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Tag: Muffins

Corn Dog Mini Muffins

Corn Dog Mini Muffins

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

Hot dogs

corn dog mini muffin

Mix together dry ingredients. Then add the liquid ingredients. Stir until mixed thoroughly. Scoop into a greased mini muffin pan, filling the cups about 2/3’s of the way full. Take hotdogs and cut into 1 inch pieces. Stick into the muffin mixture. Bake at 400 degrees for about 10 minutes, or until the cornbread is a nice golden color. They make the perfect dipping size for kids as well as a great appetizer.

 

 

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Garlic Bread Muffins

Garlic Bread Muffins

Garlic Bread Muffins7 T. EVOO, divided
1 C. finely chopped Onion
5 cloves Garlic, minced
2 C. Flour
2 tsp. Baking Powder
1 tsp. each dried Oregano & Basil
½ tsp. Salt
1 C. Milk
1 Egg
1/3 C. plus 2 T. grated Parmesan Cheese

Preheat oven to 350 degrees and line 12 muffin cups with aluminum or paper liners. Heat 1 T. oil over medium high heat in medium sized nonstick skillet. Add onions and cook while stirring often, until they start to soften, about 3-4 minutes. Add garlic and cook another 3-4 minutes, until onions just begin to brown and garlic is fragrant. Remove from heat and cool 5 minutes. In a large bowl, whisk together the flour, baking powder, oregano, basil and salt.
5.In a medium bowl, whisk together the remaining six tablespoons of the oil, the cooled onion mixture, milk, egg and 1/3 cup of the Parmesan. Add the milk mixture into the flour mixture and mix well. Spoon the batter into the muffin cups. Sprinkle the remaining two tablespoons of the cheese evenly over the muffin batter. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs, 16 to 17 minutes. If desired, broil the muffins for 30 seconds to brown the cheese. Transfer the muffins to a wire rack. Cool for 10 minutes before serving.

Moist Banana Muffins

Moist Banana Muffins

1¾ cups all purpose flour

1 teaspoon baking soda

½ teaspoon kosher or coarse salt

8 tablespoons (1 stick) unsalted butter, at room temperature

¾ cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 large very ripe bananas, peeled and mashed (about 1 cup)

½ cup buttermilk, heavy (whipping) cream, or sour cream

½ teaspoon grated orange zest, or ½ teaspoon ground cinnamon (optional)

1⁄3 cup mini chocolate chips (optional), for sprinkling on top

 

Preheat the oven to 350°F. Pop paper liners in the cups of a regular-size 12-muffin tin. Place the flour, baking soda, and salt in a small bowl and whisk to mix. Set the flour mixture aside. Place the butter and sugar in a large mixing bowl and, using an electric mixer, beat them until light and fluffy, about 3 minutes. Add the eggs one at a time, then add the vanilla. Blend in the mashed bananas and buttermilk along with the orange zest or cinnamon, if using. Using a wooden spoon, add the flour mixture to the banana mixture in batches, mixing until each addition is just incorporated. At the end the batter should be barely blended (it will be thick). Fill each muffin cup liner three quarters full of batter. Sprinkle mini chocolate chips evenly over the tops of the muffins, if using. Bake the muffins until they spring back when pressed lightly in the center and a toothpick inserted into the center of a muffin comes out clean, 23 to 27 minutes. Let the muffins sit in the muffin tin on a wire rack for 5 minutes, then gently turn them out of the tin and let them cool upright on a wire rack. Serve warm or at room temperature.

 

Variation – Banana Bread : Preheat the oven to 350°F. Pour the batter into a 9 by 5–inch loaf pan that has been greased with butter or sprayed with nonstick cooking spray. Sprinkle the chocolate chips on top, if desired. Bake the banana bread until a toothpick or wooden skewer inserted into the loaf comes out clean, about 45 minutes. Let the banana bread cool in the pan on a wire rack for 10 minutes, then turn the loaf out of the pan and let it finish cooling upright on the wire rack.

 

from Mom 100 Cookbook

 

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Bacon Cheese Muffins

Bacon Cheese Muffins

1/2 lb. bacon

Vegetable oil

1 beaten egg

3/4 C. milk

1 3/4 C. all-purpose flour

1/4 C. sugar

1/2 C. Grape Nuts cereal, (any crunchy nugget cereal)

1 C. cheddar cheese, shredded

 

Cook bacon- drain but reserve dripping, if necessary add vegetable oil to measure 1/3 c total. In a small bowl combine dripping/oil, egg and milk- set aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients, make a well in center. Add wet mixture all at once; stir just until moistened. Batter will be lumpy, stir in cheese, bacon & cereal. Fill greased or lined muffin C. 3/4 full. Bake at 400 for 15-20 min. Makes 12.

