So, as grumpy as I get about being on this diet, I do love the Allowance Points on Weight Watchers. They’re like the the roll-over minutes on my cell phone plan that re-set if unused!
I had some to use this weekend, so on Sunday, in kind of a celebratory mood, I made muffins. Cheese and onion muffins and lemon blueberry muffins. Because the best way to reward sticking to a diet is with food.
These muffins really are the best the day you bake them, so enjoy them as near to the time they emerge from the oven as possible. Using things like low-fat milk and reduced fat cheese really do help in the points department. Just tell your friends or family to slather on the butter while you enjoy them plain. I calculated both these recipes using WW tools and learned that the cheese muffins are 4 points each and the blueberry muffins are 3 points a piece.
The recipes are after the jump.
The recipes:
(Adapted from The Joy of Cooking)
Cheese and Onion Muffins
-Makes 12 muffins
Preheat oven to 350 F and grease a muffin tin (or line with paper muffin cups).
Chop and sauté until just beginning to caramelize, then set aside:
1 small onion
Whisk together in a medium bowl:
2 1/12 c all-purpose flour
1 T baking powder
1 T sugar
1 – 2 tsp salt
1 T dried dill
Stir into the dry ingredients, until all the particles of cheese are separated:
1 c grated sharp Cheddar (I used reduced fat Cheddar which means reduced points and, unfortunately, reduced flavor. This is why I suggest using an extra teaspoon of salt.)
Beat well in a small bowl:
1 large egg
1 1/4 c milk
1/4 c butter, melted
Add this mixture and the onions to the dry ingredients with a few swift strokes. Divide into the muffin cups and bake for 15 minutes, or until a tooth pick comes out clean. Let stand for 2 to 3 minutes before removing. Serve hot.
Lemon Blueberry Muffins
Preheat oven to 400 F and grease a muffin tin.
Whisk together in a large bowl:
2 c all-purpose flour
1 T baking powder
1/2 salt
1/4 tsp freshly grated nutmeg
Whisk together in another bowl:
2 large eggs
1 c milk
1/3 c sugar
1/4 c butter
1 tsp vanilla
1 T fresh lemon zest
Add this to the flour mixture and mix together with a few swift strokes, just until the dry ingredients are moistened. Fold in 1 1/2 fresh or un-thawed frozen blueberries.
Divide the batter among the muffin cups, and sprinkle with cinnamon and sugar. Bake for about 20 minutes, or until a toothpick comes out clean. Let stand 2 to 3 minutes before serving hot.