BANANA PRUNE MUFFINS
They are so delicious - you wouldn't believe that something with prunes would be so good, but they are! And they are low in fat - 1 muffin is less than 5grams of fat. They are so moist and not rubbery or chewy! A definite must try. I had the whole lot devoured in a day.
Provided by LISA BRETON
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
- In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 33.6 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 137.8 mg, Sugar 16.8 g
FRUITBURST MUFFINS
Get started in the morning with a low-fat breakfast muffin crammed full of blueberries, cranberries, raisins and apricots
Provided by Good Food team
Categories Breakfast, Brunch, Dessert, Snack, Treat
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it's fine if there are some lumps left - you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
- Leave in the tin for a few minutes before turning out. When cool, they'll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)
Nutrition Facts : Calories 209 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium
LOW FAT PRUNE AND FRUIT MUFFINS
Make and share this Low Fat Prune and Fruit Muffins recipe from Food.com.
Provided by terri klein
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix bran, prune juice, skim milk and brown sugar.
- Set aside for ten minutes.
- Stir in beaten eggs, flours, baking powder, nutmet, cinnamon and salt.
- Blend thoroughly.
- Stir in apple sauce raisins and walnuts.
- Spoon equally divided into greased muffin tins.
- Bake in 425 degree oven for 15-20 minutes until lightly brown and springy to the touch.
BEST EVER BRAN MUFFINS: THE SKINNY VERSION
I found this recipe in the Vancouver Sun's Five Star Food cookbook. The muffin is made skinny by slimming down the fat content with prune paste. Oddly enough, you can't taste the prunes!!!
Provided by Abby Girl
Categories Quick Breads
Time 40m
Yield 2 1/2 doz
Number Of Ingredients 14
Steps:
- Prune Paste: In a food processor, combine prunes, water and vanilla; process to form a smooth paste. Store in the fridge if not being used immediately. Will keep for several days.
- Muffins: In a large bowl, beat together prune paste and sugar. Beat in eggs and molasses.
- In medium bowl, combine flour, bran, baking powder and salt; stir in raisins. Stir soda into buttermilk; add to prune paste mixture alternately with flour mixture, stirring just until combined.
- Spoon batter into greased muffin pans. Bake at 375 for about 20 minutes. Remove muffins from pan and cool on wire rack.
Nutrition Facts : Calories 2210.3, Fat 11.7, SaturatedFat 3.6, Cholesterol 221.3, Sodium 2328.2, Carbohydrate 514.5, Fiber 38, Sugar 290.9, Protein 44.9
HIGH-FIBER BREAKFAST MUFFINS
This delicious muffin makes wholesome eating fun. This muffin is low in fat, and has good carbs and lots of fiber. It's great for heart health and wonderful for diabetics because of the oats, fiber, and low fat. It's also not too heavy like most high-fiber muffins and it tastes great. It just uses one bowl, which make everyone's life easier!
Provided by KC
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
- Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries. Divide batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
- Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 173.8 mg, Sugar 12.4 g
WHOLEMEAL FRUIT MUFFINS
Make and share this Wholemeal Fruit Muffins recipe from Food.com.
Provided by davejode
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degree celsius. Lightly grease a 12 x 1/2 cup capacity muffin pan, or use muffin cases.
- Mix together the coconut, sugar, flour, nuts, muesli, apple and berries in a large bowl.
- Combine banana, egg and milk in a jug, and mix together. Add to the dry ingredients, and combine using a large spoon.
- Spoon mixture into prepared muffin pan. And bake for 20 to 25 minutes, or until lightly browned.
- Let stand for 5 minutes before removing from pan. Cool on a wire rack. Serve warm or cold.
Nutrition Facts : Calories 117.7, Fat 2.4, SaturatedFat 1.6, Cholesterol 18.2, Sodium 52.5, Carbohydrate 23.2, Fiber 1.5, Sugar 16.1, Protein 2.8
LOW-FAT STRAWBERRY MUFFINS
"Recipes for good low-fat muffins are hard to find, so I was pleased to discover that these treats are moist and scrumptious," says Amanda Denton of Barre, Vermont. "I make them often for brunches or parties...and people always comment on their fresh strawberry flavor."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries. , Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 173 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 4g protein.
STREUSEL-TOPPED PLUM MUFFINS
Living on a fruit farm, I had plenty of fresh ingredients on hand when I found this muffin recipe. Originally, it called for cherries, but my husband and I agree it's delicious made with our homegrown plums. -Betty Timmreck, Eau Claire, Michigan
Provided by Taste of Home
Time 45m
Yield 15 muffins.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Fold in plums. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 255 calories, Fat 12g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 194mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PRUNE BREAKFAST MUFFINS
A light breakfast muffin with the goodness of whole grain cereal and prunes, made in a flash to get you on your way quickly in the morning.
Provided by Cheerios
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
- Combine all-purpose flour, sorghum flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat eggs in a bowl using an electric mixer until light and frothy. Add prunes, sugar, lemonade, water, and cereal to beaten eggs; mix well. Stir in flour mixture until just combined. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and let muffins cool completely before removing from cups.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 45.7 g, Cholesterol 31 mg, Fat 1.1 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 196.1 mg, Sugar 24.9 g
LOW FAT OAT BRAN APRICOT MUFFINS
Make and share this Low Fat Oat Bran Apricot Muffins recipe from Food.com.
Provided by L DJ3309
Categories Quick Breads
Time 22m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven 425 degrees F.
- Spray muffin tins with pan-spray.
- (these tend to stick to paper cup cake liners).
- Mix first 4 ingredients; set aside.
- Mix egg substitute, juice, milk and oil; add fruit and mix into dry ingredients till just moistened.
- Pour into prepared muffin tins.
- Bake 15-17 minutes.
LOW-FAT BREAKFAST MUFFINS
These breakfast muffins are a great portable breakfast that are adult and kid friendly!
Provided by Joette Jean
Categories Bread Quick Bread Recipes Muffin Recipes
Time 42m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
- Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
- Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
- Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 27.6 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 178.8 mg, Sugar 11.5 g
DRIED FRUIT MUFFINS
Make and share this Dried Fruit Muffins recipe from Food.com.
Provided by Carolyn M.
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.
- Blend together the dry ingredients, add chopped fruit and stir.
- Beat the liquid ingredients together - milk, oil or butter, eggs, and vanilla - until light.
- Pour the wet ingredients into the dry ingredients. Take a fork or wire whisk and blend the two briefly - about 20 seconds should do it.
- Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with sparkling white sugar, if desired.
- Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.
Nutrition Facts : Calories 181.6, Fat 6.3, SaturatedFat 1.3, Cholesterol 33.9, Sodium 210, Carbohydrate 27.5, Fiber 0.4, Sugar 8.5, Protein 3.6
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