5.18.2011

make some muffins

I'm not typically a fan of sweets in the morning, but it may be time to have a change of heart. Why are my taste buds suddenly craving sugary treats upon waking up? Because Cooking Light's website is full of recipes for tasty muffins. Even better, they are healthy and low-cal! Looks like it's time to break out the baking pans.


 
Ingredients
  • 1/2 cup packed dark brown sugar
  • 1/4 cup chopped pecans
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 1/2 cup egg substitute
  • 1 cup reduced-fat sour cream
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Cooking spray
  • 6 tablespoons powdered sugar
  • 3 teaspoons fresh orange juice
  • Dash of salt 
Preparation
Preheat oven to 400°.
Combine first 3 ingredients; set aside.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg substitute; beat 3 minutes. Beat in sour cream, water, and vanilla.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring well with a whisk. Make a well in center of mixture; add sour cream mixture. Stir just until combined.
Place 3 tablespoons brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times.
Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.
Combine powdered sugar, juice, and dash of salt in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins. (Yield: 18 muffins)


Calories?
182 calories per muffin.

Ingredients
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 3/4 cup whole wheat flour (about 3 1/2 ounces)
  • 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups fat-free milk
  • 1/3 cup creamy peanut butter
  • 1/4 cup egg substitute
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 1/4 cup strawberry jam 
Preparation
Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.


Calories?
185 calories per muffin.



Ingredients

Muffins:

  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fat-free sour cream
  • 1 1/2 tablespoons grated lemon rind
  • 2 tablespoons extravirgin olive oil
  • 1 1/2 tablespoons fat-free milk
  • 2 teaspoons fresh lemon juice
  • 1 large egg
  • 1 large egg white
  • Cooking spray
Glaze:
  • 1 cup sifted powdered sugar
  • 1/2 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice 
Preparation
  • Preheat oven to 350°.
  • To prepare muffins, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Make a well in center of mixture.
  • Combine sour cream and next 6 ingredients (through egg white) in a small bowl; stir with a whisk until well combined. Add to flour mixture, stirring just until moist.
  • Spoon batter evenly into 10 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Cool completely on a wire rack.
  • To prepare glaze, combine powdered sugar, 1/2 teaspoon rind, and 3 tablespoons juice in a small bowl; stir with a whisk until smooth. Spread about 1 teaspoon glaze over each muffin; let stand 5 minutes or until set. Garnish with lemon rind, if desired.
Calories?
166 calories per muffin.

1 comment:

  1. Love this muffin recipes.....will be trying them soon, I'll have to eat the Fullbar first though!
    xoxo Mom

    ReplyDelete

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