Food recipes
Spice-Oat Muffins - Weight Watchers - Point Value 3
Spice-Oat Muffins - Weight Watchers - Point Value 3 Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow oats sugars, brown sugars, granulated leavening agents, baking powder...
Spice-Oat Muffins - Weight Watchers - Point Value 3
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
oats
sugars, brown
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
cranberries, dried, sweetened
egg substitute, powder
oil, olive, salad or cooking
wheat germ, crude
Directions:
Preheat the oven to 400 degrees.
Line a 12-cup muffin pan with paper liners.
Combine the flour, cornmeal, oats, brown sugar, 1 teaspoon of the cinnamon sugar, baking powder, baking soda and salt in a large bowl.
Make a well in the center.
Combine the buttermilk, cherries (or cranberries), egg substitute and oil in a small bowl, beating with a whisk until blended.
Add the buttermilk mixture to the flour mixture, folding with a rubber spatula just until the flour mixture is moistened.
Fill the muffin cups evenly with the batter; sprinkle with the remaining 2 teaspoons of cinnamon sugar and the wheat germ (I just love wheat germ, don't you?).
Bake until a toothpick intserted into the center comes out clean, about 15 minutes.
Cool in the pan 5 minutes.
Unmold the muffins and cool completely.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
oats
sugars, brown
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
cranberries, dried, sweetened
egg substitute, powder
oil, olive, salad or cooking
wheat germ, crude
Directions:
Preheat the oven to 400 degrees.
Line a 12-cup muffin pan with paper liners.
Combine the flour, cornmeal, oats, brown sugar, 1 teaspoon of the cinnamon sugar, baking powder, baking soda and salt in a large bowl.
Make a well in the center.
Combine the buttermilk, cherries (or cranberries), egg substitute and oil in a small bowl, beating with a whisk until blended.
Add the buttermilk mixture to the flour mixture, folding with a rubber spatula just until the flour mixture is moistened.
Fill the muffin cups evenly with the batter; sprinkle with the remaining 2 teaspoons of cinnamon sugar and the wheat germ (I just love wheat germ, don't you?).
Bake until a toothpick intserted into the center comes out clean, about 15 minutes.
Cool in the pan 5 minutes.
Unmold the muffins and cool completely.