Chocolate Muffins

Servings: 24   PP Value: 2

Ingredients:

  • 3 cups All Bran cereal (twig-like)
  • 2 1/2 cups water
  • 1 1/2 tsp baking powder
  • 1 box reduced fat brownie mix

Instructions:

Soak cereal in water for 5 minutes. Add baking powder and brownie mix. Bake at 350 for 20-25 minutes. Makes 24 standard or 48 mini muffins.

Nutritional Info (unverified):

  • Calories:
  • Fat:
  • Fiber:

Source: Tori

Orange Muffins

Servings:  24  PP Value: 3

Ingredients:

  • 1 box dry yellow cake mix
  • 8 oz can mandarin oranges in light syrup
  • 10 oz diet orange soda
  • 2 egg whites

Instructions:

Beat mix, soda and egg whites for 2 minutes. Add drained mandarin oranges and beat another 30 -60 seconds to mix thoroughly. Bake at 350 for 20-25 minutes.

Nutritional Info (unverified):

  • Calories:
  • Fat:
  • Fiber:

Source: Rascaloo

Peanut Butter Muffins

Servings:  12  PP Value: 4

Ingredients:

  • 2 cups Fiber One cereal
  • 1 cup whole wheat flour
  • 2 tsp baking soda
  • 1/3 tsp salt
  • 1/3 cup Egg Beaters 99% egg substitute
  • 1/4 cup fat free yogurt, — or buttermilk
  • 1/4 cup applesauce, unsweetened
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1 cup canned pumpkin
  • 1/3 cup reduced fat peanut butter
  • 1/3 cup raisins or other dried fruit
  • 1 1/2 cup water

Instructions:

One hour before baking muffins, place dried fruit in a small bowl, add water to cover to  hydrate fruit. Spin Fiber One in food processor or blender until cereal resembles flour; place in a large bowl with 1 1/2 cups water:combine. When ready to bake, heat oven to 400F. To bowl with Fiber One and water, add flour, baking soda and salt; stir to combine. Add Egg Beaters, yogurt (or buttermilk), applesauce, molasses, honey, peanut butter and pumpkin. Mix just until combined. Drain fruit and fold in to batter. Scoop into muffin cups which have been coated with cooking spray. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for five minutes; remove from pan to cool completely.

Nutritional Info (unverified):

  • Calories 151.00
  • Calories From Fat (15%) 23.30
  • Total Fat 3.00g
  • Carbohydrates 32.00g
  • Dietary Fiber 7.00g
  • Net Carbohydrates 25.00g
  • Protein 5.00g

Source: LolieSpagnolie (via Dailia)

Pumpkin Muffins

Servings:  12  PP Value: 4

Ingredients:

  • 2 cup Kellogg’s Original All-Bran
  • 1/2 cup Splenda No Calorie Sweetener
  • 1 Tbs baking powder
  • 1/4 tsp table salt
  • 1 Tbs ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup fat-free skim milk
  • 1/2 cup Egg Beaters Egg Beaters
  • 1/2 cup Unsweetened Apple Sauce
  • 7 oz canned pumpkin (1/2 of a can)

Instructions:

Preheat the oven to 400 F. In mixing bowl, stir together flour, splenda, baking powder, ginger, allspice, cinnamon and salt. Set aside. In a large mixing bowl, combine bran cereal and milk. Let stand for five minutes or until cereal softens. Add egg beaters, apple sauce and pumpkin. Mix well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2 inch muffin pan cups coated with cooking spray. Bake 20 minutes or until lightly browned. Serve warm.

Nutritional Info (unverified):

  • Calories
  • Calories From Fat
  • Total Fat
  • Carbohydrates
  • Dietary Fiber
  • Net Carbohydrates
  • Protein

Source: 4estall

Pumpkin Spice Muffins

Servings:  24  PP Value: 3

Ingredients:

  • 1 spice cake mix
  • 1 can pumpkin puree

Instructions:

Mix together. Bake at 350 for 20-25 minutes. Makes 24 regular or 48 mini muffins.

Nutritional Info (unverified):

  • Calories
  • Total Fat
  • Carbohydrates
  • Dietary Fiber
  • Net Carbohydrates
  • Protein

Source: Unknown