Weight Watchers

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Jam-Filled Whole Grain Breakfast Muffins

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


Raspberry or strawberry jam


1. Preheat oven to 400 degrees 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).

3. Fill muffin cups evenly with half of batter. Top each one with 1 teaspoon raspberry or strawberry jam. Cover evenly with remaining batter. Sprinkle with remaining 2 teaspoons wheat germ.

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

Per serving (1 muffin): 166 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 1 mg Chol, 211 mg Sod, 23 g Total

Carb, 7 g Sugar, 2 g Fib, 4 g Prot, 48 mg Calc. PPV: 5


Cranberry-Maple Slow Cooker Oatmeal

8 cup(s) water
2 cup(s) uncooked steel cut oats
2/3 cup(s) dried cranberries, chopped
1/2 cup(s) maple syrup
1 tsp ground cinnamon
1/2 tsp table salt
3 Tbsp slivered almonds, toasted


1. Combine all ingredients, except almonds, in a 5- to 6-quart slow cooker. Cook on low power for 4 to 6 hours, depending on desired creaminess.

2. Stir well to combine and then sprinkle with almonds. Yields about 3/4 cup oatmeal and 1 teaspoon almonds per serving.

Be sure to use steel-cut oats for this recipe as regular oatmeal will not hold up to this length of cooking. If you like your oatmeal very creamy, you can cook it up to 8 hours.

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