One of my in town friends has joined me on this adventure for her second go-round too. We're constantly emailing recipes and sharing yummy food tips. This friend has turned me on to the ever-popular, Hungry Girl phenomenon. I've subscribed to her daily emails, and scroll her blog until I can almost smell the baked deliciousness.
Armed with my iPhone linked to her latest, I went to Target this rainy Wednesday night to gather all my supplies. All two of them. So here it is:
| Yum Yum Brownie Muffins (1 Muffin, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points) This super-simple 2-ingredient recipe is a Weight Watchers Fave! 1 box devil’s food cake mix 1 can solid pack pumpkin (15 oz.) Directions: Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins. I just found this frosting recipe on her website too, so I whipped (no pun intended) this up to put on a few. And, it's a delicious dessert addition!! Ingredients: For Frosting 1 1/4 cups Cool Whip Free, thawed 1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready t o be frosted. | |||||||
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