Sunday, January 31, 2010

Morning Glory Muffins

This morning I thought I would surprise my family with fresh-baked muffins. I saw this recipe in the latest Weight Watchers magazine, and thought I'd give it a try. It came together easily and in no time we had warm-from-the-oven muffins.

Nate and I thought they were just so-so. But Caroline ate one and a half. I guess I'm used to a sweeter muffin. But the carrots and pineapple gave this some good texture.

Morning Glory Muffins
Makes 12
2 points each

3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp cinnamon
1/8 tsp ginger
3/4 cup low-fat buttermilk
1/3 cup drained crushed pineapple
1/4 cup fat free egg substitute
1/4 cup finely shredded carrots
1/4 cup brown sugar
2 Tablespoons oil
1/2 tsp vanilla flours, salt, soda, powder, cinnamon, and ginger in a large bowl. Set aside. In a separate bowl mix buttermilk, pineapple, egg substitute, carrots, brown sugar, oil and vanilla. Add liquid mixture into the flour mixture. Stir until just moistened. Do not over mix! Fill 12 muffin cups (that have been lined with a muffin liner). Bake at 350 for about 20 minutes or until done. Let cool.

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