AUTUMN SWEET POTATO (OR PUMPKIN) MUFFINS
These are delicious muffins with a unique ingredient... crystallized ginger! They're perfect on a crisp Autumn morning, or anytime for that matter. They're also dairy-free and low-fat! The recipe is from Mags2003 on the IBS message boards at www.helpforibs.com.
Provided by Kree6528
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Lightly coat 12 muffin cups with nonstick cooking spray.
- In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
- In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
- Make a well in center of dry ingredients; add milk mixture and stir just to combine.
- Stir in crystallized ginger.
- Spoon batter into prepared muffin cups.
- Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
- Remove muffin pan to wire rack.
- Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
- Serve warm or cool completely and store in an airtight container at room temperature.
Nutrition Facts : Calories 169.6, Fat 3.9, SaturatedFat 0.3, Sodium 169.4, Carbohydrate 29.9, Fiber 0.9, Sugar 13.8, Protein 3.7
PUMPKIN MUFFINS
Provided by Shiran
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
- In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
- Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.
AUTUMN PUMPKIN MUFFINS
These muffins freeze really well, especially when you decide to throw a last minute coffee. Just thaw them out overnight and pop them in the microwave or in a real low oven for a few minutes for a just baked aroma throughout the house! Enjoy!
Provided by Designing Diva
Categories Quick Breads
Time 40m
Yield 18 muffins
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
- Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
- In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
- Add set-aside dry ingredients and mix well.
- By hand, stir in walnuts and raisins.
- Pour batter evenly into prepared muffin tin openings.
- Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
- For Orange Glaze:.
- Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.
Nutrition Facts : Calories 429.8, Fat 17.6, SaturatedFat 1.6, Cholesterol 35.2, Sodium 303, Carbohydrate 65.5, Fiber 2, Sugar 44.5, Protein 4.9
AUTUMN MUFFINS
This is a wonderful and healthy recipe I got from a Prevention cookbook several years ago. High in fiber, low in fat with no added salt, it has natural sweetness and is delicious and filling. I always use whole wheat flour with it. These also freeze nicely and can be thawed in the microwave in about 20 seconds.
Provided by queen-o-my-kitchen
Categories Quick Breads
Time 55m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 17
Steps:
- Whisk together the flour, oat bran, baking soda, baking powder, and spices.
- Mix 3/4 c brown sugar, applesauce, egg whites, and vanilla in a large bowl.
- Add flour mixture and mix quickly.
- Fold in 3/4 cup granola, raisins, and apples.
- Spray muffin pans with nonstick spray.
- Fill muffin pans 3/4 full with batter.
- Sprinkle a small amount of brown sugar and granola on top of each muffin, pressing gently into batter.
- Bake at 350 for 30-35 minutes, or until toothpick inserted comes out clean.
- Cool 5 minutes in pan; remove from pan and finish cooling on rack.
Nutrition Facts : Calories 150.5, Fat 0.6, SaturatedFat 0.2, Sodium 138.2, Carbohydrate 35.8, Fiber 2.3, Sugar 21, Protein 3.1
AUTUMN MUFFINS
Lots of fruit, lots of spices and lots of goodness. Perfect for cold fall mornings.
Provided by JACLYN
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
- In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
- Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.9 g, Cholesterol 49.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 283.5 mg, Sugar 22.3 g
SPICED PUMPKIN MOLASSES MUFFINS
The intoxicating aroma these muffins send through your home is just a bonus.
Provided by Ash
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
- In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
- In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
- Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 35.5 g, Cholesterol 31.2 mg, Fat 6.8 g, Fiber 3.2 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 245.4 mg, Sugar 17.5 g
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