Weight Watchers Recipes

Weight Watchers Cranberry Orange Muffins recipe
Makes 12 muffins

Ingredients
2 cups flour
1 cup fresh cranberries, chopped
2 teaspoons orange zest
1/2 cup orange juice
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 large eggs
1/2 cup vegetable oil
1/2 cup nuts, chopped

Preparation
1. Preheat the oven to 400 degrees F.
2. Grease a 12-cup muffin pan.
3. In a bowl, stir together the cranberries, orange peel and 1/4 cup of the sugar.
4. In a larger bowl, sift together the flour, salt, baking powder, and the rest of the sugar.
5. Add the orange juice, vegetable oil and eggs all at once to the flour mixture and stir until moistened.
6. Fold in the sugared cranberries and chopped nuts.
7. Pour the batter into the muffin pan, evenly dividing it between the cups.
8. Bake at 400 degrees F for about 20-25 minutes (or until golden brown).

WW POINTS for one muffin: 6
Nutritional information for one muffin: 259 calories, 13.1g fat, 1.5g fiber

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Weight Watchers Moist Banana Bread recipe
Makes 12 servings

Ingredients
3 ripe bananas, mashed
1 3/4 cups flour
2 eggs
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup milk
1/2 cup vegetable oil
1/4-1/2 cup walnuts (optional)

Preparation
1. Preheat the oven to 325 degrees F.
2. In a bowl, combine the mashed bananas, eggs, oil, milk, sugar and vanilla.
3. Add the flour and baking soda.
4. Mix well to combine for about 2-3 minutes.
5. Pour the mixture into a greased loaf pan and bake in the oven for about 1 hour and 20 minutes.

WW POINTS per serving: 6
Nutritional information per serving: 286 calories, 10.4g fat, 1.3g fiber

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Weight Watchers Oatmeal-Pecan Bread recipe
Makes 12 servings

Ingredients
1 1/4 cups water
2 tablespoons butter, softened
3 cups bread flour
1/2 cup old fashioned oats
1/2 cup chopped pecans
3 tablespoons sugar
2 tablespoons dry milk
1 1/4 teaspoons salt
2 teaspoons yeast

Preparation
1. Place the ingredients in the bread machine, in the order given.
2. Select the Sweet or Basic/White option.
3. Use medium or light crust.
4. After the bread is done, cool it on a wire rack.

WW POINTS per serving: 4
Nutritional information per serving: 195 calories, 6.1g fat, 1.8g fiber

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Weight Watchers Old-Fashioned Blueberry Muffins recipe
Makes 12 muffins

Ingredients
1 1/2 cups fresh blueberries or frozen blueberries, unthawed
1/2 cup butter
1 cup milk
2 large eggs
1 1/2 teaspoons orange zest
1 1/2 teaspoons vanilla extract
2 cups flour
2 1/2 teaspoons baking powder
3/4 cup sugar
3/4 teaspoon salt

Preparation
1. Preheat the oven to 400 degrees F.
2. Line 12 muffin cups with paper liners.
3. In a small saucepan, combine the milk, butter, orange zest and vanilla extract.
4. Stir over medium heat until the butter melts; cool until the mixture is warm to touch; beat in the eggs.
5. Sift the flour, baking powder, sugar and salt into a large bowl.
6. Add the milk mixture and stir just until blended; fold in the blueberries.
7. Divide the batter equally among the prepared muffin cups.
8. Bake the muffins for about 15-20 minutes (until golden and the tester comes out clean).

WW POINTS for one muffin: 5
Nutritional information for one muffin: 229 calories, 9.5g fat, 1g fiber

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Weight Watchers Zucchini Bread recipe
Makes 24 servings

Ingredients
2 1/2 cups zucchini (unpeeled, grated)
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
4 large eggs, lightly beaten
1 cup toasted walnuts or pecans (coarsely chopped)
1/2 cup vegetable oil
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup sugar
2 tablespoons orange zest, grated

Preparation
1. Preheat the oven to 350° F.
2. Grease and flour two 8½-inch loaf pans.
3. Sift the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg into a bowl and set aside.
4. In a large bowl, combine the zucchini, eggs, oil, sugar and orange zest and mix by hand until evenly blended.
5. Add the sifted dry ingredients to the zucchini mixture. Stir by hand just until the batter is evenly moistened and blended. Fold in the nuts.
6. Divide the batter between the prepared loaf pans.
7. Bake for about 50-55 minutes (until the edges are browned and starting to pull away from the pan and the bread springs back when lightly pressed with your fingertips).
8. Remove the loaves from the pans and let cool on wire racks before serving.

One serving is approximately 58 grams.
WW POINTS per serving: 4
Nutritional information per serving: 186 calories, 8.8g fat, 1.1g fiber