 

Cheese & Corn Muffins

Cheese & Corn Muffins

 

½ C. drained canned Corn

3 Scallions, roughly chopped

¼ C. Greek Yogurt

2 T. Butter, melted and cooled

1 T. Maple Syrup or Honey

1 Egg

¾ C. Flour (or ½ C. Flour and 2 T. Cornmeal)

½ tsp. Baking Powder

½ tsp. Baking Soda

¼ tsp. Salt

1/8 tsp. Paprika

½ C. grated Sharp Cheddar Cheese

 

Preheat oven to 350. Line 2 12 hole mini muffin tins with paper cases. Add corn and scallions to food processor and whirl until chopped. Add yogurt, butter, honey, and egg and whiz to combine. Sift together flour, baking powder, baking soda, salt and paprika; add to food processor and pulse 2-3 times. Stir in grated cheese. Spoon into muffin cups, filling them about ¾ full. Bake 12-14 minutes, until risen and firm to the tough. Allow to cool in the pan for a few minutes, then transfer to wire rack to cool.

 

 

From Top 100 Finger Foods

 

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Frog in a Bog Muffins

Frog in a Bog Muffins

1½ cups all-purpose flour

1 cup cornmeal

2 tsp. baking powder

1 tsp. salt

1 stick (½ cup) unsalted butter, softened

¼ cup light brown sugar

1 cup milk

2 large eggs

1 cup frozen corn, thawed (or fresh blanched corn)

12 oz. turkey sausage, cut into 12 equal pieces

 

Preheat oven to 375 degrees and grease (or line with paper cups) a 12-cup muffin tin. In a medium bowl, combine the flour, cornmeal, baking powder, and salt. In the bowl of a stand mixer, combine the butter and light brown sugar and mix 1 minute or until light and fluffy. Add the milk, eggs, and corn, and mix on low speed until combined. Slowly add the flour mixture and mix until just combined. Spoon mixture into prepared muffin tin and press a piece of sausage into the center of each muffin. Bake 15 to 20 minutes, or until the muffins are golden-brown and a toothpick inserted into their centers comes out clean. Let cool slightly before serving.

 

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Cheesy Muffins

Cheesy Muffins

¼ C. Milk

¼ C. Vegetable Oil

½ C. Plain Yogurt

2 Eggs

1 ¼ C. Flour

½ tsp. Baking Soda

1 ½ tsp. Baking Powder

¼ tsp. Paprika

½ tsp. Salt

Pepper

1 C. Grated Cheddar Cheese

4 Scallions, sliced

1/3 C. grated Parmesan Cheese

 

Preheat oven to 350 and line a muffin pan with paper cups. Combine milk, oil, yogurt and eggs in a bowl. In another bowl sift together flour, baking soda, baking powder, paprika, salt and pepper. Stir in cheese and scallions. Add liquid to flour mixture and mix quickly before spooning into paper cups. Sprinkle parmesan on top and bake for 20 minutes.

 

From Lunch Boxes and Snacks

 

 

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Bacon and Scallion Corn Muffins

Bacon and Scallion Corn Muffins

1/4 lb sliced lean bacon

1/3 C. thinly sliced scallion

1 C. yellow cornmeal

2/3 C. all-purpose flour

1 tsp. double-acting baking powder

1 tsp. baking soda

1/2 tsp. salt

2 large eggs

3 T. unsalted butter, melted and cooled

1 1/2 C. sour cream

1/4 C. milk

 

Cook bacon until it is crispy. Blot with paper towels& crumble it. Drain off all but 1 T. of the fat from the skillet, and use remaining bacon grease to cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl whisk together the eggs, butter, sour cream, and milk. Stir in bacon, onion, and cornmeal mixture, and beat the batter well. Divide the batter among 12 well-buttered 1/3-C. muffin tins and bake the muffins in the middle of a preheated 425 degree F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.

 

 

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Autumn’s Pumpkin Muffins

Autumn’s Pumpkin Muffins

2 C. Original Bisquick Mix

1/2 C. canned pumpkin puree

1/4 C. vegetable oil

1/4 C. sugar

14 C. milk

1 T. pumpkin pie spice

1 tsp. cinnamon

1 egg

1/2 C. chopped pecans

1/2 C. raisins

 

Heat oven to 400° and grease bottoms of 12 muffin cups (regular size). Combine all ingredients except raisins and nuts. Stir just until batter is moistened. Stir in raisins and nuts. Fill prepared muffin C. 1/2 to 3/4 full. Bake for 15 to 20 minutes, until golden brown. Remove from pan, sprinkle with powdered sugar or cinnamon sugar, and serve warm.

