Muffin recipes

iowatransplant

Does anyone have any good muffin recipes they would like to share?
Thanks!!

stopdropandlose

This pumpkin muffin recipe was amazing! http://witandwhistle.com/2009/10/06/whole-wheat-pumpkin-muffins/

And this blueberry muffins recipe was to die for! I used a little less sugar than called for and they came out perfect! http://allrecipes.com/recipe/whole-wheat-blueberry-muffins/

Nobody could tell that they were made with whole wheat flour

ToughMudderAddict

Bump! I don't know any but I sure want to!!

DHalaby73

Low Fat Mixed Berry Whole Wheat Muffins
Gina's Weight Watcher Recipes
Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 3 pts
Calories: 151.5 • Fat: 2.7 g • Protein: 3.1 g • Carb: 29.7 g • Fiber: 2.6 g • Sugar: 13.4 g
Sodium: 215 mg

Ingredients:
1 1/2 cups pureed strawberries (from about 16 oz strawberries)
1 cup 100% whole wheat pastry flour (Bob's Red Mill)
1 cup all purpose flour
1/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1/3 cup raspberries
1/3 cup blackberries
1/3 cups blueberries
1 large egg, beaten
1 tsp vanilla extract
2 tbsp melted unsalted butter

Directions:

Preheat oven to 325°.

In a blender, puree strawberries until smooth, you should have 1 1/2 cups when done. If you have more, discard the rest.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

In a medium bowl, mix eggs, melted butter, vanilla and strawberry puree. Add to the flour mixture and stir until just blended. Gently fold in remaining berries.

Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.

DHalaby73

Ricotta Cheese Chocolate Chip Muffins
Gina's Weight Watcher Recipes
Servings: 12 • Size: 1 muffin • Old Points: 4 pts • Points+: 5 pts
Calories: 195.4 • Fat: 4.7 g • Carb: 34.2 g • Fiber: 0 g • Protein: 4.9 g • Sugar: 19.2
Sodium: 324.2


Ingredients:
2 cups self rising cake flour (Presto)
1/2 tsp baking soda
1/4 cup I Can't Believe It's Not Butter Light
3/4 cup sugar
3 large egg whites
8 oz fat free ricotta cheese
1/2 tbsp vanilla
9 tbsp mini semi-sweet chocolate chip morsels

Directions:

Preheat oven to 375°.

Mix flour and baking soda. Mix and cream butter and sugar. Beat egg whites and add to butter/sugar mixture. Mix in ricotta cheese, then flour mixture and vanilla. Fold in chocolate chips and spoon into lined muffin tins about 3/4 filled.

Bake at 375° for 15-16 minutes and let cool.

Makes 12 muffins.

DHalaby73

Chocolate Chocolate Chip Banana Muffins with Glaze
Gina's Weight Watcher Recipes
Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 5 pts
Calories: 170.5 • Fat: 5.3 g • Protein: 2.6 g • Carb: 31.8 g • Fiber: 2.1 g • Sugar: 16.1 g
Sodium: 41.3 mg

Ingredients:
3 1/2 ripe medium bananas, mashed
1/4 cup unsweetened apple sauce
1 1/4 cups unbleached all purpose flour
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup sugar
2 large egg whites
1/2 tsp vanilla extract
1/2 cup chocolate chips
2 tbsp confectioners sugar (optional)

Directions:

Preheat oven to 325°. Line a muffin tin with 12 liners.


In a large mixing bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.



In a medium bowl, combine flour, cocoa powder, baking soda and salt with a wire whisk.


Add flour mixture to bananas, then blend at low speed until combined; do not over mix. Fold in chocolate chips and pour batter into muffin tins.

Bake on the center rack for 30 minutes, or until a toothpick inserted in the center comes out clean.

If making the glaze, combine confectioner's sugar and 1/4 to 1/2 tsp water to make a glaze. Drizzle over each muffin.

DHalaby73

Peanut Butter Banana Muffins
Gina's Weight Watcher Recipes
Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 160.6 • Fat: 3 g • Protein: 3.9 g • Carb: 30.8 g • Fiber: 1.6 g • Sugar: 13.2 g
Sodium: 104.3 mg

Ingredients:
3 ripe medium bananas
1/3 cup unsweetened apple sauce
1 1/4 cups unbleached all purpose flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
10 tbsp Better'n peanut butter (divided into 8 tablespoons and 2 tablespoons)

Directions:

Preheat oven to 325°. Line a muffin tin with 12 liners.
Mash bananas in a bowl, set aside.



In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better'n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.



Add flour mixture, then blend at low speed until combined. Do not over mix.

Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining better'n peanut butter into each muffin well. Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

DHalaby73

Low Fat Papaya Coconut Muffins
Gina's Weight Watcher Recipes
Servings: 14 • Serving Size: 1 muffin • Old Points: 2 pts • Points+: 3 pts
Calories: 126.6 • Fat: 3.0 g • Protein: 2.3 g • Carb: 22.8 g • Fiber: 2.7 g • Sugar: 8.8 g

1 cup papaya purée
2 cups 100% whole wheat pastry flour (Bob's Red Mill)
1/2 cup sugar
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup coconut flakes
1 large egg, beaten
1/2 tsp vanilla
2 tbsp melted butter or margarine

Preheat oven to 325°. Puree papaya in a blender until smooth.


Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Mix well. Add coconut and mix to combine.

In a medium bowl, mix eggs, melted butter, vanilla and puréed papaya. Add to the flour mixture and stir until just blended.


Pour batter into a prepared muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.