA (R) No Calorie Sweetener 3/4 tsp table salt 1 1/2 tsp baking powder 1/2 tsp baking soda 1 cups cranberries 1 item egg 2 Tbsp canola oil 3/4 cup orange juice
Instructions
Grease loaf pan with pam. Heat oven to 350 degrees.
combine flour, splenda, salt, powder, soda together. Stir in cranberries and walnuts and coat them with the flour mixture. Mix in a seperate bowl, egg, oil, and juice together. Stir wet mixture INTO the dry mixture. Pour in pan and bake for 50 minutes (bake less if making muffins) or until toothpick comes out clean. Cool and serve.
