Ww Sour Cream Muffins 3pts Recipes

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BLUEBERRY STREUSEL MUFFINS-WEIGHT WATCHER'S 3 POINTS



Blueberry Streusel Muffins-Weight Watcher's 3 Points image

Yummy! You don't need all the fat and sugar to enjoy this comfort food! Might want to double the receipe as they tend to disappear!

Provided by Chef Joyous

Categories     Breads

Time 40m

Yield 15 muffins, 15 serving(s)

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup sugar
1/2 cup splenda no calorie artificial sweetener
3/4 cup light sour cream
1 teaspoon vanilla extract
1/4 cup skim milk
2 cups blueberries
1 tablespoon smart balance 67% buttery spread margarine

Steps:

  • Preheat oven to 375. Place muffin liners in muffin tins. (15)
  • Combine 2 c flour, baking soda, baking powder and salt; set aside.
  • Mix sugar and Splenda; set aside.
  • Using an electric mixer, beat egg with 3/4 c sugar/Splenda mix until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla.
  • Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth, do not over-beat.
  • Fold in blueberries and fill each muffin liner; set asided.
  • To make streusel topping, combine remaining sugar/Splenda mix and 1/4 C flour. Melt Smart Balance and add. Mix with a fork. Divide crumb mixture over muffins and press into top of muffin batter if necessary.
  • Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 25-30 minutes. Cool in pans for about 10-15 minutes and then transfer muffins onto racks to cool completely .
  • You can use any combination of berries in this recipe. Frozen berries are fine to use as long as you make sure they are thawed before baking.

Nutrition Facts : Calories 135, Fat 2.6, SaturatedFat 1, Cholesterol 18.2, Sodium 168.4, Carbohydrate 25, Fiber 1, Sugar 8.7, Protein 3.1

3-INGREDIENT SOUR CREAM MUFFINS



3-Ingredient Sour Cream Muffins image

You'll love Aunt Bee's tender, buttery, and delicious 3-Ingredient Sour Cream Muffins! They taste like biscuits, but they're much easier!

Provided by Blair Lonergan

Categories     Breakfast     Brunch     Side Dish

Time 35m

Number Of Ingredients 3

2 cups self-rising flour
½ cup (1 stick) salted butter, melted ((plus an extra 1 tablespoon for brushing at the end))
8 ounces (1 cup) sour cream, at room temperature

Steps:

  • Preheat oven to 350° F. Line 9 standard-size muffin cups with paper liners; fill any empty muffin cups in the pan with water. Set aside.
  • In a large bowl, combine the self-rising flour, melted butter and sour cream. Stir just until a thick dough comes together; do not over-mix.
  • Spoon the batter into the prepared muffin cups, filling each cup to the top.
  • Bake for 25-28 minutes, or until the tops are golden brown.
  • Brush the warm muffins with 1 tablespoon of melted butter. Let cool for a few minutes in the pan, and then serve warm or transfer to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Carbohydrate 21 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 111 mg, Fiber 1 g, Sugar 1 g

SOURCREAM BERRY MUFFINS



Sourcream Berry Muffins image

Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.-Linda Gilmore, Hampstead, Maryland

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups fresh or frozen raspberries or blueberries
2 large eggs, lightly beaten
1 cup sour cream
1/2 cup canola oil
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.

Nutrition Facts : Calories 241 calories, Fat 12g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

SOUR CREAM MUFFINS



Sour Cream Muffins image

Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast.

Provided by sal

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 7

¼ cup applesauce
¾ cup white sugar
2 eggs
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¾ cup nonfat sour cream
1 cup fresh blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
  • In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
  • Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 26.8 g, Cholesterol 33.5 mg, Fat 1 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 89.4 mg, Sugar 15.8 g

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