34 low fruit muffin for Recipes

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.

oat bran, oatmeal, regular not instant, mixed dried fruit (if you can tsp find pre- , make your own combination or use raisins), cinnamon, nutmeg, baking powder, baking soda, salt, egg whites, unsweetened applesauce, brown sugar (use a half cup if you like your muffins sweeter), low-fat buttermilk (or use 1/3 cup non-fat yogurt plus skim milk to level it off to 1/2 cup), canola oil

wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon (optional) or 1 tsp nutmeg (optional), honey or 1/2 cup light brown sugar, vanilla or 1 tsp almond extract, low-fat milk, applesauce, egg whites, raisins (optional), diced and drained fruit

all-purpose flour, sugar, baking powder, baking soda, salt, low-fat sour cream, all-fruit preserves (no sugar added), egg, vanilla extract, chopped pecans, toasted

whole wheat flour, all-purpose flour, baking powder, baking soda, egg, vegetable oil, mixed fruit, buttermilk, unsweetened fruit juice

chopped pecans, ground cinnamon, divided, water, dried cranberries, chopped dried apricots, low-fat blueberry muffin mix, egg

all-purpose flour, barley flour, baking powder, ground cinnamon, baking soda, salt, low-fat vanilla yogurt, eggs, dark brown sugar , packed, light olive oil, vanilla extract, chopped dried fruit (apricots, apples, raisins, cranberries or cherries)

low-fat silken tofu, unsweetened applesauce, mashed potatoes, room temperature, bananas, chopped, brown sugar, maple syrup, grated fresh ginger, vanilla, whole wheat flour, flour, baking soda, baking powder, ground cinnamon, fresh (or thawed and drained frozen) strawberries, diced

low-fat ricotta cheese, low-fat tropical yogurt, mangoes, white english muffins, passion fruit pulp

buttermilk, bkg. soda, butter, melted, applesauce (i use fruit flavored), splenda brown sugar blend (or 1/2 cup. brown sugar), molasses, egg (or 1/4 cup. beaters), natural bran, flour, salt, baking powder, craisins , 1 cup. fresh blueberries, cinnamon , to taste

chopped dried fruit (such as sultanas and apricot), hot brewed black tea, wholemeal self-rising flour, brown sugar, applesauce, rolled oats

baking mix, milk, sugar, vegetable oil, egg substitute, blueberries or 3/4 cup fruit

oat bran, brown sugar, cinnamon, baking powder, egg substitute, fruit juice (orange,apple,prune), skim milk, oil, ripe banana, mashed, apple, grated, chopped dried apricot

whole wheat flour or 1 cup spelt flour, barley flour, fruit dried sweetened cranberries (taste cranberries to determine sweetness and then adjust recipe to use either the rice syrup or wate), walnuts or 1/3-1/2 cup pecans, baking powder, salt, grated orange , rind of, applesauce, orange juice (fresh squeezed is best ), rice syrup or 1/2 cup water or 1/2 cup orange juice

mixed dried fruit (raisins, cranberries, blueberries, cherries, etc.), water, bran buds cereal, finely ground, bran buds cereal, light brown sugar, molasses, egg, egg yolk, vanilla extract, unsalted butter, melted, applesauce, water, low-fat sour cream, all-purpose flour, whole wheat flour, baking soda, salt, shredded coconut

whole wheat pastry flour, sugar , plus, sugar, oats (quick-cooking, not instant ), baking powder, baking soda, salt, low-fat buttermilk , plus, low-fat buttermilk, egg (large), canola oil, vanilla extract, fresh blueberries, washed & dried, blueberry preserves (or all-fruit spread), fresh blueberries, washed & dried

wet ingredients, unsweetened applesauce, molasses, low fat plain yogurt or buttermile, eggs, mix together in extra large bowl, after mixing stir in, dried dates, mixed dried fruit, dry ingredients, flour (whole wheat, oat, soy), natural bran, wheat germ, ground flax, rolled oats, unsweetened coconut, sunflower seed (or a mixture of seeds of any choice), flaked almonds, raisins, baking powder, baking soda, cinnamon

bran flakes, crumbled, whole wheat flour , and, whole wheat flour, flour, sugar, baking powder, baking soda, cinnamon, salt, ground nutmeg, low-fat buttermilk, vegetable oil, egg white, vanilla extract, raspberry spreadable fruit (or jam)