Dannon Yogurt Muffins Low Fat Recipes

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DANNON YOGURT MUFFINS (LOW-FAT)



Dannon Yogurt Muffins (Low-Fat) image

Make and share this Dannon Yogurt Muffins (Low-Fat) recipe from Food.com.

Provided by KitchenCraftsnMore

Categories     Quick Breads

Time 28m

Yield 12 muffins

Number Of Ingredients 8

1 1/2 cups all-purpose flour
3/4 cup Splenda granular
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup dannon low-fat plain yogurt or 2/3 cup nonfat plain yogurt
2/3 cup skim milk
1/2 cup blueberries or 1/2 cup grated apple

Steps:

  • In large mixing bowl, combine flour, sugar, baking powder, soda, and salt.
  • Gently stir in yogurt and milk, blending just until all dry ingredients are moistened.
  • Fill lightly greased or paper-lined muffin cups 3/4 full.
  • Bake at 400 for approximately 18 minutes or until nicely browned.
  • Serve warm.

FAT FREE MUFFINS



Fat Free Muffins image

This is a great recipe since it's has no fat and no added sugar but tastes wonderful. If you have any alergies like I do, you can substitude the milk for almond milk (or soy if you're not alergic to it!) the eggs for Energy Egg replacer, the flour for brown rice flour or soy flour, and finally you can sub the yougurt for either rice yogurt or soy yogurt and if you don't have that you can always just put twice the amount of apple sauce. I hope this helps! :) Shanny PS you can make the muffins with or without the blueberries either way they taste great!

Provided by casey98007

Time 1h15m

Yield Makes Muffins

Number Of Ingredients 12

1/8 cup yogurt
1/8 cup apple sauce
2 Teaspoons vanilla
1 cup non fat milk
2 egg whites
1 TBSP creamed honey (or regular if there isn't any creamed)
1 3/4 cup of water
2 cups whole wheat flour
1/4 TSP salt
1/4 TSP baking soda
1/2 TSP baking powder
1/3 cup blended blueberries

Steps:

  • Preheat the oven to 350 degrees and make sure that the oven rack the muffins will be sitting on is in the middle of the oven and not too close to the top.
  • Mix all the wet ingrediants together and stir well until the honey has dissolved completly.
  • Mix all of the dry ingrediants together and make sure you mix that too so you don't get a mouthful of baking soda or salt.
  • Mix the dry and wet ingrediants together and stir well. Don't worry the batter isn't runny like usual muffin mixes so don't worry about it.
  • Spray a muffin tin with canola oil spray and put them in the oven and let them bake for 52 - 55 minutes.

LOW FAT BLUEBERRY MUFFINS WITH YOGURT



Low Fat Blueberry Muffins With Yogurt image

These are the best muffins I have ever made! Any flavor of yogurt that you want to put with blueberries will work; it doesn't have to be lemon. I have used blueberry, and strawberry cheesecake.

Provided by Chef Mom 5

Categories     Breakfast

Time 35m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 13

2 cups flour
1 1/2 cups whole wheat flour
1/2 cup wheat bran
1 1/4 cups white sugar
2 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
4 egg whites
1 cup lemon low fat yogurt
1 cup applesauce
4 tablespoons canola oil
2 teaspoons lemon zest, grated
2 cups blueberries

Steps:

  • Preheat oven to 400 degrees.
  • Combine flour, sugar, baking powder, baking soda and salt in large bowl.
  • Combine egg whites, yogurt, applesauce, oil and zest. (The zest is optional. I don't add it).
  • Stir wet mixture into dry mixture, just until moistened.
  • Fold in blueberries (fresh or frozen).
  • Divide into muffin cups.
  • Bake for 25 minutes.

Nutrition Facts : Calories 155.6, Fat 2.9, SaturatedFat 0.3, Cholesterol 0.4, Sodium 215.1, Carbohydrate 30.6, Fiber 2, Sugar 13.7, Protein 3.4

LEMON YOGURT MUFFINS



Lemon Yogurt Muffins image

I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

1-3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon grated lemon zest
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup lemon or plain yogurt
6 tablespoons butter, melted
1 tablespoon lemon juice
TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon grated lemon zest

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

JACKY'S FRUIT AND YOGURT MUFFINS



Jacky's Fruit and Yogurt Muffins image

These are very moist muffins. Match the type of yogurt to the type of fruit you are using.

Provided by Sue Litster

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 (8 ounce) container blueberry flavored yogurt
1 egg
1 teaspoon vanilla extract
4 tablespoons butter, melted
2 cups blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
  • Bake in preheated oven for 25 minutes.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 38.1 g, Cholesterol 25.8 mg, Fat 4.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 179.3 mg, Sugar 20.6 g

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