Orange Fiber Muffins

Yoplait - Light - Orange Creme Yogurt, 3 containers
1 egg - slightly beaten
Vegetable Oil 1/4 cup
All Purpose Flour, 1.25 cups
Dark Brown Sugar 1/2 cup
Fiber One - Original Bran Cereal - 1 cup
Salt 1/2 tsp
Baking Soda 1.25 tsp

Directions:
Preheat oven to 400 degrees F.
Crush cereal.
Mix all wet ingredients in a bowl.
Add all dry ingredients to wet ingredients and mix well.
Separate mix into 12 space muffin tin.
Bake for 17 minutes.

Per Muffin:
Calories 157
Fat 5
Protein 3
Fiber 3
Chol 16
Sodium 144

Peachy Keen Pumpkin Oatmeal Muffins

Peachy Keen Pumpkin Oatmeal Muffins

(1 muffin: 80 calories, 1g fat, 160mg sodium, 14g carbs, 1.5g fiber, 3g
sugars, 3.5g protein = 1 Point)

These adorable holiday treats are bursting with fruity flavor and spicy
sweetness. Best part is, they can pass for a breakfast item OR a
dessert. So
treat your holiday guests to some, or horde ‘em all for yourself (we
won’t
judge)!

Ingredients:
1 1/4 cups OLD FASHIONED oats (not quick or instant)
3/4 cup Bisquick Heart Smart baking mix (gluten free for me)
1 cup skim milk (almond milk for me)
1/2 cup Egg Beaters, Original
1/3 cup canned pure pumpkin
1 cup canned peaches in juice or water; drained & chopped
1/4 cup SPLENDA, Granular (i WILL LIKELY TRY TO OMIT)
2 tsp. pumpkin pie spice
1/4 tsp. salt

Directions:
Preheat oven to 400 degrees. Combine ALL ingredients in a large bowl
and
stir well. Spoon mixture into a 12-cup muffin tin sprayed well with
nonstick
cooking spray. Bake muffins for 20 minutes, or until muffins have
puffed up
and tops are firm and golden. Allow to cool before removing from muffin
tin.
Enjoy! (Don’t you love recipes that are this easy?)

STRAWBERRY MUFFINS

STRAWBERRY MUFFINS

Fresh From the Hearth Cookbook

page 85
1 1/2 cups of all-prpose flour
1 (4-serving) package Jello-o sugar-free instant vanilla pudding mix
1/4 cup pourable sugar twin( Splenda is good)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup finely chopped fresh strawberries
1/4 cup (1oz.) chopped walnuts
1/2 cup unsweentened applesauce
1 teaspoon vanilla extract
1 egg or equivalent in egg substitue (egg beater)
1/3 cup skim milk

preheat oven to 375 degrees.

Spray 8 wells of a 12 hole muffin pan with butter-flavored cooking spray.

In a large bowl, combine flour, dry pudding mix, Sugar Twin/splenda,
baking powder, and baking soda.

Stir in strawberries and walnuts.

In a small bowl, combine applesauce, vanilla extract, egg, and skim milk.

Add applesauce mixture to flour mixture. Mix just until combined.

Evenly spoon batter into prepared muffin wells.

( Ice cream scoop with thumb despenser works good).

Bake for 20 to 25 min. or until a toothpick inserted in center comes out clean.

Place muffin pan on a wire rack and let set for 5 min.

Remove muffins from pan and continue cooling on wire rack.

Each serving equals:
He: 1 bread. 1/4 protein 1/4 fruit 1/4 fat
19 optional cal.
_________________________________________________

143 cal. 3 gm fat. 4 gm protein. 25 gm carb. 319 mg. sodium. 59mg calcium. 1 gm. fiber

DIABETIC:2 starch

weight watcher points 3

Looks like you could add any fruit in the recipe amount

Orange Cranberry Spice Muffins

Orange Cranberry Spice Muffins

½ cup oatbran
½ cup all purpose flour
½ cup whole wheat flour
1 ½ cup oatmeal – large flake
2 tsp. cinnamon
½ cup splenda
2 tsp. baking powder
½ cup raisins
Mix together and set aside.

1 orange (whole orange (skin and all) – chop into 8ths for easier blending)
¼ cup SF apple butter
1 egg
½ cup skim milk
¼ cup gingerbread SF davinci syrup
1 tsp vanilla
Blend in blender until it’s liquefied.

