Low Fat Sunshine Muffins Recipes

GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
• Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
• Sprinkle tops evenly with remaining 2 tablespoons coconut.
• Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
• Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
• Store in an airtight container at room temperature for 2 - 3 days, or freeze.

LOW-FAT BREAKFAST MUFFINS

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.

SUNSHINE MUFFINS

Steps:

• In a large bowl, combine flours, sugar, baking powder and salt. Add remaining ingredients; stir just until moistened (batter may be lumpy). Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until top of muffin springs back when lightly touched.

LOW FAT FULL TASTE MUFFINS

Steps:

• In a large bowl, mix together flour, oatmeal, soda, powder and salt.
• In a separate bowl combine zucchini and banana to equal 2 1/2 cups.
• Add sugar and eggs.
• Add wet to dry and mix until well incorporated.
• Stir in raisins.
• Fill greased or lined muffin pan and bake in a 350 degree oven for 25-35 minutes.

SUNSHINE MUFFINS

Steps:

• In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full.
• Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks.

LOW-FAT SUNSHINE MUFFINS

Steps:

• Cut orange (DO NOT PEEL!), place in food processor along with orange juice, egg and applesauce and process until smooth.
• Add flours, sugar, baking powder, baking soda, and salt and process.
• Fold in raisins and nuts.
• Pour into muffin cups and bake at 375 degrees for 15-17 minutes.