 

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Ann’s Craisin Muffins

Ann’s Craisin Muffins

4 eggs

2 C. sugar

2 C. milk

2-3 C. Craisins

1 C. vegetable oil

4 C. stirred flour

4-1/2 tsp. baking powder

 

Preheat oven to 350 degrees. In a large bowl, whip eggs, oil and milk until liquids are frothy. Stir together flour, baking powder and sugar; stir gently into liquid mixture. Add Craisins all at once. Stir gently but do not over mix. Spray two 12-cup muffin tins with vegetable coating, covering very well. Heap batter to top of C. s. Bake 30 minutes or until muffins are light brown and a toothpick comes out just moist. Makes 18 to 24 muffins.

Impossible Egg Muffins

Impossible Egg Muffins

Impossible Egg Muffins

 

1 cup Bisquick

1 cup skim milk

4 eggs

1/2 teaspoon seasoned salt

1/2 cup chopped peppers

1/2 cup diced onion

1 cup diced ham

2 ounces reduced fat shredded cheese

 

Preheat oven to 375F. Spray a 12 muffin pan with no stick spray. In a 8 cup measure or medium bowl, whisk together the Bisquick, milk, eggs and seasoned salt. Stir in the peppers, onion and ham. Pour batter evenly between the muffin cups. Bake 20 minutes, sprinkle cheese on top and bake 5 more minutes.

Almond & Mixed Berry Muffins

Almond & Mixed Berry Muffins

 

2 1/4 C. whole grain or wheat pastry flour

4 tsp. baking powder

1/4 C. ground flaxseed

1/2 tsp. salt

2/3 C. fresh blueberries

2/3 C. fresh raspberries

1 C. 2% milk

2 eggs

2/3 C. sugar

1/3 C. canola oil

1 tsp. almond extract

 

Preheat the oven to 400ºF. Line a 12-C. muffin pan with paper liners. In a large bowl, combine the flour, baking powder, flaxseed, and salt. Whisk to mix. Add the berries and stir to coat. In another bowl, combine the milk, eggs, sugar, oil, and almond extract. With a fork, beat until smooth. Pour the egg mixture into the berry mixture and gently mix with a fork to moisten the dry ingredients. Don’t over mix (a few lumps in the batter are normal). Dollop the batter into the prepared muffin C.. Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.

 

Yield: 12 servings

Calories: 210

Fat: 9g

Fiber: 3g

Carrot and Cheese Muffins

Carrot and Cheese Muffins

¾ C. Self-Rising Flour

¼ tsp. Baking Soda

Pinch Salt

Pinch Paprika

1/3 C. grated Cheddar

1/3 C. freshly grated Parmesan, plus more for topping

2 T. Milk

2 T. Canola Oil

¼ C. plain Yogurt

1 T. Maple Syrup

1 Egg

1 Medium Carrot, finely grated

1 tsp. snipped Chives (optional)

 

Preheat oven to 350. Line mini muffin pan with 18 paper cups or standard muffin pan with 6 cups. Whisk flour, baking soda, salt, paprika and cheeses together in a bowl. Beat milk, oil, yogurt, maple syrup and egg together in another bowl. Stir wet mixture into dry mixture, just enough to combine, then stir in carrot and chives. Fill muffin cups almost to the top. Sprinkle on a little extra parmesan cheese. Bake mini muffins 14-16 minutes or regular muffins 25-30 minutes. Muffins should rise and turn golden brown. Remove from oven and cool 15 minutes, then transfer to wire rack to cool completely.

From Top 100 Finger Foods

 

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Birdseed Muffins

Birdseed Muffins

1/4 cup plus 2 tablespoons sunflower seed

1/2 cup rolled oats

2 tablespoons wheat germ

1/4 cup millet

1/4 cup sesame seeds

1 tablespoon flax seeds

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon poppy seeds

4 ounces of butter

1/2 cup sugar

2 large eggs

1/4 cup mild-flavored honey. such as clover

1 1/4 cups buttermilk

 

For the topping:

2 tablespoons millet

2 tablespoons flax seeds

2 tablespoons poppy seeds

2 tablespoons sesame seeds

 

Pre-heat the oven to 325F. Spread all the top 6 ingredients in rows on a baking pan, and toast for 6-8 minutes. Allow to cool. Turn the oven up to 350F. In the bowl of a food processor fitted with the steel blade, combine the sunflower seeds, wheat germ, flours, baking powder, baking soda, and salt. Process until the seeds have the consistency of the flours. Add the rest of the toasted grains and the poppy seeds, pulsing on and off a few times, just to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy. Add one egg at a time, mixing well between each addition. Add the honey and mix well. Add the flour mixture and the buttermilk in 3:2 additions, mixing only until incorporated, scraping the bottom of the bowl after each addition. To prepare the topping: mix the four seeds together. Sprinkle 1/2 teaspoon on the topping into the bottom of each paper lined muffin cup. Fill the cups completely to the rim and sprinkle 1 teaspoon of the topping over the surface of each muffin. Bake for about 25 minutes, until firm and golden. I made 24 mini muffins and 8 regular muffins.

