15236 carb high fiber variations muffins Recipes

  • Jen's Low Fat High Fiber Bran Muffins
    wheat bran, boiling water, brown sugar and
    9 More
    wheat bran, boiling water, brown sugar, splenda sugar substitute, olive oil, unsweetened applesauce, whole wheat pastry flour, baking soda, salt, eggs, skim milk, white vinegar
    25 min, 12 ingredients
  • Fiber One Snack
    fiber 1 cereal, skim milk, almonds
    3 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • High Fiber High Protein Flax Muffins
    ground flax seeds and
    9 More
    ground flax seeds, vanilla whey protein powder or 3/4 cup soy protein powder, baking powder, cinnamon, salt, vanilla-flavored soymilk, eggs, vegetable oil, xylitol sweetener or 1/2 cup maple syrup, vanilla
    35 min, 10 ingredients
  • High Fiber Muffins
    hodgson mill multi-grain hot cereal and
    13 More
    hodgson mill multi-grain hot cereal, unbleached white flour, baking powder, baking soda, salt, pumpkin pie spice , cake spice or 1/2 tsp cinnamon, mahleb, unrefined sugar ( raw ), apple, shredded with skin, canned pumpkin, rice milk (vanilla), eggs, vegetable oil, vanilla
    30 min, 14 ingredients
  • Low-Fat High Fiber Blueberry Muffins 2 Low-Fat High Fiber Blueberry Muffins 2
    oat bran, ground flax seed, greek yogurt, egg, brown sugar and
    7 More
    oat bran, ground flax seed, greek yogurt, egg, brown sugar, vanilla extract, all-purpose flour, whole wheat flour, baking soda, baking powder, salt, blueberries
    30 min, 12 ingredients
  • Fiber One Waffles Fiber One Waffles
    fiber 1 original pancake mix, water, vegetable oil
    3 ingredients
  • Fiber One Pie Crust Fiber One Pie Crust
    fiber 1 cereal (original), margarine or 1/4 cup butter and
    3 More
    fiber 1 cereal (original), margarine or 1/4 cup butter, vanilla extract, cinnamon, splenda artificial sweetener
    15 min, 5 ingredients
  • Fiber Rich, Cherry Pie. Fiber Rich, Cherry Pie.
    fiber 1 cereal, light butter and
    4 More
    fiber 1 cereal, light butter, egg beaters egg substitute , original, cornstarch, no-sugar-added cherry pie filling, fat, free reddi-whip topping
    2 hour 20 min, 6 ingredients
  • Fiber One Sweet Snack Mix #1 Fiber One Sweet Snack Mix #1
    fiber 1 cereal, m & 's plain chocolate candy, plain and
    3 More
    fiber 1 cereal, m & s plain chocolate candy, plain, dried cherries, raisins, almonds
    5 min, 5 ingredients
  • High Fibre Fruit and Nut Bran Muffins High Fibre Fruit and Nut Bran Muffins
    unsalted butter, softened, brown sugar , firmly packed and
    15 More
    unsalted butter, softened, brown sugar , firmly packed, molasses, eggs, milk, whole wheat flour, fiber 1 cereal (or any high fibre cereal), wheat bran, ground flax seed, cinnamon, salt, baking powder, baking soda, blueberries (fresh or frozen ), pecans, chopped, raisins
    28 min, 17 ingredients
  • Cereal Reloaded Cereal Reloaded
    high fiber cereal (like trader joe's high fiber o's) and
    2 More
    high fiber cereal (like trader joe s high fiber o s), vanilla yogurt (to taste), trail mix (like trader joe s sweet, salty & tart mix)
    3 ingredients
  • High Fiber Blue Berry Muffins High Fiber Blue Berry Muffins
    all bran cereal, nonfat milk, unsweetened applesauce, egg and
    9 More
    all bran cereal, nonfat milk, unsweetened applesauce, egg, brown sugar, vanilla extract, all-purpose flour, whole wheat flour, baking soda, baking powder, salt, dried blueberries, flax seed
    13 ingredients
  • High-Fiber Cholesterol-Free Oat Bran Muffins High-Fiber Cholesterol-Free Oat Bran Muffins
    flour, oat bran, brown sugar, baking powder and
    8 More
    flour, oat bran, brown sugar, baking powder, ground cinnamon, baking soda, allspice, mashed bananas, skim milk, egg substitute, cooking oil, vanilla
    18 min, 12 ingredients
  • High Fiber Chocolate Zucchini Muffins High Fiber Chocolate Zucchini Muffins
    zucchini, shredded, reduced-sugar chocolate cake mix and
    9 More
    zucchini, shredded, reduced-sugar chocolate cake mix, whole wheat flour, canned pumpkin, egg beaters egg substitute, unsweetened applesauce, splenda sugar substitute, brown sugar, cinnamon, baking powder, dark chocolate chips
    30 min, 11 ingredients
  • High-Fiber Cholesterol-Free Oat Bran Muffins High-Fiber Cholesterol-Free Oat Bran Muffins
    flour, oat bran, brown sugar, baking powder and
    8 More
    flour, oat bran, brown sugar, baking powder, ground cinnamon, baking soda, allspice, mashed bananas, skim milk, egg substitute, oil (cooking ), vanilla
    28 min, 12 ingredients
  • High Fiber Low Fat Bran Muffins High Fiber Low Fat Bran Muffins
    unprocessed wheat bran, splenda sugar substitute and
    10 More
    unprocessed wheat bran, splenda sugar substitute, brown sugar, boiling water, unsweetened applesauce, olive oil, baking soda, whole-wheat pastry flour, eggs, salt, white vinegar, skim milk
    25 min, 12 ingredients
  • Breakfast Bowl Breakfast Bowl
    defrosted frozen fruit (aldi's) and
    2 More
    defrosted frozen fruit (aldi s), high fiber cereal (fiber 1 or total, low fat/low cal yogurt
    3 ingredients




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