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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Thursday, January 5, 2012

Apple Pumpkin Muffins

Makes 18 Muffins
1 Muffin = 2 PointsPlus™

1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp table salt
1/4 tsp ground nutmeg
2 cups Splenda granulated
1/2 cup fat-free egg substitute
1 cup canned pumpkin
1/2 cup unsweetened applesauce
2 cups peeled, cored, finely chopped apples

Preheat oven to 350 degrees.

In a large bowl, combine all DRY ingredients.

In a small bowl, combine egg substitute, pumpkin & applesauce. Stir into dry ingredients just until moistened.

Fold in apples.

Fill non-stick sprayed, non-stick or paper-lined muffin cups two-thirds full.

Bake at 350 degrees for 30-35 minutes or until muffins test done.

Cool for 10 minutes before removing from pan.

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Loving Life(time)!

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