DIETETIC BANANA NUT MUFFINS
These muffins have no sugar and no fat, but are moist and tasty. Instead of regular applesauce, I sometimes use mango-peach to give the muffins more flavor. Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too.
Provided by Bridget
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 23m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
- In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
- Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 16.7 g, Fat 0.3 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 152.4 mg, Sugar 2.9 g
OATMEAL MUFFINS
The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.
Provided by Beth McCasland
Categories Bread Milk/Cream Breakfast Brunch Bake Kid-Friendly Back to School Currant Oat Healthy Gourmet Arizona Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- In a large bowl, combine oats and buttermilk and let stand 1 hour.
- Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
- Add egg, sugar and butter to oat mixture, stirring until just combined.
- Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
- Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
NUTMEG MUFFINS
A pretty brown sugar topping adds a pleasant sweetness to these tender breakfast treats from Sharon Evans of Clear Lake, Iowa. "The nutmeg provides a nice change of pace from other muffins that are seasoned with cinnamon," she says.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine 2 cups of flour and brown sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. To the remaining crumb mixture, add the baking powder, nutmeg, baking soda, salt and remaining flour. Combine eggs and buttermilk; add to crumb mixture just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove to a wire rack.
Nutrition Facts : Calories 204 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 225mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
NUTMEG MUFFINS
These nutmeg-flavored muffins taste great with coffe and make the house smell delicious when you bake them.
Provided by Rose Bud
Categories Quick Breads
Time 28m
Yield 14 large muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Lightly butter 14 muffin cups.
- Sift together the dry ingredients in a large bowl.
- Warm the butter, cream, and milk just until lukewarm, then whisk in the eggs.
- Using a wooden spoon or a flat spatula, fold the dry ingredients into the liquid ingredients just until mixed.
- Spoon the batter into the muffin tins and bake for 15-20 minutes until risen and lightly browned.
- Turn the muffins out onto a rack.
- Serve plain or dip each muffin in melted butter, and then roll it in the sugar mixture.
Nutrition Facts : Calories 410.6, Fat 18.5, SaturatedFat 11.3, Cholesterol 80.4, Sodium 426.8, Carbohydrate 55.3, Fiber 1.3, Sugar 21.7, Protein 6.7
GOURMET NUTMEG MUFFINS
I believe i got these from Gourmet Magazine years ago. They are not a sweet muffin and perfect for breakfast with some jam/jellly.
Provided by Bliss
Categories Quick Breads
Time 25m
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl with a fork, stir together well the flour, sugar, baking powder, nutmeg and the salt In a small bowl, whisk together the egg, the cream, the milk, and the butter until the mixture is combined well.
- Stir the cream mixture into the flour mixture until the batter is combined well.
- Divide the batter among 12 buttered 1/2-cup muffin tins, and bake the muffins in the middle of a preheated 400° oven for 15-20 min.
- ,or until they are pale golden and a tester comes out clean.
- Turn the muffins out onto a rack.
- Makes 12 muffins.
- NOTE: These are a good breakfast muffin.
- Not horribly sweet and wonderful with fresh fruit.
CINNAMON SUGAR MUFFINS
Categories Bread Dairy Breakfast Brunch Bake Vegetarian Kid-Friendly Quick & Easy Back to School Winter Cinnamon Nutmeg Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 muffins
Number Of Ingredients 11
Steps:
- Make topping:
- In a small bowl stir together sugar and cinnamon. Preheat oven to 375°F. and butter six 1/3-cup muffin cups.
- Into a bowl sift together flour, baking powder, salt, and nutmeg. In a bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in egg until combined well. Beat in flour mixture and add milk, beating until mixture is just combined. Divide batter evenly among cups and sprinkle with topping. Bake muffins in middle of oven 15 to 20 minutes, or until a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container 2 days.
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