Low Fat Chocolate Muffins
1 1/4 cups all-purpose flour
1/2 cup sugar
1/3 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsweetened applesauce
1/2 cup fat-free milk
1/2 cup egg substitute
1 teaspoon vanilla extract
1/4 cup sliced almonds
In a bowl, combine the flour, sugar, cocoa, baking powder and baking soda. In another bowl, whisk the applesauce, milk, egg substitute and vanilla until smooth. Stir into dry ingredients just until moistened. Coat muffin cups with nonstick cooking spray; fill three-fourths full with batter. Sprinkle with almonds. Bake at 400 degrees F for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rackNeed low-fat muffin recipes!?
Low-Fat Blueberry Bran Muffins
These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.
1 1/2 cups wheat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries
1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
2. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
3. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
LOW FAT CRANBERRY MUFFINS
3 c. oats
3/4 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 c. cranberries, chopped
1 c. low fat yogurt
1/2 c. oil
1/2 c. brown sugar
2 Egg Beaters
1 tsp. cinnamon
1/2 tsp. vanilla
Mix oats, flour, baking powder, salt and chopped cranberries in one bowl. Then in second bowl mix yogurt, oil, brown sugar, Egg Beaters, cinnamon and vanilla together. Fold all ingredients together in one bowl, then fold into muffin tins. Bake at 350 degrees for 35 minutes.
2 1/2 c. oat bran (Mother's)
1/4 c. brown sugar
1 c. raisins
2 tsp. baking powder
1/2 tsp. salt
3/4 c. dry milk
1 1/2 tsp. ginger
1/4 tsp. black pepper
Mix together.
3 egg whites
1/4 c. honey
3/4 c. %26amp; 2 tbsp. warm water
1/4 c. applesauce
Mix and add to dry ingredients. Let stand 15 minutes. Fill paper liners to top of muffin pan. Bake at 375 degrees for 15 minutes.
1 1/4 c. white or whole wheat all purpose flour
1 c. wheat bran
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. low fat milk
1 tbsp. canola oil
1/4 c. molasses
1 egg or 2 egg whites
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. grated orange rind or extract
3/4 tsp. butter extract
3/4 c. raisins and/or 1 grated carrot (lg.)
Preheat oven to 350 degrees. Spray pan with Pam. Mix dry ingredients. Mix liquid ingredients. Combine. Pour in pans. Bake 20 to 22 minutes. Makes 12.
MEXICAN FRUIT MUFFINS (Low Fat)
1 can (20 oz.) crushed pineapple with juice
2 tsp. baking soda
2 c. all-purpose flour
2 c. sugar
2 eggs (or egg substitute or 4 egg whites)
1 c. chopped nuts (optional)
Preheat oven 325 degrees.
Add pineapple with juice to soda. Mix and set aside.
Mix flour, sugar and salt together. Add pineapple mixture and stir. Add eggs and stir. Add nuts and stir.
Fill paper muffin cups 2/3 full. Bake 20-25 minutes at 325 degrees. 24 muffins.
If desired use greased and floured 9x13 inch pan. Bake 30 minutes at 325 degrees. Top with cream cheese frosting.
DANNON MUFFINS
1 1/2 c. flour
3/4 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3 c. plain yogurt (non fat or low fat)
2/3 c. skim milk
1/2 c. blueberries or grated apple
In large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Gently stir in yogurt and milk. Blend just until dry ingredients are moistened. Fill lightly greased or paper lined muffin cups 3/4 full. Bake at 400 degrees for 18 minutes or until well browned. Yield: 1 dozen.
APPLE MUFFINS
4 eggs, beaten
3/4 c. flour, sifted
1/2 tsp. cream of tartar
1/4 tsp. baking soda
3 pkgs. Sweet 'n Low
1 1/3 c. dry non-fat milk
2 1/2-3 tbsp. vanilla
2 c. chopped apples
Mix together and divide evenly into 12 non-stick muffin tins. Mix together 2 tablespoons light brown sugar and 1 teaspoon cinnamon. Spread over muffins. Bake at 350 degrees for 20 minutes.
DIET PUMPKIN MUFFINS
2 eggs, beaten (or 3 egg whites or egg beaters)
1 c. pumpkin
2/3 c. instant non-fat dry milk (use dry)
2 tsp. pumpkin pie spice
1 tsp. cinnamon
8 pkg. Sweet %26amp; Low (Equal does NOT work)
1/2 c. grated carrots
1/3 c. flour
1/4 c. raisins
1 tsp. soda
1 tsp. vanilla
Beat eggs in bowl. Add all other ingredients and mix well. Spray muffin pan with Pam. Spoon into 12 large or 24 mini muffins. Bake at 350 degrees for 15 minutes. Keep refrigerated. May be frozen.
