(nutritional values are listed where possible)
From: Cooking Light
Submitted by: Steph:0)
1 (1-pound) loaf frozen bread dough (Pillsbury bread dough can be used)
2 tablespoons butter or stick margarine, divided
4 cups finely chopped peeled Granny Smith apple (about 1 1/4 pounds)
1/2 cup packed brown sugar, divided
3 tablespoons chopped slivered almonds
4 ounces Brie cheese
1 teaspoon all-purpose flour
Thaw dough in refrigerator 12 hours. Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add apples; saut� 10 minutes. Add 1/4 cup brown sugar; cook 5 minutes. Remove from heat; stir in almonds.
Roll dough into a 15 x 12-inch rectangle on a lightly floured surface. Place on a baking sheet coated with cooking spray. Spread apple mixture lengthwise down center of dough. Remove rind from cheese; cube. Arrange cheese on top of apple mixture. Make diagonal cuts, 1 1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle. Cover and let rise in a warm place (85�F), free from drafts 1 1/2 hours or until doubled in size. (Skip rising step if using Pillsbury.)
Preheat oven to 350�F. Combine 1/4 cup brown sugar and flour in a medium bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until combined. Sprinkle over top of loaf. Bake at 350�F for 30 minutes or until golden.
Submitted by: Blythe
1 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
3 medium banana(s)
1/4 cup No Fat Sour Cream
1 large egg(s)
1/2 tsp vanilla extract
1/4 c Splenda No Calorie Sweetener
1. Mix flour, baking powder, baking soda and salt.
2. In another bowl beat eggs,banana,sugar, and vanilla. Stir in sour cream.
3. Stir banana mixture into flour until just combined.
4. Scoop batter into muffin tins.
Servings: 12
Units: 1
Steph's Version
1 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
3 medium banana(s)
1/4 cup low Fat Sour Cream
1 large egg(s)
1/2 tsp vanilla extract
1/4 c chocolate chips
1. Mix flour, baking powder, baking soda and salt.
2. In another bowl beat eggs,banana,sugar, and vanilla. Stir in sour cream.
3. Stir banana mixture into flour until just combined.
4. Scoop batter into muffin tins.
Servings: 12
Units: 2
95.5 cals, 2.2 fat, 1.1 fiber
Recipe By : Steph Toddler approved! :0)
Serving Size : 16
2 cups flour
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
3 bananas
1/2 tsp vanilla
1/4 cup low-fat sour cream
1/4 cup chocolate chips
1/4 cup sugar
Combine dry ingredients in a large bowl. Mix together egg, banana, and vanilla and then stir in the sour cream and chocolate chips. Stir wet mixture into dry mixture, only mixing until blended. Put into greased muffin tins and bake at 350 for 15 to 20 minutes, or until tops are browned.
NOTES : Each muffin equals 2 units.
**Optional -- use sugar substitute (such as Splenda) and non-fat sour cream in with the bananas, egg and vanilla step as in Blythe's original recipe -- it makes a 1 point muffin.
**Optional -- makes a moist and sweet muffin even without the sugar. Leave out the sugar for a 2 unit muffin.
originally unleashed upon the PSM by Betty
3 cups �All Bran� cereal (or other bran cereal such as �Bran Buds� or �Fiber One� (Fiber One maintains its texture more))
2 and 1/2 cups water
1 and 1/2 tsp baking powder
1 box Betty Crocker Sweet Rewards reduced fat brownie mix (or other reduced fat brownie mix)
1/4 cup chocolate chips
Pour water, cereal and baking powder in large bowl, stir and let sit for 5 minutes. Add brownie mix. Mix thoroughly. Stir in Chocolate chips. (do not let it sit longer �muffins will be rubbery!)
Fill 24 muffin tins (about half full) and bake for 20 minutes at 350 degrees.
Put muffins in a Ziploc bag and keep in the freezer. Zap one for about 20 seconds when ready to eat!
1 WW point per muffin 104 cals / 2 grams fat / 5 grams fiber (based on Canadian ingredients. US products may have different fat/cal/fiber values, so that may go up to 2 points depending on your cereal or brownie mix. You can figure it out by adding up the cals, fat and fiber for the entire package of brownies, the same for the number of servings to equal 3 cups of All Bran, and the same for the 1/4cup of chocolate chips �then divide by 24 and you have the point value for each muffin, as well as the fat, cals and fiber for each as well.)
TIP!!!! The chocolate chips really make the difference between a bland muffin and a chocolaty treat. Also, in my opinion, the muffins taste MUCH better after they�ve been frozen and warmed in the microwave. Resist eating them fresh from the oven, and the batter may look good, but EEEUUUUUCCCHHHHH!!!!!
Also �if you forget to add the chips (or change your mind after baking), you can melt the 1/4 cup of chocolate chips with a � teaspoon of shortening over low heat, and smear it on the top of each muffin. Let them cool and harden before bagging and putting in the freezer.
Submitted by: Natalie
1 box spice cake mix (any variey)
15 oz canned pumpkin
1. Mix them together and bake at 350 for about 18 min (follow cupcake cooking instructions on the back of the box).
Servings: 24 muffins
shared by: Sarah
1 box Krusteaz Fat Free Cranberry Orange muffin mix
2 cups all bran cereal
2 1/4 cups water
2 tsp. baking soda
2/3 cup splenda ( works very well in this recipe)
1 tsp. cinnamon
1 cup fresh, frozen or dried cranberries
1 15oz. can of pumpkin
1/2 cup wheat germ
Soak the All Bran in 1 1/4 cups water until soft. Drain cranberrys
included in mix and set aside. Add muffin mix, baking soda, splenda,
cinnamon, pumpkin, and 1 cup of water to soaked cereal. Mix completely,
fold in all cranberries. Fill 24 sprayed muffin tins almost full. Top
each with wheat germ. Bake at 400 degrees for 20-25 minutes or until
toothpick comes out clean.
1 point per muffin
shared by Michelle
1 Box Angel Food Cake Mix
1 1/3 Cups Mashed Bananas (approx. 3 bananas)
1 Cup Water
1/2 Cup Mini Chocolate Chips
Preheat oven to 350 degrees. Spray a regular size muffin tin with non-stick cooking spray and set aside. In a medium bowl, combine the banana and water with a hand mixer. Blend in the angel food cake mix. Stir in the chocolate chips. Place 1/4 cup of batter into each well of the muffin tin. Bake for 12-14 minutes or until lightly browned.
Serves: 36
Per Serving: 62 Calories; 1g Fat (11.0% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 87mg Sodium. Exchanges: 0 Fruit; 0 Fat; 1 Other Carbohydrates. WWP: 1