Low fat muffin recipes

dangerous_perfection

Hellooo!
Please note that these are stolen lol but thought you might like them (breakie, friends over etc)

All-Bran Extra Fiber Muffins
1/2 cup sugar
1 tbsp baking powder
2 cup kellogg's all-bran cereal
1 1/4 cup skim milk
1/4 cup skim milk
1 egg beaters 99% real egg pro
1 1/4 cup flour


Instructions:
Stir together flour, sugar & baking powder . In a
large mixing bowl combine cereal & milk. Let stand
5min or until cereal softens. Add egg beater and
applesauce. Beat well. Add flour mixture stirring only
until combined. Pour into 12 muffin cups. Bake at 400
degrees for 20 min until lightly brown. Serve warm.

Nutrition (per serving): 146 calories Total Fat 1 g
(4% of calories) :
***********************
Apple And Oat Bran Muffins
Ingredients:
1 1/4 cup whole wheat flour
1 cup oat bran
1/3 cup brown sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 cup buttermilk
2 egg whites
2 tbsp oil
3/4 cup apple, peeled and shredded
1 nonstick spray coating


Instructions:
In a medium bowl stir dry ingredients together; set aside.

In a small bowl combine buttermilk, egg whites, and oil. Add to dry
ingredients and stir just until moistened. Gently stir in shredded apple.

Batter may be stored, tightly covered, in refrigerator for up to 5 days.

To bake, spray muffin cups with nonstick spray coating. Spoon about 1/4
cup batter into each muffin cup and bake in a preheated 375 F. oven for 18
to 20 minutes, or until toothpick inserted near center comes out clean.

Per serving: 124 calories, 4 g protein, 259 g carbohydrate, 3 g fat, 1 mg
cholesterol, 162 mg sodium, 162 mg potassium.
*******************************
Blueberry Muffins


Ingredients:
1 cup blueberries
1 cup ww pastry flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup wheat germ (i was out and used oat, bran and it worke
3 tbsp applesauce
1/4 cup brown sugar or sucanat egg replacer, equal to one egg
3/4 cup lite soymilk
1 3/4 tsp baking powder


Instructions:
Preheat oven to 375 degrees. Grease a 12-cup muffin tin.

Wash and drain berries. In a bowl mix all ingredients together except for
blueberries and baking powder. When well mixed, add remaining ingredients
and mix again. Spoon into muffin cups and bake for 15 to 20 minutes.

Note: When doubling the recipe, I have to bake them for close to 25
minutes.
******************************
V low fat Choc Muffins
Ingredients:
1 1/2 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup hershey's cocoa or hershey's europ, e, an style cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup vanilla lowfat yogurt
2/3 cup skim milk
1/2 tsp vanilla extract
1 powdered sugar (opt)


Instructions:
Heat oven to 400'F. Line muffin cups (2 1/2" in diameter) with paper bake
cups. In medium bowl, stir together flour, granulated sugar, cocoa, baking
powder, baking soda and salt; stir in yogurt, milk and vanilla just until
combined. Do not beat Fill muffin cups 2/3 full with batter. Bake 15-20
minutes or until wooden pick inserted in center comes out clean. Cool
slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar
over tops of muffins, if desired. Serve warm. Store, covered, at room
temperature or freeze in airtight container for longer storage.

NUTRITIONAL INFORMATION PER MUFFIN: 100 calories; 2 grams protein; 22 grams
carbohydrates; 1 gram fat; 0 milligrams cholesterol; 200 milligrams sodium;
45 milligrams calcium.

Servings: 14
*******************************
Classic Sour Cream Muffins Recipe
Ingredients:
2 cup all-purpose flour
1 tbsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/4 cup stick margarine, melted -70% vegetable oil spread
1/2 cup fat-free sour cream
1/4 cup Egg substitute
3/4 cup skim milk


Instructions:
Preheat oven to 425°F. Coat 12 muffin cups (about 2 3/4 x 1 1/4 inches)
with no-stick cooking spray. Combine flour, baking powder, soda, salt and
sugar in medium mixing bowl; stir to blend. Combine remaining ingredients
in small mixing bowl; stir to blend. Add liquid ingredients to dry
ingredients; stir just until blended (batter will be slightly lumpy). Spoon
batter into muffin cups. Bake 15 to 20 minutes or until golden brown.
Makes 12 muffins. Blueberry or Raspberry Muffins: Gently fold 1 cup fresh
or frozen (thawed and drained) berries into batter.

