63315 easiest low cal pear fruit muffin Recipes

  • Low Fat Poppy Seed Muffins (Ww)
    flour, sugar, baking powder, baking soda, salt, lemon zest and
    4 More
    flour, sugar, baking powder, baking soda, salt, lemon zest, poppy seed, low-fat buttermilk, butter, melted, egg
    35 min, 10 ingredients
  • Low-Calorie Banana Cake/Muffins
    all-purpose flour, sifted, plus more for pan and
    10 More
    all-purpose flour, sifted, plus more for pan, splenda sugar substitute (the bulk kind for baking), baking powder, baking soda, salt, eggs, at room temperature, ripe mashed banana, canola oil, vanilla, low-fat buttermilk, at room temperature
    45 min, 11 ingredients
  • Fruit Parfait
    angel cakes (from ralph), broken up pieces and
    3 More
    angel cakes (from ralph), broken up pieces, vanilla pudding or banana cream pudding (jello brand)-mix with 1% low fat milk., fruits-fresh sliced strawberries , sliced kiwi, frozen blueberries, optional: canned mandarins or mango... any fruits combination., light cream
    4 ingredients
  • Low-Fat Strawberry-Cinnamon Muffins
    all-purpose flour, sugar, baking powder, ground cinnamon and
    9 More
    all-purpose flour, sugar, baking powder, ground cinnamon, salt, vanilla fat-free yogurt, butter, melted, low-fat milk, egg, lightly beaten, strawberry jam, sugar, ground cinnamon
    13 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
  • Best Pear and Almond Salad (Low Cal!!!!)
    leafy spring greens, pear (diced ), sliced almonds and
    3 More
    leafy spring greens, pear (diced ), sliced almonds, fat-free cottage cheese, fat-free raspberry vinaigrette, raisins or 1 tsp dried cranberries
    5 min, 6 ingredients
  • Pear muffins
    pear halves in natural juice, drained (for sweeter muffin... and
    10 More
    pear halves in natural juice, drained (for sweeter muffins, use pear halves in light syrup), self-rising flour, wholemeal self-rising flour, ground cardamom, chopped macadamia nuts, egg white, skim milk, low-fat plain yogurt, maple syrup, vegetable oil, raw sugar
    35 min, 11 ingredients
  • Meatball and Macaroni Stew (Low Fat/Low Cal)
    english muffin , cut into 1/2 inch pieces, skim milk and
    17 More
    english muffin , cut into 1/2 inch pieces, skim milk, ground sirloin, parmesan cheese, fresh parsley, chopped, black pepper, salt, egg white, chopped onions, garlic cloves, minced, cooked large elbow macaroni, dried basil, dried oregano, bay leaf, italian-style tomatoes, undrained and chopped, low sodium chicken broth, dry red wine, white sugar, salt
    30 min, 19 ingredients
  • Really Good Low Cal, Low-Fat, Healthy Blueberry Oatmeal Muffins
    whole wheat flour, splenda brown sugar substitute and
    8 More
    whole wheat flour, splenda brown sugar substitute, baking powder, cinnamon, oats, egg white, canola oil, low-fat milk, vanilla, blueberries (fresh or frozen )
    30 min, 10 ingredients
  • Harvest Spice Muffins (Apple-Pear Spice Muffins)
    eggs, low-fat milk, olive oil or 1/2 cup canola oil and
    8 More
    eggs, low-fat milk, olive oil or 1/2 cup canola oil, diced unpeeled pears , and or 2 cups apples, white whole wheat flour, sucanat, baking powder, salt, ground cinnamon, ground nutmeg
    50 min, 11 ingredients
  • Low Fat Yummy Fruit Smoothie Low Fat Yummy Fruit Smoothie
    frozen fruit (unsweetened ), sliced banana and
    3 More
    frozen fruit (unsweetened ), sliced banana, plain nonfat yogurt, sparkling water, honey (optional)
    3 min, 5 ingredients
  • Low-Fat Apple Streusel Muffins Low-Fat Apple Streusel Muffins
    whole wheat flour, oat bran, granulated sugar and
    10 More
    whole wheat flour, oat bran, granulated sugar, baking powder, cinnamon, salt, chopped peeled apples, egg, lightly beaten, low-fat milk, vegetable oil, brown sugar, cinnamon, nutmeg
    35 min, 13 ingredients
  • Low Fat Banana Bran Muffins Low Fat Banana Bran Muffins
    all-purpose flour, bran flakes, sugar, baking powder and
    7 More
    all-purpose flour, bran flakes, sugar, baking powder, baking soda, salt, bananas, over ripe, mashed, low-fat vanilla yogurt, egg, egg whites, vanilla extract
    25 min, 11 ingredients
  • Low-Fat Raspberry-Corn Muffins (Food Network Kitchens) Low-Fat Raspberry-Corn Muffins (Food Network Kitchens)
    all-purpose flour, yellow cornmeal, sugar, baking powder and
    8 More
    all-purpose flour, yellow cornmeal, sugar, baking powder, salt, low-fat buttermilk, apricot nectar, grapeseed oil, vanilla extract, grated orange zest, egg whites, frozen raspberries
    1 hour , 13 ingredients
  • Low-Fat Marshmallow Fruit Dip Low-Fat Marshmallow Fruit Dip
    neufchatel cheese, low-fat vanilla yogurt and
    1 More
    neufchatel cheese, low-fat vanilla yogurt, marshmallow creme
    5 min, 3 ingredients
  • Delicious Low Cal Blueberry-Cranberry Muffins! Delicious Low Cal Blueberry-Cranberry Muffins!
    flour , all purpose nonbleached, baking powder and
    8 More
    flour , all purpose nonbleached, baking powder, baking powder, salt, sugar, applesauce, eggs, vanilla extract, blueberries, dried cranberries
    10 ingredients
  • Peanut Butter and Pear English Muffins Peanut Butter and Pear English Muffins
    english muffin, peanut butter, pear, honey, granola cereal
    7 min, 5 ingredients
  • All-Bran Pineapple and Fruit Muffins All-Bran Pineapple and Fruit Muffins
    all-purpose flour, whole wheat flour, baking powder, salt and
    12 More
    all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, nutmeg, all-bran cereal (extra fiber kind), crushed unsweetened pineapple, undrained, unsweetened orange juice, orange peel, egg whites, vegetable oil, mixed dried fruit, chopped, lowfat margarine, softened, artificial sweetener (or 5 packets), vanilla
    33 min, 16 ingredients




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