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* Exported from MasterCook II *
APPLE BUTTER-STREUSEL MUFFINS
Recipe By : Low-Fat Meals, Vol IV, No 3
Serving Size : 30 Preparation Time :0:00
Categories : Low-Fat Muffins
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups All-purpose flour
1/2 cup Wheat germ
1/2 cup Brown sugar -- packed
2 1/2 teaspoons Baking powder
1/2 teaspoon Salt -- optional
1/2 cup Apple butter
3/4 cup Skim milk
3 tablespoons Margarine -- melted
2 Egg whites -- slightly beaten
Streusel topping:
1/8 teaspoon Ground cinnamon
3 tablespoons Wheat germ
2 tablespoons Brown sugar -- packed
1 tablespoon All-purpose flour
1 tablespoon Margarine -- melted
Preheat oven to 400 degrees; line 30 mini muffin cups, or 12 medium muffin cups with paper liners, or coat bottoms only with nonstick cooking spray. In a medium bowl, combine the flour, wheat germ, brown sugar, baking powder and salt; mix well. In a small bowl, combine the apple butter, milk, margarine and egg whites until well blended. Add to the flour mixture, stirring just until moistened. Fill the muffin cups almost full with batter. In a small bowl, combine the streusel ingredients; mix well. Sprinkle evenly over the batter, patting gently. Bake mini muffins for 12 to 15 minutes, and larger muffins for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Serve warm. Penny Halsey (ATBN65B).
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* Exported from MasterCook II *
APPLE CARROT MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups Flour -- whole wheat
1 cup Wheat bran
1 teaspoon Baking soda
1 teaspoon Cinnamon
1/4 cup Oil
1/3 cup Sorghum
1 cup Soymilk
1 teaspoon Vanilla
1/3 cup Carrots -- shredded
1/3 cup Apple -- finely chopped
Preheat the oven to 400. Combine flours, bran, baking soda and cinnamon. In another bowl, mix together oil, sorghum, soymilk and vanilla. Combine wet and dry ingredients; mix well. Stir in carrots and apple. Fill greased and floured mufin tins 1/2 full, and bake for 25 minutes. Makes 1 dozen muffins.
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* Exported from MasterCook II *
APPLE CINNAMON BRAN MUFFINS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Muffins Breads
Amount Measure Ingredient -- Preparation Method
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2 1/4 cups Oat bran cereal
1/4 cup Brown sugar -- packed
1 teaspoon Cinnamon
1 tablespoon Baking powder
1/4 cup Walnuts -- chopped
1/2 cup Raisins
1/2 cup Skim milk
3/4 cup Apple juice -- frozen concentr
2 large Egg whites
2 tablespoons Vegetable oil
1 medium Apple -- chopped
Mix the dry ingredients in a large bowl. Mix the milk, apple juice concentrate, egg whites and oil.
Blend well. (Can be done in a blender.) Add to the dry ingredients and mix well. Add the chopped apple and spoon into muffin cups that have been sprayed with a non-stick coating. Fill three-fourths full and bake in a 400 degree F oven for 15 to 17 minutes, or until done. Serve warm.
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* Exported from MasterCook II *
APPLE CINNAMON MUFFINS
Recipe By : Recipe contributed by David Riter
Serving Size : 12 Preparation Time :0:00
Categories : Brunch Low-Fat
Muffins
Amount Measure Ingredient -- Preparation Method
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2 cups Oat bran cereal
1/4 cup Brown sugar
1 1/4 teaspoons Cinnamon
1 tablespoon Baking powder
1/2 cup Skim milk
3/4 cup Apple juice -- frozen concentr
2 Egg whites
2 tablespoons Vegetable oil
1 medium Apple -- chopped
1/4 cup Walnuts -- chopped
1/4 cup Raisins
Preheat oven to 425 degrees. In a medium bowl, mix dry ingredients. In a large bowl, mix milk, apple juice concentrate, egg whites, and oil. Add the dry ingredients, mixing well. Fold in apple, walnuts, and raisins. Line 12 muffin tins with paper baking cups. Fill cups 2/3 full. Bake 17 minutes. Store muffins in airtight container to retain moisture.
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* Exported from MasterCook II *
APPLE CRUNCH MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Unbleached Flour -- Sifted
1/2 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 1/2 teaspoons Ground Cinnamon
1/4 cup Vegetable Shortening
1 large Egg -- Slightly Beaten
1/2 cup Milk
1 cup Tart Apples *
Nut Crunch Topping
* Apples are to be washed and cored.
