Combine first 4 ingredients. Whisk remaining ingredients in large bowl until blended. Add flour mixture; stir just until moistened.
Spoon into 12 paper-lined muffin cups. (Muffin cups will be full.)
Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool muffins in pans 5 min. Remove to wire racks; cool slightly or to room temperature.
Cool any leftovers, then freeze for later enjoyment. Place cooled muffins in freezer-weight resealable plastic bag. Freeze up to 6 months. Thaw at room temperature before serving. To serve warm, microwave on HIGH 5 to 10 sec. or just until warmed.
Drink at least 4-6 glasses of water throughout the day to keep hydrated and help control your appetite – sometimes thirst can be mistaken for hunger.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.