Nutritional Information per serving: Calories 126; fat 4g; protein 3g;
carbohydrates 20g; cholesterol 1mg; sodium 297mg.
**************************
Cranberry Orange Muffins
Ingredients:
2 cup flour 3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup orange juice
1 tbsp (or more!) grated orange zest
1 equivalent of one egg (1/4 c fat-fr, ee egg substitute)
2 tbsp nonfat yogurt, or 2 tbsp applesauce
6 oz fresh cranberries (chopped), or 1 c, up dried cranberri
1/2 cup nuts (optional!)


Instructions:
Mix dry ingredients (1st group) in med-large bowl. Mix wet ingredients (2nd
group) separately. Combine both groups, then add in fruit, and nuts if
desired. Bake in LIGHTLY greased/Pammed muffin pan at 375 degrees for 20
minutes, or till firm to touch and light brown on top. Makes 12 muffins.

This basic recipe is very flexible. A few days ago I took out 1/4 cup
flour and added 1/2 cup wheat bran - worked fine. I've also used lemon
juice, lemon zest, and raisins instead of the cranberries. The nuts can be
varied or just plain omitted (my husband likes the nuts - but to adhere to
the rules of this list, you'd probably want to forgo them). Any kind of
fruit can work - raisins, chopped dates, currants, dried cherries, dried
apricots, etc. The amount of sugar depends on the fruit used and your
individual taste - cranberries are on the tart side. Experiment - this
recipe seems to be fairly forgiving!

I'll try to remember to bring in some other muffin recipes - like banana
wheat-bran, and oat-bran raisin.
*****************************
Wholewheat apple muffins
Ingredients:
2 cup whole wheat flour
2 tbsp sugar (may use 1/4 cup for
1 sweeter muffins)
3 tsp baking powder
1/4 tsp salt (or less)
1 tsp cinnamon
1 1/4 cup water
1/2 cup applesauce
1 large apple or 2 small apples,
1 chopped (about 1 1/2 cups)


Instructions:
Combine dry ingredients in large mixing bowl. Combine water and applesauce
in another bowl. Add apple to dry ingredients and mix to coat apple. Add
water mixture to dry ingredients. Mixture will be somewhat thick. Spoon
mixture into non-stick muffin tins sprayed with vegetable oil spray. Bake
at 425 deg. F. for about 20 minutes or until lightly browned. Remove from
muffin tin.

You can replace the cinnamon and apple with 1 1/2 cups blueberries for
blueberry muffins.


ENJOY xxxx

dangerous_perfection

Hellooo!
Please note that these are stolen lol but thought you might like them (breakie, friends over etc)

All-Bran Extra Fiber Muffins
1/2 cup sugar
1 tbsp baking powder
2 cup kellogg's all-bran cereal
1 1/4 cup skim milk
1/4 cup skim milk
1 egg beaters 99% real egg pro
1 1/4 cup flour


Instructions:
Stir together flour, sugar & baking powder . In a
large mixing bowl combine cereal & milk. Let stand
5min or until cereal softens. Add egg beater and
applesauce. Beat well. Add flour mixture stirring only
until combined. Pour into 12 muffin cups. Bake at 400
degrees for 20 min until lightly brown. Serve warm.

Nutrition (per serving): 146 calories Total Fat 1 g
(4% of calories) :
***********************
Apple And Oat Bran Muffins
Ingredients:
1 1/4 cup whole wheat flour
1 cup oat bran
1/3 cup brown sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 cup buttermilk
2 egg whites
2 tbsp oil
3/4 cup apple, peeled and shredded
1 nonstick spray coating


Instructions:
In a medium bowl stir dry ingredients together; set aside.

In a small bowl combine buttermilk, egg whites, and oil. Add to dry
ingredients and stir just until moistened. Gently stir in shredded apple.

Batter may be stored, tightly covered, in refrigerator for up to 5 days.

To bake, spray muffin cups with nonstick spray coating. Spoon about 1/4
cup batter into each muffin cup and bake in a preheated 375 F. oven for 18
to 20 minutes, or until toothpick inserted near center comes out clean.

Per serving: 124 calories, 4 g protein, 259 g carbohydrate, 3 g fat, 1 mg
cholesterol, 162 mg sodium, 162 mg potassium.
*******************************
Blueberry Muffins


Ingredients:
1 cup blueberries
1 cup ww pastry flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup wheat germ (i was out and used oat, bran and it worke
3 tbsp applesauce
1/4 cup brown sugar or sucanat egg replacer, equal to one egg
3/4 cup lite soymilk
1 3/4 tsp baking powder


Instructions:
Preheat oven to 375 degrees. Grease a 12-cup muffin tin.

Wash and drain berries. In a bowl mix all ingredients together except for
blueberries and baking powder. When well mixed, add remaining ingredients
and mix again. Spoon into muffin cups and bake for 15 to 20 minutes.

