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Blueberry Corn
Apricot Graham
Blueberry Pumpkin
Oatmeal
Nashi & Apricot Yoghurt
Noname
Orange & Carrot
Orange Oatmeal
Overnight Bran & Date
Pearadise
Plantation Herb
Pumpkin & Honey
Pineapple Cheese
Special Treat Banana
Strawberry Butterfly
Seafood
Sesame
Strawberry Coconut
Tangelo & Poppyseed
Apple Cheese
Apple Strudel
Applesauce Oatmeal
Apricot Graham
Bacon
Birdseed
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COLLECTION: Muffins (5 of 5)
Blueberry Cake
Bran and Raisin
Banana and Passionfruit
Blueberry Cornmeal
Blueberry Pumpkin
Breakfast Muesli
Carrot
Cheesy Ham
Chocolate Bourbon
Cornmeal
Cornmeal Ham
Cornmeal & Wholemeal
PEACH GINGERBREAD MUFFINS (170 calories, 2.97 grams fat)
2 cups flour
2 tsp baking powder
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp salt
2 tbl cooking (vegetable) oil
1/2 cup applesauce
1/2 cup sugar
1/4 cup egg substitute (or 2 egg whites)
1/4 cup apple juice
1 16-ounce can peaches in juice, drained and chopped
(or substitute frozen thawed or fresh (peeled and chopped))
makes 12 muffins
preheat oven to 400
use either paper liners or grease muffin pan with cooking spray
bowl1: combine dry ingredients and spices
bowl2: combine oil, apple sauce, sugar, molasses, mix then
add egg and apple juice and peaches
add wet mixture to flour mixture, stir until moistened
pour into prepared muffin tin, bake for ~20 minutes
ORANGE APPLESAUCE MUFFINS (122 calories, 18 grams carbo, 3 grams protein,
127 mg sodium, 18 mg cholesterol)
2 cups flour
1+1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
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COLLECTION: Muffins (5 of 5)
1 egg
1 cup unsweetened applesauce
1 tsp orange zest (wash orange, grate orange rind - no white pith)
1/2 cup orange juice
3 tbl cooking (vegetable) oil
makes 12 muffins
preheat oven to 400
use either paper liners or grease muffin pan with cooking spray
bowl1: combine dry ingredients and spices
bowl2: beat egg, add applesauce, orange zest, orange juice, and oil
add wet mixture to flour mixture, stir until moistened
pour into prepared muffin tin, bake for ~20 minutes
FAT-FREE BLUEBERRY MUFFINS (152 calories and 0.4 grams fat)
2 cups fresh or frozen blueberries
(wash and drain if fresh; thaw and drain if frozen)
1+1/4 cups cake flour
3/4 cup oat flour (see note below)
1+1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup packed brown sugar
2 egg whites
3/4 cup plain yogurt
1/2 cup applesauce
2 tbl all-purpose flour
makes 12 muffins
preheat oven to 375
use either paper liners or grease muffin pan with cooking spray
bowl1: combine dry ingredients, spices, and brown sugar (break lumps)
bowl2: combine egg whites, yogurt, applesauce, and mix
add wet mixture to flour mixture, stir until moistened
bowl3: toss blueberries lightly with 2 tbl flour (helps keep them
from sinking to the bottom)
add blueberries to mixture, don't overmix
pour into prepared muffin tin, bake for ~20-25 minutes
Note: to make oat flour, place about 1 cup rolled oats into a food
processor and pulse until finely ground.
BANANA SULTANA MUFFINS (160 calories and 2 grams fat)
1/2 cup sultanas (yellow raisins)
1/4 cup apple or orange juice
1/2 cup low-fat buttermilk
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COLLECTION: Muffins (5 of 5)
2 egg whites
1 tbl vegetable oil
3 tbl honey
1+1/2 cups unbleached white flour
1/3 cup stone-ground white cornmeal
2 tsp baking powder
1 tsp baking soda
1/4 cup brown sugar
1/2 tsp ground ginger
1/4 tsp ground cardamom
2 ripe bananas, diced
makes 12 muffins
preheat oven to 375
use either paper liners or grease muffin pan with cooking spray
bowl1: combine raisins and juice,let stand for 5 minutes
add buttermilk, egg whites, oil, and honey
whisk until smooth
bowl2: sift flour, cornmeal, baking powder, baking soda
add brown sugar and spices, wisk until mixed
add bananas and toss lightly
combine wet and dry ingredients and stir 'just to mix'
pour into prepared muffin tin, bake for ~25 minutes
FAT FREE PUMPKIN MUFFINS (204 calories and 0.7 grams fat)
1/2 cup prune puree
2/3 cup packed brown sugar
1/3 cup molasses
1 cup canned pumpkin puree
1/4 cup egg substitute or 2 egg whites
1+1/4 cup flour
1/2 cup cornmeal
1+1/2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
makes 10 muffins
preheat oven to 400
use either paper liners or grease muffin pan with cooking spray
bowl1: mix prune puree, sugar, molasses, pumpkin and egg
bowl2: mix remaining ingredients
combine and stir to blend
pour into prepared muffin tin, bake for ~20-25 minutes
Blueberry Corn Muffins
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COLLECTION: Muffins (5 of 5)
1 1/3 c unbleached flour 2 eggs
2/3 c corn flour 1 c milk
2 tsp baking powder 1 c buttermilk
1/2 tsp baking soda 1/4 c melted butter
1/2 tsp salt 1 to 2 c blueberries
1/4 c sugar
Sift the dry ingredients together. Beat the eggs, milk,
buttermilk and butter together. Pour the egg mixture into the
flour mixture and stir just enough to moisten the dry ingredients.
Fold the blueberries into the batter. Grease a muffin tin and fill
the muffin cups 2/3 full with batter. Bake at 400 F for 20 minutes
or until golden brown.
This is my own recipe and I don't necessarily use exact amounts when I
bake so feel free to change it. It's also good with a combination of
blueberries and sauted apples, if you decide to do it that way, you
should add a little lemon juice and some cinnamon to the batter.
APRICOT GRAHAM MUFFINS
1.1/2 cups graham or whole-wheat flour, 1/2 cup toasted wheat germ
3 Tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda
1/2 cup chopped dried apricots, 1/2 cup chopped pecans or walnuts
5 Tbsp melted & cooled butter or margarine, 2 large eggs
1 cup unflavoured yoghurt, about 3 Tbsp brown sugar
Preheat oven to 375oF, prepare pans. Mix flour, wheat germ, sugar, b/pdr,
soda, apricots & nuts. Blend butter, eggs & yoghurt. Add dry mix to wet mix [ Pobierz całość w formacie PDF ]