Weight Watchers Week 21 and Blueberry Muffin Recipe!

!: Weight Watchers Week 21 and Blueberry Muffin Recipe!

I lost 3.6 pounds this week!! Im finally back on track! Here is the blueberry muffin recipe I talk about in the video. Let me know if you make them and what you think! The real recipe can be found in the 2002 Weight Watchers Simply Delicious Winning Points Cookbook on page 209! Blueberry Muffin Recipe Ingredients 1.5c Whole Wheat Flour 1c All Purpose Flour 2/3c Sugar 2 tsp Baking Powder 3/4 tsp Baking Soda 1/2 tsp cinnamon 1/4 tsp salt 1.5 c fat free buttermilk 2 large eggs 1/4 cup butter, melted 2 cups frozen berries ( I used fresh blueberries!) 1 tsp grated lemon zest (i used a few squirts of lemon juice b/c I didnt have a lemon!) Preheat oven to 400 degrees F and spray muffin cups with nonstick spray Mix dry and wet ingredients separately. Add buttermilk mixture to flour mixture. Fold in berries and zest. Spoon batter into cups (filling about 2/3 of the way) Bake until golden brown and toothpick comes out clean (about 18-20 minutes) Leave in pan for about 5 minutes, and then cool them on a cooling rack. If you use a 12-cup muffin pan like I did, you need to adjust the cooking time. Mine were ready in about 13-14 minutes. Enjoy!!

Weight Watchers Week 21 and Blueberry Muffin Recipe!

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Weight Watchers Week 21 and Blueberry Muffin Recipe!

!: Weight Watchers Week 21 and Blueberry Muffin Recipe!

I lost 3.6 pounds this week!! Im finally back on track! Here is the blueberry muffin recipe I talk about in the video. Let me know if you make them and what you think! The real recipe can be found in the 2002 Weight Watchers Simply Delicious Winning Points Cookbook on page 209! Blueberry Muffin Recipe Ingredients 1.5c Whole Wheat Flour 1c All Purpose Flour 2/3c Sugar 2 tsp Baking Powder 3/4 tsp Baking Soda 1/2 tsp cinnamon 1/4 tsp salt 1.5 c fat free buttermilk 2 large eggs 1/4 cup butter, melted 2 cups frozen berries ( I used fresh blueberries!) 1 tsp grated lemon zest (i used a few squirts of lemon juice b/c I didnt have a lemon!) Preheat oven to 400 degrees F and spray muffin cups with nonstick spray Mix dry and wet ingredients separately. Add buttermilk mixture to flour mixture. Fold in berries and zest. Spoon batter into cups (filling about 2/3 of the way) Bake until golden brown and toothpick comes out clean (about 18-20 minutes) Leave in pan for about 5 minutes, and then cool them on a cooling rack. If you use a 12-cup muffin pan like I did, you need to adjust the cooking time. Mine were ready in about 13-14 minutes. Enjoy!!

Weight Watchers Week 21 and Blueberry Muffin Recipe!

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