Flyingbiscuitcafelowfatbananamuffins Recipes

FLYING BISCUIT CAFE LOW-FAT BANANA MUFFINS

Flying Biscuit Cafe Low-fat Banana Muffins image

This gourmet recipe is courtesy of Chef April Moon, from the Flying Biscuit Cafe in Atlanta, Georgia. It will be the best low-fat muffin you have ever had!

Provided by Miss Annie

Categories Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

1 1/4 cups mashed ripe bananas
3/4 cup sugar
2/3 cup low-fat vanilla yogurt
4 1/2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
2 large eggs
2 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

Preheat oven to 350º F.
Lightly grease a dozen muffin tins or line with paper cups.
Place bananas, sugar, yogurt, melted butter, vanilla, and eggs together in a large mixing bowl and beat with a wooden spoon until smooth.
In a second bowl sift together flour, baking powder, baking soda, and salt.
Add dry ingredients to wet and mix until just combines.
Do not overmix, or the muffins will be tough.
Fill muffin cups three-quarters of the way full.
Bake for 25 to 35 minutes.
A toothpick inserted in the center of the muffins will come out clean when they are cooked.
Remove from the oven and cool slightly before eating.

LOW-FAT BLUEBERRY BRAN MUFFINS

Low-Fat Blueberry Bran Muffins image

These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.

Provided by 3LIONCUBS

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

Ingredients

1 ½ cups wheat bran
1 cup nonfat milk
½ cup unsweetened applesauce
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup blueberries

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 28.3 g, Cholesterol 15.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 250.4 mg, Sugar 15.2 g

BISCUITS FROM THE FLYING BISCUIT CAFE

Biscuits from the Flying Biscuit Cafe image

From April Moon's Flying Biscuit Cafe Cookbook, these biscuits are her signature recipe from the Flying Biscuit Cafe, a popular eatery in Atlanta. On any weekday morning, over 700 of these biscuits are eaten and over 1,200 disappear on a weekend morning.

Provided by Epi Curious

Categories Breads

Time 35m

Yield 8 biscuits, 4 serving(s)

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour (preferably White Lily)
1 tablespoon baking powder
1 1/2 teaspoons baking powder (yes, in addition to the 1 tbsp above)
3/4 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons sugar (yes, in addition to the 2 tbsp. above)
6 tablespoons unsalted butter, at room temperature
2/3 cup heavy cream
2/3 cup half-and-half
2 tablespoons half-and-half (for brushing on top of biscuits)
1 tablespoon sugar (for sprinkling on top of biscuits)

Steps:

Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
Place flour, baking powder, salt and sugar in a large mixing bowl. Cut butter into 1/2 tablespoon-sized bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal.
Make a well in the center of the flour and pour in all the heavy cream and the half and half. Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into a ball.
Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. Do not overwork the dough. Using a rolling pin, roll the dough to a 1-inch thickness. The correct thickness is the key to obtaining a stately biscuit. Dip a 2-1/2 inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and rerolled once. Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them. Brush the tops of the biscuits with 1 tablespoon of half and half and sprinkle with 1 tablespoon of sugar. Bake for 20 minutes. Biscuits will be lightly browned on top and flaky in the center when done.

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