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These Weight Watchers muffins are so delicious. Try adding some cinnamon and nutmeg for some spice.
Mix just these two items together. DO NOT add anything else that is mentioned on the box. It only takes these 2 ingredients. That's all. Mixture will be very thick (and you will be tempted to add something, but don't). Place in muffin tins, sprayed with non stick spray. Bake at 400 degrees F for 20 minutes. Makes 12 muffins.
1 Muffin is 180 calories, 2.5 G fat, 37 carbs, 2.5 G fiber, 2.5 G protein = 3 WW points
About trans fat in cake mixes:
I am looking at a box of Duncan Hines Dark Chocolate Fudge cake mix from my pantry closet. There is 0% trans fat in the mix. There is partially hydrated soybean oil.
WW has a wildly popular carrot/pumpkin muffin recipe. Take 1 can pumpkin( not pie filling),l box carrot cake mix, 1/4 cup water, 1/2 c walnut pieces, 1/8 tsp. Vanilla.
Mix all ingredients, do not add any others listed on cake box directions. Fill muffin paper cps 2/3 full. Bake at 350 degrees for 15-20 minutes. Moist, filling and low fat. Most popular muffins I make for sharing and eating, yum. They freeze well too.
scotfinn. those carrot/pumpkin muffins sound really good thanks for adding them
margie, thank you so much for the compliment. you put a smile on my face.i'm glad every one enjoyed them and it's so nice to hear back from someone who has tried and liked the recipes submitted.
I agree, using a cake mix is really bad (due to the partially hydrogenated oils)...another option if you don't have time to bake from scratch is to buy organic cake mix from Whole Foods or your local health food store.
OK - I agree. Using cake mix is bad. But how can I make this from scratch using whole wheat flour and no partially hydrogenated oils? I am not a cook. I have no idea how to convert this to a healthier recipe. Any suggestions?
Thanks so much for the recipe. I believe everything is ok in moderation. I know I am not supposed to eat the whole box of cake mix, even though sometimes I want to!!
Has anyone tried making this in a 9x13 pan? How long would it cook for?
If you are making these from scratch, instead of using any oil, try unsweetened applesauce. Much lower in calories and you still get the moisture.
I made this recipe. The muffins rose up high and were a fudgy shade of dark brown. They looked delicious but were truly awful. They were bland with an odd rubbery texture.