Healthier Muffins, Muffins and more Muffins!

NOTE: All of the muffins made from these recipes average 100 - 125 calories each and have 1 to 1.5 grams of fat. You can use the flour of your choice or a combination of flours to reduce the carbs. Apple Muffin 1/2 c Applesauce 1/2 c Apples; diced 1 ts Cinnamon 1/8 ts Cloves 2 Eggs 6 tb Flour 1 ts Baking powder 2/3 c Powdered milk 1/4 c sugar 1 ts Vanilla 1/2 c Carrots; grated Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins. Applesauce-Bran Muffins 1 1/2 c 100% bran cereal 1 c Skim milk 1 Egg -- slightly beaten 1/2 c Unsweetened applesauce 2 1/2 tb Butter or margarine -- Melted 1 c All-purpose flour 2 1/2 ts Baking powder 1/4 c Brown sugar Preheat oven to 400F. In a large bowl, combine cereal and milk. Set aside. In another bowl, combine egg, applesauce and melted butter. Stir into the cereal mixture. Add the dry ingredients, stirring until just blended. Spray a muffin tin with cooking spray or line with baking cups. Fill each cup 3/4 full. Bake at 400F for 15 minutes or until nicely browned on top. Makes 12 muffins. Carrot Muffins 1 1/2 c Carrots; grated 1 ts Cinnamon 1/8 ts Cloves 1 ts Orange peel 2 Eggs 4 tb Raisins 1 ts Vanilla 6 tb Flour 1 ts Baking Powder 2/3 c Powdered milk 1 c brown sugar Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins. Chocolate Muffins 1 1/2 c All-purpose flour 3/4 c Granulated sugar 1/4 c cocoa 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 2/3 c Vanilla low fat yogurt 2/3 c Skim milk 1/2 ts Vanilla extract Powdered sugar (opt) Heat oven to 400 degrees 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. Corn Muffins 2 c Corn flour or cornmeal - (yellow or blue) 1 c Whole wheat pastry flour 6 oz Soft tofu 3 c Water 1/2 ts Salt Mix flours. Crumble tofu into blender. Add boiled water and salt to tofu in blender (carefully) and blend until not quite smooth. Add immediately to flour and mix well. Spoon into muffin tins or cast iron stick trays and bake at 400 degrees for about 1/2 hour until golden brown. This is not sweet bread excellent with soup or chowder. Cranberry Orange Muffins 1 1/4 c Flour 2 ts Baking powder 1/2 ts Salt 1/2 c Sugar 1/2 c Orange juice 2 Egg whites 1/3 c Karo light or dark corn syrup 1 ts Grated orange peel 1 c Fresh or frozen cranberries Spray 12 (2 1/2-inch) muffin cups with non stick cooking spray. In large bowl combine flour, baking powder and salt. In medium bowl, using a wire whisk or fork, thoroughly mix sugar and orange juice. Whisk in egg whites, corn syrup and orange peel until blended. Gradually add to flour mixture, stirring until smooth. Stir in cranberries. Spoon into prepared muffin cups. Bake in 400 F oven 25 minutes or until lightly browned and firm to touch. Cool in pan 5 minutes. Pumpkin Bran Muffins 1 c Canned solid-pack pumpkin 1 c High-fiber cereal 3/4 c Skim milk 1/3 c Corn syrup, light or dark 2 Egg white; slightly beaten 1 1/4 c Flour 1/3 c Sugar 2 ts Baking powder 1/2 ts Salt 1/2 c Raisins Spray 12 (2-1/2") muffin cups with non stick cooking spray. In medium bowl combine pumpkin, cereal, milk, corn syrup and egg whites. In large bowl combine remaining ingredients. Add pumpkin mixture; stir until well blended. Spoon into prepared muffin cups. Bake in 400 F oven 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Apple Walnut Bran Muffins 1 tb Corn oil 1/2 c Brown sugar 2 Egg whites 2/3 c Skim milk 2/3 c Unsweetened apple sauce 2 ts Cinnamon 1/4 c Chopped walnuts 2/3 c Unbleached flour 3/4 c Wheat bran 1 ts Baking soda 1 ts Baking powder 1/2 ts Salt 3/4 c Old-fashioned oats Preheat oven to 350F. Lightly coat muffin pans with non-stick cooking spray. Cream oil and sugar together until smooth. Add the egg whites, applesauce, and skim milk, mix well. In a large bowl, combine flour, wheat bran, baking powder, baking soda, salt, cinnamon, oats, and walnuts. Pour the creamed mixture into the dry ingredients, and stir until smooth. spoon into the prepared muffin pan. Bake for 22 to 25 minutes or until the muffins are slightly firm to touch. Oatmeal Muffins 1 c All purpose flour 1/4 c Miller's bran (natural Unprocessed bran) 1/4 ts Nutmeg 1/2 ts Cinnamon 1/2 ts Baking soda 1 tb Baking powder 1 c Oatmeal (any kind) 1 c Unsweetened applesauce 3/4 c Nonfat milk 1/2 c Raisins 1 Egg or 2 egg whites Heat oven to 400 degrees and spray a muffin tin with cooking spray. In a bowl, mix first six ingredients and dump out on a paper plate. In the same bowl, mix the remaining ingredients and let sit for 5 minutes. Stir in previously mixed dry ingredients just until completely mixed. Fill muffin cups almost full. Bake for 20 to 22 minutes or until a toothpick inserted in a muffin comes out clean. Blueberry Muffins 2 c Sifted all-purpose flour 1 ts Baking soda 2 ts Baking powder 1/2 c Granulated sugar 1/2 ts Salt 4 Eggs whites 1 1/4 c Skim milk 1 c Fresh or frozen Blueberries Non-Fat Cooking Spray Preheat oven to 400 degrees F. Spray twelve 2 to 2 1/2 inch muffin pan cups. Into large bowl, sift flour with soda, powder and salt . Into medium size bowl beat egg whites and milk. Add sugar, then egg mixture into large bowl. With spatula, blend until thoroughly combined. (mixture should be slightly lumpy). Gently fold blueberries into mixture. Spoon batter into prepared muffin cups about 2/3 cups from top. Bake 18 to 22 minutes Banana Nut Muffins 1 c Whole wheat flour 1 c Packed brown sugar 1 tb Baking powder 1 tb Allspice ( or pumpkin pie Spice) 1/4 ts Baking soda 4 Egg beaters (=4 eggs) 1 1/2 c Mashed bananas 1/2 c Fat Free Macadamia Nut Coffee Creamer 1 ENVELOPE of LIQUID Butter Buds Powder (for that Buttery taste) (Do not use Butter Buds SPRINKLES) 1 tb Vanilla 1/2 c Chopped walnuts Preheat oven to 400 degrees. Lightly coat a muffin pan with pam. In a large bowl combine flour,1 brown sugar, baking powder, allspice and baking soda, set aside. In another large bowl, beat egg beaters until foamy. Add bananas, dry envelope of liquid butter buds (don't reconstitute, just throw in dry), coffee creamer and vanilla. Stir into dry ingredients until just blended. Fold in nuts. Pour into prepared muffin pan and bake at 400 degrees for 20-22 minutes, until a toothpick comes out clean.