Whole Grain Breakfast Muffins

Weight Watchers New Complete Cookbook, John Wiley & Sons Inc., copyright 2011.

Whole Grain Breakfast Muffins

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    1 1/2 cups whole wheat flour 1/2 teaspoon salt
    1/2 cup all-purpose flour 3/4 cup reduced-fat milk
    1/3 cup sugar 1/3 cup canola oil
    1/4 cup plus 2 teaspoons toasted wheat germ 1/4 cup fat-free egg substitute
    1 tablespoon baking powder


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    • 1

      Preheat oven to 400°F. Line 12-cup muffin pan with paper liners.

    • 2

      Whisk together whole wheat flour, all-purpose flour, sugar, 1/4 cup of wheat germ, the baking powder, and salt in medium bowl. Beat milk, oil, and egg substitute in small bowl until blended. Add milk mixture to flour mixture, stirring just until flour mixture is moistened (do not overmix). Spoon batter into prepared cups, filling them about two-thirds full. Sprinkle with remaining 2 teaspoons wheat germ.

    • 3

      Bake until browned and toothpick inserted into center of muffin comes out clean, about 25 minutes. Cool muffins in pan on wire rack 3 minutes; remove muffins from pan and serve warm.


    PointsPlus value: 5

    nutritional information

    2 g
    7 g
    Saturated Fat:
    1 g
    48 mg
    23 g
    4 g
    211 mg
    Added Sugars:
    7 g
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