ROSEMARY-ASIAGO MUFFINS (LOW FAT)
Because of the low fat content in these, you must USE ONLY CAKE FLOUR or these will be tough! Adapted from a Beatrice Ojajangas recipe.
Provided by Outta Here
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400-degrees F.
- Spray a 12 cup muffin tin with cooking spray.
- Sift the flour, sugar, baking powder, baking soda and salt into a large bowl.
- Stir in the rosemary.
- Add the oil and stir until blended. Gently stir in the yogurt and 1/4 cup of the cheese, just until blended, about 20 strokes.
- Spoon the batter into the muffin cups. Sprinkle with remaining cheese.
- Bake for 12-15 minutes, or until a wooden pick inserted into the center comes out clean. Remove from the muffin tin and serve immediately.
BANANA AND CREAM OF WHEAT MUFFINS (LOW FAT)
Make and share this Banana and Cream of Wheat Muffins (Low Fat) recipe from Food.com.
Provided by Miss Diggy
Categories Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- In a mixing bowl, mix first 4 ingredients together.
- In another mixing bowl mix the rest of the ingredients together.
- Combine both mixtures, until moistened and then pour into muffin tins.
- Bake at 400 for 20 minutes.
Nutrition Facts : Calories 116.5, Fat 1.1, SaturatedFat 0.5, Cholesterol 3, Sodium 303.5, Carbohydrate 22.5, Fiber 1, Sugar 2.1, Protein 3.8
BANANA OAT SUNFLOWER SEED MUFFINS, LOW-FAT
I love muffins, any baked goods for that matter, but that has a negative effect on my waist line...so I took a muffin recipe that I found and made some modifications to make it healthier and more body friendly. Here's what I came up with.
Provided by dyve_leighdee
Categories Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Combine first 8 ingredients in large bowl.
- Mix well.
- Blend egg beaters, vinilla, banana, and apple sauce until smooth.
- Add banana mixture to dry ingredients.
- Stir until moist.
- Add sunflower seeds.
- Use muffin pan with medium size muffin cups, spray with cooking spray.
- Fill muffin cups 3/4 full.
- Bake for 20 - 25 minutes or until tops spring back when lightly touched.
Nutrition Facts : Calories 112.5, Fat 3, SaturatedFat 0.3, Sodium 77, Carbohydrate 19.7, Fiber 2.7, Sugar 5.5, Protein 3
RHUBARB MUFFINS (LOW FAT)
I was looking for a delicious way to use up all my Rhubarb. Being very health concious, I altered a combination of recipes and came up with this. I hope you enjoy it as much as I do. Please pay special attention to the cooking instructions regarding the length of time. Due to the moisture in the muffin you may have to cook longer
Provided by Stormshiver
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Pre heat oven to 350.
- Sift together the baking powder, salt, both flours and cinnamon and set aside.
- In a bowl, mix milk and lemon juice (to make the equivalent of butter milk).
- Add apple sauce, sugars egg whites orange juice and zest and vanilla, mixing well with a wooden spoon, until sugars are dissolved.
- Add dry mixture, mixing well but do not over mix.
- Add Rhubarb, mixing until combined.
- Place batter in a paper lined muffin tin.
- Sprinkle cinnamon sugar topping over the muffins if you chose to use the topping.
- Bake for 20 - 30 minutes depending on your oven (it takes almost 30 minutes in my oven).The tops should be a warm brown and slightly "crispy" on top. Because of all the moisture inside the muffin, you may have to bake slightly longer than normal.
- Let muffins cool completely.
- Enjoy!
Nutrition Facts : Calories 181.3, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.4, Sodium 175.7, Carbohydrate 41.3, Fiber 2.4, Sugar 23.7, Protein 3.7
DOUBLE CHOCOLATE MUFFINS (LOW-FAT)
These low-fat muffins are so good. They have a great texture and good chocolate flavor, especially considering that they are so much healthier than the regular version. This recipe is from a book called Gloria's Gourmet Low-Fat Muffins.
Provided by Chris from Kansas
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400.
- Sift the dry ingredients together in a large bowl.
- Add the chocolate chips and stir to combine.
- Whisk the wet ingredients in a medium bowl.
- Pour into the dry mixture.
- Stir just until mixed.
- Do not overstir.
- Spoon the batter into a greased or papered muffin tin.
- Fill each cup nearly to the top.
- Bake for 15 to 20 minutes.
- Cool the muffins at least 10 minutes before removing from the tin.
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