Turn Mountain Muffins
1/4 c. unsalted butter
1/4 c. white sugar
2 c. all-purpose unbleached flour
1/2 t. salt
5 t. baking powder
2 eggs, whites only
1 c. low fat milk
Preheat oven to 375 degrees. Spray 12 2 1/2 inch muffin cups with no
stick cooking spray or butter or line with paper cups. In medium bowl, cream
butter. Add sugar and egg whites. Beat until well combined. Sift flour, baking
powder and salt. Add to liquid mixture, alternating with milk. Spoon into
muffin cups. Bake about 20 to 25 minutes. Makes about 10 to 12 muffins.
Cranberry Gems
1 1/3 c. all-purpose unbleached flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 T. white sugar
2 large eggs, whites only
1 c. reduced fat sour cream
1/2 c. cranberries, drained, coarsely chopped
wildflower honey and/or butter
stick cooking spray or butter or line with paper cups. In medium bowl, stir
together flour, baking powder, baking soda, salt and sugar. In small bowl,
beat egg whites until foamy. Add sour cream. Beat to blend. Add to flour
mixture. Stir only until moistened. Fold in cranberries. Fill muffin cups about
3/4 full. Bake until golden brown, about 20 minutes. Remove and serve hot
with butter and honey. Makes 12 muffins.
Carrot and Bran Corn Muffins
3/4 c. Quaker or Aunt Jemima Enriched Corn Meal
3/4 c. all-purpose unbleached flour
1/2 c. Quaker Unprocessed Bran or wheat germ
4 t. baking powder
1 t. cinnamon
3/4 t. salt
1 c. low fat milk
2 eggs, whites only
1/4 c. light vegetable oil
1/4 c. clover or wildflower honey
2/3 c. carrots, about 2 medium carrots, shredded
1/4 c. dark raisins
stick cooking spray or line with paper cups. In medium bowl, combine corn
meal, flour, bran, baking powder, cinnamon and salt. In another medium
bowl, combine milk, egg whites, oil and honey. Mix well. Add to dry
ingredients, mixing just until dry ingredients are moistened. Fold in carrots
and raisins. Spoon into muffin cups until about 2/3 full. Bake until golden
brown, about 16 to 18 minutes. Makes about 12 muffins.
** 10
New Orleans Black Muffins
3/4 c. hot water
1/2 c. molasses
1/4 c. low fat milk
2 c. whole wheat flour
1 c. all-purpose unbleached flour
3/4 c. white sugar
3 T. baking powder
1 t. baking soda
1 t. salt
1 1/2 c. dry-roasted pecans, coarsely chopped
no-stick cooking spray or line with paper cups. In medium bowl, combine
hot water and molasses, stirring until well combined. If using honey, add it
now. Stir in milk until blended. In large bowl, sift together flours, sugar (if
using sugar), baking powder, baking soda and salt. With spatula, fold liquid
mixture and pecans into dry ingredients just until flour is thoroughly mixed.
Don't over mix. Spoon into muffin cups. Bake until done, about 45 minutes
to an hour. Immediately remove from pan. Serve hot. Makes 1 doz. muffins.
Almond Jelly Surprise Muffins
1 c. all-bran cereal
1 c. low fat milk
1 1/4 c. all-purpose unbleached flour
1/3 c. white sugar
1 T. baking powder
1/2 t. salt
2 eggs, whites only
1/4 c. light oil
1/2 c. almond paste or finely chopped almonds
1/4 c. Smucker's Simply Fruit black raspberry jam
no-stick cooking spray or line with paper cups. Combine bran and milk. Let
stand 1 to 2 minutes to soften cereal. Stir flour and sugar. baking
powder and salt together. Beat egg whites and oil into cereal mixture. Stir in
dry ingredients just until mixed. Don't over mix. Spoon 2 T. into each muffin
cup. Spoon into 2 t. of almond paste or finely chopped almonds and 1 t. jam.
Top with remaining batter. Bake about 25 minutes until golden. Serve warm.
Makes about 12 muffins.
Dorothy's Honey Muffins
2 c. all-purpose unbleached flour
3 1/2 t. baking powder
2 T. wildflower honey
2 eggs, whites only
1 c. low fat milk
2 T. unsalted butter, melted
Preheat oven to 375 degrees. Spray 12 2 1/2 inch muffin cups with
no-stick cooking spray. Mix and sift the dry ingredients. Separate the eggs.
Beat egg yolks slightly. Add milk, beaten yolks and melted butter to dry
ingredients. Mix thoroughly. Beat egg whites until stiff. Fold in egg whites.
Bake 20-25 minutes. Makes about 10 to 12 muffins.
Banana Walnut Muffins
3 c. Oat Bran Options cereal
3 ripe, medium-sized bananas, mashed
3 eggs, whites only
2 T. low fat milk
2 T. light oil
1 c. all-purpose unbleached flour
2 T. brown sugar
1 T. baking powder
1/4 c. walnuts, minced
unsalted butter
Preheat oven to 400 degrees. Spray 12 2 1/2 inch or 6 3 inch muffin cups
with no-stick cooking spray. In medium bowl, combine cereal, bananas, egg
whites, milk and oil. Let stand 5 minutes. In large bowl, combine flour, sugar
or honey and baking powder. Add cereal mixture to flour mixture,
stirring just until moistened. Spoon into prepared muffin cups. Sprinkle nuts
on top. Bake 20 minutes or until lightly browned and firm to touch. Serve
warm with butter. Makes 12 standard or 6 large muffins.
