Conference rocks::weight_control

Vic,

I'll bring in a couple I have that are WW recipies.  One is for
oatmeal muffins, the other for sweet potato muffins.  I think
they're super.

Liz

                     Whole Wheat Muffins
                    
    1    cup whole wheat flour
    1    cup sifted all purpose flour
    1/2  teaspoon salt
    2 1/2 teaspoon baking powder
    3      tablespoon sugar
    1      egg (or Egg white or Egg subsitute equivalent to 1 egg )
    1      cup skim milk
    1/2    cup oil
    
    greas the muffin tins lightly with oil.
    sift the two kinds of flour together with the salt baking powder
    and sugar.
    add the egg , milk and the oil. stir quikly only until barely
    blend . do not beat.
    fill each muffin tin 2/3 full of batter. bake at 425 F. 20 to 25
    min.
    
      YIELD 12 2 1/4 INCH MUFFINS
    APPOX . CAL/SERV.: 175
         

Vic, here are the 2 I promised.

Sweet potato muffins, makes 6 muffins (this is a favorite!)

3/4 flour
1 1/2 t double-acting baking powder
1/2 t ground cinnamon (I use more, I like it spicy)
dash ground nutmeg (optional)
6 ounces cooked and peeled or drained, canned (no sugar added)
  sweet potatoes, mashed (i can't find the no sugar added, so I rinse them
  off)
1/4 cup maple syrup (you could probably use low-cal, but I use the real stuff)
1 egg, beaten
2 T vegetable oil (I use WW margarine, melted instead)

Line 6 muffin-pan cups with paper liners or spray with non-stick spray.
Preheat oven to 400 F. Combine flour, baking powder, and spices.  IN small bowl,
combine remaining ingredients, mixing until egg is thoroughly combined.  Stir 
into dry ingredients just until moistened.  Fill each muffin cup, bake for about
20-25 minutes until golden and a toothpick comes out dry.  Cool on wire rack.

WW exchanges: 1 bread, 1 fat, 50 optional (or 1/2 fat if using WW margarine)

Oatmeal Raisin muffins

1 C plus 2 T flour
2 t double-acting baking powder
1/4 t each ground cinnamon and salt
1/4 C each margarine, packed brown sugar, and granulated sugar (I use WW marg.)
1 egg
1 C skim milk
4.5 ounces uncooked quick or old-fashioned oats
3/4 C dark raisins

Line 12 muffin cups with paper liners.  Preheat oven to 375 F.  In small
bowl combine flour, baking powder, cinnamon, and salt.  With electric mixer, in 
mising bowl cream margarine, with sugars until light and fluffy; add egg and 
beat until combined.  Alternately beat in flour mixture and milk, a little at a 
time, beating well after each addition.  Stir in oats and raisins.  Fill each
baking cup with equal amount.  Bake 20-25 minutes until lightly browned and a
toothpick comes out dry.

I add more spices in this one, too.  I also put the raisins in boiling water
for a few minutes before adding - it plumps them up.

WW exchanges:  1 bread, 1 fat, 1/2 fruit, 55 optional (1/2 fat if using WW 
marg.)


Both of these recipies freeze well.

    Thanks for the recipes, I'll try them this weekend.
    
    Vic

    There is a very high fibre cereal on the market:  FIBER ONE.  On
    the back of that box of cereal is a great recipe for bran muffins.
    Fiber One is sweetened with NUTRASWEET.  
    
    I tried the recipe, and it's pretty good, but I added raisins to
    it, which made them REALLY good!  
    
    -marcia

    3/4 cup unprocessed bran
    1 cup low-fat buttermilk
    1 egg, beaten
    1/4 cup honey
    1/4 cup vegetable oil
    1/2 cup raisins
    1/2 cup grated carrots
    1 1/4 cup sifted all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 teaspoon nutmeg
    1/2 teaspoon cinnamon
    
    Preheat the oven to 425 degrees. Coat muffin pan with a non-stick
    spray. In medium bowl, combine bran, buttermilk, egg, honey, oil,
    raisins and carrots. Let stand 10 minutes. In large bowl, sift together
    remaining ingredients. Make well in center and add bran mixture.
    Stir just until dry ingredients are moistened. Batter should be
    lumpy, do not overmix. Spoon batter evenly into 12 muffin pans.
    Bake 15 to 20 minutes or until tester comes out clean when inserted
    in center of muffin. These muffins can be frozen. When cool, wrap
    individually in foil.

    Over a year later, I am reading this note for the first time. But,
    if I am lucky, maybe some one will read it.
    
    I love muffins (bran, and oatmeal especially). But once in a while,
    I hear that the sugar, flour, and the butter or oil in it is bad
    for you, which makes sense.
    
    I would hope that it is false (that muffuns are not so good for
    you). 
    
    Can anyone inform me on this?
    
    Yasemin

I can agree that in some quantities all the ingredients you've mentioned
are probably not the healthiest choices, however, I believe in moderation
that there is little or no harm.  That is, unless, you find that one of
them tirggers a compulsive eating reaction.  I don't believe any food
is inherently bad, just our abuse of it.  

