Showing posts with label Muffins recipes. Show all posts
Showing posts with label Muffins recipes. Show all posts
13.10.17
Low-Fat Cheese Muffins [13-10-17]
Low-Fat Cheese Muffins
Ingredients
1 cup (250 ml) buttermilk
1 egg
1+1/2 tbs (22 ml) vegetable oil
1 cup (250 ml) unbleached all-purpose flour
1/4 cup (60 ml) whole wheat flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
6 Tbs (90 ml) freshly grated Parmesan cheese
1/2 tsp (2 ml) dried rosemary leaves, crushed
Directions
Beat together the buttermilk, egg, and oil. In another bowl sift together the flours, baking powder, baking soda, and salt. In another bowl combine the cheese and rosemary, and add this mixture to the flour mixture, reserving about 1 tablespoon (15 ml) for topping the muffins. Pour the liquid mixture into the flour mixture and stir just enough to combine. Pour the batter into 12 lightly oiled muffin cups and sprinkle the reserved cheese mixture on top. Bake in a preheated 400F (200C) oven for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Makes 12 muffins.
6.2.16
HIGH FIBRE AND LOW FAT BRAN MUFFINS - Low Fat Recipes
HIGH FIBRE AND LOW FAT BRAN MUFFINS - Low Fat Recipes
Ingredients
2 1/2 cups wheat bran
1 1/2 cups orange juice, calcium fortified -- ie: Minute Maid
1/4 cup dried prunes -- (6) for prune butter
1/3 cup water -- for prune butter
2 egg whites
1/2 cup packed brown sugar
1/2 cup raisins
1 1/4 cups whole wheat flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2 tablespoons wheat germ
Directions
Preheat Oven to 400 degrees Spray Muffin Pan with quick spray of Pam or use muffin paper liners. Puree prunes and water in blender to make prune butter. Add orange juice and blend briefly so that it will be easy to pour prune butter out of blender container. In a large mixing bowl, combine wheat bran with orange juice/prune mixture, egg whites, sugar, and raisins. Let stand for 10 minutes or so. In a separate bowl, combine flour, soda, baking powder, cinnamon and wheat germ. Stir the dry ingredients into bran/orange juice mixture. Blend until all dry ingredients are moist. Fill 12 muffin tins with batter. Tins will be very full. Bake at 400 degrees for 15 minutes.
Makes 12 large muffins.
Description: "Low calorie, low fat, high fiber and calcium rich!"
NOTES : Per muffin: 148.9 cal, 0.9g (4.8%) fat, 128mg sodium, 36.6g carbs, 4.8g protien
28.9.15
CARROT and RAISIN MUFFIN [28-9-15]
CARROT and RAISIN MUFFIN
Ingredients
1 1/2 cups flour
1/2 cup whole wheat buckwheat flour
1/2 cup sugar
2 lg eggs, beaten
1/4 cup carrot,finely shredded
2 Tbsp light corn syrup
1/4 cup walnuts,finely chopped
2 Tbsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
8 oz crushed pineapple in juice
1/4 cup raisins
1 tsp vanilla
Directions
In a large mixing bowl stir together flours, sugar, baking powder, cinnamon and ginger. Set aside. In a small bowl stir together eggs, undrained pineapple, carrot, raisins, corn syrup and vanilla. Add all at once to the flour mixture. Spray 12 muffin cups with nonstick coating ot line cups with paper cups. Divide batter evenly among the 12 cups. Sprinkle with nuts. Bake at 400° about 20 minutes or until golden brown. Makes 12 muffins Serve warm.
Calories 162 fat 3 cholesterol 36 sodium 63 carbs 31
14.7.15
Low Fat Recipes: HIGH FIBRE AND LOW FAT BRAN MUFFINS 14-07-2015
HIGH FIBRE AND LOW FAT BRAN MUFFINS
Ingredients
2 1/2 cups wheat bran
1 1/2 cups orange juice, calcium fortified -- ie: Minute Maid
1/4 cup dried prunes -- (6) for prune butter
1/3 cup water -- for prune butter
2 egg whites
1/2 cup packed brown sugar
1/2 cup raisins
1 1/4 cups whole wheat flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2 tablespoons wheat germ
Directions
Preheat Oven to 400 degrees Spray Muffin Pan with quick spray of Pam or use muffin paper liners. Puree prunes and water in blender to make prune butter. Add orange juice and blend briefly so that it will be easy to pour prune butter out of blender container. In a large mixing bowl, combine wheat bran with orange juice/prune mixture, egg whites, sugar, and raisins. Let stand for 10 minutes or so. In a separate bowl, combine flour, soda, baking powder, cinnamon and wheat germ. Stir the dry ingredients into bran/orange juice mixture. Blend until all dry ingredients are moist. Fill 12 muffin tins with batter. Tins will be very full. Bake at 400 degrees for 15 minutes.
Makes 12 large muffins.
Description: "Low calorie, low fat, high fiber and calcium rich!"
NOTES : Per muffin: 148.9 cal, 0.9g (4.8%) fat, 128mg sodium, 36.6g carbs, 4.8g protien
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