Mix the liquid into the dry ingredients.
Fold in ½ cup whole cranberries.

Bake at 375 for 20 minutes.
Makes 12 large muffins.

Ooey Gooey Chocolate Cherry Muffins

Ooey Gooey Chocolate Cherry Muffins

(1 muffin: 131 calories, <1g fat, 123mg sodium, 35g carbs,
3.5g fiber, 24g sugars, 2.5g protein = 2 Points)

Chewy, chocolatey, cherry goodness in every bite!

Ingredients:

No Pudge! Original Fudge Brownie Mix or other
fat-free brownie mix
2/3 cup Comstock's Original Light Cherry Pie
Filling or other light cherry pie filling
1 cup Fiber One cereal
1/4 cup light vanilla soymilk

Directions:

Preheat oven to 400 degrees. In a bowl, mix all of the
ingredients together.   Place batter into muffin tins
lined with paper or sprayed with nonstick spray.

Bake for 20 minutes. Makes 12 muffins.

Pumpkin Muffins

The secret to these enticing muffins is a combination of moist, rich pumpkin and flavorful buckwheat. Though buckwheat is often thought of as a cereal, it actually is made from the seeds of the buckwheat herb.

SERVINGS: 12 muffins.

CARB GRAMS PER SERVING: 22

Nutrition Facts Per Serving:

• Servings: 12 muffins.
• Calories134
• Total Fat (g)4
• Saturated Fat (g)1
• Cholesterol (mg)36
• Sodium (mg)204
• Carbohydrate (g)22
• Fiber (g)2
• Protein (g)4

Diabetic Exchanges

• Starch (d.e.)1
• Other Carbohydrates (d.e.).5
• Fat (d.e.).5

	Nonstick spray coating
1-1/3	cups all-purpose flour
3/4	cup buckwheat flour
1/4	cup sugar plus 2 packages heat-stable sugar substitute, or 1/3 cup sugar
1 1/2	teaspoons baking powder
1	teaspoon ground cinnamon
1/2	teaspoon baking powder
1/2	teaspoon salt
2	slightly beaten eggs
1	cup canned pumpkin
1/2	cup fat-free milk
2	tablespoons cooking oil
1/2	teaspoon finely shredded orange peel
1/4	cup orange juice

1. Spray twelve 2-1/2-inch muffin cups with nonstick coating; set pan aside. In a medium bowl combine the all-purpose flour, buckwheat flour, sugar plus sugar substitute or the sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.

2. In another bowl combine the eggs, pumpkin, milk, oil, orange. peel, and orange juice. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy).

3. Spoon batter into the prepared muffin cups, dividing the batter evenly. Bake in a 400 degree F oven for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Buttermilk Blueberry Muffins

Buttermilk Blueberry Muffins

This recipe was created especially for Richard Paul Evans' PROMISE ME by Chef Shawn Bucher, author of The First Timer’s Cookbook and Nancy Miles, author of In Good Taste: Create Your Own Family History Cookbook. They spent a lot of time experimenting and I personally had the pleasure of trying several different versions until they settled on what they considered was PERFECTION. The topping is awesome too. I invite you to check out their cookbooks as well. I've posted their links at the bottom of the page. ENJOY!





Makes 1 ½ dozen

8 Tbs (1 stick) melted butter

1 cup white granulated sugar

2 large eggs

1 Tbs baking powder

½ tsp baking soda

2½ cups cake flour

½ tsp salt

1 tsp lemon zest

1 cup buttermilk

1 cup frozen blueberries





PROCEDURE:



1. Pre-heat oven to 350 degrees and gather all ingredients together.
2. Mix the sugar, lemon zest, butter and egg together until soft and thick
3. Mix the baking powder, cake flour, salt and baking soda together in a separate bowl. Add in the frozen blueberries to the dry ingredients and lightly coat (make sure they are frozen and hard).
4. Slowly add dry ingredients to wet egg and sugar mixture, alternating with buttermilk.
5. Spray muffin containers very well with cooking spray.
6. Distribute batter evenly between 18 baking cups, putting directly in the muffin tin.
7. Cook in the oven for 25 to 30 minutes and remove from oven and let cool for 15 to 20 minutes before removing from baking pan.

