Corn Muffins
Banana Nut Muffins
Oatmeal Raisin Muffins

Corn Muffins 

1 ½ cups corn kernels 

1 cup whole wheat flour 

¾ cup yellow cornmeal 

2 ¼ teas. baking powder 

¼  teas. salt 

¾ cups egg substitute (or 6 eggs) 

¾ cup plain fat-free Greek yogurt 

¼ cup sugar 

½ cup fat-free milk 

2 teas. vanilla extract 

Preheat oven to 375 degrees F.  Spray a 12-cup muffin pan with cooking spray or line the muffin pan with baking liners.   Combine the corn kernels and the yogurt in a blender and pulse until the mixture looks like creamed corn.  Combine the flour, sugar, cornmeal, baking powder and salt in a large bowl and mix well.   In another bowl combine the corn-yogurt mixture, egg substitute or eggs, milk and vanilla extract and whisk together.  Transfer the contents in this bowl to the bowl containing the flour and cornmeal, etc. and mix well.  Place the batter into the prepared muffin pan.  Place the muffin pan in the preheated oven and bake the muffins until a toothpick inserted into the center of the muffin comes out clean, about 15-18 minutes. 

Recipe makes 12 servings  Estimated WW Smart points 5 per serving 

Banana Nut Muffins 

3 very ripe bananas, mashed 

2 cups whole wheat flour 

½ cup canned pumpkin 

½ cup egg substitute (or 4 eggs) 

½ cup sugar 

¼ cup whipped butter or margarine 

¼ cup fat-free milk 

¼ cup chopped walnuts 

2 teas. baking powder 

½ teas. baking soda 

1 teas. cinnamon 

¼ teas. salt 

1 teas. vanilla extract 

Preheat oven to 350 degrees F.  Spray a 12-cup muffin pan with cooking spray or line the muffin pan with baking liners.  Combine the flour, baking powder, baking soda, cinnamon and salt in a large bowl and mix well.  Stir in the chopped walnuts.  In another bowl combine the banana, pumpkin, egg substitute or eggs, sugar, butter or margarine, milk and vanilla extract and whisk together.  Transfer the contents of this bowl to the bowl containing the flour mixture and mix well.  Place the batter  into the prepared muffin pan.  Place the muffin pan in the preheated oven and bake until a toothpick inserted in the center of the muffin comes out clean, about 18-20 minutes. 

Recipe makes 12 servings  Estimated WW Smart points 5 per serving 

Oatmeal Raisin Muffins 

½ cup old fashioned oats 

1 ½ cups whole wheat flour 

½ cup egg substitute (or 4 eggs) 

¼ cup whipped butter or margarine 

1 ½ cups pumpkin puree 

¼ cup fat-free milk 

½ cup sugar 

½ cup raisins 

2 ¼ teas. cinnamon 

2 teas. baking powder 

½ teas. baking soda 

¼ teas. salt 

2 teas. vanilla extract 

Preheat oven to 350 degrees F.  Spray a 12-cup muffin pan with cooking spray or line the muffin cups with baking liners.  Combine the flour, oats, baking powder, baking soda, cinnamon and salt in a large bowl and mix well.  In another bowl combine the butter or margarine, pumpkin puree, egg substitute or eggs. milk, sugar, and vanilla extract and whisk together.  Add the contents of the egg-milk mixture to the flour-oat mixture and stir well.  Stir the raisins into the batter.  Spoon the muffin batter into the prepared muffin pan.  Place the muffin pan in the preheated oven and bake until a toothpick inserted into the center of the muffin comes out clean, about 18-20 minutes. 

Recipe makes 12 servings  Estimated WW Smart points 6 per serving