Cookie Muffins Recipes

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COOKIE MUFFINS



Cookie Muffins image

Fat free delicious little...ummm...errr...Cookie Muffins! These were a big hit with the two fourteen year olds in the house, as well as with me. And they're FAT FREE and low on the sugar! (This is my adaptation of a recipe out of "The Super So Fat Low Fat No Fat Cookbook")

Provided by Apple Girl

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

1 cup flour
3/4 teaspoon baking soda
1/4 cup sugar or 1/4 cup sugar substitute
1/4 cup yogurt
1/2 teaspoon vanilla
1 -2 egg white

Steps:

  • Preheat oven, 375.
  • In SMALL bowl combine flour and baking soda, mix.
  • Set aside.
  • In the medium bowl beat sugar, yogurt, and vanilla till mixed.
  • Add egg and mix again.
  • Stir in the flour mixture until well blended and sticky.
  • Place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top.
  • Leave in for about 5 minutes and then CHECK.
  • Check often until the little peaky tops (which most of them will have) are slightly browned.
  • They are wonderful straight out of the oven, I don't know how they are after a while, cause we ate them-- hehehe.

Nutrition Facts : Calories 59.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.7, Sodium 85.8, Carbohydrate 12.4, Fiber 0.3, Sugar 4.5, Protein 1.6

MUFFIN MIX COOKIES



Muffin Mix Cookies image

Have a package of muffin mix, but really want cookies instead? No Problem! With this 4-ingredient recipe for Muffin Mix Cookies, it's easy to take any flavor or brand of muffin mix and turn it into a batch of delicious homemade cookies!

Provided by Sues

Categories     Dessert

Time 22m

Number Of Ingredients 4

8-10 Tbsp unsalted butter, (room temperature (see notes for amount))
1-2 packages muffin mix ((see notes for sizes))
1 large egg
1 1/2 tsp vanilla extract

Steps:

  • Preheat oven to 350 degrees and line two baking sheets with parchment paper or Silpats.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, cream the butter until light and fluffy, 2-3 minutes (if you don't have a mixer, you can use a bowl and wooden spoon/spatula).
  • Mix egg and vanilla extract into the butter (don't worry if your mixture looks a little runny).
  • Add the muffin mix to the butter mixture and mix until just combined, taking care not to over-mix.
  • Scoop about 2 Tbsp of cookie dough (I use a #40 cookie scoop) onto the prepared baking sheets.
  • Bake for 11-13 minutes, until cookies are just turning golden around the edges, but are still soft. Let cookies cool in the pan for a couple minutes before moving to wire racks to cool completely.

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