Nutritional information for 1 standard size muffin: 150 cal, 26 g carb, 2 g
polyunsaturated fat, 1 g saturated fat, 0 mg chol, 1 g dietary fiber, 150 mg
sodium.
Soybean Muffins, wheat free, milk free
1 2/3 c. soy flour
3 1/2 t. baking powder
1/2 t. salt
4 eggs, whites only
1/3 c. light oil
1/3 c. clover or wildflower honey
1 1/3 c. water
Preheat oven to 350 degrees. Place paper muffin/cupcake cups into
muffin/cupcake pan or spray cups with no-stick cooking spray. Mix all
ingredients well. Spoon into paper cups. Bake 20 minutes. Makes about
12 muffins.
Pumpkin Muffins
1/2 c. unsalted butter
1 c white sugar
4 eggs, whites only
1 c. mashed pumpkin, cooked
1 c. dark raisins
3 1/2 c. all-purpose unbleached flour
4 t. baking powder
1/2 t. cinnamon
1/2 t. nutmeg
1 t. salt
1 1/4 c. low fat milk
Preheat oven to 400 degrees. Place paper muffin/cupcake cups into
muffin/cupcake pan or spray cups with no-stick cooking spray. Cups should
be 2 1/2 inches in diameter. Using electric mixer, cream butter and
honey until light and fluffy. Beat in the egg whites and pumpkin. Dredge
raisins in 1/2 c. flour. Sift 3 c. of flour, baking powder, cinnamon, nutmeg
and salt together. Add the dry ingredients and milk alternately by hand,
mixing just until blended. Don't over mix. Stir in the raisins. Spoon into
prepared muffin cups, filling each tin 3/4 full. Bake for 20 to 25 minutes.
Makes 24 muffins.
Ginger Gem Muffins
1 1/4 c. all-purpose unbleached flour
1 1/2 t. baking powder
1/4 t. salt
1/3 c. unsalted butter
1/2 c. white sugar
2 large eggs, whites only
1/4 c. thick ginger marmalade, any ginger pieces cut fine
1/3 c. low fat milk
1/2 walnuts, chopped medium-fine
Preheat oven to 375 degrees. Lightly spray cups of muffin pan with no
stick cooking spray. In medium bowl, sift flour, baking powder and salt. In
large bowl, cream together butter and sugar. Add egg
whites and blend well. Stir in ginger marmalade. Add half the flour mixture
and half the milk. Beat gently only until batter is smooth. Repeat with
remaining flour mixture and milk. Stir in walnuts. Fill muffin cups, each 1/3
cup capacity, 2/3's full. Bake for 20 to 25 minutes or until toothpick inserted
in center comes out clean. Cool on wire rack for 10 minutes. With a small
metal spatula, loosen edges and remove from pan. Place on wire rack to
cool. Makes 12 muffins. Delicious served warm with chocolate sauce and
whipped cream.
Blueberry Muffins
2 c. all-purpose unbleached flour
2 t. baking powder
1/2 t. cinnamon
1/4 c. white sugar
1/2 t. baking soda
1/4 t. all spice
1 egg, white only
1 1/2 c. low fat milk
6 t. extra virgin olive oil
1 1/4 c. fresh blueberries, rinsed and well drained
Line muffin cups with cupcake/muffins papers, 6 at a time. In medium-size
bowl, sift together dry ingredients. Set aside. Whisk egg, milk and oil until
well-combined. Add to dry mixture. Stir well. Fold in blueberries. Fill cups 1/2
way with dough. Microwave on high 4 minutes. Remove muffins from cups to
cool. Repeat with remaining batter.
Blueberry Muffins
2 c. all-purpose unbleached flour
2 t. baking powder
1/2 t. baking soda
1/2 c. white sugar
1/4 t. cinnamon
1/2 c. low fat milk
2 eggs, whites only
1/3 c. safflower oil
1 c. fresh blueberries, rinsed and drained
Preheat oven to 375 degrees. Lightly spray muffin cups with no-stick
cooking spray, or lightly coat cups with butter, or use cupcake/muffin
papers. In medium-size bowl, combine first 6 ingredients. Stir in next 6
ingredients only until moistened. Batter may be lumpy. Fold in
blueberries. Spoon into cups. Bake 19 minutes. Remove from pan. Serve
warm with butter or jelly. Makes 10 to 12 muffins.
Banana Muffins
2 c. all-purpose unbleached flour
2 t. baking powder
1/2 t. baking soda
1/2 c. white sugar
1/4 t. cinnamon
1/2 c. low fat milk
2 eggs, whites only
1/3 c. safflower oil
1 medium banana
Preheat oven to 375 degrees. Lightly spray muffin cups with no-stick
cooking spray, or lightly coat cups with butter, or use cupcake/muffin
papers. In medium-size bowl, combine first 6 ingredients. Stir in next 6
ingredients only until moistened. Batter may be lumpy. Slice banana into
small chunks and fold in to batter. Spoon into cups. Bake 19 minutes.
Remove from pan. Serve warm with butter or jelly. Makes 10 to 12 muffins.