I had a little extra time this weekend and decided to make some muffins to have on hand for breakfast. The past few weeks I've been eating a lot of Fiber One, which isn't as bad as you would think. Still, Fiber One get boring after a few days. I love carbs and decided to test other another WW recipe.
Morning Glory muffins are perfect for summer. The pineapple reminds me of a warm summer day. Twelve is way to many for me, so I froze half. I like them best toasted with a bit of low-fat cream cheese. These would also be a good mid-afternoon, pre-workout snack.
Ingredients: Serves Twelve
3/4 cup flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon ground ginger
1/2 teaspoon salt
1/3 cup drained canned crushed pineapple in juice
1/4 cup egg substitute or one egg
1/4 cup honey
1/4 cup finely shredded carrots
2 tablespoons canola oil
1/2 teaspoon vanilla
3/4 cup buttermilk
Method:
- Preheat oven to 350.
- Combine flours, salt, baking powder, baking soda, cinnamon, and ginger in a large bowl.
- Combine buttermilk, egg, crushed pineapple, carrots, brown sugar, canola oil, and vanilla in another bowl.
- Mix wet and dry ingredients until just moistened.
- Fill muffin pans and bake for about 20 minutes.
Cost: $4.50 total or .38 per serving
Time: active 20 minutes, inactive 20 minutes
Nutrition Facts: Amount Per Serving
Calories 109.8Total Fat 2.7 gSaturated Fat 0.3 gPolyunsaturated Fat 0.8 gMonounsaturated Fat 1.4 gCholesterol 0.7 mgSodium 28.4 mgPotassium 99.7 mgTotal Carbohydrate 19.3 gDietary Fiber 1.3 gSugars 7.7 gProtein 2.9 g
Weight Watcher Points: 2 points per muffin