CHOCOLATE CHERRY MUFFINS
Make and share this Chocolate Cherry Muffins recipe from Food.com.
Provided by ChrisMc
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Combine flour, sugar, brown sugar, baking powder, baking soda, salt, cherries, and all but 1/4 cup of the chips.
- Combine milk, oil, and egg.
- Stir into flour mixture.
- Line a 12 cup muffin pan with muffin liners.
- Spoon the batter into cups.
- Sprinkle remaining chips over top.
- Bake for 18-20 minutes and 375 degrees.
Nutrition Facts : Calories 313.1, Fat 15.6, SaturatedFat 6.3, Cholesterol 19.8, Sodium 228.4, Carbohydrate 43.1, Fiber 2.2, Sugar 23.9, Protein 4.3
BRAN MUFFINS - LOW CAL
No Fat, Low Sugar, Big taste I played with a recipe and came up with this, these make large, moist, and tasty muffins, and all for only 151 calories
Provided by Di_ane
Categories Breads
Time 30m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl stir together bran, buttermilk and raisins, let soak for 10 minutes.
- Spray muffin tins with non stick cooking spray, preheat oven to 350. In mixing bowl add splenda, molasses, applesauce, eggs and mix on low speed till well blended. Add buttermilk mixture and mix on medium speed for 1 minute.
- Add flour, baking soda and salt and mix on low speed till incorporated. Increase speed to medium and mix for 3 minutes. Divide mixture into 12 muffin tins, bake for 15 - 20 minutes.
Nutrition Facts : Calories 158.8, Fat 2.2, SaturatedFat 0.6, Cholesterol 36.9, Sodium 498.7, Carbohydrate 35, Fiber 6.3, Sugar 13.1, Protein 6.3
RICH (BUT LOW-CAL) VEGAN HOT CHOCOLATE
I mixed this up late on a cold rainy homework-y afternoon- and it was good, so I thought I'd keep it around ;-) Note: I put their amounts as "scant" but you could just be slightly generous with the other ingredients, if you use the full 2/3 c. each of liquid.
Provided by White Rose Child
Categories Beverages
Time 6m
Yield 1 med-lg. mug, 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small saucepan.
- Heat over medium, watching carefully till it's bubbling. Turn down the heat to low and let it simmer very gently, mostly covered, for 3 minutes or so (say, while you fold that batch of laundry).
- Pour into a cup and enjoy.
LOW CAL VEGAN BANANA MUFFINS
This is a recipe I have adapted from another on this site to be vegan. This produced a very nice, sweet, moist muffin. Goes great with coffee (YUM!) **After trying these after they cooled, they are VERY moist. Still very tasty, but moist. I'll play with the recipe to correct that a little. I am new to the vegan scene, so suggestions are welcome! ;0)**
Provided by pahealthymom
Categories Breads
Time 35m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the flours, salt, and baking powder in a small bowl and set aside.
- Mix the water and flax seed meal together in a small bowl and set that aside.
- In a larger bowl, mash the bananas.
- Add the applesauce, vanilla, sugar, flax seed mixture, and milk. Stir well.
- Add the dry ingredients to the wet and mix, just until combined.
- Divide batter into a muffin pan that has been sprayed with non-stick cooking spray.
- Bake at 350 for about 25 minute.
Nutrition Facts : Calories 125.3, Fat 0.7, SaturatedFat 0.1, Sodium 68.6, Carbohydrate 29.1, Fiber 2, Sugar 16.2, Protein 1.9
OAT BRAN APPLE PIE MUFFINS (EVERYTHING-FREE, LOW-CAL AND VEGAN!)
Fat-free, sugar-free, low-calorie, AND vegan!! This recipe came about when I was looking for something a little different to do with some apple pie filling, and for a sugar-free muffin recipe that didn't have any added artificial sweeteners. (Yes, the pie filling is sweetened with Splenda, but that wouldn't affect the texture of the final product the way adding Splenda would.) I used a kitchen scissors to chop the apple slices from the pie filling into smaller pieces. Try to get all of the "goo" from the pie filling in there, too -- don't just throw it out! If you overmix, it will probably be tough; that's why I chose to mix it by hand, though of course you could use an electric mixer if you prefer. I used a jumbo-sized muffin pan, and I got six nice-sized muffins -- for less than 150 calories each!
Provided by brokenburner
Categories Quick Breads
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine the first eight ingredients (flour through salt) in a bowl and mix to combine.
- Add the remaining ingredients and stir until just moistened.
- Spoon batter into paper-lined muffin tins. Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
DARK CHOCOLATE CHERRY MUFFINS
I bake daily and having failed to find a chocolate muffin recipe that 'hit the spot' I decided to take matters into my own hands, hence this recipe. Somewhat similar to a cupcake in texture, a lighter crumb and good depth of flavour gives you a muffin that's totally chocolate dream delicious!
Provided by Fili Eve
Categories Quick Breads
Time 32m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to gas mark 4/350F/180°C.
- Prepare muffin tin with paper liners or brush cups with butter.
- Put cherries in a small dish and cover with boiling water. Leave to rehydrate for 5-10 minutes. Discard water and transfer cherries to kitchen paper where they can drain of any excess moisture. (If your cherries are particularly plump then you can skip this step as it shouldn't be necessary).
- In a small microwavable bowl, on low/medium heat setting, melt chopped chocolate and butter in microwave stirring at 30 second intervals until smooth and combined. Set aside to cool slightly.
- Chop cherries into pieces and set aside.
- In a small dish combine 2 tablespoons of brown sugar and cinnamon, set aside. (This is to sprinkle on the muffins before they go in the oven).
- Into a large mixing bowl, sift flour, baking powder and salt, whisk to combine. Mix in the 1/2 cup sugar, make a well in the center and set aside.
- In a small bowl (or measuring jug) whisk together lightly beaten egg, buttermilk, sour cream, vanilla and almond extracts. Now gradually add this to the cooled chocolate and butter mixing well until smooth and even in colour.
- Now pour this into the flour/sugar and mix using a folding action until all traces of flour have disappeared and is smooth and even in colour. Finally fold in cherries. (This is a rich and sticky batter so don't be alarmed!).
- Spoon into muffin tins, sprinkle with sugar/cinnamon and bake on the middle shelf of oven for 20-22 minutes.
- NB: I use a Chicago Metallic muffin pan which appears to allow for larger muffins. If your pan is similarly sized then this recipe will make 5 generous sized muffins with good crowns.(23-25 mins cooking time).
Nutrition Facts : Calories 329.9, Fat 17, SaturatedFat 10.3, Cholesterol 57.2, Sodium 191.6, Carbohydrate 44.2, Fiber 3.2, Sugar 23.4, Protein 5.7
CHOCOLATE CHERRY MUFFINS
One of my favourite muffins. These get scoffed down in minutes in our household. Very quick and easy to make.For those who love cherry ripes or the choc cherry nut flavours these are for you! It comes from Australian WOmens Weekly cookbook
Provided by oriana
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to moderately hot.
- grease a 12 hole muffin tin.
- sift flours, cocoa, soda in bowl.
- stir in remaining ingredients.
- spoon mixture in pan.
- bake in oven for about 20 minutes.
Nutrition Facts : Calories 241.3, Fat 8.6, SaturatedFat 3.8, Cholesterol 22.6, Sodium 120.2, Carbohydrate 38.4, Fiber 2.1, Sugar 22.1, Protein 4.5
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