MAPLE DRIZZLED APPLE MUFFINS
1 1/3 c. all purpose flour
1 c. Quaker Oats (quick or old fashioned), uncooked
1/2 c. sugar
1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 c. low fat or skim milk
1/3 c. (5 1/3 tbsp.) butter, melted
1/4 c. pancake syrup
2 egg whites, slightly beaten
1 c. chopped apples
Pecan halves (opt.)
GLAZE: (opt.)
3 tbsp. powdered sugar
1 tbsp. pancake syrup
Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups or spray with no stick cooking spray. Combine first 5 ingredients; mix well. Add combined milk, butter, syrup and egg whites, mixing just until moistened. Gently stir in apples. Fill muffin cups almost full. Top each with a pecan half, if desired. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool slightly. For glaze, blend together powdered sugar and syrup until smooth. Drizzle over muffins. Yield: 1 dozen muffins.
PEANUT-BUTTER-AND-JELLY MUFFINS
1 c. whole wheat flour
3/4 c. all purpose flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. low-fat milk
1/4 c. salad oil
1/4 c. creamy peanut butter
1/4 c. jelly (favorite fruit flavor)
About 40 minutes before serving or day ahead:
1. Preheat oven to 400 degrees. Place paper liners in twelve 2 1/2 x 1 1/4 inch muffin pan cups.
2. In large bowl, mix flour, sugar, baking powder, and salt. In small bowl, beat egg, milk, and salad oil until blended; stir into flour mixture just until moistened (batter will be lumpy).
3. Fill muffin pan cups 1/3 full of batter. Drop about 1 teaspoon each peanut butter and jelly in center of each; top with remaining batter.
4. Bake 20 minutes or until golden. Immediately remove muffins from pan; serve warm. To use next day: cool, wrap tightly and store at room temperature. Makes 12 muffins.
DOUBLE-BERRY BLUEBERRY MUFFINS
1 1/2 c. all-purpose flour
1 c. Quaker Oats (quick or old-fashioned, uncooked)
1/2 c. sugar
1 tbsp. baking powder
1 tsp. grated lemon peel
1/4 tsp. salt (optional)
1 c. low-fat or skim milk
1/3 c. (5 1/3 tbsp.) butter, melted
2 egg whites, slightly beaten
3/4 c. fresh or frozen blueberries
1/4 c. raspberry or strawberry preserves
Heat oven to 400 degrees F. Line 12 medium muffin cups with paper baking cups or spray with no-stick cooking spray. Combine first six ingredients; mix well. Add combined milk, butter and egg whites, mixing just until moistened. Stir in blueberries. Fill prepared cups half full. Spoon 1 teaspoon preserves over batter. Spoon remaining batter over preserves. Bake 23 to 25 minutes or until golden brown. 1 dozen.
Or substitute any fruit preserves.
Whew!, Hope that helps!
Maple Berry Bran Muffins
Ingredients
2/3 cup flour
1 tablespoon baking powder
1 1/2 teaspoons McCormick庐 Ground Cinnamon
1/4 teaspoon salt
2 cups bran cereal, such as All-Bran
1/2 cup quick-cooking oats
1 cup unsweetened applesauce
1/2 cup fat free milk
4 egg whites
1/4 cup honey
1 teaspoon McCormick庐 Imitation Maple Flavor
1 cup dried cranberries
Directions
1. Preheat oven to 425掳F. Spray 12 muffin cups with nonstick cooking spray; set aside.
2. Mix flour, baking powder, cinnamon and salt in large bowl; set aside. Mix bran cereal, oats, applesauce and milk in large bowl; let stand 5 minutes or until softened. Add egg whites, honey and maple flavor; mix well. Add to flour mixture; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into prepared muffin cups, filling each cup two-thirds full.
3. Bake 16 to 18 minutes or until toothpick inserted into muffin comes out clean. Serve warm.
There's a whole wheat flour called soft whole wheat, here we have it at the bulk barrel, which is a bulk food store. You can replace it for regular flour in recipes and it comes out the same. I recently have made cookies with it and have gotten rave reviews, noone guessed they were whole wheat.
So that is just a simple substitution.
I suggest if you're going to reduce fat to replace butter with milk and it should still work. However it may be best to have a part butter part milk for this. Keep them in an airtight container because the milk may come out of them more easily than the butter. Another good replacement would be if a recipe calls for oil, use olive oil, there's no healthier oil, and it's tasty too.
Wholemeal Fig Muffins
2 cups wholemeal self raising flour
1 cup self raising flour
125g butter, chopped coarsley
1/2 cup raw sugar
1 cup coarsley chopped dried figs
2 eggs, lightly beaten
1 cup milk
Preheat oven to moderately hot (200degrees celcius). Grease a 12 cup 1/3 cup capacity muffin pan. Sift flours together, rub in butter, stir in remaining ingredients. Spoon into muffin pan and bake for 20 minutes - cool on a wire rack.
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