Title: Just Plain Muffins -Ww
Categories: Kitpath, Breads: qui
Yield: 12 Servings

1 c Skim milk
1 Egg
4 ts Margarine; melted
1/2 ts Butter flavoring
1 3/4 c All-purpose flour
4 ts Granulated sugar
2 ts Baking powder
1/2 ts Salt

Preheat oven to 400F. Spray a 12-muffin (2") tin with nonstick cooking
spray. In small bowl, combine milk, egg, margarine and butter flavoring. In
larger bowl, combine the flour, sugar, baking powder and salt.

Add milk mixture to flour mixture, and stir just until flour disappears; do
not overblend. Spoon into muffin tin and bake 20-25 minutes, or until
toothpick comes out clean and muffins are golden brown. Cool on rack for 5
minutes; remove from pan and serve hot.

EACH SERVING (1 muffin) PROVIDES: 1/4 Fat, 3/4 Bread, 25 Optional Calories

PER SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 204 mg
Sodium, 18 mg Cholesterol, 0 g Dietary Fiber

BERRY MUFFINS : Add 3/4 cup fresh blueberries or raspberries to flour
mixture. Increase Optional Calories to 30.

PER SERVING: 104 Calories, 3 g Protein, 2 g Fat, 18 g Carbohydrate, 204 mg
Sodium, 18 mg Cholesterol, 0 g Dietary Fiber

SWEET MUFFINS : Use same amount of dark brown sugar or maple sugar instead
of granulated.

PER SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 204 mg
Sodium, 18 mg Cholesterol, 0 g Dietary Fiber

ORANGE MUFFINS : Substitute 1/2 cup skim milk , 1/2 cup fresh orange juice
(milk will curdle) and 2 teaspoons orange zest for skim milk in basic
recipe.

PER SERVING: 100 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 198 mg
Sodium, 18 mg Cholesterol, 1 g Dietary Fiber

LEMON MUFFINS : Substitute 3/4 cup + 2 tablespoons skim milk, 2 tablespoons
lemon juice (milk will curdle) and 2 teaspoons lemon zest for skim milk in
basic recipe. Reduce Optional Calories to 20.

PER SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 203 mg
Sodium, 18 mg Cholesterol, 0 g Dietary Fiber

PINEAPPLE MUFFINS : Add 1/2 cup well-drained crushed pineapple to milk
mixture. Increase Optional Calories to 30.

PER SERVING: 105 Calories, 3 g Protein, 2 g Fat, 18 g Carbohydrate, 204 mg
Sodium, 18 mg Cholesterol, 2 g Dietary Fiber

CHOCOLATE MUFFINS : Use 2 tablespoons unsweetened cocoa powder and 1 1/2
cups flour, and increase sugar to 2 tablespoons + 2 teaspoons. Add 1
teaspoon vanilla extract to liquid. Dust with 1 teaspoon confectioners
sugar when slightly cooled.

EACH SERVING (1 muffin) PROVIDES: 1/4 Fat, 1/2 Bread, 35 Optional Calories

PER SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate, 204 mg
Sodium, 18 mg Cholesterol, 2 g Dietary Fiber

Recipe from The Weight Watchers Complete Cookbook & Program Basics

(C) Weight Watchers Light and Tasty Deluxe 1997 The Learning Company, Inc.
Recipes Weight Watchers International, Inc., owner of the registered
trademark.

Bake a Better Muffin: Spray muffin tins with nonstick cooking spray; fill
tins two-thirds full with batter; add a few tablespoons water to the empty
spaces to keep empty cups from burning. For easier removal, allow muffins
to "rest" in tins a few moments after baking. To reheat muffins, wrap
loosely in foil, then heat in a 450F oven about 5 minutes.

Notes: Makes 12 Servings. Use stick margarine, non-diet. *The zest of a
lemon, a lime or an orange is the peel without any of the pith (white
membrane). To remove zest, use a zester or the fine side of a vegetable
grater.

Recipe by: Weight Watchers Complete

Posted to EAT-LF Digest by KitPATh on Feb 12,
1998