Spice-Oat Muffins - Weight Watchers - Point Value 3 |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 9 |
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I always look forward to receiving my newest Weight Watchers magazines. Not only are the articles inspiring, but the recipes always sound so delicious! I like to put them here for safe keeping until I get a chance to make them. Ingredients:
1 cup whole wheat flour |
1/2 cup cornmeal |
1/2 cup rolled oats, quick cooking |
1/4 cup brown sugar, packed |
3 teaspoons cinnamon sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/4 cups fat-free buttermilk |
1/2 cup dried cherries (or cranberries, whatever you prefer) |
1/4 cup fat free egg substitute |
2 tablespoons canola oil (or vegetable oil) |
2 tablespoons wheat germ |
Directions:
1. Preheat the oven to 400 degrees.
2. Line a 12-cup muffin pan with paper liners.
3. Combine the flour, cornmeal, oats, brown sugar, 1 teaspoon of the cinnamon sugar, baking powder, baking soda and salt in a large bowl. Make a well in the center.
4. Combine the buttermilk, cherries (or cranberries), egg substitute and oil in a small bowl, beating with a whisk until blended. Add the buttermilk mixture to the flour mixture, folding with a rubber spatula just until the flour mixture is moistened.
5. Fill the muffin cups evenly with the batter; sprinkle with the remaining 2 teaspoons of cinnamon sugar and the wheat germ (I just love wheat germ, don't you?). Bake until a toothpick intserted into the center comes out clean, about 15 minutes.
6. Cool in the pan 5 minutes. Unmold the muffins and cool completely.
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