For starters, pre-heat your oven to 350 degrees. Spray a 12-muffin baking tray with nonstick cooking spray. Mix the milk, egg, margarine and butter flavoring in a small bowl. Now mix the flour, sugar, baking powder and salt in another bowl. Then add the milk mixture to the flour mixture, and stir just until disappears. Spoon the batter into the muffin baking tray holes and bake for about 30 minutes. Cool on rack for 5 minutes. Serve these plain low fat muffins hot. Serves 12= 1.5 WW Points each
Plain Low Fat Muffin Variations:
Add 3/4 cup fresh berries (blueberries or raspberries will do) to flour mixture. Increase Optional Calories to 30.
Use same amount of dark brown sugar or maple sugar instead of granulated.
Substitute 1/2 cup skim milk , 1/2 cup fresh orange juice (the milk will curdle because of the citric acid) and 2 teaspoons orange zest for skim milk in basic recipe.
Substitute 3/4 cup + 2 tablespoons skim milk, 2 tablespoons lemon juice (milk will curdle) and 2 teaspoons lemon zest for skim milk in basic recipe.Reduce optional Calories to 20.
Add 1/2 cup well-drained crushed pineapple to milk mixture. Increase Optional Calories to 30.
Use 2 tablespoons unsweetened cocoa powder and 1 1/2 cups flour, and increase sugar to 2 tablespoons + 2 teaspoons. Add 1 teaspoon vanilla extract to liquid. Dust with 1 teaspoon confectioners sugar when slightly cooled.