Note: When doubling the recipe, I have to bake them for close to 25
minutes.
******************************
V low fat Choc Muffins
Ingredients:
1 1/2 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup hershey's cocoa or hershey's europ, e, an style cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup vanilla lowfat yogurt
2/3 cup skim milk
1/2 tsp vanilla extract
1 powdered sugar (opt)


Instructions:
Heat oven to 400'F. Line muffin cups (2 1/2" in diameter) with paper bake
cups. In medium bowl, stir together flour, granulated sugar, cocoa, baking
powder, baking soda and salt; stir in yogurt, milk and vanilla just until
combined. Do not beat Fill muffin cups 2/3 full with batter. Bake 15-20
minutes or until wooden pick inserted in center comes out clean. Cool
slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar
over tops of muffins, if desired. Serve warm. Store, covered, at room
temperature or freeze in airtight container for longer storage.

NUTRITIONAL INFORMATION PER MUFFIN: 100 calories; 2 grams protein; 22 grams
carbohydrates; 1 gram fat; 0 milligrams cholesterol; 200 milligrams sodium;
45 milligrams calcium.

Servings: 14
*******************************
Classic Sour Cream Muffins Recipe
Ingredients:
2 cup all-purpose flour
1 tbsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/4 cup stick margarine, melted -70% vegetable oil spread
1/2 cup fat-free sour cream
1/4 cup Egg substitute
3/4 cup skim milk


Instructions:
Preheat oven to 425°F. Coat 12 muffin cups (about 2 3/4 x 1 1/4 inches)
with no-stick cooking spray. Combine flour, baking powder, soda, salt and
sugar in medium mixing bowl; stir to blend. Combine remaining ingredients
in small mixing bowl; stir to blend. Add liquid ingredients to dry
ingredients; stir just until blended (batter will be slightly lumpy). Spoon
batter into muffin cups. Bake 15 to 20 minutes or until golden brown.
Makes 12 muffins. Blueberry or Raspberry Muffins: Gently fold 1 cup fresh
or frozen (thawed and drained) berries into batter.

Nutritional Information per serving: Calories 126; fat 4g; protein 3g;
carbohydrates 20g; cholesterol 1mg; sodium 297mg.
**************************
Cranberry Orange Muffins
Ingredients:
2 cup flour 3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup orange juice
1 tbsp (or more!) grated orange zest
1 equivalent of one egg (1/4 c fat-fr, ee egg substitute)
2 tbsp nonfat yogurt, or 2 tbsp applesauce
6 oz fresh cranberries (chopped), or 1 c, up dried cranberri
1/2 cup nuts (optional!)


Instructions:
Mix dry ingredients (1st group) in med-large bowl. Mix wet ingredients (2nd
group) separately. Combine both groups, then add in fruit, and nuts if
desired. Bake in LIGHTLY greased/Pammed muffin pan at 375 degrees for 20
minutes, or till firm to touch and light brown on top. Makes 12 muffins.

This basic recipe is very flexible. A few days ago I took out 1/4 cup
flour and added 1/2 cup wheat bran - worked fine. I've also used lemon
juice, lemon zest, and raisins instead of the cranberries. The nuts can be
varied or just plain omitted (my husband likes the nuts - but to adhere to
the rules of this list, you'd probably want to forgo them). Any kind of
fruit can work - raisins, chopped dates, currants, dried cherries, dried
apricots, etc. The amount of sugar depends on the fruit used and your
individual taste - cranberries are on the tart side. Experiment - this
recipe seems to be fairly forgiving!

I'll try to remember to bring in some other muffin recipes - like banana
wheat-bran, and oat-bran raisin.
*****************************
Wholewheat apple muffins
Ingredients:
2 cup whole wheat flour
2 tbsp sugar (may use 1/4 cup for
1 sweeter muffins)
3 tsp baking powder
1/4 tsp salt (or less)
1 tsp cinnamon
1 1/4 cup water
1/2 cup applesauce
1 large apple or 2 small apples,
1 chopped (about 1 1/2 cups)


Instructions:
Combine dry ingredients in large mixing bowl. Combine water and applesauce
in another bowl. Add apple to dry ingredients and mix to coat apple. Add
water mixture to dry ingredients. Mixture will be somewhat thick. Spoon
mixture into non-stick muffin tins sprayed with vegetable oil spray. Bake
at 425 deg. F. for about 20 minutes or until lightly browned. Remove from
muffin tin.

You can replace the cinnamon and apple with 1 1/2 cups blueberries for
blueberry muffins.


ENJOY xxxx