Cinnamon Cream Cheese Frosting

1/2 cup sugar

16 oz (2 pkgs) cream cheese

½ tsp cinnamon



1- Combine all ingredients and mix until smooth.

2- Place desired amount of frosting on each muffin top after muffin cools.





Shawn’s link is: http://www.firsttimerscookbook.com/ and the You Tube is: http://www.youtube.com/watch?v=6T5N7Czjy4k



Nancy’s Link is: http://www.nancymilesingoodtaste.com/ and the You Tube is: http://www.youtube.com/watch?v=eqVXDJAz33g

Caramel Apple Muffins

Caramel Apple Muffins

2 C. all-purpose flour

3/4 C. granulated sugar

1/4 C. (1/2 stick) unsalted butter, melted

2 1/2 t. cinnamon

2 t. baking powder

1/2 t. salt

1 egg, lightly beaten

1 C. milk

1 1/2 t. vanilla extract

1/2 C. apples, peeled and finely diced

3/4 C. diced caramel candy squares (about 12)

Preheat oven to 350° F. Grease muffin tins or line with paper cups.

In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.

In another bowl, combine egg and milk. Stir in butter and vanilla extract. Add flour mixture and stir just to blend. Stir in apples and caramels. Divide batter evenly among prepared cups. Bake for 25 minutes or until tops spring back when lightly pressed. Serve warm.

Makes 12 muffins.

SOURCE: http://www.thatsmyhome.com/hannahs/muffins/caramel.htm

Banana Gingerbread Muffins

Banana Gingerbread Muffins - Makes 16
If you like gingerbread, these are the best muffins you will ever taste!!

1 - 14 1/2 oz box Gingerbread cake mix
2 very ripe bananas, mashed
3/4 C. quick-cooking or old-fashioned oats
1/4 cup eggbeaters (or two egg whites).
3/4 C. water

Preheat oven to 375 degrees. Grease or spray with Pam the bottoms only of 16
muffin cups or line with paper baking cups. (I personally use papers, and spray
them with cooking spray so the papers don't stick to the muffins). Mix all
ingredients together, divide among muffin cups. Bake 15-20 minutes, or until
toothpick inserted in center comes out clean. Remove muffins from pan
immediately and place on wire rack to cool slightly. Serve warm. 144 calories, 3
g fat, 1 g fiber. 3 WW points each.

Yum Yum Brownie Muffins

YUM YUM BROWNIE MUFFINS

1 box of devils food cake mix

15-oz can pure pumpkin

Preheat oven to 400.

Mix the 2 ingredients together.

Do not add anything else.

Mixture will be very thick.

Place batter into 12 lined muffin tins.

Bake for 20 minutes.

Apricot Wheat Germ Muffins

Source: Eating Well

Makes 1 dozen muffins

Ingredients

¾ cup dried apricots, chopped
½ cup orange juice, divided
1 cup whole-wheat flour
¾ cup all-purpose flour
¾ cup plus 1 tablespoon toasted wheat germ, divided
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup packed light brown sugar
1 cup buttermilk (see Tip)
¼ cup canola oil
2 tablespoons freshly grated orange zest
1 teaspoon vanilla extract

Apricot-Wheat Germ Muffins Ingredients Cont.

Apricot-Wheat Germ Muffins Instructions

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

2. Combine apricots and 1/4 cup orange juice in a small bowl. Cover with vented plastic wrap and microwave on High for 1 minute. (Alternatively, bring to a simmer in a small saucepan. Remove from the heat.) Set aside to plump.

3. Whisk whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl.

4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, oil, orange zest, vanilla and remaining 1/4 cup orange juice. Add to the dry ingredients and mix with a rubber spatula just until moistened. Add the plumped apricots and juice and mix just until blended. Scoop the batter into the prepared muffin cups. Sprinkle with remaining 1 tablespoon wheat germ.

5. Bake the muffins until lightly browned and the tops spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Apricot-Wheat Germ Muffins Instructions Cont.

Apricot-Wheat Germ Muffins Tips

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.

Apricot-Wheat Germ Muffins Tips Cont.

Apricot-Wheat Germ Muffins Nutrition Information

Per muffin: 220 calories; 7 g fat (1 g sat, 3 g mono); 36 mg cholesterol; 34 g carbohydrate; 7 g protein; 3 g fiber; 185 mg sodium; 284 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 starch, 1 1/2 fat