Muffin Mix Oatmeal Apple and Oatmeal Blueberry Muffins

Yes I made these muffins from a mix. Does that make me lazy, no I think that it makes me a time saver. I live in a tiny town, like 8500 or so people. The closest large town, Winnipeg MB or Thunder Bay ON are both 4 hours away. Anyways the point is that ingredients for baking are kind of "extras" in my one income household.

I was wanting to use up some apples, so I doctored a mix. The mix I used was "No Name Oatmeal Muffin Mix."

Oatmeal Apple or Blueberry Muffins
Serving: 12 • Size: 1/12 of recipe • Points+: 4
Calories: 160 • Fat: 4g • Protien: 2g • Carbs: 29g • Fibre: 1g

Oatmeal Apple
What You Need

• Oatmeal Muffin Mix (the large 900g bag)
  
• Apples- I used about 1 1/2 cups of Gala Apples (it was like 3 medium apples. You could also use whatever apple you like to bake with.)
  
• 3 tbsp apple sauce- to replace the one egg my mix called for
  
• 1 cup water- this is just what my mix called for
  
• dash cinnamon
  

Make It
I preheated the oven to 400F. I then put 1/2 the bag of dry mix into a large bowl. I peeled and chopped (small) my apples and added them to the dry mix. I stirred the apples to coat them in the mix. I then added remaining ingredients- water, applesauce and cinnamon to the bowl. I stirred until just mixed and no dry mix was left at the bottom.

I used an ungreased 12 muffin tray and put muffin liners in each slot. I separated the dough into 12 muffins and put them in the oven.I baked them for about 45 minutes. They took longer then the 25 minutes that it stated on the bag because of the fruit I added.

Oatmeal Blueberry
What You Need

• Oatmeal Muffin Mix (the large 900g bag)
  
• Frozen Blueberries- 1 cup would do, but my boyfriend likes blueberries so he added a lot more, closer to 2 cups! Also I used Wild blueberries, so if you use domestic (which are bigger) then you won't need as much. Honestly add as much blueberries as you like. LOL!
  
• 1 egg- what my mix called for
  
• 1 cup water- this is just what my mix called for
  

Make It
I preheated the oven to 400F. I then put 1/2 the bag of dry mix into a large bowl. I added the frozen blueberries to the dry mix. I stirred this to coat the blueberries in the mix. I then added remaining ingredients- water and egg to the bowl. I stirred until just mixed and no dry mix was left at the bottom.

I used an ungreased 12 muffin tray and put muffin liners in each slot. I separated the dough into 12 muffins and put them in the oven. I baked them for about 40 minutes. They took longer then the 25 minutes that it stated on the bag because of the fruit I added.

Enjoy~ Eryn

Crustless Broccoli Quiche

Hope everyone is having a great week so far. I have been trying my best to stay on plan, I have also been trying to get some more activity. So far I have gotten in activity 3 out of the 5 days in my WW week so far. I have been enjoying my Biggest Loser 30 Day Jump Start DVD. There are like 6 different workouts that are 10 minutes each, so it is easy to fit at least 2 in a night.

Anyways I have a few recipes to post about. Tonight I will share the quiche I made tonight for lunches the rest of the week. I was craving quiche (random I know) so started searching online. I got the recipe from the Kraft Canada Website. Here is the link: http://www.kraftcanada.com/en/recipes/crustless-broccoli-quiche-88588.aspx. The recipe went as follows:


Crustless Broccoli Quiche
Source: Kraft Canada
Serving: 6 • Size: 1/6 of recipe • Points+: 4
Calories: 150 • Fat: 7 • Protien: 12g • Carbs: 11g • Fibre: 1g

What You Need

• 4 eggs
• 1 1/4 cups skim milk
• 1 1/2 tsp dry mustard
• 3 slices whole wheat bread, crusts removed, cubed
• 3 cups broccoli florets, cooked, chopped
• 1/2 cup chopped onions
• 3/4 cup Kraft Double Cheddar Light Shredded Cheese

Make It
Heat oven to 350 F.

Beat eggs, milk and mustard with whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients.

Pour into a 9-inch square baking dish.

Bake 45 minutes or until centre is set and top is lightly browned. Let stand 10 minutes before cutting to serve.

**I think you could add almost any vegetables to this and it would be good. Adding ham, bacon or sausage would be good as well. Just make sure to adjust the points accordingly if doing so.

This is definitely a make again recipe. I cut mine a little larger for 6 P+ per serving. This would also be a good thing to make head and freeze.

Enjoy~ Eryn

My 1st Recipe Attempt- Strawberry Squares

Hello World!

This is my first post on this blog. I am doing this to 1) keep all my Weight Watchers (WW) recipes together and 2) have a place to share them with everyone!

A little about me:

• I am 28 years old and a Virgo
• I live in a tiny house in a tiny town called Dryden, in beautiful Ontario, Canada
• My boyfriend Matt and my two dogs (fur-babies) McGee and Milo also live with me in the tiny house
• I am on Weight Watchers (again) and have lost 35lbs so far with the Points Plus System
• I love to cook and bake, but do not like to clean up after myself
• I love the colour pink- especially hot pink

I got this recipe from skinnytaste.com. Seriously if you haven't checked it out yet, do so Gina's recipes rock. My boyfriend loves berries and anything sweet, so when I saw this I knew it would be a winner.

Strawberry Squares
from: skinnytaste.com
Servings: 24 • Size: 1 2-inch square • Points+: 4 pts
Calories: 138.2 • Fat: 4.7g • Protein: 2.1 g • Carbs: 21.7 g • Fiber: 0.1 g

• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 2 cups all-purpose flour
• 1/2 cup canned strawberry pie filling
• confectioner's sugar for dusting
• baking spray

Preheat oven to 350°. Spray Baking Pam in a 13 x 9- inch baking pan.

In a large bowl, on the medium speed of an electric mixer, cream the butter with the granulated sugar until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla. Add the flour and mix thoroughly.

Spread the dough evenly in the prepared pan. With a small, sharp knife (or toothpick), score into twenty-four 2-inch squares. Place a teaspoon of pie filling in the center of each scored square. Bake for 30 - 35 minutes, or until a cake tester inserted in the center of the pan comes out clean. Cool to room temperature, then sprinkle with confectioner's sugar before cutting and serving.

These were easy to make. Although mine were not as beautiful as the ones on skinnytaste.com, they were so YUMMY! Matt loved them, my co-workers loved them too. None of these people were on diets or are watching what they are they are eating. They couldn't believe that they were not that bad for you. These were definitely a make again treat.

Let me know if there is a recipe you would like me to make and review.
Enjoy~ Eryn