 

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Banana Strawberry Muffins

Banana Strawberry Muffins

2/3 C. sugar

1/2 C. oil

2 eggs

2/3 C. mashed ripe bananas

1 tsp. vanilla

1 2/3 C. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

3/4 C. finely chopped fresh strawberries

 

Heat oven to 375°F. Line 12 muffin C. with paper baking C.. In medium bowl, combine sugar, oil and eggs; blend well. Stir in bananas and vanilla. Lightly spoon flour into measuring C.; level off. Add flour, baking soda and salt to sugar mixture; stir just until combined. Stir in strawberries. Spoon batter evenly into paper-lined muffin cups. Bake at 375°F. for 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from muffin cups. Serve warm or cool.

 

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Applesauce-Bran Cereal Muffins

Applesauce-Bran Cereal Muffins

3/4 C. all-purpose flour

2 tsp. baking powder

1 C. raisin bran cereal

1/2 C. low-fat milk

1/4 C. unsweetened applesauce

1 egg

2 T. vegetable oil

 

Preheat oven to 400 degrees. Line muffin pan with paper muffin cups. Combine flour, baking powder, and cereal in mixing bowl. Add milk, and let stand 3 minutes. Stir in applesauce, egg, and vegetable oil. Batter will be lumpy. Spoon batter into lined muffin pan, filling each cup two-thirds full. Bake 15 to 20 minutes, or until golden brown.

Flourless Savory Cheddar Zucchini Muffins

Flourless Savory Cheddar Zucchini Muffins

Flourless Savory Cheddar Zucchini Muffins

1¼ C. almond flour

3 large eggs

½ tsp. baking soda

¼ tsp. coarse salt

¼ tsp. black pepper

¼ tsp. onion powder

1/8 tsp. garlic powder

1 C. + 1 T. shredded cheddar cheese

1 C. shredded and squeezed zucchini (1/2 a large zucchini or 1 small zucchini)

 

Preheat oven to 350°F. Pulse the flour, eggs, baking soda and spices in a blender until smooth. Add 1 C. cheese and the zucchini. Pulse until the zucchini is evenly incorporated but not pureed. Here you should still see noticeable flecks of green throughout the batter. Spoon the batter into a lined muffin tin about 3/4 full. Top with the extra 1 T. cheese. Bake at 350°F about 25 minutes until the muffins are golden and an inserted toothpick comes out clean. After about 3-5 minutes, or when the muffins are cool enough to touch, remove the muffins from the pan to cool on a cooling rack. Serve warm. Refrigerate any leftovers. Reheat in a toaster oven or the regular oven.

 

Yield: 8 Muffins

Calories: 196

Protein: 10g

Fat: 15g

Kiwi and Coconut Muffins

Kiwi and Coconut Muffins

2 kiwis, finely diced (about 3/4 cup)**

2 cups all-purpose flour (or half AP and half whole wheat)

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2/3 cup light coconut milk

4 tablespoons butter, melted

1 large egg and 2 egg whites, lightly beaten

1 teaspoon orange zest

3 tablespoons orange blossom honey

2 teaspoons pure vanilla extract

1/4 cup toasted sweetened shredded coconut

3 tablespoons sweetened shredded coconut

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray. Peel kiwis. Dice and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, melted butter, and eggs. Add the orange zest, honey, and vanilla extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the kiwis and toasted coconut. Spoon the batter evenly into the 12 molds. Sprinkle the tops of the muffins with 3 tablespoons shredded coconut. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool. ** Use kiwis that are ripe yet still somewhat firm. If they’re squishy, then they’ll be too watery in the muffins. Also avoid adding more than 3/4 cup as it could make the batter too wet.

Almond and Mixed Berry Muffins with Flaxseed

Almond and Mixed Berry Muffins with Flaxseed

2 1/4 C. whole grain or wheat pastry flour

4 tsp. baking powder

1/4 C. ground flaxseed

1/2 tsp. salt

2/3 C. fresh blueberries

2/3 C. fresh raspberries

1 C. 2% milk

2 eggs

2/3 C. sugar

1/3 C. canola oil

1 tsp. almond extract

Preheat the oven to 400ºF. Line a 12-C. muffin pan with paper liners. In a large bowl, combine the flour, baking powder, flaxseed, and salt. Whisk to mix. Add the berries and stir to coat. In another bowl, combine the milk, eggs, sugar, oil, and almond extract. With a fork, beat until smooth. Pour the egg mixture into the berry mixture and gently mix with a fork to moisten the dry ingredients. Don’t over mix (a few lumps in the batter are normal). Dollop the batter into the prepared muffin C.. Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.

