Morning Glory Muffins

I think my New Year's Resolution is really sticking. You know how they say it takes 4 weeks (or however long) to make something a habit? Well I think that's happening with this whole cooking thing! Lately I find myself WANTING to cook something. Yes, it's true. For example, with these muffins... I had no reason or occasion to make them, but I found the recipe in the Weight Watchers magazine and it sounded good and pretty easy. Plus I had yet to make muffins.

Morning Glory Muffins via Weight Watchers Magazine, Feb 2010
Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp cinnamon
1/8 tsp ground ginger
3/4 cup low fat buttermilk
1/3 cup drained canned crushed pineapple in juice
1/4 cup fat free egg substitute
1/4 cup finely shredded carrots
1/4 cup packed brown sugar
2 tbsp canola oil
1/2 tsp vanilla

Directions:
- Preheat oven to 350 degrees. Line 12-cup muffins pan with paper or foil liners.
- Combine first seven ingredients (flour through ginger) in large bowl.
- Mix remaining ingredients (buttermilk through vanilla) in a separate bowl.
- Add buttermilk mixture to flour mixture and stir just until flour mixture is moistened.
- Fill muffin cups evenly with batter.
- Bake until toothpick inserted into center comes out clean, about 22 minutes.
- Let cool in pan on rack 5 minutes. Remove muffins from pan and let cool completely.

The final product? Pretty damn good! Not too sweet at all and definitely a good breakfast muffin, which makes sense since they are called "Morning Glory Muffins." I took some to work and they seemed to be a success! And only 2 pts/muffin.