Weight Watcher Blueberry Muffins Recipes
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 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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