One Point Blueberry Muffin For Ww Recipes

ONE POINT BLUEBERRY MUFFINS

One Point Blueberry Muffins image

These One Point Blueberry Muffins are packed with protein and loaded with fresh juicy blueberries-they are sure to be a family favorite! Author: thepounddropper.com

Provided by Lindsay Kehl

Categories Muffins

Time 24m

Number Of Ingredients 7

Ingredients

1 and 1/2 cup Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix
1 tsp baking powder
1/2 cup unsweetened applesauce
1/2 cup water (give or take depending on the batter consistency)
1/4 cup zero point granulated white sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
1 large egg or 2 large egg whites, at room temperature.
1 cup fresh or frozen blueberries *see note section

Steps:

Preheat oven to 375 degrees.
In a large mixing bowl, combine egg, water, applesauce & sugar substitute.
Blend together. Add kodiak pancake mix and baking powder. Stir until well combined.
Fold in fresh or frozen blueberries. ( I usually add more on top of batter and cover them a bit with the batter.)
Spray the muffin tin with cooking spray or use muffin foil- liners.
Pour batter into 12 muffin cups. Bake for 16-20 minutes or until a toothpick is inserted comes out clean.
Remove from oven and allow them to cool for 5 minutes before removing from muffin tin.

Nutrition Facts : Calories 65 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 55 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

BLUEBERRY MUFFINS (1 WW POINT EACH)

Blueberry Muffins (1 Ww Point Each) image

This is from the Weight Watchers magazine Easy Weeknight Favorites. My magazine says I first tried them in January 2006. They are very good for a lowfat muffin and easy to make. I am posting here because my magazine is falling apart and I am afraid I am going to lose it! (I have omitted the teaspoon of grated lemon rind and teaspoon of grated orange rind the original recipe calls for. I don't always have them around to grate so just make it without!)

Provided by Little Suzy Homemak

Categories Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup nonfat milk
1/3 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup frozen blueberries, thawed and drained
cooking spray

Steps:

Preheat oven to 400 degrees.
Combine first 4 ingreidents in a medium bowl; stir well. Make a well in center of mixture.
Combine milk through the egg; add to flour mixture, stirring just until moist. Gently fold in blueberries.
Divide batter evenly between 12 muffin cups coated with cooking spray. Bake at 400 for 20 minutes or until golden. Remove from pan immediately; cool on a wire rack.

Nutrition Facts : Calories 156.3, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.8, Sodium 122, Carbohydrate 24.7, Fiber 0.9, Sugar 10.2, Protein 3

CHERYL'S HEALTHY BLUEBERRY MUFFINS - WW POINTS = 1

Cheryl's Healthy Blueberry Muffins - Ww Points = 1 image

A variation of Applesauce-Raisin Muffins - 1 point per muffin if you are a Weight Watcher! UPDATED 5/10/2009: Since Kellogg's All Bran With Extra Fiber Cereal has been discontinued, I have updated my recipe to use General Mills Original Fiber One cereal instead. Luckily the Weight Watchers points value of 1 remains the same. Enjoy! :-)

Provided by senseicheryl

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups Fiber One cereal, original
1 1/2 cups unsweetened applesauce
1/4 cup nonfat milk
3 large egg whites (I use liquid egg whites)
3/4 cup all-purpose flour
1/2 cup whole wheat flour (or you can even use all whole wheat and no white flour)
1/2 cup Splenda granular
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup toasted wheat germ (optional)
1 1/2 cups blueberries (fresh or frozen)

Steps:

In a large mixing bowl, combine the All Bran, Applesauce, Milk and Egg Whites and allow it to sit until softened.
Preheat the oven to 400 degrees.
In a separate bowl, stir together the flours, Splenda, baking powder, cinnamon, baking soda and salt.
Blend the cereal mixture thoroughly with the mixer.
Add the flour mixture and blend.
Stir in the Blueberries.
Spoon into muffin cups that have been sprayed with Pam or that have liners in them.
The muffin cups will be full.
Bake for approximately 20 minutes.

Nutrition Facts : Calories 95.7, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 252.2, Carbohydrate 24.5, Fiber 6.5, Sugar 2.2, Protein 3.6

WW 1 PT. WEIGHT WATCHER MUFFINS

Ww 1 Pt. Weight Watcher Muffins image

I eat one of these almost everyday. They are an excellent source of fiber and only being 1 pt. what's not to love??? Especially if you are counting. Feel free to use whatever flavor of muffin mix from Krusteaz you choose, just making sure it's the Fatfree kind.

Provided by CoffeeB

Categories Quick Breads

Time 25m

Yield 18 muffins

Number Of Ingredients 4

Ingredients

3 cups fiber one all-bran cereal
1 (19 ounce) box krusteaz fat-free blueberry muffin mix
2 1/2 cups hot water
1 1/2 teaspoons baking powder

Steps:

Mix AllBran w/hot water.
Stir and set aside.
Add baking powder to the Krustaez mix.
Mix all together.
Bake according to muffin box.

Nutrition Facts : Calories 27.1, Fat 0.5, SaturatedFat 0.1, Sodium 58.1, Carbohydrate 7.8, Fiber 3, Sugar 1.6, Protein 1.4

HG'S BIG FAT BLUEBERRY MUFFINS - WW POINTS = 2

Hg's Big Fat Blueberry Muffins - Ww Points = 2 image

I absolutely love these Hungry Girl Recipes! This was another one featured in an email that I received this morning: Blueberry Thrill - Here at the HG HQ, we spent an entire day whipping up versions of this recipe until we got it juuuuuuuuust right. The result? Ginormous, fluffy muffins packed with gazillions of blueberries! Woohoo... Serving Size: 1 muffin Calories: 137 Fat: 2.25g Sodium: 269mg Carbs: 26.5g Fiber: 3g Sugars: 7.5g Protein: 4g POINTS. value 2* HG Tip! We've heard that freezing your blueberries can help keep them from sinking to the bottom during baking. Cool!

Provided by senseicheryl

Categories Quick Breads

Time 32m

Yield 6 large muffins, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup whole wheat flour
1 cup blueberries
1/2 cup light vanilla soymilk
1/4 cup sugar-free syrup
1/4 cup fat free egg substitute (like Original Egg Beaters)
1/4 cup Splenda granular, Splenda No Calorie Sweetener (granulated)
3 tablespoons brown sugar (not packed)
2 tablespoons light butter, whipped, room temperature (or light buttery spread, room temperature)
2 tablespoons no-sugar-added applesauce (get Mott's Blueberry Delight if you can find it!)
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

Preheat oven to 400 degrees.
In a mixing bowl, combine flour, Splenda, brown sugar, baking powder and salt. Mix well.
In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.)
Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries.
Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.
Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Nutrition Facts : Calories 146.1, Fat 3.5, SaturatedFat 1.8, Cholesterol 5.2, Sodium 232.1, Carbohydrate 26.2, Fiber 3.1, Sugar 10.1, Protein 4.3

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