I found this recipe on the Weight Watchers Filling Foods board and figured I'd give it a shot.
1 1/2 c pumpkin
1 1/2 c oats
2 eggs
2-3 tbs Splenda
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
1/2 tspt ground ginger
1 tbs canola oil (optional)
1. Preheat oven to 375 degrees. Spray 12-cup muffin tin with nonstick spray.
2. Mix the ingredients well. Spoon into muffin cups.
3. Bake 20 minutes, or until a toothpick comes out clean.
Each 2-muffin serving has 141 calories, 5.5 g fat, 18.9 g carbs (4.6 g fiber), 5.6 g protein - 2 WW points/Core friendly.
I love these! My kid loves these. They are quick and easy to make, and kind of a cross between a muffin and cheesecake? I just loved them!
Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts
Tuesday, March 30, 2010
Friday, September 5, 2008
Pumpkin Carrot Muffins - Recipe
I found this recipe on SparkPeople.com and it's absolutely wonderful! I make it all the time. I'd like to find a way to lower the carbs a bit, though, or at least make it better carbs, and increase the protein.
1/2 cup pumpkin
1/3 cup brown sugar
2 tbsp oil
1 egg, beaten
1/2 cup grated carrots
3/4 cup whole wheat flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
Beat together pumpkin, brown sugar, oil and egg.
Add in carrots.
In a separate bowl, blend together flour, salt, soda, baking powder and cinnamon.
Add to the pumpkin mixture.
Fill muffin tins about 2/3 full.
Bake at 375 degrees for 10-14 minutes. Makes 6 muffins.
Number of Servings: 6
166 calories
27 g carbs
6 g fat
3 g protein
1/2 cup pumpkin
1/3 cup brown sugar
2 tbsp oil
1 egg, beaten
1/2 cup grated carrots
3/4 cup whole wheat flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
Beat together pumpkin, brown sugar, oil and egg.
Add in carrots.
In a separate bowl, blend together flour, salt, soda, baking powder and cinnamon.
Add to the pumpkin mixture.
Fill muffin tins about 2/3 full.
Bake at 375 degrees for 10-14 minutes. Makes 6 muffins.
Number of Servings: 6
166 calories
27 g carbs
6 g fat
3 g protein
Friday, August 17, 2007
Shanny Cakes
Here's a recipe I've had before (not since starting BFL) that makes a good "pancake" substitution. I first found it on Lowcarbfriends.com
4 egg whites (about 1/4 cup of egg substitute, maybe a tad more)
1/4 C nonfat cottage cheese (or nonfat yogurt)
1/2 C oats
four packets (2 tbs) of Splenda (or 1/8 cup sugar free syrup, such as DaVinci or Torani)
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
Blend in a blender until cottage cheese is smooth. Cook on a Pam-sprayed skillet like pancakes and enjoy! You can also make these into muffins by pouring batter halfway into cups of a muffin tin and baking at 350 degrees for 25 minutes.
Top these with some fat free butter spray and Walden Farms Zero Calorie Pancake Syrup and you're good to go! The whole recipe makes one serving, which has approximately
214 calories
23 carbs
24 protein
1 fat
4 egg whites (about 1/4 cup of egg substitute, maybe a tad more)
1/4 C nonfat cottage cheese (or nonfat yogurt)
1/2 C oats
four packets (2 tbs) of Splenda (or 1/8 cup sugar free syrup, such as DaVinci or Torani)
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
Blend in a blender until cottage cheese is smooth. Cook on a Pam-sprayed skillet like pancakes and enjoy! You can also make these into muffins by pouring batter halfway into cups of a muffin tin and baking at 350 degrees for 25 minutes.
Top these with some fat free butter spray and Walden Farms Zero Calorie Pancake Syrup and you're good to go! The whole recipe makes one serving, which has approximately
214 calories
23 carbs
24 protein
1 fat
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