Pumpkin Pecan Low Fat Muffins
Ingredients:
Topping:
2 Tbs. pecans, chopped
1 1/2 Tbs. brown sugar
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Muffin dry ingredients:
1 3/4 cups all purpose flour
1/2 cup brown sugar, packed
1/2 cup oat bran
1 Tbs. baking powder
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Muffin wet ingredients:
2/3 cup can pumpkin
2 egg whites
1 cup milk, fat free
1 tsp. vanilla
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1 can Pam spray
Preheat oven to 350 degrees.
First make your topping, breaking up the pecans and mix the sugar and combine and set aside. Next for your dry ingredients add the flour, sugar, oat bran and baking powder, blend together and set aside. Now mix the wet ingredients, pumpkin, egg whites, milk, and vanilla, blend together and add to the dry ingredients and mix to moisten everything. Take your muffin tin and spray it with Pam or do as i do, use the silicon cups, which set inside the muffin tin openings. If your using the tin without the inserts, fill about 3/4 full, if your using the silicon cups, fill to the top. Next sprinkle the topping mix on to the the muffins and bake in a 350 degree oven. The cooking time for the tin is approximately 15 minutes, the silicon cups are filled more, they will take approximately 20 minutes. Remove from the oven and test with a toothpick. If done, let cool for a few minutes. Than remove and serve or store.
Strawberry Oatmeal Low Fat Muffins
Ingredients:
1 1/4 cup fat free milk
2 tsp. lemon juice
1 1/4 cup oatmeal
1 1/4 cup all purpose flour
1/3 cup sugar
1 tbs. baking powder
1/4 tsp. baking soda
3 tbs. strawberry butter
2 egg whites
1 tsp. vanilla extract
1 1/4 cup fresh strawberries
sugar for coating the muffins
Preheat oven to 350 degrees.
Measure milk and add the lemon juice to it and set aside for about 10 minutes. This will create a butter milk. While that's waiting, in another bowl measure out your flour, sugar, baking powder and baking soda. In another bowl measure out your oatmeal and add the buttermilk, stir to moisten and let sit for five minutes. While that is sitting get your muffin tin greased or in my case i put silicon muffin sleeves in the tin. Cut your strawberries into bite size pieces and set aside. Now add your buttermilk and oat mixture to your flour mixture and stir. Next add the strawberry butter, egg whites and vanilla extract. Stir to get everything incorporated and moistened. Fold in your strawberries and now your ready for your tin. Fill your muffin tin approximately 3/4 of the way, if your using the silicon sleeves, you'll fill them to just about the top. Now sprinkle a little sugar on top of each muffin. Put the muffins in the preheated oven and bake at 350 degrees for 32 minutes if you using the silicon sleeves, if your using the tins without the sleeves, the volume of batter is less and will cook for about 21 minutes. When you take them out of the oven, slide a toothpick into one to make sure they are done. Let them cool in the pan, before removing. This will make 12 muffins.
posted 6/17/09
Ingredients:
Topping:
2 Tbs. pecans, chopped
1 1/2 Tbs. brown sugar
-----------
Muffin dry ingredients:
1 3/4 cups all purpose flour
1/2 cup brown sugar, packed
1/2 cup oat bran
1 Tbs. baking powder
----------
Muffin wet ingredients:
2/3 cup can pumpkin
2 egg whites
1 cup milk, fat free
1 tsp. vanilla
----------
1 can Pam spray
Preheat oven to 350 degrees.
First make your topping, breaking up the pecans and mix the sugar and combine and set aside. Next for your dry ingredients add the flour, sugar, oat bran and baking powder, blend together and set aside. Now mix the wet ingredients, pumpkin, egg whites, milk, and vanilla, blend together and add to the dry ingredients and mix to moisten everything. Take your muffin tin and spray it with Pam or do as i do, use the silicon cups, which set inside the muffin tin openings. If your using the tin without the inserts, fill about 3/4 full, if your using the silicon cups, fill to the top. Next sprinkle the topping mix on to the the muffins and bake in a 350 degree oven. The cooking time for the tin is approximately 15 minutes, the silicon cups are filled more, they will take approximately 20 minutes. Remove from the oven and test with a toothpick. If done, let cool for a few minutes. Than remove and serve or store.
Strawberry Oatmeal Low Fat Muffins
Ingredients:
1 1/4 cup fat free milk
2 tsp. lemon juice
1 1/4 cup oatmeal
1 1/4 cup all purpose flour
1/3 cup sugar
1 tbs. baking powder
1/4 tsp. baking soda
3 tbs. strawberry butter
2 egg whites
1 tsp. vanilla extract
1 1/4 cup fresh strawberries
sugar for coating the muffins
Preheat oven to 350 degrees.
Measure milk and add the lemon juice to it and set aside for about 10 minutes. This will create a butter milk. While that's waiting, in another bowl measure out your flour, sugar, baking powder and baking soda. In another bowl measure out your oatmeal and add the buttermilk, stir to moisten and let sit for five minutes. While that is sitting get your muffin tin greased or in my case i put silicon muffin sleeves in the tin. Cut your strawberries into bite size pieces and set aside. Now add your buttermilk and oat mixture to your flour mixture and stir. Next add the strawberry butter, egg whites and vanilla extract. Stir to get everything incorporated and moistened. Fold in your strawberries and now your ready for your tin. Fill your muffin tin approximately 3/4 of the way, if your using the silicon sleeves, you'll fill them to just about the top. Now sprinkle a little sugar on top of each muffin. Put the muffins in the preheated oven and bake at 350 degrees for 32 minutes if you using the silicon sleeves, if your using the tins without the sleeves, the volume of batter is less and will cook for about 21 minutes. When you take them out of the oven, slide a toothpick into one to make sure they are done. Let them cool in the pan, before removing. This will make 12 muffins.
posted 6/17/09
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