INGREDIENTS

INSTRUCTIONS

Preheat oven to 400F. Spray a 12-muffin (2") tin with nonstick cooking
spray. In small bowl, combine milk, egg, margarine and butter
flavoring. In larger bowl, combine the flour, sugar, baking powder  and
salt.  Add milk mixture to flour mixture, and stir just until flour
disappears; do not overblend. Spoon into muffin tin and bake 20-25
minutes, or until toothpick comes out clean and muffins are golden
brown. Cool on rack for 5 minutes; remove from pan and serve hot.  EACH
SERVING (1 muffin) PROVIDES: 1/4 Fat, 3/4 Bread, 25 Optional  Calories
PER SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate,  204
mg Sodium, 18 mg Cholesterol, 0 g Dietary Fiber  BERRY MUFFINS : Add
3/4 cup fresh blueberries or raspberries to flour  mixture. Increase
Optional Calories to 30.  PER SERVING: 104 Calories, 3 g Protein, 2 g
Fat, 18 g Carbohydrate,  204 mg Sodium, 18 mg Cholesterol, 0 g Dietary
Fiber  SWEET MUFFINS : Use same amount of dark brown sugar or maple
sugar  instead of granulated.  PER SERVING: 99 Calories, 3 g Protein, 2
g Fat, 17 g Carbohydrate,  204 mg Sodium, 18 mg Cholesterol, 0 g
Dietary Fiber  ORANGE MUFFINS : Substitute 1/2 cup skim milk , 1/2 cup
fresh orange  juice (milk will curdle) and 2 teaspoons orange zest for
skim milk in  basic recipe.  PER SERVING: 100 Calories, 3 g Protein, 2
g Fat, 17 g Carbohydrate,  198 mg Sodium, 18 mg Cholesterol, 1 g
Dietary Fiber  LEMON MUFFINS : Substitute 3/4 cup + 2 tablespoons skim
milk, 2  tablespoons lemon juice (milk will curdle) and 2 teaspoons
lemon zest  for skim milk in basic recipe. Reduce Optional Calories to
20.  PER SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate,
203 mg Sodium, 18 mg Cholesterol, 0 g Dietary Fiber  PINEAPPLE MUFFINS
: Add 1/2 cup well-drained crushed pineapple to milk  mixture. Increase
Optional Calories to 30.  PER SERVING: 105 Calories, 3 g Protein, 2 g
Fat, 18 g Carbohydrate,  204 mg Sodium, 18 mg Cholesterol, 2 g Dietary
Fiber  CHOCOLATE MUFFINS : Use 2 tablespoons unsweetened cocoa powder
and 1  1/2 cups flour, and increase sugar to 2 tablespoons + 2
teaspoons.  Add 1 teaspoon vanilla extract to liquid. Dust with 1
teaspoon  confectioners sugar when slightly cooled.  EACH SERVING (1
muffin) PROVIDES: 1/4 Fat, 1/2 Bread, 35 Optional  Calories  PER
SERVING: 99 Calories, 3 g Protein, 2 g Fat, 17 g Carbohydrate,  204 mg
Sodium, 18 mg Cholesterol, 2 g Dietary Fiber  Recipe from The Weight
Watchers Complete Cookbook & Program Basics  (C) Weight Watchers Light
and Tasty Deluxe 1997 The Learning Company,  Inc. Recipes Weight
Watchers International, Inc., owner of the  registered trademark.  Bake
a Better Muffin: Spray muffin tins with nonstick cooking spray;  fill
tins two-thirds full with batter; add a few tablespoons water to  the
empty spaces to keep empty cups from burning. For easier removal,
allow muffins to "rest" in tins a few moments after baking. To reheat
muffins, wrap loosely in foil, then heat in a 450F oven about 5
minutes.  Notes: Makes 12 Servings. Use stick margarine, non-diet. *The
zest of  a lemon, a lime or an orange is the peel without any of the
pith  (white membrane). To remove zest, use a zester or the fine side
of a  vegetable grater.  Recipe by: Weight Watchers Complete  Posted to
EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb  12, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 96
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 15.9mg
Sodium: 209.9mg
Potassium: 57.9mg
Carbohydrates: 16.6g
Fiber: <1g
Sugar: 2.5g
Protein: 3.1g