Recipe: A Zillion Recipes for Muffins: 16 Low Fat/Fat Free

A Zillion Recipes for Muffins
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Low Fat and Fat Free Muffin Recipes

Oatmeal Carrot Muffins (Low Fat)
Banana Muffins (Low Fat)
Applesauce-Bran Muffins (Low Fat)
No Fat Banana Muffins (No Fat)
Zucchini Muffins (Low Fat)
Fresh Strawberry Muffins (Low Fat)
Baba's Best Blueberry Muffins (Fat Free)
Fat-Free Chocolate Muffins (Fat Free)
Using Tofu As Fat Substitute In Muffins:
Banana Bran Muffins (Fat Free)
Cranberry Coconut Muffins (Low Fat But You'd Never Know It!)
Cream Corn Muffins (Low Fat)
Apple Spice Muffins (Fat Free)
Mini Peach Muffins (Low Fat)
Chocolate Spice Zucchini Muffins (Low Fat)
Garlic Muffins (Low Fat)

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Oatmeal Carrot Muffins

1 c. rolled oats
1/2 c. raisins
1 c. skim milk
1/2 c. shredded carrot
1/2 c. sugar
1/2 c. brown sugar
1/4 c. oil
2 egg whites
1 tsp. grated orange peel
1/2 c. flour
1/2 c. wheat flour
1 Tbls. baking powder
1/2 tsp. baking soda

In large bowl, combine oats, raisins and milk; stir well. Cover and
refrigerate 2 hours or overnight. Combine carrot, sugar, oil, egg whites
and orange peel; stir into oat mixture. Combine dry ingredients; stir in
to batter until just moistened. Coat muffin cups with non-stick spray or
use paper liners. Fill cups 2/3 full. Bake at 400 degrees F. for 20-25
minutes or until it tests done. Makes 10 muffins.

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BANANA MUFFINS

1 cup flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups 100% bran cereal
1 1/4 cups skim milk
1/3 cups brown sugar
1 egg
1/2 cup mashed ripe bananas

Mix cereal, milk and sugar. Let stand 5 minutes. Stir in egg and bananas.
Add the baking powder, baking soda and cinnamon. Last add the flour mix
until moist. Spoon into sprayed muffin pans.
Bake 400 degrees for 18 to 20 minutes. They make a very delicious
breakfast snack!

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Applesauce-Bran Muffins

1 1/2 cups 100% bran cereal
1 cup Skim milk
Egg -- slightly beaten
1/2 cup Unsweetened applesauce
2 1/2 tablespoons Butter or margarine -- melted
1 cup All-purpose flour
2 1/2 teaspoons Baking powder
1/4 cup Brown sugar

Preheat oven to 400F. In a large bowl, combine cereal and milk. Set aside.
In another bowl, combine egg, applesauce and melted butter. Stir into the
cereal mixture. Add the dry ingredients, stirring until just blended. Spray
a muffin tin with cooking spray or line with baking cups. Fill each cup 3/4
full. Bake at 400F for 15 minutes or until nicely browned on top. Makes 12
muffins. Per Muffin: 117 cals, 23mg chol, 4gm dietary fiber, 2.5gm fat,
238mg sodium

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No Fat Banana Muffins

1 1/2 cups Flour
1/4 cup Sugar
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon -salt -- optional
1/2 teaspoon Cinnamon
2 Egg whites
2 large Ripe bananas -- mashed
2/3 cup Skim milk
1/3 cup Corn Syrup
Spray 12 (2 1/2-inch) muffin cups with cooking spray.

In medium bowl combine flour, sugar, baking powder, baking soda, salt and
cinnamon. In large bowl, using a fork or wire whisk, beat egg whites
lightly. Stir in mashed bananas, milk and corn syrup. Add flour mixture;
stir until well blended. Spoon into prepared muffin cups. Bake in 400 deg.
oven 22 to 25 minutes or until firm to touch. Cool in pan 5 minutes.
Remove: cool on wire rack. Makes 12 muffins.

