Basic Muffins

This is WW recipe that I have made with raspberries and blueberries before.  It's not too sweet and really delicious.  I will add some other variations at the end.  The raspberry muffins have 98 calories per muffin...better than a 100 calorie pack!  LOL  Each variation is only 2pts per muffin.

1 3/4 C. all purpose flour
4 tbsp butter
2 tsp. baking powder
1/2 tsp. salt
1 C. fat free milk
1 large egg
4 tbsp. unsalted butter, melted

Preheat the oven to 400 degrees.  Spray a 12 cup muffin pan with nonstick cooking spray.

In a large bowl, combine the flour, sugar, baking powder and salt.  In a small bowl, combine the milk, egg and butter.  Pour over the flour mixture, stirring until just blended; do not overmix.

Spoon the batter into the cups, filling each about 2/3 full.  Bake until a toothpick inserted in a muffin comes out clean and the muffins are golden brown; 20-25 minutes.  Cool in a pan for 5 minutesl remove from pan and serve hot.

Berry Muffins--Add 3/4 C. fresh blueberries or raspberries to the flour mixture.

Sweet Muffins--Substitute dark brown sugar or maple sugar for the granulated sugar.

Orange Muffins--Mix 1/2 C. fat free milk and 1/2 C. orange juice (the milk will curdle) and 2 tsp.  grated orange zest; use this mixture instead of the fat free milk.

Lemon Muffins--Mix 3/4 C. plus 2 tbsp. fresh lemon juice (milk will curdle) and 2 tsp. lemon zest; use instead of the fat free milk.

Chocolate Muffins--Use 1/4 C. unsweetened cocoa powser and 1 1/2 C. flour; increase the sugar to 5 tbsp.  Add 1 tsp. vanilla to the liquid.  Dust with 1 tsp. powdered sugar when slightly cooled.