ORANGE YOGURT MUFFINS DIABETIC
This is a recipe that I have trimmed and made as low fat and sugar free as possible. It will make 8 standard muffins.
Provided by Annacia
Categories Quick Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C). Place paper baking cups in muffin pan or coat with vegetable cooking spray.
- Combine flour, baking powder, baking soda and salt; set aside.
- Beat eggs and Splenda at high speed with an electric mixer for 5 minutes. Add oil, yogurt, vanilla, and orange zest; beat at medium speed until blended, about 1 minute.
- Add dry ingredients to wet mixture and beat at low speed until blended.
- Spoon mixture into prepared muffin pan; filling 3/4 full.
- Bake for 15 minutes or until cake tester inserted in centre comes out clean.
- Remove muffins from pan immediately and cool on wire rack.
Nutrition Facts : Calories 141.8, Fat 3.9, SaturatedFat 0.3, Cholesterol 0.6, Sodium 210, Carbohydrate 20.2, Fiber 1.4, Sugar 2.7, Protein 6.1
ORANGE YOGURT MUFFINS
From William Sonoma kitchen library. I love the light flavor of these muffins. You can choose to serve as is or top with the optional glaze I've included with the recipe. ***updated/correction*** 2/4/09 - Due to the reviews I realize I need to adjust the servings and the ingredient measurements for the glaze. ***
Provided by HokiesMom
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375F (190C) and butter or spray standard muffin tins.
- Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest.
- In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves.
- Add the butter and stir until melted, about 1 minute more.
- Set aside orange zest mixture.
- In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar.
- In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth.
- Add the flour mixture and stir just until blended (do not overmix).
- Spoon into prepared muffin tins, filling each cup three-quarters full.
- Bake for 15-20 minutes, or until pick inserted in center comes out clean.
- Cool in tins for 3-5 minutes and then remove and cool completely on wire rack.
- ****FOR GLAZE****.
- Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended.
- If glaze is too stiff, beat in a few more drops of orange juice.
- Brush or spoon over the muffins while they are still a bit warm.
- You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.
LEMON AND ORANGE YOGURT MUFFINS
Add some zing to your muffins with lemon and orange zest for a bright and sunny breakfast. These cake-like muffins are tender and moist with a pop of citrus flavor.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.
- Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.
- Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
- Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.
Nutrition Facts : Calories 298 calories, Carbohydrate 37.8 g, Cholesterol 67.9 mg, Fat 13.7 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 5.6 g, Sodium 206.5 mg, Sugar 23.5 g
ORANGE YOGURT MUFFINS
Bold orange flavor and a sweet glaze on top make these light muffins extra special. "They are a great addition to any meal," notes Anne Prince of Courtland, Virginia.
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine 1/4 cup sugar, orange zest and water. Cook and stir over low heat for 3-5 minutes or until sugar is dissolved. Add butter; stir until melted. Remove from the heat; set aside. , In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. In another bowl, whisk the eggs, yogurt, milk and reserved butter mixture. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill each with a scant 1/4 cup of batter. Bake at 375° for 13-18 minutes or until a toothpick comes out clean. Combine glaze ingredients; spoon about 1-1/2 teaspoons over each warm muffin. Remove from pans to wire racks.
Nutrition Facts : Calories 147 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 207mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.
CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)
A tasty, satisfying muffin that is a diabetic-friendly treat. I am addicted to breads/muffins, scones, etc. (you get the picture!) and find this one totally satisfying and within the limits of diabetic options.
Provided by Colleen Sr.
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
- Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
- Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
- Bake muffins at 375 degs for 25".
- Bake loaf at 350 degs for 50".
Nutrition Facts : Calories 119.2, Fat 4.2, SaturatedFat 0.6, Cholesterol 15.5, Sodium 201.4, Carbohydrate 18, Fiber 1.8, Sugar 1.7, Protein 3.1
TANGY ORANGE JUICE MUFFINS (DIABETIC)
I love oranges, orange juice, orange oil (great for polishing furniture!) and just the smell. It always puts me in a fall, Christmas mood. I experienced the most wonderful thing this year at Christmas - REAL LIVE FLORIDA ORANGES! My aunt's sister, Connie, lives in FLA and has an orange tree. They are so different from the "brought ons" (what my dad calls things like the crunchy tomatoes in December) that the grocery store has. Sometimes around here, though, we get good home-grown stuff. Anyway, I still have about three left and I am going to absolutely cherish every one down to the last peel, which I'll probably freeze for later use. (Thanks for the tip in the frugal thread!) These muffins are great and really need no butter or jam, just a great cup of hot tea.
Provided by Redneck Epicurean
Categories Quick Breads
Time 40m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Lightly coat 9 muffin cups with nonstick spray or line with paper-liners; set aside.
- Combine flour, Splenda, baking powder and salt in a large bowl.
- Stir in orange juice, melted butter, egg and orange peel until all ingredients are just moistened.
- Spoon batter into muffin cups, filling 2/3 full. Bake in preheated 375°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
- One muffin is 2 starch and 1 fat.
Nutrition Facts : Calories 167.4, Fat 6, SaturatedFat 3.5, Cholesterol 34.2, Sodium 166.8, Carbohydrate 24.4, Fiber 0.8, Sugar 2.4, Protein 3.8
ORANGE-BERRY YOGURT MUFFINS
These are my husband's favorite muffins so I love to keep them on hand. They freeze and reheat beautifully. Just warm them in the oven for 30 seconds and you're ready to go! -Amber Cummings, Indianapolis, Indiana
Provided by Taste of Home
Time 40m
Yield 15 regular muffins.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk yogurt, orange juice, applesauce, egg whites, egg and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 140mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
BLUEBERRY ORANGE MUFFINS (DIABETIC FRIENDLY)
Low fat and low sugar yumminess! Found in Diabetic Cooking magazine, we enjoy these not-too-sweet cake-like muffins with fresh blueberries. With just a hint of orange flavor, I think I'll add one teaspoon of orange zest next time. If you prefer a sweeter muffin, I'd suggest increasing the sugar to 1/2 cup. This recipe can make 6 jumbo muffins or 3 jumbo/ 6 regular or just 12 regular!
Provided by DuChick
Categories Breads
Time 30m
Yield 12 regular sized muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400*F. Grease (or line with cupcake liners) muffin pans. Set aside.
- Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl.
- Beat milk, butter, egg, orange juice concentrate and vanilla in medium bowl until well blended.
- Add milk mixture to flour mixture; mix lightly just until moistened. Stir in blueberries just until berries are evenly distributed.
- Fill prepared muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes; remove from pan to wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 146.9, Fat 4.5, SaturatedFat 2.6, Cholesterol 28.1, Sodium 266.6, Carbohydrate 23.5, Fiber 0.8, Sugar 8.9, Protein 3.1
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