Recipe: Low Sugar/Sugar Free Muffins (7)

A Zillion Recipes for Muffins
Low Sugar and Sugar Free Muffin Recipes
TALK TKL 09-16-97 Chat

RECIPES IN THIS FILE:
Refrigerator Bran Muffins For Diabetics (Sugar Free)
Pumpkin Muffins #3 (Fat Free/Sugar Free)
Banana Muffins (Low Fat/Sugar Free)
Low Sugar Winter Muffins (Low Sugar)
Power Muffins (Sugar Free/Fat Free)
Classic Colada Muffins (Sugar Free)
Oat Bran Muffins (Sugar Free/Fat Free)

Velma TN (10:07:26 pm) : Sara GA, sent me this recipe for Refrigerator Bran Muffins for Diabetics

REFRIGERATOR BRAN MUFFINS

1 1/2 c. apple juice
1 c. butter, melted
4 well beaten eggs
4 c. buttermilk
5 tsp. baking soda
2 c. processed Bran Buds
1 c. Fruit Sweet
4 c. ready-to-eat bran cereal
5 c. flour
1 tsp. salt

Pour the juice into a medium saucepan and bring to a boil over high heat.
Remove, pour in the Bran Buds and stir well. Let the mixture stand for
several minutes. Combine the butter, Fruit Sweet and eggs and beat well.
Then stir in the bran cereal. Pour in the buttermilk and stir well, then
add the flour, baking soda and salt. Beat the batter until it is thoroughly
blended. Add the juice and Bran Buds and stir the batter until well
blended. Drop several teaspoonfuls of batter into each greased muffin cup.
Bake at 400 degrees for 15 minutes or until the center of each muffin is
done. The batter can be stored in the refrigerator for up to 6 weeks and
used as needed. Fruit and nuts, such as raisins, cranberries, bananas and
walnuts, can be finely chopped, tossed with a little flour and added for
variety.

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Betsy, NY (9:40:07 pm) :
From: beck4@pipeline.com (Eileen & Bob Holze)
Newsgroups: rec.food.recipes
Pumpkin Muffins #3
Recipe By : Weight Watchers
Serving Size : 2 Preparation Time :0:00
Categories : Muffins Etc. Weight Watchers

1 cup pumpkin
1 teaspoon cinnamon
2 eggs -- or egg substitute
1 teaspoon vanilla extract
6 tablespoons flour
1 teaspoon baking powder
4 tablespoons raisins
1/2 cup carrots -- grated
2/3 cup powdered milk
10 packages Sweet & Low
2 teaspoons pumpkin pie spice

Mix all ingredients. Spray muffin tin with Pam. Divide equally.
Bake at 350 degrees F. for 25 minutes. Makes 12 muffins. Each serving -
of six (6) muffins, YES 6 MUFFINS, equals the following Weight Watchers
Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1 1/2 Vegetables. This
is a no fat recipe! You may substitute Egg Beaters for the eggs and Equal
for the Sweet and Low. These freeze well.

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Betsy, NY (9:37:24 pm) :
From: Dave (davidg@eden.rutgers.edu)
Newsgroups: rec.food.recipes
submitted by: kenquann@escape.ca

BANANA MUFFINS
(Sugar Free)

1 3/4 cups sifted all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons canola oil
8 packages Equal sweetener
2 egg whites beaten until foamy
1 cup mashed bananas
1 teaspoon vanilla flavoring

Sift together flour, baking powder, baking soda and salt. Combine oil,
sweetener, egg whites, mashed bananas and vanilla. Add flour mixture and
blend well. Turn into well greased muffin pan and bake at 400 degrees
about 20 minutes. Makes 12 muffins.

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Risa G., NJ (9:29:17 pm) : I haven't made these but they looked good,
especially for someone who couldn't have a lot of sugar.

Low Sugar Winter Muffins

Pure & Simple from Neiman Marcus
3/4 c. all purpose flr
3/4 c. whole wheat pastry flour
3 T. dark brown sugar
2 tsp. baking powder
1/8 tsp. ground clove
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 large egg
1/2 c. frozen apple juice concentrate, thawed and undiluted
6 T. margarine, melted
4 oz. mixed dried fruit, diced

Preheat oven to 375 degrees. Line 8 muffin cups with paper liners.
Mix flours, sugar, baking powder, cloves, cinnamon, and salt in a
large bowl. In a small bowl, whisk together egg, apple juice concentrate,
and margarine until well-blended. Fold this mixture into the dry ingredients
until just blended. Stir in the mixed dried fruit until just blended. Divide
mixture into muffin cups and bake 15-20 minutes until lightly browned. Cook
muffins on a rack before removing from pan.