You might check out some of the muffin recipies here and note that you
can usually substitute melted margarine for the oil, usually egg substitute
works well, too.  

    RE:.7
    I am starting the "8 Week Cholesterol Cure" by Robert Kowalski,
    and he has some wonderful recipes for oat bran muffins.  I will
    enter the one that I made the other night, and it was delicious.
    
                    Apple Cinnamon Muffins
    
    2 1/4 cups oat bran cereal
      1/4 cup  brown sugar (I used honey)
    1 1/4 tsp. cinnamon
    1     Tbsp. baking powder (not baking soda)
      1/4 cup  chopped walnuts
      1/4 cup  raisins
      1/2 cup  skim milk or evaporated skim milk
      3/4 cup  frozen apple-juice concentrate
    2     egg whites
    2    Tbsp. vegetable oil
    1     medium apple, cored and chopped
    
    Mix the dry ingredients in a large bowl.  Mix the milk, apple-juice
    concentrate, egg whites, and oil in a bowl or blender.  Add to the
    dry ingredients and mix.  Add the chopped apple.  Line the muffin
    pans with paper baking cups and fill with batter.
    Bake in a 425 degree oven for 17 minutes.  Makes 12 muffins.
    
    After cooling, store in a large plastic bag to retain moisture and
    softness.
    
    Tip:  Serve with applesauce or spread with apple butter.
    
    Hope this helps,
    Fran

    O.K.  Here are a couple more.....
    
    			Banana Nut Muffins
    
    2 1/4 cups oat-bran cereal		Preheat the oven to 425.  Mix the
    1 Tbsp. baking powder		dry ingredients in a large bowl. 
    1/4 cup brown sugar			Mix the milk, bananas, egg whites,
    1/4 cup chopped walnuts		and oil in a bowl or blender.  Add
    1 1/4 cups skim milk		to the dry ingredients and mix.  
    2 very ripe bananas			Line the muffin pan with paper cups
    2 Tbsp. vegetable oil		and fill them with batter.  Bake
    					for 17 minutes.  Makes 12 muffins.
    
    
    			Strawberry Muffins
    
    2 1/4 cups oat-bran cereal		Preheat the oven to 425.  Mix the
    1/4 cup brown sugar			dry ingredients in a large bowl.
    1 Tbs. baking powder		Mix the milk, strawberry nectar,
    1/2 cup evaporated skim milk	strawberries, egg whites, and oil
        or skim milk			in a bowl or blender. (Reserve 12
    3/4 cup canned strawberry juice	pieces of fresh strawberry to place
        or strawberry nectar		on top of the muffins) Combine with
    3/4 cup fresh or frozen 		the dry ingredients and mix.  Line
        strawberries			the muffin pan with paper baking
    2 egg whites			cups and fill with batter.  Place a
    2 Tbs. vegetable oil		piece of strawberry on each.  Bake
    					for 17 minutes.  Makes 12 muffins.
    
    	Tip:  Serve as strawberry "shortcake."  Place each in a bowl and
    cover with chilled strawberries.  Top with whipped chilled evaporated
    skim milk.
    
    Here is another tip, If you like the texture to be crumbly, then follow
    the directions as stated, but if you like the consistency to be like
    cake, then after measuring out the oat-bran cereal.....zip it up in a
    blender or food processor.  I like it better done in the blender.
    
    I hope you all like these.
    
    Hugs,
    
    Fran
    

    RE -.1
    Do you know WW exchanges or calorie count for these?
    
    Thanks,
    
    Virginia

    And here's one I made a couple of weeks ago.
    
                     Peanut Butter Microwave Muffins
    
    3/4 cup wholemeal flour
    1 cup bran (I used Rice)
    
    1 egg
    1/2 cup crunchy peanut butter
    1 egg
    1 tbl (3tsp size) olive oil
    3/4 cup skim milk
    
    Blend all wet ingredients and add to the flour and bran.  Fold *ONLY*
    until they are mixed.  Spray m/w muffin pans and cook 1 tray of 6 for 2
    minutes on high (varies with ovens).  Upturn on rack for 10 minutes
    then freeze.
    
    I slice one into about 4 using 1 tsp butter and enjoy for afternoon tea
    each day.
    
    ...dale
    

OK Karen, here's the recipe from last night's WW meeting.....

Bran Muffins
============

1 1/2 cups bran buds
3/4 cup water

Soak bran buds in water

4 eggs or 1 cup egg beaters
4 tablespoons low cal margarine
2 teaspoons vanilla
1 1/3 cup nonfat dry milk
4 teaspoons cinnamon
4 teaspoons baking powder
6 pkts sweet & low
6 tablespoons raisins
1/2 cup crushed pineapple

Mix together.  Bake at 350 for 18 - 20 minutes.  Makes 12.

Andrea said this comes out very moist.  if you like a drier muffin, try 
substituting the raisins and pineapple for 2 medium bananas, or two chopped up 
apples and 4 tablespoons raisins.

Andrea also gave the wrong proportions for some of the ingredients so I made 
the changes so that the recipe will make 12 muffins and can be counted as 
follows:

3 muffins = 1 protein, 1 bread, 1 fat, 1 fruit, 1 milk