Yield: 12 servings

Calories: 210

Fat: 9g

Fiber: 3g

Mandarin-Blueberry Muffins

Mandarin-Blueberry Muffins

1-3/4 C. whole wheat flour
3/4 C. oat bran
1/3 C. sugar
1 T. baking powder
1 can (11 oz) mandarin orange segments in light syrup, undrained
2 egg whites
1 tsp. vanilla (or almond) extract
1/2 C. + 2 T. fresh or frozen blueberries

Combine dry ingredients and stir to mix well. Crush the orange segments slightly and add oranges with juice, egg whites and vanilla extract to the flour mixture and stir just until the dry ingredients are moistened. Fold in blueberries. Coat muffin tins with paper liners or cooking spray and fill 3/4 full with the batter. Bake at 350F for 15-18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing muffins. Serve warm or room temperature.

Yield: 12 servings
Calories: 113
Fat: .7g
Fiber: 3.9g

Parmesan-Corn Bread Muffins

Parmesan-Corn Bread Muffins

1 C. all-purpose flour
2/3 C. yellow cornmeal
2 T. sugar
2 tsp. baking powder
1/4 tsp. salt
2/3 C. fat-free buttermilk
3 T. vegetable oil
2 large egg whites, lightly beaten
Cooking spray
1/4 C. (1 oz.) grated fresh Parmesan cheese

Preheat oven to 425�. Lightly spoon flour and cornmeal into dry measuring C.; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist. Spoon batter into 10 muffin C. coated with cooking spray. Sprinkle evenly with cheese. Bake at 425� for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

Yield: 10 servings
Calories: 151
Fat: 4.9g
Fiber: 0.6g

Blueberry Lemon Yogurt Muffins

Blueberry Lemon Yogurt Muffins

1 tsp. Salt

1 C. quick-cooking oats uncooked

1 C. Brown sugar firmly packed

1 C. Egg Beaters Egg Product

1 Tsp. Baking powder

1 C. Original Margarine Stick melted

1 PAM Original Non-Stick Cooking Spray

1 C. All-Purpose Unbleached Flour with Ultragrain

1 tsp. Baking soda

1 C. Non-fat Plain Yogurt

1 Tsp. Vanilla extract

1 C. Fresh Blueberries

1 tsp. Lemon zest

Preheat oven to 425F. Spray 12-C. regular muffin pan with cooking spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl. Stir together yogurt, Fleischmanns, Egg Beaters and vanilla in small bowl. Pour yogurt mixture into center of dry ingredients; stir using rubber spatula until just blended. Do NOT overmix. Fold in blueberries and lemon zest. Fill each prepared muffin C. about 2/3 full. Bake 12-14 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan. Remove from muffin pans and cool completely on racks

Banana Coconut Muffins

Banana Coconut Muffins

 

1/2 C. butter

2 eggs

3 very ripe bananas, mashed together

1 tsp. vanilla

2 C. flour (up to 1/2 C. can be whole wheat flour)

1 tsp. salt

1 1/2 tsp. baking powder

3/4 C. sugar

1/2 C. chopped walnuts

1/2 C. grated coconut

 

Cream together the butter and eggs, then mix in the ripe bananas and vanilla. In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut. Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done. Alternately, pour into a buttered bread pan and bake about an hour.

Pizza Muffins

Pizza Muffins

8 ounces ground 90% lean turkey or beef

1 1/2 C. Bisquick Reduced Fat Baking Mix

1/4 C. grated Kraft fat-free Parmesan cheese — 3/4 oz.

1 tsp. pizza or Italian seasoning

1 tsp. dried parsley flakes

1 tsp. dried onion flakes

1/4 C. green bell pepper — chopped

3/4 C. fresh tomato — chopped

1/3 C. shredded Kraft reduced-fat Cheddar cheese — 1 1/2 oz.

1/3 C. skim milk

2 tsp. vegetable oil

1 whole egg — or equivalent in egg substitute

Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large skillet sprayed with olive-oil-flavored cooking spray, brown meat. Place skillet on a wire rack and allow to cool. Meanwhile, in a large bowl, combine baking mix, Parmesan cheese, pizza seasoning, parsley flakes, and onion flakes. Stir in green pepper, tomato, and Cheddar cheese. In a small bowl, combine skim milk, vegetable oil, and egg. Mix well to combine. Add milk mixture to baking mix mixture. Mix gently just to combine. Fold in cooled, browned meat. Fill 8 muffin wells full. Bake 16 to 18 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set 5 minutes. Remove muffins from pan and continue cooling on wire rack. Serve at once. Serves 8.