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Zucchini Muffins

1/2 cup Whole-wheat flour
1/2 cup All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 cup Sugar
Egg white
1/2 cup Skim milk
1 tablespoon Butter or margarine -- melted
1/2 cup Zucchini -- grated
Nonstick veg cooking spray; -optional

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Vicki,La:

Fresh Strawberry Muffins
Serves 18

2 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups sliced fresh strawberries
1 cup lowfat buttermilk
1/3 cup Fleischmann's margarine, melted
1 1/4 teaspoons vanilla extract
1 Good News Egg, lightly beaten
2 egg whites, lightly beaten
vegetable cooking spray
1 1/2 tablespoons sugar

Combine flour and next 4 ingredients in a large bowl, and stir
well. Add fresh sliced strawberries, stir well, and make a well
in the center of mixture.
Combine buttermilk and next 4 ingredients, stirring just until
moistened.
Divide batter evenly among 18 muffin cups with cooking spray;
sprinkle 1 1/2 TBS sugar evenly over muffins. Bake at 350 for
25-30 minutes or until a wooden pick inserted in center comes out
clean. Remove from pans immediately, let cool on a wire rack.

Source: Cooking Light

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BJ,Can:

BABA'S BEST BLUEBERRY MUFFINS

1 3/4 cups all purpose flour
3 tsp. baking powder
1/4 c. margarine
1/2 c. sugar
1/4 cup soft tofu or 1 egg
3/4 cup milk
1 tsp. vanilla
1/2 tsp. cinnamon
1 cup fresh or frozen blueberries

Cream margarine and sugar. Beat in tofu/egg then the milk and vanilla
Combine dry ingredients. Stir to moisten. Stir in the blueberries. Push in a
few extra berries on top and sprinkle with cinnamon and sugar mixture. Bake
at 400F for 15 minutes

These are Baba's best - she makes them for her grandchildren and they gobble
them up.

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Cora, NC:

FAT-FREE CHOCOLATE MUFFINS

1 1/3 c. flour
1 c. sugar
1/3 c. unsweetened cocoa
1 1/4 t. baking soda
2 t. baking powder
3/4 c. nonfat vanilla yogurt
3/4 c. skim milk
1 t. vanilla extract

Preheat oven to 400 degrees. Line 15 muffin cups with paper muffin liners.
Set aside.
Combine flour, sugar, cocoa, baking soda and baking powder; stir well. In
separate bowl, combine yogurt, milk and vanilla. Make a well in the dry
ingredients and fold in the wet ingredients just until moistened. Do not
over mix. Fill muffin cups 2/3 full with chocolate batter. Bake for 17-20
minutes or until muffins test done.
Cool and sprinkle with powdered sugar or glaze with fat-free chocolate
frosting.

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BJ,Can:

Using Tofu as fat substitute in muffins:
I use 1/4 cup of soft tofu for 1 egg and if 1/2 cup of oil I would use 1/4 cup of oil and 1/4 cup tofu. I havent completely substituted fat for tofu yet.

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BJ,Can:
BANANA BRAN MUFFINS

1 1/4 cup flour
1/2 cup bran
1/3 cup wheat germ
1 tsp. baking powder
1 tsp. baking soda
1/3 cup margarine
1/2 cup brown sugar
10 oz. package of dessert tofu or soft tofu
3 ripe bananas mashed
3/4 cup walnuts or raisins opt.

Mix dry ingredients together. Cream margarine and sugar. Stir in bananas and
tofu. Pour liguid into dry and stir until moistened. Fold in raisins or
nuts.
Bake at 375 for 20-25 minutes.

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CRANBERRY COCONUT MUFFINS

2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup sweetened shredded coconut (I use unsweetened with good results)
1 tbsp baking powder
1 tsp baking soda
1/4 tsp each cinnamon and salt
1-1/4 cups buttermilk
2 eggs
1/4 cup vegetable oil
1 tsp vanilla

1 cup cranberries, chopped (I leave some whole for different texture)
In bowl, sitr together flour, sugar, 1/2 cup of the coconut, baking powder,
baking soda, cinnamon and salt. Whisk buttermilk, eggs, oil and vanilla;
stir into flour mixture along with cranberries just until blended. Spoon
into lightly greased muffin tins, filling three-quarters full; sprinkle with
remaining coconut. Bake in 400 F oven for about 20 minutes or until golden
and firm to the touch. Makes about 18 muffins.

