WW Recipes

[Guest guest]

Frequenters of the WW website will recognize these recipes.

As the chill comes into the air (my furnace kicked on last night even though

I had the thermostat set at 50) and fall harvest is upon us, I often think

of apples (and all associated with them like cider) and chili. Chili just

cries for the accompaniment of corn bread.

Thus ... these recipes find their way into your mailbox today.

Ida

--

Don¹t lower your expectations to meet your performance;

raise your level of performance to meet your expectations.

Expect the best of yourself and then do what is necessary

to make it a reality!

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Apple-Cinnamon Muffins

These moist, apple-topped muffins are so good you probably won't have any

leftovers. But if you do, simply reheat them in the microwave for about 20

seconds.

1 cup buttermilk baking mix

1 large egg, beaten

1/2 cup 2% reduced-fat milk

1/4 cup sugar

1 Tbsp. reduced-calorie margarine, melted

1/2 tsp. ground cinnamon

1 medium apple, peeled and chopped

2 tsp. brown sugar

Preheat oven to 350ºF.

Combine buttermilk baking mix, egg, milk, granulated sugar and margarine in

a medium bowl; pour into 6 paper-lined muffin cups.

Combine cinnamon, apple and brown sugar in a small bowl; spoon about 2

tablespoons of apple mixture over each muffin. Bake until golden, about 15

to 17 minutes. Makes 6.

POINTS per serving 4

Cornbread

Corn Bread makes the perfect side dish for chili, soups and stews. It's such

a POINTS bargain that you'll love it topped with preserves for breakfast,

too.

1 cup uncooked cornmeal, yellow

1 cup all-purpose flour

2 tsp. baking powder

3/4 tsp. table salt

1/2 tsp. baking soda

14 3/4 oz cream-style corn, canned

1/2 cup buttermilk

2 large egg white

2 tsp. corn oil

Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.

Combine cornmeal, flour, baking powder, salt and baking soda in a large

bowl. Mix well with a fork, then make a well in the center; set aside.

Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix

until blended. Fold mixture into dry ingredients; mix until blended. Pour

batter into prepared pan and smooth the top.

Bake until a wooden pick inserted near the center comes out clean, about 20

minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from

pan; cool completely before cutting into 8 squares.

Corn Bread recipe renovated by:

* Using egg whites instead of whole eggs.

* Replacing whole milk with naturally-low-in-fat buttermilk.

* Cutting back on the amount of oil.

* Adding sweet creamed corn to eliminate the need for lots of sugar.

Serves | 8

POINTS per serving 3