Yield: 8 muffins

Calories: 179

Fat: 7g

Fiber: 1g

Vanilla Zucchini Muffins

Vanilla Zucchini Muffins

2 eggs

1 C. sugar

1/2 C. oil

1 T. vanilla

2 C. shredded, unpeeled drained zucchini

2 C. flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. cinnamon

1 C. raisins

1/2 C. chopped nuts

Combine eggs, sugar, oil and vanilla. Stir in zucchini. Combine remaining dry ingredients and set aside 1/4 C. dry mixture and toss with raisins and nuts. Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts. Place mixture 2/3 full into prepared muffin tins or cups. Bake in a 350 oven 20 to 25 minutes or tested done. Yield about 1 dozen standard.

Pina Colada Muffins

Pina Colada Muffins

1/2 C. sugar

1 egg

1/4 C. margarine softened at room temperature.

1 C. sour cream

1/2 tsp. rum extract

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 C. flour

1 small can crushed pineapple well drained

1/2 C. flaked coconut

Combine sugar, egg, margarine, sour cream and extract and beat to blend well. Combine remaining dry ingredients. Combine both mixtures until just blended. Stir in pineapple and coconut. Put into prepared muffin tins or C., filing 1/2 to 2/3 full. Bake in a preheated 375 oven about 20 to 25 minutes or tested done. About 10 standard muffins

Parsnip Muffins

Parsnip Muffins

1-ounce sliced almonds

Nonstick spray

8 1/2 ounces all-purpose flour

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. freshly grated nutmeg

1/2 tsp. kosher salt

3 whole eggs

3/4 C. plain whole milk yogurt

1/4 C. vegetable oil

8 ounces sugar

10 ounces grated parsnips

Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-C. muffin tin with the nonstick spray and set aside. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds. Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin C. using a level 2 1/2-ounce disher or 1/3 C. measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

Salmon-Sauced English Muffins

Salmon-Sauced English Muffins

10oz. container Refrigerated Alfredo Pasta Sauce

10oz. frozen pkg. cut Asparagus, thawed

4oz. can Mushrooms, stems and pieces, drained

1 tsp.. Lemon Juice

¼ tsp.. dried Dill

6oz. can skinless, boneless Salmon, drained and flaked

1 T. dry Sherry

4 English Muffins, split and toasted

In medium saucepan, combine Alfredo pasta sauce, asparagus, mushrooms, lemon juice and dill. Cook and stir over medium heat until bubbly and heated through. Remove from heat; stir in salmon and sherry. Spoon salmon mixture over English muffin halves and serve.

English Muffins Toasted with Cinnamon Cheese and Maple Apples

English Muffins Toasted with Cinnamon Cheese and Maple Apples

1 whole grain English muffin

1/4 C. 1% dry-curd cottage cheese

Ground cinnamon

6 apple slices (about 1 1/2 ounces)

1 tsp. maple syrup

Split the muffin and place on a broiler pan or sheet of heavy-duty aluminum foil. Spread the cottage cheese evenly over the muffin halves. Sprinkle to taste with cinnamon. Cover with the apple slices in a single layer. Drizzle 1/2 tsp. syrup over the apples on each half. Broil 6″ from the heat source for about 2 minutes, or until the apples start to sizzle. Serve right away.

Yield: 2 servings

Calories: 110

Fat; 1g

Fiber: 3g

Blueberry Bran Muffins II

Blueberry Bran Muffins II

Blueberry Bran Muffins21 1/2 cups unprocessed wheat bran or oat bran
1 cup whole wheat flour
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup 1% milk or unflavored soymilk
1/3 cup honey
1 ripe medium banana, mashed with a fork
1 large egg
2 tablespoons olive oil
1 teaspoon pure vanilla extract
1 cup fresh blueberries or other berries

Position a rack in the center of the oven and preheat oven to 400 degrees Fahrenheit. Lightly coat 24 nonstick miniature muffin cups with cooking oil spray. In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth. Make a well in the center of the dry ingredients, and pour in one-third of the liquid mixture. Using a spoon, stir until smooth. Add remaining liquid mixture and stir just until combined. Add blueberries and stir again, but do not over mix. Spoon 2 tablespoons of batter into each prepared muffin cup. Bake about 8 minutes, or until the tops spring back when pressed gently in the centers. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack. Make-Ahead Tip: To freeze these muffins for later use, wrap cooled muffins tightly in plastic wrap and place in freezer bags. Freeze for up to three months.

