Oregon Bear
03-30-2001, 05:20 AM
Here's a recipe we found on another site, that we have lightened from 4.5 pts. per muffin to 1 1/2 by substituting butter and sugar, for applesauce and Splenda.
Orange Poppy Seed Muffins - 1 1/2 POINTS
Makes 12 muffins -
1/2 cup unsweetened applesauce (1/2 point)
1/4 cup Splenda sweetener (0 pts)
1 1/2 cups all purpose flour (13 points)
1 tbsp poppy seed (0 pts)
3/4 tsp baking powder (0 pts)
1/2 tsp salt
1 6 oz. Yoplait Light Fat free/Sugar Free Orange Creme Yogurt or
Apricot Mango or Peach (2 points)
3 tbsp Orange Juice Frozen Concentrate (1 1/2 points)
2 tbsp Orange Zest or Peel grated (0 points)
1 Egg (2 points)
Total Points 19 = 1.5 points each.
Heat over to 375F. Spray 12 muffin cups with non-stick spray (I don't suggest paper cups, as these muffins are somewhat sticky and the paper does not pull away very well).
In a large bowl, beat applesauce and Splenda. Add remaining ingredients, and stir just until ingredients are moistened. Fill greased muffin cups 3/4 full. Baked at 375F for 20-25 minutes or until edges are light golden brown. Run knife around edges to loosen and remove muffins from pan. Serve warm.
Submitted by (Oregon Bear) Dave & Jonah
3/30/01
Orange Poppy Seed Muffins - 1 1/2 POINTS
Makes 12 muffins -
1/2 cup unsweetened applesauce (1/2 point)
1/4 cup Splenda sweetener (0 pts)
1 1/2 cups all purpose flour (13 points)
1 tbsp poppy seed (0 pts)
3/4 tsp baking powder (0 pts)
1/2 tsp salt
1 6 oz. Yoplait Light Fat free/Sugar Free Orange Creme Yogurt or
Apricot Mango or Peach (2 points)
3 tbsp Orange Juice Frozen Concentrate (1 1/2 points)
2 tbsp Orange Zest or Peel grated (0 points)
1 Egg (2 points)
Total Points 19 = 1.5 points each.
Heat over to 375F. Spray 12 muffin cups with non-stick spray (I don't suggest paper cups, as these muffins are somewhat sticky and the paper does not pull away very well).
In a large bowl, beat applesauce and Splenda. Add remaining ingredients, and stir just until ingredients are moistened. Fill greased muffin cups 3/4 full. Baked at 375F for 20-25 minutes or until edges are light golden brown. Run knife around edges to loosen and remove muffins from pan. Serve warm.
Submitted by (Oregon Bear) Dave & Jonah
3/30/01