Hgs Fluffy Good Zucchini Nut Muffins Ww Points 3 Food

WALNUT ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

ZUCCHINI NUT MUFFINS

Steps:

• Beat the eggs until they are light and foamy.
• Add the sugar, oil and zucchini.
• Blend well with a spoon.
• Mix the dry ingredients and add to the egg mixture; blend well.
• Add the nuts, and spoon into greased muffin tins.
• Bake at 325°F for 20 minutes.

HG'S FLUFFY-GOOD ZUCCHINI NUT MUFFINS - WW POINTS = 3

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt.
• In a separate medium bowl, mix together the zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix half the crushed walnuts (1 1/2 tbsp.) into the batter.
• Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each cup with a sprinkling of the remaining 1 1/2 tablespoons crushed walnuts.
• Bake in the oven for 20 - 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool and then enjoy!

HG'S CHEESY-GOOD CORNBREAD MUFFINS - WW POINTS = 2

Steps:

• 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!

HG'S FLUFFY-GOOD ZUCCHINI NUT MUFFINS RECIPE - (5/5)

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt. In a separate medium bowl, mix together the zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix half the crushed walnuts (1 1/2 tbsp.) into the batter. Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each cup with a sprinkling of the remaining 1 1/2 tbsp. crushed walnuts. Bake in the oven for 20 - 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool and then enjoy! MAKES 9 SERVINGS Serving Size: 1 muffin Calories: 147 Fat: 3.5g Sodium: 246mg Carbs: 25g Fiber: 2.5g Sugars: 7g Protein: 4.5g POINTS® value 3*

HG'S YUM YUM BROWNIE MUFFINS - WW POINTS = 4

Steps:

• Preheat the oven to 400 degrees.
• Prepare a 12-cup muffin pan with nonstick spray.
• Mix the two ingredients together. Don't add anything else that may be mentioned on the box, like eggs, oil or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this!
• Place batter into the prepared muffin cups and place in the oven and bake for 20 minutes.

HG'S BIG FAT BLUEBERRY MUFFINS - WW POINTS = 2

Steps:

• Preheat oven to 400 degrees.
• In a mixing bowl, combine flour, Splenda, brown sugar, baking powder and salt. Mix well.
• In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.)
• Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries.
• Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.
• Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!