Yield: 24 miniature muffins
Calories: 63
Fat: 2g
Fiber: 2.7g

Pear Bran Muffins

Pear Bran Muffins

1 1/2 C. whole-grain pastry flour
1 C. wheat bran
2 T. granular sugar substitute
1 1/4 tsp. ground cinnamon
1 1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 C. 1 percent or fat-free buttermilk
2 large eggs, lightly beaten
3 T. canola oil
1 Bosc pear, cored and diced into 1/4-inch cubes
1 1/2 tsp. vanilla extract

Heat oven to 350°F. Line a muffin tin with paper liners or lightly coat with cooking spray. Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl. Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve.

Calories: 130
Fat: 5g
Fiber: 5g

Raspberry – Cream Cheese Muffins

Raspberry – Cream Cheese Muffins

2/3 C. (5 oz.) 1/3-less-fat cream cheese, softened
1/3 C. butter, softened
1 1/2 C. sugar
1 1/2 tsp. vanilla extract
2 large egg whites
1 large egg
2 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 C. low-fat buttermilk
2 C. fresh or frozen raspberries
1/4 C. finely chopped walnuts

Preheat oven to 350 degrees. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well. Lightly spoon flour into dry measuring C.; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts. Place 24 foil C. liners in muffin C.. Spoon batter evenly into liners. Bake at 350 degrees 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack. Special Note: Our Test Kitchens staff found that foil liners worked better than paper. They released more easily from the muffin without tearing it.

Yield: 2 dozen
Serving size: 1 muffin

Calories: 142
Fat: 4.7g
Fiber: 1.1g

Zucchini, Dried Tomato, and Cheese Muffins

Zucchini, Dried Tomato, and Cheese Muffins

2 1/2 C. unbleached all-purpose flour
1/2 C. freshly grated pecorino Romano cheese
1/4 C. finely chopped dried tomatoes
1 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cracked black pepper
tsp. salt
1 C. milk
1 C. tightly packed coarsely shredded zucchini
2 large eggs
1/4 C. olive oil

Heat oven to 400ºF. Spray muffin cups (12 regular or 24 miniature) with cooking spray. Combine flour, grated cheese, dried tomatoes, sugar, baking powder, baking soda, pepper, and salt in a large bowl. Stir until blended. In a separate bowl stir the milk, zucchini, eggs, and oil until well blended. Add to the dry ingredients all at once and fold together just until evenly moistened. Do not overmix. Divide the batter evenly among the muffin C.. Bake until a toothpick inserted in center comes out clean, 22 to 25 minutes for regular muffins, or 11 to 12 minutes for the mini muffins. Cool muffins on a wire rack before removing from pan.

Yield: 12 servings
Calories: 166
Fat: 6.3g
Fiber: 1g

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

2 1/4 C. all-purpose flour
1 pkg Jello sugar-free instant vanilla pudding mix — (4 serving size)
1/4 C. Brown Sugar Twin
2 T. pourable Sugar Twin
2/3 C. Carnation nonfat dry milk powder
1 T. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/4 C. (1 ounce) mini chocolate chips
1/4 C. (1 ounce) chopped walnuts
2 C. (one 15-ounce can) pumpkin
1 egg or equivalent in egg substitute
3/4 C. Yoplait plain fat-free yogurt
1 T. & 1 tsp. vegetable oil

Preheat oven to 350º F. Spray a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine flour, dry pudding mix, Brown Sugar Twin, dry milk powder, pumpkin pie spice, baking powder, and baking soda. Stir in chocolate chips and walnuts. In a small bowl, combine pumpkin, egg, and yogurt, and the vegetable oil. Mix gently to combine. Add pumpkin mixture to flour mixture. Mix just until combined. Evenly divide batter among prepared muffin wells. Bake for 25 to 35 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set 5 minutes. Remove muffins from pan and continue cooling on wire rack.

Yield: 12 servings
Calories: 172
Fat: 6g
Fiber: 2g

Cranberry Muffins

Cranberry Muffins

1 1/2 C. unbleached white flour
1 C. whole-wheat flour
2 tsp. baking powder
2 tsp. cinnamon
2 eggs, beaten
1/4 C. sugar
1/2 C. unsweetened applesauce
2 T. canola oil
1/4 C. orange juice
1 tsp. orange extract
1 C. fresh cranberries

Preheat the oven to 350 degrees. Combine the flours, baking powder, and cinnamon in a medium bowl. Set aside. In a large bowl, combine the remaining ingredients. Add the dry ingredients slowly to the large bowl and mix until blended. Do not over beat. Pour the batter into 12 nonstick muffin C. and bake for 20 to 25 minutes. Remove muffins from oven and let cool slightly. Remove muffins from pan and let cool completely. To lower the calories even more you can substitute Splenda for the sugar.

