Weight Watchers Cheese Muffins Recipes

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WEIGHT WATCHER'S CHEESE MUFFINS



Weight Watcher's Cheese Muffins image

I like to make these when we have bean soups. They are about 2 1/2 POINTS each... depending on the cheese and milk you use.

Provided by Lee_tah

Categories     Scones

Time 17m

Yield 12 small muffins

Number Of Ingredients 7

1 1/2 cups self-raising flour
2 cups low-fat cheese, grated
1/2 teaspoon salt
1 tablespoon sugar
1 pinch cayenne
1 egg, slightly beaten
1 cup low-fat milk

Steps:

  • Preheat oven to 210C (or 350F) then spray muffin tin with spray-on oil.
  • Mix together dry ingredients in a bowl.
  • In another bowl mix wet ingredients. Add the wet ingredients to the dry ones. Do not over mix or it will be rubbery.
  • Bake for about 12 minutes or until they spring back when touched.

Nutrition Facts : Calories 74.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 18.6, Sodium 310.1, Carbohydrate 13.7, Fiber 0.4, Sugar 2.2, Protein 2.8

CHEESY CRUST EGG MUFFINS



Cheesy Crust Egg Muffins image

Your family will love these handheld egg muffins. Each muffin cup is coated with grated cheese that bakes to form a crisp, salty outer crust encasing biscuit dough and eggs with gooey yolk centers. The recipe is easy to scale up or down as desired; for each serving of two muffins, you'll need ¼ cup each flour and yogurt for the dough, plus proportionate amounts of cheese, eggs, and the rest. They're best served straight from the oven, but you can reheat any leftovers in the microwave for about 20 to 30 seconds per muffin (just know that the yolk may become firmly cooked).

Categories     Breakfast,Brunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup(s) White self-rising flour
1 cup(s) Plain fat free Greek yogurt
12 spray(s) Cooking spray
4 tbsp(s) Grated Pecorino Romano cheese
8 large Raw egg(s)
0.25 tsp(s) Table salt
0.25 tsp(s) Black pepper
8 item(s) Grape tomatoes finely chopped
1 tbsp(s) Chives chopped

Steps:

  • Preheat oven to 425°F. Combine flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky. Divide dough into 8 equal portions.
  • Spray each of 8 cups in a muffin tin with cooking spray. One at a time, dust each muffin cup with ½ Tbsp cheese by spooning cheese into muffin cup and tilting and tapping pan until cup is evenly coated with cheese. Lightly flatten each dough portion into a disk. Press 1 dough disk firmly into bottom and up sides of each coated muffin cup (lightly dampen fingertips if dough sticks to fingers).
  • Crack 1 egg into each muffin cup. Sprinkle eggs evenly with salt and pepper, and sprinkle tomatoes evenly over top. Place muffin tin on a foil-lined baking sheet (in case of overflow) and bake until egg whites are set and yolks are still jiggly, about 15 minutes. Remove from oven and sprinkle evenly with chives. Run a knife around edge of each muffin cup to loosen. Remove muffin cups from pan. Serve warm.
  • Serving size: 2 muffin cups

Nutrition Facts : Calories 95 kcal

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