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Brenda, Md.:

Cream Corn Muffins

1 Cup flour
1 Cup cornmeal
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 Tbsp. cold butter, cut into pieces
2/3 Cups buttermilk
1 egg
1 (8 1/4 oz.) creamstlye corn

In a large bowl, mix flour, sugar, corn meal, baking powder, salt, and
baking soda. Cut in butter with pastry blender or rub in with fingers until
mixture resembles coarse crumbs. In large measuring cup, mix buttermilk,
egg, and corn. Stir into flour mixture just until moist. Grease 12 muffin
cups. Spoon into prepared muffin cups and bake in 425 degree oven for 20-25
mins. Let cool 5 mins. before removing from pans.

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Apple Spice Muffins

1 1/2 Cups Unbleached flour
3 Tablespoons Rolled oats
1 Tablespoon Baking powder
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cloves
1/4 Teaspoon Salt
1/2 Cup Raisins
2 Small Apples, pared/cored/cubed
3/4 Cup Skim milk, room temp
1/2 Cup Brown sugar, packed
1/4 Cup Applesauce, room temp
1 Egg white, whipped

Preheat oven at 350. Prepare 12 muffin pans with cooking spray and
flour. In a mixing bowl, combine flour, oats, baking powder, cinnamon,
nutmeg, cloves, salt and raisins. In another mixing bowl, combine
apples, milk, brown sugar, applesauce, and egg white. Mix wet
ingredients with dry ingredients just until moistened. Use an ice
cream scoop to fill muffin tins 2/3 full. Bake 20 to 30 minutes, or
until lightly browned.

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Mini Peach Muffins

3/4 Cup Flour
2 Tbls Sugar
1 Tsp Baking Powder
Pinch Of Salt
1 Egg -- beaten
1/3 Cup Milk
2 Tbls Butter -- melted and cooled
1/2 Tsp Almond Or Vanilla Extract
1 Peach -- pitted and diced
1/4 Cup Almonds -- chopped

In bowl, combine dry ingredients. In separate bowl, combine egg, milk,
butter and extract. Add liquid ingredients to dry ingredients and stir
until just combined. Gently fold in peach and almonds until just combined.
Spoon into buttered mini-muffin tins and bake at 400F 15 to 20 minutes.

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Chocolate spice zucchini muffins
Source: Wendy van de Water
Makes 12

This is a recipe from Light Muffins by Beatrice Ojakangas. I've
never made it, but my mother has and she told me it's very good.

1-3/4 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup shredded,unpeeled zucchini
1/2 cup nonfat buttermilk
2 tablespoons hazelnut, walnut, or macadamia nut oil
2 tablespoons corn oil
2 large egg whites, lightly beaten
1 teaspoon vanilla extract

Preheat the oven to 400 dgrs F. Lightly grease 12 regular-sized muffin
cups, of coat with nonstick spray.

In a large bowl, mix the flour, sugar, baking powder, baking soda,
cocoa, cinnamon, nutmeg, and salt. In another bowl, combine the
zucchini, buttermilk, oils, egg whites, and vanilla. Stir the liquid
ingredients into the dry ingredients just until blended, about 25
strokes.

Spoon the batter into the muffin cups, dividing the batter evenly.
Bake for 20 to 25 minutes, or until the muffins are lightly browned
and a wooden skewer inserted in the center of a muffin comes out
clean. Cool 1 minute, then remove from the muffin tin and transfer to
a wire rack to cool or to a basket to serve warm.

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Garlic Muffins
Source: Reggie Dwork
Makes 12 muffins

Use these muffins in place of garlic bread. Lovely with soups etc.

1 C Nonfat Milk -- or any milk
1 Egg Beaters. 99% Egg Substitute -- or equiv to 1 egg
2 Tbsp Margarine -- melted
2 Cloves Garlic -- to 3, crushed
2 Tbsp Chives -- chopped
1 Tbsp Sugar
4 Tsp Baking Powder
2 C Flour

Reheat oven to 375oF, prepare pans. Put the first six ingredients into a
bowl & mix well. Add the remaining ingredients & blend until just mixed. Spoon into pans and bake for 15-20 mins.