Yield: 12 servings
Calories: 152
Fat: 4g
Fiber: 2g

High Fiber Apple Muffins

High Fiber Apple Muffins

1 1/2 C. Buttermilk
3oz. High-Fiber Bran Cereal
1 Egg, lightly beaten
2 T. melted Butter
2 T. Honey
1 lb. Apples, cored, peeled and diced
16 pitted Prunes, diced
3/4 C. All Purpose Flour
3/4 C. Whole Wheat Flour
2 T. Brown Sugar
1 1/2 tsp. Baking Powder
1/2 tsp. Cinnamon
1/4 tsp. Baking Soda
1/4 tsp. Nutmeg
1/8 tsp. Salt

In large mixing bowl combine buttermilk, cereal, egg, butter and honey. Stir to combine and let stand until cereal softens, 4-5 minutes. Preheat oven to 375 degrees. In medium mixing bowl combine remaining ingredients, stirring to combine. Add dry ingredients to cereal mixture and stir just until combined. Spray 12 muffin C. with cooking spray; fill each C. with an equal amount of batter (about 2/3 full each). Bake for 30 minutes, until muffins are browned and a toothpick inserted comes out clean. Remove muffins to wire rack and let cool for 5 minutes; invert onto rack to let cool completely.

Yield: 12 servings
Calories: 177
Fat: 3g
Fiber: 6g

Banana Muffins

Banana Muffins

Nonstick Vegetable Cooking Spray
2 C. all-purpose flour
1 T. baking powder
1/4 tsp. salt
1 tsp. cinnamon
3 packets sugar substitute (Equal, Sweet & Low, etc.)
1 egg
3 T. corn oil
1/2 C. skim milk
1/2 C. unsweetened applesauce
1/2 C. mashed bananas

Preheat oven to 400 degrees. Prepare 2 1/2 muffin tins with nonstick vegetable cooking spray. Combine dry ingredients in mixing bowl and mix thoroughly. Beat egg and whip in oil, milk, and applesauce. Add to dry ingredients and mix until flour is moistened. Stir in mashed bananas. Fill muffin tins 2/3 full. Bake for 25 minutes or until golden brown and a toothpick comes out clean. Can store in freezer for later

Yield: 12 servings
Serving size: 1 muffin

Calories: 131
Fat: 4.2g
Fiber: .9g

Low-Fat Pumpkin Muffins

Low-Fat Pumpkin Muffins

nonstick cooking spray
1 cup canned cooked pumpkin
1 cup bran cereal shreds, crushed
3/4 cup skim milk
1/3 cup light or dark corn syrup
2 egg whites, slightly beaten
1-1/4 cups all purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt necessary
1/2 cup raisins
Preheat oven to 400°F. Spray 12 2-1/2 inch muffin cups with cooking spray. Combine pumpkin and next 4 ingredients in a bowl. Combine remaining ingredients in another bowl. Add pumpkin mixture and stir until well blended. Spoon into prepared muffin cups. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove and cool on wire rack.

Yield: 12 servings
Calories: 138
Fat: .3g
Fiber: 1.7g

High Fiber Pumpkin Muffins

High Fiber Pumpkin Muffins

2 C. Fiber One Bran Cereal
1 C. Skim Milk
1 C. Libby’s Canned Pumpkin
1 tsp. Pumpkin Pie Spice
1 tsp. Cinnamon
1/4 C. Egg beaters
1/4 C. Brown Sugar
1/4 C. Splenda Artificial Sweetener
1 1/4 C. Self-rising flour
2 tsp. Baking Powder
1/2 tsp. Salt

Preheat oven to 350 degrees and spray muffin tin (12) with cooking spray. Mix together cereal and milk and let stand for 5-10 minutes. Mix all wet ingredients well. Combine all dry ingredients together and blend into wet ingredients. Divide batter into 12 muffin C.. Bake at 350 degrees for about 20 minutes.

Yield: 12 Muffins
Calories: 97
Fat: .7g
FIber: 6.2g

Honey Bran Muffins

Honey Bran Muffins

1 1/4 C. whole wheat pastry flour
1/2 C. oatmeal
1 C. oat bran
1/4 C. honey
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/4 tsp. nutmeg
2 slightly beaten eggs
2/3 C. buttermilk
1/2 C. raisins
1/4 C. oil

Spray muffin pan with vegetable cooking spray or line with paper baking cups. Stir together all dry ingredients. Combine eggs, buttermilk, honey and oil. Add egg mixture to flour mixture; stir until moistened. Fold in raisins. Fill muffin pan 2/3 full. Bake in a 400 degree F oven for 15-20 minutes.

Yield: 12 Muffins
Serving Size: 1 Muffin

Calories: 165
Fat: 6g
Fiber: 4g