47551 healthy low fiber muffins Recipes
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muffin pans and40 Moremuffin 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
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amish starter, egg, beaten, buttermilk and12 Moreamish starter, egg, beaten, buttermilk, pureed sweet potato (i buy baby food and use it to sneak veggies into my son, you can also use applesauce or pureed carro), vanilla, fiber cereal (crunched up), oats, salt, splenda artificial sweetener, brown sugar, flour (whole wheat is great, but will make for a more dense muffin), baking soda, shredded carrot (about 1 carrot), raisins, chopped walnuts30 min, 15 ingredients
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low-fat cream of celery soup and11 Morelow-fat cream of celery soup, low-fat cream of potato soup or 1 (10 3/4 oz) can low-fat cream of chicken soup, chicken breasts, cooked and cut up, frozen broccoli carrots cauliflower mix, skim milk, dried thyme leaves, dried parsley, celery seed, paprika, pepper, savory, refrigerated reduced-fat buttermilk biscuits40 min, 12 ingredients
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Healthy Low-Carb Cottage Cheese Cherry Crepes - South Beach Dietkamut flour and12 Morekamut flour, whole wheat flour or 2 tbsp whole grain pastry flour, salt, apple juice, water, water, egg, lightly beaten, transfat-free margarine, sugar substitute, low fat cottage cheese or 1 cup reduced-fat ricotta cheese, at room temperature, excess liquid drained, pitted sweet cherries, sugar-free maple syrup, sugar substitute7 min, 13 ingredients
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Healthy Low-Fat Curry Chicken Salad Wrapchicken breasts, boiled, apple, with skin diced 1/4-inch and10 Morechicken breasts, boiled, apple, with skin diced 1/4-inch, celery, diced, red onion, diced, cilantro, chopped, almonds , slivered (optional), cranberry sauce (whole or jellied, preferably whole ), rice vinegar, curry powder, low-fat flour tortillas , 10-inch, baby spinach leaves, fresh, salt & pepper, to taste35 min, 12 ingredients
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Choco-Low Fat Muffinsflour, granulated sugar, cocoa, baking powder, baking soda and5 Moreflour, granulated sugar, cocoa, baking powder, baking soda, salt, low-fat vanilla yogurt, nonfat milk, vanilla extract, powdered sugar (optional)30 min, 10 ingredients
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Choco-Low Fat Muffinsall-purpose flour, granulated sugar, cocoa, baking powder and6 Moreall-purpose flour, granulated sugar, cocoa, baking powder, baking soda, salt, low-fat vanilla yogurt, nonfat milk, vanilla extract, powdered sugar (optional)20 min, 10 ingredients
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High Fiber Low Fat Muffinsall-bran cereal, water, baking powder and1 Moreall-bran cereal, water, baking powder, fat-free orange cranberry muffin mix20 min, 4 ingredients
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Low-Sugar Banana Walnut Bran Muffinsfiber 1 or other bran cereal, canola oil, boiling water and8 Morefiber 1 or other bran cereal, canola oil, boiling water, eggs, lightly beaten, non-fat milk, sugar, whole wheat flour, baking soda, baking powder, walnuts, mashed bananas11 ingredients
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Pumpkin Fiber Muffinsold fashioned oats, pumpkin - canned, fiber 1, egg beaters and4 Moreold fashioned oats, pumpkin - canned, fiber 1, egg beaters, baking powder, vanilla, nutmeg, cinnamon8 ingredients
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Low Cal Trail Mixfiber 1, dried apples, marshmallows, dried cherries and2 Morefiber 1, dried apples, marshmallows, dried cherries, almonds, pumpkin seeds6 ingredients
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Healthy Chicken Fried Rice (Low G.i.)low-sodium low-fat chicken broth, brown rice, salt and8 Morelow-sodium low-fat chicken broth, brown rice, salt, sesame oil, boneless skinless chicken breasts, chopped, sliced mushrooms, green onions, chopped, carrots, diced, sliced celery, light soy sauce, bean sprouts40 min, 11 ingredients
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Fiber One Pie Crustfiber 1 cereal (original), margarine or 1/4 cup butter and3 Morefiber 1 cereal (original), margarine or 1/4 cup butter, vanilla extract, cinnamon, splenda artificial sweetener15 min, 5 ingredients
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Fiber Rich, Cherry Pie.fiber 1 cereal, light butter and4 Morefiber 1 cereal, light butter, egg beaters egg substitute , original, cornstarch, no-sugar-added cherry pie filling, fat, free reddi-whip topping2 hour 20 min, 6 ingredients
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