Pumpkin Muffins - Weight Watchers

These are so great. And only 2 points per muffin.  (Unless you add chocolate chips - which I did.  I was making them for my kids for lunch/breakfast on the go with school and all.)

I box spice cake mix
15 oz can pumpkin
1 cup water
Optional:  Chocolate chips or Nuts

mix, pour in muffin tin.  Bake 350 for 20-25 minutes.

Makes 24 regular size muffins.

Jalapeno Cheddar Parmesan Cornbread Muffins

I was really expecting to enjoy these and was disappointed.  They just didn't have the flavor that I expected and wanted.  I did not put the jalapenos on the top (because I didn't have gloves and I was trying not to touch them too much with my bare fingers).  Maybe that would have made a difference.

Also, they stick to the liners.  I would recommend spraying the muffin tin and not use the liners.

Jalapeno Cheddar Parmesan Cornbread Muffins (adapted from 1 Mix, 100 Muffins):
Yields 11 muffins

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• Kosher salt and freshly ground black pepper, to taste
• 6 tablespoons unsalted butter, melted
• 1 cup buttermilk
• 2 tablespoons honey
• 2 large eggs
• 1 jalapeno, seeded and diced, plus more for topping
• 1/2 cup grated Parmesan, plus more for topping
• 1/2 cup shredded cheddar, plus more for topping

Preheat the oven to 400 degrees F.
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)
In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste.
In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Add the jalapeno, Parmesan and cheddar and gently toss to combine.

Scoop the batter evenly into the muffin tray.

Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar.

Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

mint chocolate chip muffins

mix well:

2/3 cup milk

1/4 cup oil

1 egg

3/4 cup granulated sugar

1 tsp. mint extract (or peppermint extract if you have that)

add:

1 1/4 cup flour,

1 Tablespoon baking powder

1/4 teaspoon salt

1/4 cup cocoa

1/4 tsp cinnamon

Stir in:

1 cup milk chocolate chips (use the mini-chips for mini-muffins)

1/2 cup chopped walnuts.

makes 12 regular size muffins, or 36 mini-muffins.

Banana chocolate chip mini muffins

1 1/2 cups flour

2/3 cup sugar

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup mashed very ripe banans  (about 2 large or 3 medium)

1 large egg

1/4 cup butter, melted.

1/4 cup fat free or light sour cream

2 teaspoons vanilla extract

1/4 cup low-fat milk

1/2 cup mini semisweet chocolate chips

Heat the oven to 350.  LIne your mini-muffin pans with bake cups or lightly coat with cooking spray.  combine first four ingredients.  Stir with fork. 

In a larger bowl combine bananas, egg, butter, sour cream, vanilla extract, and milk.  beat on medium until well blended.  reduce the speed to low and blend in the dry ingredients.  Do not overmix.  Stir in the mini-chocolate chips.  Bake the muffins for about 20 minutes or untiltops are golden and toothpick comes out with some metled chocolate but no crumbs.  transfer muffins to a rack to cool.  Makes 36 mini-muffins.

Fudgy Chocolate Chip Muffins

from Shannon Farr

INGREDIENTS:

• 1/2 cup applesauce
• 1/4 cup margarine, softened
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon (optional)
• 1 cup semi-sweet chocolate chips
• 2 tablespoons confectioners' sugar (optional)

---

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well.
3. In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter.
4. Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.

APPLESAUCE OATMEAL MUFFINS

from Carolyn Klein

1 CUP SKIM OR 1% MILK

1 CUP OLD FASHIONED OATS (NOT INSTANT)

        MICROWAVE  TOGETHER FOR 1 MINUTE.

ADD FOLLOWING:

½ CUP UNSWEETENED APPLESAUCE

¼ C. BROWN SUGAR

¼ C. SPLENDA

2 EGG WHITES OR EGG BEATERS

1 CUP WHOLE WHEAT FLOUR OR

  WHOLE WHEAT PASTRY FLOUR

1 Tsp. BAKING POWDER

½ Tsp. BAKING SODA

½ TSP. SALT

1 TSP. CINNAMON

½ CUP GOLDEN RAISINS

½ CUP NUTS

MIX JUST SLIGHTLY; DO NOT BEAT OR THEY

WILL NOT BE LIGHT.  PUT IN 12 SPRAYED

MUFFIN CUPS.  BAKE 400 DEG. 17-18 MIN.

MAKES 12  @ 90 CALORIES WITHOUT THE NUTS

AND WITH SKIM MILK.

MMMMMMMMMM GOOD. 

