Muffin-Pan Recipes: Shrimp Wonton Cups, Lemon Cakes

Jul 13 2017
We know we're not the only ones who get super excited about perfectly portioned foods cooked in muffin pans, so here are two brand-new recipes -- both amazing for summer!

Hungry Girl's Healthy Blackened Shrimp Wonton Cups Recipe

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1/6th of recipe (2 wonton cups): 90 calories, 1.5g total fat (0.5g sat. fat), 264mg sodium, 9.5g carbs, 1g fiber, 1g sugars, 8.5g protein

Click for WW Points® value*

Recipes like this are ideal for summer get-togethers -- no silverware needed!

Prep: 15 minutes
Cook: 15 minutes



12 small square wonton wrappers (refrigerated and stocked with the tofu)

12 raw large shrimp (about 6 oz. total), peeled, tails removed, deveined

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. ground cumin

1/8 tsp. chili powder

Dash cayenne pepper

Dash each salt and black pepper

1 1/2 cups finely chopped lettuce

1 tbsp. finely chopped fresh cilantro



2 tbsp. light sour cream

1 oz. (about 2 tbsp.) mashed avocado

1 1/2 tsp. finely chopped fresh cilantro

1 tsp. lime juice

1/8 tsp. salt

Serving suggestion: lime wedges


Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.

Place each wonton wrapper in a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with nonstick spray. Bake until lightly browned, about 8 minutes.

Meanwhile, in a small bowl, mix sauce ingredients until uniform.

In a medium bowl, coat shrimp with seasonings. Bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Cook and flip shrimp for about 4 minutes, until cooked through and blackened.

Evenly fill wonton cups in this order: lettuce, sauce (about 1 tsp.), shrimp, and cilantro.


Hungry Girl's Healthy Lemon Almond Mini Cakes Recipe

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1/12th of recipe (1 mini cake): 122 calories, 6g total fat (0.5g sat. fat), 124mg sodium, 19g carbs, 2g fiber, 1.5g sugars, 3.5g protein

Click for WW Points® value*

This recipe was inspired by a subscriber who wanted a swap for her favorite "olive oil cakelets." We traded some oil for applesauce and made a few other key swaps, and the result is spectacular! (Have a recipe request? Send it in!)

Prep: 15 minutes
Cook: 30 minutes


1 cup whole-wheat flour

1/2 cup all-purpose flour

1/3 cup Truvia spoonable no-calorie sweetener (or another natural brand that’s about twice as sweet as sugar)

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

3/4 cup unsweetened vanilla almond milk

1/2 cup unsweetened applesauce

1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute

1/4 cup olive oil

1/4 cup lemon juice

1 1/4 tsp. lemon zest

1/2 tsp. vanilla extract

1/2 tsp. almond extract

1 oz. (about 1/4 cup) sliced almonds

Optional topping: powdered sugar


Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.

In a medium-large bowl, combine both types of flour, sweetener, baking powder, baking soda, and salt. Mix well.

In a medium bowl, combine all remaining ingredients except almonds. Whisk until uniform.

Add contents of the medium bowl to the medium-large bowl, and mix until uniform.

Evenly distribute batter into the muffin pan. Sprinkle with almonds, and lightly press to adhere.

Bake until a toothpick inserted into the center of a cake comes out clean, 25 - 30 minutes.


Chew on this:

Oh hey, it's National French Fry Day, July 13th! Scope out this roundup of baked fries, and make a recipe or two.

Your pals need these recipes... Hurry up and click "Send to a Friend!"


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