WEIGHT WATCHERS PUMPKIN SPICE MUFFINS
I got this recipe at a Weight Watcher meeting. This is a delicious recipe that is low if fat and high in fiber. It is loved by even the pickiest eaters (my dd and dh included). Each muffin is only 1 point!
Provided by kentonmom2002
Categories Low Protein
Time 23m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 4
Steps:
- Mix pumpkin, cake mix, and water together with a hand mixer.
- Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
- Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.
Nutrition Facts : Calories 96.6, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 140.3, Carbohydrate 17.8, Fiber 0.3, Sugar 9.5, Protein 1.1
17 BEST WEIGHT WATCHERS MUFFINS
Keep your points in check with these Weight Watchers muffins! From chocolate to pumpkin to blueberry, there's a muffin recipe for everyone on this list.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Weight Watchers muffin in 30 minutes or less!
Nutrition Facts :
CHEESY CRUST EGG MUFFINS
Your family will love these handheld egg muffins. Each muffin cup is coated with grated cheese that bakes to form a crisp, salty outer crust encasing biscuit dough and eggs with gooey yolk centers. The recipe is easy to scale up or down as desired; for each serving of two muffins, you'll need ¼ cup each flour and yogurt for the dough, plus proportionate amounts of cheese, eggs, and the rest. They're best served straight from the oven, but you can reheat any leftovers in the microwave for about 20 to 30 seconds per muffin (just know that the yolk may become firmly cooked).
Categories Breakfast,Brunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Combine flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky. Divide dough into 8 equal portions.
- Spray each of 8 cups in a muffin tin with cooking spray. One at a time, dust each muffin cup with ½ Tbsp cheese by spooning cheese into muffin cup and tilting and tapping pan until cup is evenly coated with cheese. Lightly flatten each dough portion into a disk. Press 1 dough disk firmly into bottom and up sides of each coated muffin cup (lightly dampen fingertips if dough sticks to fingers).
- Crack 1 egg into each muffin cup. Sprinkle eggs evenly with salt and pepper, and sprinkle tomatoes evenly over top. Place muffin tin on a foil-lined baking sheet (in case of overflow) and bake until egg whites are set and yolks are still jiggly, about 15 minutes. Remove from oven and sprinkle evenly with chives. Run a knife around edge of each muffin cup to loosen. Remove muffin cups from pan. Serve warm.
- Serving size: 2 muffin cups
Nutrition Facts : Calories 95 kcal
BLUE CHEESE MUFFINS
If you're not a fan of blue cheese, substitute another strong-flavoured shredded cheese such as parmesan, provolone, gruyere or extra-sharp cheddar.
Categories Breakfast,Brunch,Appetizers
Time 37m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or line with muffin liners. In a large bowl, sift together flour, baking powder, salt, and paprika.
- Create a well in flour mixture with a spoon and place butter, egg and milk into well; mix until just blended. (Do not beat until smooth.)
- Fill each muffin hole with a tablespoon of batter (you'll have about 1/2 the batter left). Divide cheese evenly over centre of each muffin, saving just enough cheese for a sparse topping. Continue filling muffin holes with batter so each is about 2/3 to 3/4 full; sprinkle muffins with remaining cheese.
- Bake until a toothpick inserted in centre of a muffin comes out clean, about 25 minutes; serve warm. Yields 1 muffin per serving.
Nutrition Facts : Calories 42 kcal
WEIGHT WATCHER'S CHEESE MUFFINS
I like to make these when we have bean soups. They are about 2 1/2 POINTS each... depending on the cheese and milk you use.
Provided by Lee_tah
Categories Scones
Time 17m
Yield 12 small muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 210C (or 350F) then spray muffin tin with spray-on oil.
- Mix together dry ingredients in a bowl.
- In another bowl mix wet ingredients. Add the wet ingredients to the dry ones. Do not over mix or it will be rubbery.
- Bake for about 12 minutes or until they spring back when touched.
Nutrition Facts : Calories 74.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 18.6, Sodium 310.1, Carbohydrate 13.7, Fiber 0.4, Sugar 2.2, Protein 2.8
WEIGHT WATCHERS 1POINT MUFFINS
I got this from my Mom. She got it at her WW meeting. You can use any cake mix. Suggestions are chocolate, spice, or carrot mixes. I haven't tried it yet but I'm putting here on Zaar for safe keeping.
Provided by Luvs 2 Cook
Categories Low Protein
Time 31m
Yield 8-10 muffins
Number Of Ingredients 3
Steps:
- Preheat oven to 350*.
- Mix all ingredients together.
- Put cupcake liners in cupcake pan and fill 2/3 full.
- Bake in oven 22 -26 minutes.
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- Preheat the oven to 375°F. Line 15 muffin cups with paper liners or spray well with nonstick spray.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the scallions and garlic; cook, stirring, until softened, about 1 minute. Remove from the heat and stir in the broccoli and spinach.
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