Apple Carrot Muffins

1 1/2 cups of all-purpose flour
1 cup sugar
1/2 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs, beaten
1/2 cup unsweetened applesauce
1/3 cup canola oil
2 teaspoons vanilla extract
1 1/2 cups shredded and peeled apples (3 medium Granny Smith green apples)
1 cup shredded carrot (1-2 medium)

Preheat the oven to 350 degrees, Spray 24 muffin cups with nonstick spray or line with paper liners (I prefer the liners)

Whisk together the all-purpose flour, sugar, whole wheat flour, baking soda, cinnamon and salt in a large bowl, set aside.

In another large bowl, whisk together the eggs, applesauce, oil and vanilla.  Stir in the apples and carrot; then stir in the flour mixture just until incorporated.

Spoon the batter into the prepared muffin cups, filling them half full.  (Easy trick- use a small ice cream scoop to place the batter into the muffin cups)

Bake until a toothpick inserted into the center comes out clean (about 20 -25 minutes)  Serve warm.

These muffins freeze really well too!  They remind me a bit of carrot cake!

Serving size: 1 muffin = 2 WW points

Recipe from Weight Watchers Magazine Sept/Oct 2005

Pumpkin Waffles

1 cup all purpose flour  
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg (I used pumpkin spice)
1 large egg, lightly beaten
1/4 cup brown sugar, packed
1 TBS vegetable oil
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/4 cup buttermilk (I used 1 % milk)
Cooking spray

Preheat your waffle iron.

Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.

Combine the egg, brown sugar, oil, pumpkin and buttermilk in a medium bowl.

Add pumpkin mixture to flour mixture and stir until well combined.

Coat your waffle iron with cooking spray.  Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges.  Cook 5 to 7 minutes or until steaming stops, repeat with remaining batter.

Note: In order to keep waffles hot, I preheat my oven to 250 degrees and place the 1st few waffles that come off the iron into a glass baking dish inside the oven until it's time to eat and enjoy!

You may also try using this batter to make pancakes.  Nate and I are going to try the waffles again tomorrow morning with some Smucker's Spiced Apple Butter (1 tablesppon = 1 WW point).
Yield @ 4 servings, serving size is 2 waffles, 2 waffles= 4 WW points

Recipe from weightwatchers.com