Diet Muffins Food

DIET MUFFINS

Diet Muffins image

Found this in a magazine at a Dr's office. They said eating 2 per day helps loose body fat. The secret being the oil. They're a nice breakfast muffin.

Provided by Mj2trip

Categories Breads

Time 33m

Yield 12 Muffins

Number Of Ingredients 9

Ingredients

1 1/2 cups flour
1 cup oatmeal
1/2 cup sugar
1 tablespoon baking powder
1/2 cup raisins
1 cup nonfat milk
1/4 cup oil (MCT) or 1/4 cup coconut oil (melted)
1 egg, lightly beaten
1 teaspoon vanilla

Steps:

Heat Oven to 400 degrees.
Mist muffin tin with cooking spray.
In Large bowl - mix first 5 ingredients.
In Small bowl - mix last 4 ingredients.
Add wet to dry and stir to moisten.
Fill 12 muffin cups almost full.
Bake 18 to 20 minutes.
Cool 5 minutes on wire racks before.
removing from pan.

HEALTHY BREAKFAST MUFFINS

Healthy Breakfast Muffins image

I cant actually take credit for this recipe but i have added some additions. It tastes fabulous, is full of really healthy stuff and is the perfect for a breakfast on the go.

Provided by anya19

Time 45m

Yield Makes Muffins

Number Of Ingredients 17

Ingredients

125g plain flour
75g wholemeal flour
200g rolled oats
75g brown sugar
3 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 bananas, mashed
2 large eggs, separated
3 tbsp sunflower oil
250ml milk
125g blueberries
Other ideas:
Add 50g currents to the mixture for a fruity muffin.
Substitite 50g of the rolled oats for 50g dessiccated coconut.
50g other dried fruit such as cranberries.
50g hazelnuts or other nuts chopped up small.

Steps:

In a large mixing bowl, combine the plain flour, wholemeal flour, oats (or oats and coconut if using), brown sugar, baking powder, cinnamon and salt.
Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil. Mix together gently with a wooden spoon until a wet batter forms but do not overmix.
In a separate bowl whisk the egg whites until soft peaks form.
Gently fold the egg whites into the muffin batter along with the blueberries and any other additions you wish to include until everything is mixed through evenly.
Divide the muffin mixture between 12 individual muffin cases and place in a preheated oven at 200C/fan 180C/gas mark 6 for 25 minutes until well risen and golden brown ontop.
The muffins will keep for up to 4-5 days in a sealed tin or plastic container but preferably eaten on the day or day after baking for a fresher muffin. The muffins can also be frozen in a zipped plastic bag, thaw for 1 hour or until defrosted then pop in the oven for 10 minutes to reheat.

BEST 100 CALORIE BLUEBERRY MUFFINS

Best 100 Calorie Blueberry Muffins image

With all the focus on carbs, fat, diet shakes and the like, I think we have all forgotten: calories still count! These muffins are moist, delicious yet not too sweet. They are muffins, not cupcakes after all. Enjoy.

Provided by Shannon Felgner

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 35m

Yield 16

Number Of Ingredients 10

Ingredients

cooking spray
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ cup white sugar
⅓ cup applesauce
⅓ cup skim milk
1 egg
1 teaspoon vanilla extract
2 cups fresh blueberries

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.

Nutrition Facts : Calories 99.2 calories, Carbohydrate 22.1 g, Cholesterol 11.7 mg, Fat 0.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 68 mg, Sugar 12 g

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