Low Fat Oaty Apple Raspberry Muffins Food

HEALTHY LOW FAT APPLE AND OATMEAL MUFFINS

Steps:

• Soak the oats, apple juice, sugar and vanilla for 30 minutes.
• Mix in the flour, baking powder, grated apple and cinnamon.
• Fold in the beaten egg whites; Spoon into 12 muffin tins.
• Top muffins with 2 sliced apple wedges (cut quarters of apple into 3 or 4 wedges) and bake at 170° C (338°F) for 25 - 30 minutes until muffins and cooked though and golden.
• Cool in pan for a few minutes, then remove from pan and cool on wire rack.

RASPBERRY APPLE MUFFINS

Steps:

• Preheat the oven to 180°C Lightly oil a non-stick muffin tray.
• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Roughly grate the apple, with its skin but without its core, into the bowl.
• Mix it in with the honey and lemon zest.
• Roughly stir in the egg, oil and milk until the batter is just mixed but still a little lumpy.
• Toss the frozen raspberries in the sugar (fresh ones can go straight in) then quickly fold them in to the batter.
• Spoon into the muffin tins, filling each to the top as these don't rise too much.
• Bake for 20 minutes until a thin knife inserted into them comes out clean.
• Let cool in the tin for 10 minutes, then on a wire rack. Enjoy!

HEALTHY BREAKFAST MUFFINS

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.

LOW FAT OATY APPLE RASPBERRY MUFFINS

Steps:

• Mix flour, sugar, oats in bowl.
• Mix melted butter, lightly beaten egg and milk in another bowl.
• Add chopped up apple and raspberry then pour all into dry ingredients.
• Mix lightly until ingedients are barely wet.
• Put into small muffin pan.
• Bake in 180 degree over for 15-20 minutes or until cooked.

LOW-FAT APPLE SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.
• In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.
• Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.
• Pour the batter into the prepared muffin cups, filling them about 2/3 full.
• Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
• Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

LOW-FAT APPLE CINNAMON MUFFINS

Steps:

• Heat oven to 375.
• Spray only the bottoms of 12 medium muffins cups with nonstick spray.
• In a large bowl, beat milk, yogurt, egg whites, egg, vanilla and lemon zest.
• In a separate bowl, combine flour, sugar, cinnamon, baking soda and baking powder.
• Fold dry ingredients into wet until just moist.
• Stir in apple.
• Divide batter among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
• Immediately remove from pan and cool on wire rack.

OAT BRAN APPLE PIE MUFFINS (EVERYTHING-FREE, LOW-CAL AND VEGAN!)

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.

APPLE & SULTANA MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
• In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
• Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.

LOW-FAT APPLE ORANGE OAT BRAN MUFFINS

Steps:

• In large bowl, combine flour, sugar, oat bran, baking powder and soda, salt and cinnamon.
• Combine buttermilk, egg, orange rind and juice in a separate bowl.
• Stir wet ingredients into dry ingredients, mixing just until moistened.
• Stir in apples and raisins.
• Spoon into greased muffin tins.
• Sprinkle with wheat germ.
• Bake at 400 for 18-20 minutes.

BANANA & BLUEBERRY MUFFINS

Steps:

• Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
• Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don't be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases - they will be quite full - then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.