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Velma TN (10:14:37 pm) : I think Betsy posted this recipe for Power Muffins within the last week, but I think they are worth posting again for they are low fat and low sugar.
and Vicki,La (10:34:43 pm) :
Newsgroups: rec.food.recipes
From: Kathleen Ryan
Subject: Power Muffins

Title: POWER MUFFINS
Categories: Muffins
Yield: 12 muffins

2 c Flour
1 c Raisin bran,slightly crushed
1 c Oatmeal
1 1/2 ts Baking soda
2 Egg whites
3/4 c Frozen apple juice concentrate, thawed
1/2 c Low fat yogurt, any flavor
1 c Mashed bananas
1 c Raisins soaked 10 minutes in boiling water

Combine flour, raisin bran, oatmeal and baking soda in a large bowl. Beat
egg whites in a small bowl until stiff peaks form, set aside. Add apple
juice, yogurt, bananas, and raisins to the flour mixture and stir to blend.
Fold in egg whites and mix well. Spoon batter into paper liners or a
no-stick muffin pan. Bake at 400 degrees for 20 min.
note: The muffins are very dense and rise very little during baking.

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POWER MUFFINS--makes 12 large muffins
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2 cups flour
1 cup raisin bran, slightly crushed
1 cup oatmeal
1 1/2 tsp. baking soda
2 egg whites
3/4 cup frozen apple juice concentrate, thawed
1/2 cup low fat yogurt, any flavor
1 cup mashed bananas
1 cup raisins soaked 10 minutes in boiling water
Combine flour, raisin bran, oatmeal and baking soda in a large bowl.
Beat egg whites in a small bowl until stiff peaks form, set aside.
Add apple juice, yogurt, bananas, and raisins to the flour mixture
and stir to blend. Fold in egg whites and mix well.
Spoon batter into paper liners or a no-stick muffin pan.
Bake at 400 degrees for 20 min.
note: The muffins are very dense and rise very little during baking.

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Betsy, NY (10:19:09 pm) :
From: JMMassey@STC.Net (Jenny & Mike Massey)
Newsgroups: rec.food.recipes

Classic Colada Muffins

Dry Ingredients
1 1/2 C Whole wheat pastry flour
1 C Whole wheat flour
1/2 C unbleached white flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt

Wet Ingredients
3/4 C Apple juice concentrate
1 C Soy or cow's milk
1/4 C Canola oil
2 tsp rum extract
Goodies Topping
1/4 C coconut 1/4 C Coconut (approx)
3/4 C crushed pineapple (well drained)

Preheat oven to 400 degrees Measure and sift the fry ingredients together
in a large bowl. Sift a second time. Seat aside Whisk the wet
ingredients in a medium bowl or blend them in a food processor using the
puree blade Add the goodies to the wet ingredients and stir to combine
Pour the wet ingredients into the dry ingredients. Stir until mixed. Do
not overstir. Spoon the batter into greased or papered baking tins. Fill
each cup nearly to the top. Top each muffin with a pinch of coconut. Bake
for 15-20 minutes. Cool in the baking tins for at least 10 minutes.
Serving suggestions: These make an impressive presentation straight up on
your favorite dessert plate.

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Vicki (10:53:50 pm) : Newsgroups:
rec.food.veg.cooking,rec.food.veg,rec.food.recipes
Subject: VLF: fat & sugar free muffin recipe
From: dlb@york.wash.inmet.com (David Barton)

From memory, extracted from Graham Kerr's cookbook:

2 cups oat bran (or any bran, really)
2 cups white flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar (my own addition)
1/2 cup egg substitute, egg white, or whatever replacement (Ener G)
1/2 cup molasses
1/2 cup condensed skim milk
1 1/2 cup unsweetened apple sauce
1 cup frozen raspberries, thawed only slightly

Preheat the oven to 350 degrees Fahrenheit.

Combine the dry ingredients, and whisk together (or sift after
measuring). Combine wet ingredients, except for raspberries. Pour
the wet ingredients over the dry ones, and fold gently in for about
fifteen strokes. Add raspberries, and fold five more times while
keeping the raspberries as whole as possible (avoid crushing). If
flour still shows, fold until it is all wet and no longer visible, as
little as possible.

Spoon into muffin tins, sprayed *lightly* with cooking spray. Make
each cup slightly rounded; these will not rise as much as light
muffins made only with flour, and the batter is thick enough that it
should not run over the sides and onto the oven floor. Bake for 25
minutes at 350 degrees. Remove from the tins, and let cool for five
minutes before eating on a rack.
I hope you enjoy this recipe.