what is the best recipe for a Delicious, healthy, low fat muffin?

Answer 1

Gingerbread Muffins
Great as a snack or anytime!

Servings: 12

• 1 1/2 cups unprocessed oat bran
• 1/2 cup firmly packed brown sugar
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup mashed pumpkin, cooked
• 1/2 cup skim milk
• 2 egg whites, lightly beaten
• 2 tablespoons vegetable oil
• Cooking oil spray
Combine bran, brown sugar, flour, baking powder, pumpkin pie spice and salt in a large bowl and stir well. Make a well in center of mixture.
In a second bowl, combine pumpkin and next three ingredients; stir well.
Add to dry ingredients, stirring just until moistened.
Spoon into muffin pans coated with cooking spray, filling ¾ full.
Bake at 425 degrees for 20 minutes.
Remove from pans immediately; serve warm or at room temperature.

Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
Substitute apple pie spice for pumpkin pie spice.
Add 1 Tsp ground cinnamon to dry ingredients.
http://www.lowfatlifestyle.com/breads/breadrecipes/gingerbreadmuffins.htm

Low Fat breads, quick breads, muffins, rolls & focaccia!
http://www.lowfatlifestyle.com/breads/breadindex.htm

Answer 2

Banana Muffins

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 cup dark brown sugar
1/4 teaspoon ground cinnamon
2 cups smashed bananas (about 4 to 6 bananas)
1/2 cup vegetable oil
1/2 cup milk
2 large eggs, at room temperature
1/8 teaspoon fine salt
1/2 teaspoon pure vanilla extract
3/4 cups chopped walnuts

Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.

Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.

Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.

Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

Answer 3

Applesauce Muffins
Ingredients
3/4 cup olive oil
2 cups sugar
4 egg whites or egg substitute equivalent to 2 eggs
1 teaspoon vanilla
2 cups applesauce, unsweetened
4 cups flour
2 teaspoons balking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 cup chopped walnuts, optional
Cinnamon-sugar

Directions
In a mixing bowl, cream oil and sugar. Add egg substitute or whites and vanilla. Mix well. Stir in applesauce. Combine flour, baking soda, spices and stir gently into creamed mixture until moistened. Fold in nuts if using. Fill greased or paper lined muffin cups 3/4 full. Bake at 350 degrees for 25 minutes or until muffins test done. Sprinkle with cinnamon sugar.
Recipe makes 24 to 30 muffins.

Answer 4

Vege Muffins

2 c Flour
1½ c Bran
1 T Cinnamon
1 T Baking Powder
1 t ground Ginger
2 ripe Bananas or 1½ c grated Apple Courgette Pumpkin Kumara or Carrot
1 t Baking Soda
1 c Milk\Soy Milk
3 T Butter\Marg
3 T Golden Syrup
¼ c Brown Sugar

Preheat oven to 190°C
Mix first 5 dry ingredients together.
Heat butter, golden syrup and brown sugar till butter is melted.
Mix baking soda and milk together, add to butter mixture then add fruit\vege and mix.
Add wet to dry and mix till just combined.
Fill 12 greased muffin tins.
Bake for 15-20 min then stand for 2 min.

Makes 12

Answer 5

Fresh Cranberry Muffins recipe
Ingredients:

2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh cranberries
2/3 cup 2% reduced-fat milk
1/4 cup butter or stick margarine, melted
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

Directions:
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.

Yield: 12 servings (serving size: 1 muffin)

Answer 6

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