About Me

My photo
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!!!

Friday, September 21, 2012

Apple Oatmeal Muffins


It's apple season!!!!! I don't know about you, but I can't find enough recipes for apples. I love them!  I just made these this morning and they're so good. The original recipe didn't call for apples but I thought they'd be a great addition.....and I was right!


APPLE OATMEAL MUFFINS
Makes 12 Muffins
1 Muffin = 3 PointsPlus™


1 cup quick-cooking oats
1 cup low-fat buttermilk
1/4 cup fat-free egg substitute
1/2 cup packed brown sugar
1/4 cup light butter, melted
1 apple, cored/peeled/chopped
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
All of the ingredients except for the apple which was an afterthought.

Preheat oven to 400º. Spray muffin pan. Set aside.

Mix oats and buttermilk in a large bowl. Allow to rest for 15 minutes.





 
In a small bowl, combine egg substitute, brown sugar and melted butter. Add this mixture as well as the chopped apple to the oat mixture.
 
 


 



 

In a medium bowl, combine flour, baking powder, baking soda, cimmanon and salt. Stir this into the oat mixture until just combined.


Fill each muffin 'cup' 3/4 full.



Bake for @18 minutes or until a wooden toothpick inserted in the center of a muffin comes out clean.


Cool in muffin pan for 10 minutes; remove from pan to a rack to cool completely.

Mine!
 
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. ***

Later!
Loving Life(time)!
Jan

No comments:

Post a Comment