Plain Low Fat Muffins

The advantage of baking plain low fat muffins is that the process is simple and short. Besides, you can add on other low joule flavouring ingredients just before eating them (eg. low joule jam, cannola spread, honey, bananas, whatever you want).

And this type of muffins are very helpful in keeping your hunger pains down. And because of their low fat and calories content, you will not go over your daily intake even if you have 3 muffins... or even 4.

But if you are on a very strict low fat regime (which I don't really recommend... for mental sanity's sake), you ought to watch the amount of muffins you eat... no matter how healthy they are.

Of course, if you increase the amount of time you spend exercising (smart exercise, that is), you can afford to indulge a bit more. It's just a matter of common sense.

Personally, I think most diets fail because people get tired of eating the same restrictive meals-with-no-joy and fall off the wagon. But if you're disciplined enough, and remind yourself of the reasons why you want to lose weight, and prepare yourself with a wide choice of delicious and healthy food to eat, you're on your way to sustained and healthy weight loss... without hunger or cravings.

As I've said before, a low carbs diet may give you quick results. And if your doctor approves it, go for your life in the low carb wagon. However, I do enjoy my carbs and proteins, and I've found that combining sensible and delicious food with a moderate exercise regime (like walking for 50 minutes a day, 5 days a week) helps me lose weight and allows me to indulge every now and then.

Foods like these plain low fat muffins are definetely what I have in mind to help me through... and the effort is enjoyable and it pays off.

Enjoy your muffins.

Nutritional Information

Serves 12 Fat: 2 g Cal: 99 KJ: 416 WW: 1.5 Points

This is what you do:

For starters, pre-heat your oven to 190 C (350 F).

Spray a 12-muffin baking tray with nonstick cooking spray.

Mix the milk, egg, margarine and butter flavoring in a small bowl.

Now mix the flour, sugar, baking powder and salt in another bowl.

Then a the milk mixture to the flour mixture, and stir just until disappears.

Spoon the batter into the muffin baking tray holes and bake for about 30 minutes.

Cool on rack for 5 minutes. Serve these plain low fat muffins hot.

For the record: These muffins also contain 3 g Protein, 17 g Carbohydrate, 204 mg Sodium, and 18 mg Cholesterol.

Source: I found this plain low fat muffins recipe in the Weight Watcher's New Complete Cookbook

If you want to try variations to this plain low fat muffins recipe, click here.

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