Ww 1 Point Bran Muffins So Moist And Delish Recipes

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WW 1 POINT BRAN MUFFINS SO MOIST AND DELISH!



Ww 1 Point Bran Muffins so Moist and Delish! image

I got this recipe on another website but made it my own. It works with any fruit puree; I've tried apple and cantaloupe and banana. They are so good! I want to try pumpkin with pumpkin spice instead of cinnamon, YUM!

Provided by chungry1

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

1/4 cup sugar
1 1/4 cups whole wheat flour
1/3 cup applesauce
1 teaspoon cinnamon
2 cups bran flakes
1 1/2 cups skim milk
1 1/3 teaspoons baking powder
2 egg whites

Steps:

  • Mix bran flakes and milk and set aside for 15 minutes.
  • Mix all of the other ingredients together, then add the bran mixture when it has sat for 15 minutes.
  • Pour into 12 muffins.
  • Bake at 350°F for approximately 20 minutes or until toothpick comes out clean.

Nutrition Facts : Calories 100.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.6, Sodium 116.3, Carbohydrate 21.8, Fiber 2.8, Sugar 5.3, Protein 4.2

RAISIN BRAN MUFFINS (1 WW POINT)



Raisin Bran Muffins (1 WW Point) image

This recipe yields a bunch of very tasty, moist, satisfying muffins that don't cost you a lot of calories and fat. It supposed to be only 1 WW point per muffin.

Provided by ColSanders

Categories     Quick Breads

Time 50m

Yield 54 muffins, 54 serving(s)

Number Of Ingredients 14

6 cups kellogg's all bran complete cereal
1/2 of a 16 . 2 ounce box of general mills Fiber One cereal
1 1/2 cups sugar
2 1/2 cups whole wheat flour
2 1/2 cups flour
5 teaspoons baking soda
1 tablespoon ground cinnamon
2 teaspoons salt
4 large eggs, lightly beaten
1/2 cup prune baby food
1 tablespoon vanilla extract
2 quarts fat-free buttermilk
12 ounces raisins
1 lb carrot, shredded

Steps:

  • In a very large bowl, combine cereals, sugar, flours, soda, cinnamon and salt.
  • In a medium bowl, combine the beaten eggs, baby food, and vanilla.
  • Add the egg mixture to the cereal/flour mixture. Add the buttermilk to the cereal/flour mixture. Blend well until everything is moistened.
  • Add the raisins and shredded carrots and mix well.
  • Cover the bowl with plastic wrap and refrigerate over night (or for at least 2 hours).
  • To bake. Heat oven to 400 degrees F. Spray muffin pans with non-stick spray. Fill muffin cups 2/3 full (Use a 1 3/4 inch cookie scoop).
  • Bake 15 to 20 minutes, until nicely browned and set.
  • Cool in pans for 6 minutes, then remove the muffins to a rack to cool completely. Enjoy.
  • Note that the muffins freeze well. You don't have to bake up all the muffins at one time. The batter will keep in the refrigerator for 6 weeks,.

Nutrition Facts : Calories 93, Fat 0.6, SaturatedFat 0.2, Cholesterol 13.8, Sodium 214.9, Carbohydrate 20.7, Fiber 1.4, Sugar 10.3, Protein 2.1

RAISIN BRAN MUFFINS WW 1 POINT



Raisin Bran Muffins Ww 1 Point image

These muffins are my wife's favorite. Only 1 point, but very tasty and wholesome. This makes a lot, so find your biggest covered bowl to mix them up. Note that this recipe needs to be refrigerated overnight, so plan accordingly. Also note that you can keep the mixture in the fridge up to 6 weeks before baking. These muffins freeze well.

Provided by ColSanders

Categories     Quick Breads

Time 50m

Yield 54 muffins

Number Of Ingredients 14

6 cups bran flakes (Kellogg's Complete)
4 cups Fiber One cereal (Original)
1 1/2 cups sugar
2 1/2 cups flour
2 1/2 cups whole wheat flour
5 teaspoons baking soda
1 tablespoon cinnamon
2 teaspoons salt
4 eggs, lightly beaten
1/2 cup prune baby food or 1/2 cup applesauce
1 tablespoon vanilla
2 quarts buttermilk
16 ounces raisins
16 ounces carrots, shredded

Steps:

  • In a very large covered bowl, mix together the cereals, sugar, flours, soda, cinnamon, and salt.
  • in a small bowl mix together the eggs, baby food or applesauce, and vanilla.
  • add eggs to cereal mixture.
  • add buttermilk to cereal mixture, mix well.
  • add raisins, and carrots (if using), to cereal mixture. mix well.
  • cover bowl and refrigerate overnight.
  • To bake, preheat oven to 400 degrees F. Spray muffin pans with nonstick spray. Fill almost to the top with refrigerated mixture.
  • Bake 15 to 20 minutes or until toothpick inserted in center of muffin comes out clean.

Nutrition Facts : Calories 136.8, Fat 1.2, SaturatedFat 0.4, Cholesterol 15.2, Sodium 299.8, Carbohydrate 31.3, Fiber 4.3, Sugar 14.1, Protein 4.1

CHOCOLATE ZUCCHINI MUFFINS - 1 POINT!



Chocolate Zucchini Muffins - 1 Point! image

These are super moist and super good for you (not to mention super delicious!). These will make a zucchini eater out of anyone!

Provided by TiffySugar

Categories     Quick Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

3 whole egg whites
1/2 cup unsweetened applesauce
2/3 cup light brown sugar
1 tablespoon vanilla extract
1 cup zucchini (shredded)
1 1/4 cups whole wheat flour
1/4 cup baking cocoa
1 teaspoon cinnamon
1 teaspoon baking powder

Steps:

  • Heat oven to 350 degrees and grease 12 muffin cups with non-stick spray.
  • Combine all ingredients except zucchini.
  • Stir in zucchini.
  • Fill the muffin cups and bake for 20 minutes or until muffins test done.

KRUSTEAZ 1 POINT MUFFINS



Krusteaz 1 Point Muffins image

Make and share this Krusteaz 1 Point Muffins recipe from Food.com.

Provided by Barb 3663

Categories     Quick Breads

Time 20m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 5

3 cups All Bran extra fiber cereal
2 cups hot water
1 fat free muffin mix
1 1/2 teaspoons baking powder
1/2 cup water

Steps:

  • Combine cereal and hot water and allow to sit for 5 minutes until cereal is soft.
  • Combine remaining 3 ingredients and then blend in the softened cereal.
  • Divide into 24 muffin cups.
  • Bake at 400 degrees for 20 minutes.

Nutrition Facts : Calories 0.1, Sodium 23.2, Carbohydrate 0.1

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