For years and years, I have tried to stop eating carbs. For most of my life, I knew sugar was bad for me…who didn’t? But, what really changed was when I messed up and watched the documentary, The Magic Pill, and that’s when I determined sugar simply cannot have such a prominent place in my day-to-day diet. That’s why I create recipes like my 1-point muffin/cupcake recipe on Blue. Just so you know, I’m no chef, but I am a “culinary creative”. Ha! Did I make that up? I doubt it. Anyway, sugar has to be kept in its proper place and I have to cook in ways that do so.
Keeping sugar in its proper place doesn’t mean I can’t have it. I need it. Well, I don’t “need” it, but I like it and with that being so, it can’t be the lion’s share of what I consume. You know what I mean. Sugar cravings hit, we give in, and before we know it we are making the walk of shame to wash an empty dish that was once filled with cake, ice cream, or some other decadent dessert. Not long ago, I gave in to one of those cravings and the result of an empty container of rum raisin ice cream. *sigh*
These sorts of scenarios can’t be commonplace, or they will take a devasting toll on both my waistline and my health in general.
As a middle-aged woman, I have to care for my health for the long-term. I must guard it and protect it. Sugar is not my friend in my journey to do so.
Man, what a way to start a recipe blog post, right? Have I guilted you into the fetal position?
Seriously, my apologies if I’m making you feel mortified about eating sugar while reading my 1-point muffin/cupcake recipe on Blue.
Truthfully, as I type this, I am really talking to and addressing myself… you just get the benefit of hanging out and listening to the madness.
Unless I failed to make it plain enough, sweets are my necessary evil. Can you relate to the struggle? Or are you like my husband who can live without sweets?
All that said, I love confections. I’m going to eat them.
This means I need to figure out how to eat them without killing my WW journey. My regular practice is to figure out how to make them slightly healthier and with less sugar.
Lucky for me, I think I have found finally something that will work for me.
By no means did I make up this method, but I did add something to it to make it a little bit healthier and beneficial.
It’s no secret at all folks in the WW community.
I’ve been doing WW (or Weight Watchers) off and on for several years. It genuinely is a lifestyle approach to weight loss and maintenance. It bears in mind the fact we are all on a journey and as a result, we will experience “ups and downs” as we find our way. That’s life, right? I’m currently on the WW Blue plan. Three plans exist, but this one works best for me. Fruit is free (or zero points) and that is my happy place. It accommodates my dietary fluctuations (i.e. binges).
Weight aside, recipes aside, life is about seasons.
Some seasons will be victorious and super fulfilling while others will be in the pooper and require lots of prayer and faith to overcome them. Either way, the key is to never give up and keep your eyes locked on Jesus Christ. He has a plan for you, and He is the answer to the age-old question “is there more to life?” He is the more.
Anyway, back to the ebbs and flows of weight loss.
Because of everything I’ve already stated, you need to figure out how to make your life work for the long haul – regardless of the struggle or season.
While eliminating sugar works for some folks (like the one in “The Magic Pill”), it doesn’t work for most people. I always say a little bit of something is better than a whole lot of nothing. What I mean is I would rather have a little bit of something yummy than not have something yummy at all. Minimizing – not eliminating – sugar is the answer.
Indeed! I will have a little bit of cake rather than abstaining from cake altogether. In the case of my 1-point muffin/cupcake recipe on Blue, I would rather have these beauties infused with fiber and a sugar-free topping than to have no cupcakes/muffins in my life at all.
Zucchini Bread…an inspiration for my 1-point muffin/cupcake recipe on Blue
One of my sweetest childhood memories is my grandmother’s zucchini bread. She made the best zucchini bread imaginable! I think the recipe was something she clipped from a newspaper once. That simple newspaper clipping became such a significant part of my childhood memory bank.
I’ve never been much of a veggie eater, but I loved Big Mama’s zucchini bread. Sure, it weirded me out to see those little, green strips throughout that luscious sweat treat, But I enjoyed it despite them. I knew it was something good for me and as long as nothing was moving, crawling, or wiggling, I just ate the bread by the ton without any concern for the little “green things.”
With that, let me tell you my recipe secret… or not really secret.
How could I call my recipe add-in a secret when my big mama was cooking with it years and years ago?
Anyway…to make my low-point Weight Watcher cupcakes, I shred up zucchini in an ode to Big Mama’s old-fashioned zucchini bread. Not only does it bring back amazing memories of my childhood, but it makes sure that my luscious, moist snack is low in Weight Watchers points.
It’s a win-win all the way around.
The Cake Mix…the ULTIMATE shortcut!
Not all cake mixes are created equal. Some have more sugar, so be sure to check out the nutritional values. When I scan the Hy-Vee (a local store near me) brand, I get 7 WW points for 12 servings. Add the fiber from the pumpkin and the zucchini, divide the recipe into 12 portions, and BOOM! You’re at 1 WW point for each 1-point muffin/cupcake recipe on Blue.
Low-Point Zucchini Muffins (1 point WW muffins)
Low-Point Zucchini Muffins
(1-point muffin/cupcake recipe on Blue)
1 cup zucchini shredded
Spice cake mix
¼ cup of pumpkin puree
1 1/2 cup of water
1 tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg
½ tsp ground ginger
Muffin tin with 12 portions or two muffin tins totaling 12 muffins
What I do…
Preheat the oven to 350 degrees.
Add all ingredients – except for the egg- into a mixing bowl and beat with an electric mixer until smooth and lump-free.
Taste the mixture to see if you like the flavor and if the spices are according to your liking.
Add the egg and beat it into the mixture.
Using an ice cream scoop, add one “scoop” of the batter into the muffin tins. Bake according to cake box directions. I usually bake mine for about 20 minutes or until a toothpick inserted in the center comes out clean.
Top with light whipped topping or enjoy au naturale.
I hope you enjoy them!
GodsyGirl is a Christian lifestyle blog featuring Christian faith articles written by an ordinary Christian woman blogger, Christian inspirational podcaster, and a pastor’s wife. GodsyGirl is about Christian inspiration and living your fullest life as a fabulous Christian woman. Explore GodsyGirl.com to find articles on everything from daily Christian living to hair, makeup, and living your absolute best life!
Ok. I like my recipe, but here is one I want to try! It’s from Barrett Pastor (I love her name! ha!)