Sugar Free Orange Polenta Muffins Recipes

SUGAR FREE ORANGE POLENTA MUFFINS

Sugar Free Orange Polenta Muffins image

Delicious orange polenta muffins that can be made quickly and easily. You can also add cranberries and nuts to add some variety to this recipe.

Provided by kayw13

Categories Quick Breads

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups flour
1/2 cup polenta
1/4 cup nonfat milk
2 tablespoons nonfat milk
1/4 cup orange juice
2 tablespoons orange juice
1/2 cup unsalted butter, room temperature
3/4 cup Splenda sugar substitute
2 large eggs
1 teaspoon vanilla extract
2 teaspoons orange zest, chopped
2 tablespoons brown sugar (optional)

Steps:

Preheat oven to 375.
Mix all dry ingredients together EXCEPT splenda or sugar, set aside.
Mix all milk and all orange juice together, set aside.
Beat butter until light and fluffy, add splenda or sugar and beat until extra light and fluffy (about 2 mins).
Add eggs one at a time and beat after each addition.
Add vanilla and zest, and beat well to combine.
Fold in half flour mixture, mix slightly, fold in half milk/OJ mixture, mix slightly and repeat flour/OJ mixture combination. Fold until all is well combined.
Divide into 12 muffin cups (buttered if not using non-stick or silicone), sprinkle brown sugar over the top of each muffin (if using), and bake at 375 for 25-30 minutes or until cake tester comes out clean.

Nutrition Facts : Calories 195.8, Fat 10.6, SaturatedFat 6.2, Cholesterol 66.9, Sodium 153.4, Carbohydrate 20.9, Fiber 1, Sugar 1.5, Protein 4.2

EASY ORANGE PALEO MUFFINS

Easy Orange Paleo Muffins image

I got up one morning with a huge muffin craving. I wanted something that tasted like orange and that was grain free as well. I quickly created the recipe for these paleo orange muffins that's so easy and quick to make that, by the time you are ready to start your day, your paleo breakfast will be ready for you! Warm and delicious like you just walked into an artisan bakery!... Or at least that's what I often feel for breakfast after being born and raised in Italy, where breakfast happens with pastries and croissants! You know me, I love baking. Top them with acai powder and a dollop of fig jam.

Provided by Little Bites of Beauty

Categories Bread Quick Bread Recipes Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 12

Ingredients

2 eggs
3 tablespoons low-calorie natural sweetener (such as Swerve®)
½ tablespoon sweet potato starch, sifted
½ cup tigernut flour
⅓ cup orange juice
⅓ cup cassava flour
1 teaspoon vanilla extract
½ teaspoon stevia powder, or to taste
¼ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon cream of tartar
12 dried cranberries

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat eggs and sweetener in a bowl until foamy, about 3 minutes. Stir in potato starch; mix well. Add tigernut flour and orange juice; mix until well combined. Whisk in cassava flour, vanilla extract, stevia powder, and cinnamon until batter is smooth. Fold in baking soda and cream of tartar.
Pour batter into a 12-cup silicone muffin mold; top each muffin with 1 dried cranberry.
Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

Nutrition Facts : Calories 48 calories, Carbohydrate 10.4 g, Cholesterol 27.3 mg, Fat 1.5 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 63.4 mg, Sugar 1.8 g

POLENTA MUFFINS (LOW FAT)

Polenta Muffins (Low Fat) image

I used to make these when I was on the Slimming World plan, they were free on a green day, but I don't know if Polenta is still free, better check if you are following SW. The texture is a little "grainy"...personally I don't mind that. They are very good when fresh from the oven, after that just zap in the microwave for a few seconds to refresh them. The basic recipe is a plain muffin and then I've listed a couple of variations. I don't know what flavours of yoghurt you have in the US so use your imagination!

Provided by Patchwork Dragon

Categories Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 6

Ingredients

225 g cornmeal ((do not use instant or ready made) or 225 g fine ground polenta ((do not use instant or ready made)
1 large egg, beaten
1 teaspoon bicarbonate of soda
3 (200 g) pots of vanilla mullerlight low-fat yogurt
7 -10 tablespoons Splenda granular (for cooking)
1 -2 teaspoon vanilla extract

Steps:

Put all the ingredients in a bowl and mix for at least 3 minutes, then let it stand for at least 20 minutes.
Spoon into muffin tins that have been sprayed with Frylite.
Cook for about 20 minutes at 200°C.
Variations: Use Cherry flavour yoghurt and replace the vanilla with almond extract. (my favourite one).
Use Chocolate yoghurt + rind of 2 and juice of 1 orange, with 1 teasp of vanilla extract.
Use Apple yoghurt with 1 teasp cinnamon and 1 teasp vanilla.

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