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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!!!

Friday, October 17, 2014

Cinnamon Blueberry Muffins

I actually made these yesterday and was going to post it this morning, but fun got in the way! These were fun to make, fun to share and fun to eat! Very tasty! And that's all I have to say because I'm beat! hahahaha

Makes 12 Muffins
1 Muffin = 3 PointsPlus®

2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup (1 stick) light butter, softened
1 cup Splenda granulated
½ cup fat-free egg substitute
½ cup fat-free milk
2 tsp vanilla
2 cups fresh (or frozen) blueberries
1 TBSP Splenda granulated
¼ heaping tsp ground cinnamon

Preheat oven to 350°. Line a muffin tin with paper bake cups; set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a large mixing bowl, beat the butter with an electric mixer on medium speed for @30 – 60 seconds. Add the 1 cup Splenda granulated and beat until well combined. Beat in the egg substitute, milk and vanilla (mixture will look 'curdly'). 

Mix the dry ingredients into the wet ingredients until just combined.

Gently stir in the blueberries.

Spoon evenly into the muffin tin.

In a small bowl, combine the 1 TBSP Splenda granulated with the ¼ heaping tsp ground cinnamon. Sprinkle over the batter.

Bake 25 – 30 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. Cool in the muffin tins on a rack for 5 minutes and then remove from the muffin tin to cool.

MY SPIN: I didn't use all the cinnamon/Splenda to sprinkle on top of the muffins.....I will next time!

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!

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