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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. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Thursday, August 15, 2013

Sour Cream Blueberry Muffins

This is another one of 'those' recipes that I found on Facebook. A friend posted it on her page......and I had the ingredients.  When I looked at the recipe, I liked the fact that it had only a few ingredients and 'sounded' easier than easy! Made these this morning and my house smells awesome!!!!

SOUR CREAM BLUEBERRY MUFFINS
Makes 12 Muffins
1 Muffin = 3 PointsPlus™

 
2 cups Bisquick original mix
3/4 cups Splenda granulated
1/2 cup fat-free egg substitute
1 cup (8 oz.) light sour cream
1 cup blueberries
2 TBSP Splenda granulated
1 tsp cinnamon


Preheat oven to 375º. Spray a muffin pan; set aside.

In a large bowl, mix together the Bisquick and Splenda. Add the egg substitute and sour cream. Mix until well blended. Batter will be thick – do NOT add any more liquids. Fold in the blueberries.



Fill each muffin section 3/4 full.

In a small bowl, mix together the 2 TBSP Splenda and 1 tsp cinnamon. Using a teaspoon, 'shake' this mixture on the top of each muffin.

Kind of blends in with my countertop!
 
 

Bake 25 – 28 minutes.

 
Cool for 5 minutes in the muffin pan and then remove to a wire rack to cool completely.


MY SPIN: I had a lot of the topping left over, so the next time I make these I'm going to use only 1 TBSP of Splenda but will keep the cinnamon at 1 teaspoon......and you know I'd use a heaping teaspoon of cinnamon!! And I did use a bit more than a cup of blueberries.

 
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!
Jan
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