Pumpkin chocolate chip muffins

First, mix together 4 eggs


1 Cup of unsweetened apple sauce


1 can of pumpkin


1/2 Cup of oil


and 1 1/2 cups of sugar.


In a separate bowl, mix 3 cups of flour


2 t of baking powder and 2 t of baking soda


2 t of cinnamon


and 1 t of salt. Mix this mixture all together.


Then add the flour mixture to the pumpkin mixture.


Mix together well


Fold in 12 oz of chocolate chips

Bake at 400 for 16-20 minutes.


This made 30 muffins. It is a light recipe and each muffin is 3 WW points. We loved these and didn't think you could tell they were light. They tasted best fresh and just kept for a couple of days. Because there were so many I froze many of them, and have just reheated them the oven at 275 a few at a time for breakfast.

I will definitely make these again!

Fiber one muffins

I tried this mix out last week. I thought the muffins were "pretty good". Michael really liked them and asked me to buy more mix. The muffins are 3 points each and have 5 grams of fiber.

Blueberry Muffins

Wow!! I can't believe it has been a whole month since my last post! We have been on vacation for a week, eating things already on this blog, or eating normal things that do not seem blog worthy! I definitely need to find some more recipes to try!

My mom always made muffins for us growing up and I enjoy making them.

What you will need: 2 C flour, 1/2 C sugar, 3/4 C of milk, 1/4 C of vegetable oil, 1 large egg, 2 t of baking powder, 1/2 t of salt, 1 C of fresh, frozen, or canned blueberries.


First mix the wet ingredients: milk


Oil


And egg, then wisk together


Then add the dry ingredients: flour


Sugar


Baking powder and salt


Then mix together just until "moistened" the batter will still be lumpy. (Apparently if you mix too much the muffins will be dense- whatever that means!)


Then fold in a cup of blueberries


Fill 12 lined muffin tins 2/3 full and bake at 400 for 18-22 minutes. Check with a toothpick to see when finished.


Optional: I decided to put a lemon glaze on these muffins. Mix 1/2 C of powered sugar with fresh lemon juice, and drizzle over muffins while still warm.


The finished product!