65277 low zucchini muffins made splenda Recipes

  • 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
  • Zucchini Muffins
    whole wheat flour, baking powder, salt, ground cinnamon and
    5 More
    whole wheat flour, baking powder, salt, ground cinnamon, plain yogurt (can substitute low-fat milk instead), egg beaters, margarine, sugar (note: use 1/2 cup splenda ), grated zucchini
    9 ingredients
  • Zucchini Muffins
    soy flour, ground flaxseed, baking soda, baking powder and
    8 More
    soy flour, ground flaxseed, baking soda, baking powder, salt, ground cinnamon, eggs, vegetable oil (could be 1/2 cup), sugar substitute, such as splenda, zucchini, shredded (about 2 cups), light sour cream, walnut pieces (optional)
    30 min, 12 ingredients
  • Low Fat Zucchini Muffins
    all-purpose flour, whole wheat flour, baking powder, salt and
    9 More
    all-purpose flour, whole wheat flour, baking powder, salt, nutmeg, sugar, shredded zucchini , packed, lemon zest, canola oil, egg, lightly beaten, skim milk, raisins, chopped walnuts
    13 ingredients
  • Low-Fat Zucchini Muffins
    sugar, flour, baking soda, salt, baking powder, cinnamon and
    6 More
    sugar, flour, baking soda, salt, baking powder, cinnamon, chopped walnuts, eggs, grated zucchini, enova oil, applesauce, pure vanilla extract
    25 min, 12 ingredients
  • Low Fat Zucchini Muffins (Made With Splenda and Honey) Low Fat Zucchini Muffins (Made With Splenda and Honey)
    reduced fat margarine and
    11 More
    reduced fat margarine, splenda granular (sugar substitute ), egg whites, zucchini, grated, unsweetened applesauce, honey, vanilla, flour, baking soda, baking powder, salt, cinnamon
    25 min, 12 ingredients
  • Low Calorie French Toast Strata Low Calorie French Toast Strata
    splenda granular (no calorie artificial sweetener ) and
    9 More
    splenda granular (no calorie artificial sweetener ), egg substitute, skim milk, vanilla extract, maple extract, cinnamon raisin bread, apples, peeled and thinly sliced, low-fat cream cheese, splenda granular (no calorie artificial sweetener ), ground cinnamon
    55 min, 11 ingredients
  • Low Fat Sugar Free Peanut Butter Cookies Low Fat Sugar Free Peanut Butter Cookies
    low-fat peanut butter, splenda sugar substitute, egg and
    2 More
    low-fat peanut butter, splenda sugar substitute, egg, vanilla, pecans, finely chopped
    8 min, 5 ingredients
  • Low Fat Chocolate Zucchini Muffins Low Fat Chocolate Zucchini Muffins
    all-purpose flour, splenda granular (sugar substitute ) and
    13 More
    all-purpose flour, splenda granular (sugar substitute ), sugar, unsweetened cocoa powder, baking powder, ground cinnamon, baking soda, salt, low-fat yogurt, prune baby food (puree), canola oil, eggs, beaten, milk, semi-sweet chocolate chips, zucchini, shredded
    40 min, 15 ingredients
  • Low Carb Zucchini Muffins Low Carb Zucchini Muffins
    wheat bran, soy flour plus 2 tbsp and
    6 More
    wheat bran, soy flour plus 2 tbsp, diced zucchini, with skin on, eggs, heavy cream, club soda, sugar substitute (recommended: splenda ), baking powder
    40 min, 8 ingredients
  • Zucchini Muffins With Chocolate Chips and Honey-Orange Glaze Zucchini Muffins With Chocolate Chips and Honey-Orange Glaze
    flour, splenda sugar substitute or 3/4 cup sugar and
    14 More
    flour, splenda sugar substitute or 3/4 cup sugar, baking soda, cinnamon, salt, egg, lightly beaten, applesauce, milk, orange zest, fresh, vanilla, zucchini, shredded, semisweet chocolate chips, butter, honey, orange zest, fresh, fresh squeezed orange juice
    35 min, 16 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
  • Zucchini Muffins Zucchini Muffins
    oil, almond extract, vanilla extract, salt, flour and
    11 More
    oil, almond extract, vanilla extract, salt, flour, baking soda, baking powder, cinnamon, ginger, splenda sugar substitute, peaches, bananas, pecans, zucchini (shredded ), soymilk
    40 min, 16 ingredients
  • Low-Calorie Banana Muffins (with Splenda) Low-Calorie Banana Muffins (with Splenda)
    whole wheat flour, baking powder, baking soda, salt and
    5 More
    whole wheat flour, baking powder, baking soda, salt, bananas, mashed, splenda no calorie, applesauce, egg, vanilla extract
    9 ingredients
  • Low fat Pancakes made with Egg Beaters Low fat Pancakes made with Egg Beaters
    all-purpose flour , unsifted, baking powder and
    5 More
    all-purpose flour , unsifted, baking powder, sugar or 2 tsp splenda substitute, if you have it, salt, skim milk, egg beaters egg substitute, corn oil
    10 min, 7 ingredients
  • Low Cal Zucchini Muffins Low Cal Zucchini Muffins
    grated zucchini, unsweetened applesauce, sugar, egg whites and
    9 More
    grated zucchini, unsweetened applesauce, sugar, egg whites, vanilla, whole wheat flour, all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, raisins
    13 ingredients
  • Low Sugar  & Low Fat  Lemon Cheesecake Low Sugar & Low Fat Lemon Cheesecake
    murray sugar-free lemon cookies, melted margarine and
    11 More
    murray sugar-free lemon cookies, melted margarine, low-fat cream cheese, splenda sugar substitute, sugar, lemon juice, low-fat sour cream, grated lemon peel, vanilla, egg substitute, low-fat sour cream, splenda sugar substitute, vanilla
    1 hour 10 min, 13 ingredients
  • Zucchini Muffins - Primal Low-Carb Zucchini Muffins - Primal Low-Carb
    prunes, blanched almond flour (240g total ) and
    9 More
    prunes, blanched almond flour (240g total ), pure stevia powder, sea salt, baking soda, ground cinnamon, ascorbic acid, ascorbic acid or 1/4 tsp lemon juice, melted coconut oil, eggs, zucchini (about 12-inch x 1.5-inch)
    25 min, 11 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top