Low Fat English Muffins Recipes
LOW FAT ENGLISH MUFFINS
This is a sized down recipe, not suitable for bread machines. The "yield" is approximate, you'll get different results with different sized rings of course
Provided by Anka4505
Categories Yeast Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing or mixer bowl measure 3 cups flour, and the dry ingredients.
- Stir to blend together.
- Add the butter to the hot water and pour into the dry ingredients.
- Beat for 2 minutes with the mixer flat beater, or 150 strokes with a wooden spoon.
- Add the egg.
- Stir in the remaining flour, 1/4 c at a time, until the dough is a rough, shaggy mass.
- If using a mixer, change to the dough hook.
- Turn the dough onto a floured work surface and knead with a strong push-turn-fold motion until the dough is smooth, elastic, and feels alive under your hands.
- Inthe mixer, the dough will clean the sides of the bowl and form a ball around the hook and move with it.
- If the dough sould continue to be sticky, add liberal sprinkles of flour.
- Knead for 10 minutes.
- Pat the ball of dough with lightly greased fingertips and place in a bowl.
- Cover with plastic wrap and set aside at room temperature to double in size, about 1 hour.
- Punch down the dough, knead for 30 seconds, and set aside to rest for 1 minutes.
- Sprinkle the work surface with cornmeal and turn the dough onto it.
- Roll out the dough until it is 1/4" thick.
- If it resists the rolling pin and pulls back, let it rest for 1 or 2 minutes.
- Cut into 3" round (4" for eggs Benedict) with a cookie cutter.
- Sprinkle the work surface with cornmeal and put the rounds under a towel.
- Let rise until they are doubled in size to about 1/2" thick, 45 minutes.
- Heat the electric griddle to 325 deg.
- Bake the muffins for 2 min on each side.
- Do not cook fast each side.
- Remove muffins fromt the griddle ro baking sheet.
- Cool on a metal rack before toasting.
- Pull apart with the tines of a fork, or the fingers, to toast.
- These freeze well and keep for months in the deep freeze at 0 deg.
Nutrition Facts : Calories 219.3, Fat 0.6, SaturatedFat 0.1, Cholesterol 1, Sodium 222.7, Carbohydrate 44.9, Fiber 1.7, Sugar 4.8, Protein 7.6
LOW-FAT BREAKFAST MUFFINS
These breakfast muffins are a great portable breakfast that are adult and kid friendly!
Provided by Joette Jean
Categories Bread Quick Bread Recipes Muffin Recipes
Time 42m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
- Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
- Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
- Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 27.6 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 178.8 mg, Sugar 11.5 g
HIGH-FIBER BREAKFAST MUFFINS
This delicious muffin makes wholesome eating fun. This muffin is low in fat, and has good carbs and lots of fiber. It's great for heart health and wonderful for diabetics because of the oats, fiber, and low fat. It's also not too heavy like most high-fiber muffins and it tastes great. It just uses one bowl, which make everyone's life easier!
Provided by KC
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
- Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries. Divide batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
- Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 173.8 mg, Sugar 12.4 g
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