Apple Strudel Muffins

from Susan Bucklew

INGREDIENTS:

2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/8 tsp ‘pumpkin pie’ spice 1/2 cup butter 1 cup white sugar 1 to 2 tbs molasses – taste ¼ to ½ c buttermilk 1 egg

1 1/4 teaspoons vanilla 1 1/2 cups chopped apples – 2 apples, peeled and coarsely chopped and soak ed in lemon juice water 1/3 cup packed brown sugar 1 tablespoon all-purpose flour 1/8 teaspoon ground cinnamon or your favorite ‘pumpkin pie’ spice 1 tablespoon butter

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
2.	In a medium bowl, mix flour, baking powder, baking soda and salt.
3.	In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
4.	In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5.	Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Pumpkin pie spice is a blend of cinnamon, nutmeg, cloves and cardamom for my taste.

No buttermilk? Use regular milk with a splash of lemon juice. Don’t want milk? Use 2 eggs. Want to use food storage? Use cannery dried apple slices and soak in water spiked with  lemon juice. Replace eggs with dried egg whites and a tsp oil. Use powdered milk. Voila! Enjoy.

PECAN-PIE MUFFINS

1  cup light brown sugar, firmly packed

1/2  cup of all-purpose flour

1/2   cup of pecans

2  eggs, beaten

2/3  cup of butter, softened

Preheat over to 350 degrees F.  Line muffin cups with paper muffin liiners.  In bowl stir together brown sugar, flour and pecans.  In separate bowl beat eggs and softened butter together until smooth.

Stir into dry ingredients until just combined.  Spoon batter into muffin cups about 2/3 full.  Bake for 20 to 25 minutes.  Cool on wire racks when done.

For a family you might want to double the receipe.  Anyway Joyce hoards them from me like the author's father did when the daughter bake them for him.  The author was in grief with the loss of her father so she baked these muffins to take to Winnie.  She carefully put six muffins in a basket but when she arrived at Winnies there was only five and she felt maybe her Dad had reached down from Heaven and taken one.  She laughed and felt close to her Dad.

SO KEEP YOUR EYES ON THEM AFTER YOU BAKE THEM BECAUSE THEY WILL DISAPPEAR !!

Zucchini Muffins

from Lorna Turley

This recipe makes 3 dozen regular sized muffins, but you can easily reduce it by half.

Mix well with whippers:

3 cups fresh grated zucchini  (drain any excess fluid)

2 cups granulated sugar

6 eggs, beaten

3/4 cup vegetable oil

4 tsp. vanilla

12 oz. Buttermilk ( I add 3 tabls. of vinegar to 1 can of evaporated milk and set it aside for a few minute so it can curdle because I never have buttermilk on hand.)

Add to wet ingredients and mix briefly:

3 cups flour

1 cup bran flakes (I've used raisin bran cereal and it also works great.)

2 tsp. baking soda

2 tabls. baking powder

4 tsp. cinnamon (I left this out of the muffins you tasted because Chontel is allergic.)

1 tsp. salt

Garnish - 1 cup chopped nuts and turbinado sugar

Fill regular sized, papered, muffin tins 3/4 full and garnish with chopped nuts of your choosing, then sprinkle 1/2 tsp. Turbinado Sugar over each muffin.  

Bake at 360' for 12 minutes, then turn oven down to 340' for an additional 2-4 minutes - or until a toothpick comes out clean. 

Let the muffins cool on a rack so they don't get soggy, or eat while warm.

Sour Cream Streusel Muffins -

from Lorna Turley

This recipe makes 18, regular sized, muffins.

Mix well with whippers:

8 oz. fat free sour cream

2 eggs

1 tsp. vanilla

3/4 cup vegetable oil

3/4 cup granulated sugar

1/2 cup dried fruit - reconstituted and then drained  (I use dried cherries or cranberries, but fresh is ok too.)

Add and mix briefly:

1 tabls. baking powder

2 cups flour

Combine the Streusel Topping:

1/3 cup brown sugar

1/4 tsp. cinnamon

3 tabls. melted margarine

1/2 cup chopped nuts

Fill regular sized, papered, muffin tins 2/3 full and then divide the Streusel Topping among each muffin. 

Bake at 360' for 14-20 minutes, or until a toothpick comes out clean.

These are best when eaten while still warm.

Carmel Apple Muffins

from Lorna Turley

Makes 24-26 regular sized muffins

Batter

Combine and Stir well

3 eggs - beaten well

3/4 c. vegetable oil

1/3 c. sugar

1 and 1/2 c. diced apples - skin on

1/2 c. canned milk - or cream

2 c. flour

3/4 c. oats

4 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. ginger

1/2 tsp. nutmeg

1 tsp. salt

Spoon batter into 24-26 papered muffin cups and set aside while you make the topping.  These rise a lot so don't over fill.

Topping 

Melt together and stir until bubbly

6 Tlbs. margarine

3/4 c. brown sugar

4 Tlbs. canned milk

Turn off heat and add these - 1/4 c. chopped nuts, and 2 tsp. vanilla

Spoon topping equally over unbaked muffins.

Bake for 13-15 minutes, at 360' - or until a toothpick comes out clean.

Remove from pan while warm, but be careful - topping is sticky and hot.

Cool slightly before serving.