Weight Watchers Muffin Recipes

Category Desserts
Many dieters search for good tasting recipes, published in years past by Weight Watchers. There are many low calorie muffin recipes that are perfect for a sensible breakfast.
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Recipes

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Being this an old recipe, you will have to figure out the points if you use the point system.

2 muffins=1 full breakfast+1fruit

Ingredients:

  • 3 apples
  • 3 eggs or egg substitutes
  • Artificial sweetener to equal 3 Tbsp. sugar, or to taste
  • 1/2 tsp orange extract
  • 1/2 tsp vanilla extract
  • 1/4 tsp cloves
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 slices white bread

Steps:

  1. Coarsely grate apples; set aside.
  2. In bowl, beat eggs, add sweetener, extracts and spices.
  3. Crumble bread into mixture; mix well. Blend in grated apples.
  4. Spoon mix into 6 equal amounts in non-stick Teflon muffin pan.
  5. Bake at 375 degrees F for 40-45 minutes.
  6. I sprinkle Splenda brown sugar blend on the top of each one before baking.
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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

May 19, 2008

Could you please tell me the recipe for Weight Watchers pumpkin/carrot Muffins?

Answers

By Linda (Guest Post)
May 20, 20080 found this helpful
Best Answer

Pumpkin/Carrot Muffins
6 tbs Flour
1 tsp Baking Soda
1 tsp Cinnamon
2 tsp Pumpkin Pie Seasoning
2/3 cup Instant nonfat Milk
8 pkgs Sweet & Low
2 Eggs, beaten
1 tsp Vanilla
1 cup Pumpkin
1/2 cup Carrots, grated
1/4 cup Raisins

Combine dry ingredients (first 6).
In separate bowl, combine eggs and vanilla.
Add pumpkin and mix well.
Add dry ingredients, carrots and raisins.
Spray muffin pan with Pam.
Divide into 12 muffins as evenly as possible.

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Bake at 350 degrees for 15 minutes.

6 Muffins - 5 Points
__________________

Reply Was this helpful? Yes
By jenthehen77 (Guest Post)
May 21, 20080 found this helpful
Best Answer

Delicious 1 pt Pumpkin/Carrot Muffins
--------------------------------------------------------------------------------
I love, love, love these muffins! I double the recipe. I got the recipe from www.debbiescorner.com. I use whole wheat flour and sometimes add 1 T flax meal for more fiber. I decrease the cinnamon by 1/2 and use Allspice and cloves. I like to use Splenda instead of the Sweet & Low (too sweet for me). Taste the batter for your own sweetness level. I also substitute currents for the raisins, but use what I have on hand. I really love to add the grated rind of one orange or lemon to give them a kick.

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When I double the recipe, I make it into 18 muffins or in a large rectangular pan and cut into 18 pieces. Enjoy!!

Pumpkin/Carrot Muffins
6 tbs Flour
1 tsp Baking Soda
1 tsp Cinnamon
2 tsp Pumpkin Pie Seasoning
2/3 cup Instant nonfat Milk
8 pkgs Sweet & Low
2 Eggs, beaten
1 tsp Vanilla
1 cup Pumpkin
1/2 cup Carrots, grated
1/4 cup Raisins

Combine dry ingredients (first 6).
In separate bowl, combine eggs and vanilla.
Add pumpkin and mix well.
Add dry ingredients, carrots and raisins.
Spray muffin pan with Pam.
Divide into 12 muffins as evenly as possible.
Bake at 350 degrees for 15 minutes.

6 Muffins - 5 Points
__________________

Reply Was this helpful? Yes
Answer this Question...

October 8, 2013

I am looking for a muffin recipe that had pumpkin purée, raisins, and more. You got 6 muffins for a serving. They were very good and I would love to fix them.

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By Sherry

Answers

October 10, 20130 found this helpful

Maybe this is it:
www.weightwatchers.com/.../RecipePage.aspx?recipeid=314277040

Reply Was this helpful? Yes
October 16, 20160 found this helpful

Just have two and you will be fine! I use these muffins instead of toast in the morning. I had a bowl of homemade vegetable and bean soup and two muffins for lunch. Yum!

Reply Was this helpful? Yes
Answer this Question...
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