Shred the unpeeled apples for recipe. Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.
NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl.
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* Exported from MasterCook II *
APPLE DATE MUFFINS
Recipe By : Secrets of Fat-Free Baking, Sandra Woodruff
Serving Size : 12 Preparation Time :0:00
Categories : Low-Fat Muffins
Amount Measure Ingredient -- Preparation Method
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2 1/4 cups Whole wheat flour
1 1/2 teaspoons Baking soda
1/3 cup Brown sugar -- packed
3/4 cup Buttermilk -- nonfat
1 1/2 cups Apples -- finely chopped
3 tablespoons Liquid egg substitute -- fat f
1 teaspoon Vanilla extract
1/2 cup Chopped dates
Preheat oven to 350 degrees; coat muffin cups with nonstick cooking spray. Combine the flour, baking soda and brown sugar; stir to mix well. Add the buttermilk, apples, egg substitute and vanilla extract; stir just until the dry ingredients are moistened. Fold in the dates. Fill the muffin cups 3/4 full with the batter. Bake for 16 to 18 minutes, or just until a toothpick inserted in the center comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Penny Halsey (ATBN65B).
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* Exported from MasterCook II *
APPLE HONEY MUFFINS
Recipe By : Emily Helm, Traverse City, M
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits
Amount Measure Ingredient -- Preparation Method
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2 cups Flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1 Egg
6 tablespoons Honey
1 cup Milk
1/2 cup Vegetable oil
1 cup Apples; peeled -- chopped
Granny Smith)
1/4 cup Chopped walnuts
-----TOPPING-----
1/2 cup Dark brown sugar -- packed
1/4 cup Sugar
2 tablespoons Flour
2 tablespoons Butter -- melted
Grease 12 muffin cups. Mix flour, baking powder & salt in lg bowl. Beat together egg, honey, milk & oil.
Add apples & nuts. Fold together both mixes, stirring to combine. Fill muffin cups 3/4 full. Combine all topping ingreds & sprinkle over batter. Bake 20-25 min @ 375 till muffin tops are lightly browned & test done.
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* Exported from MasterCook II *
APPLE MUFFINS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : S_Living Muffins
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups All-purpose flour
1/3 To
1/2 cup Sugar
2 teaspoons Baking powder
1/2 teaspoon Salt
3/4 cup Peeled -- chopped apple
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 Egg -- lightly beaten
1/2 cup Milk
1/4 cup Vegetable oil
Combine first 4 ingredients along with apples, cinnamon, and nutmeg in a large bowl; make a well in center of mixture. Combine egg, milk, and oil; add liquid mixture to dry ingredients, stirring just until moistened. Spoon into greased muffin pans filling two-thirds full. Bake at 400 degrees for 20 to 25 minutes. Remove muffins from pans immediately. Yield: 10 muffins.
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* Exported from MasterCook II *
APPLE MUFFINS WITH MAPLE GLAZE
Recipe By : THE DESSERT SHOW SHOW#DS3237
Serving Size : 1 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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1 1/3 cups All-purpose flour
1 cup Oats -- quick
or old fashioned
1/2 cup Sugar
1 tablespoon Baking powder
2 teaspoons Ground cinnamon
1/2 cup Milk
1/3 cup Butter -- melted
1/4 cup Maple syrup -- - or maple flavored
2 Egg whites -- lightly beaten
1 cup Chopped apple
Toasted pecan halves
Glaze:
1/4 cup Powdered sugar
1 1/2 tablespoons Maple syrup -- - or maple flavored
Preheat oven to 400 degrees. Line 12 cup muffin tin with baking liner cups. Mix together flour, oats, sugar, baking powder and cinnamon. Mix together milk, butter, syrup and egg whites. Mix together wet and dry ingredients just until blended. Gently stir in apples. Fill muffin cups almost full. Top each with a pecan halve if desired. Bake 20-25 minutes or until golden brown. Let stand a few minutes. Remove from pan. Cool about 10 minutes.
Glaze: Mix together powdered sugar and maple syrup.
Stir until smooth. Leave muffins sitting on cooling rack under which you have placed sheets of waxed paper. Drizzle glaze over muffins.
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* Exported from MasterCook II *
APPLE OAT BRAN MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low-Cal Muffins
Amount Measure Ingredient -- Preparation Method
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3/4 cup Chopped Dried Apples
1/4 cup Unsweetened Apple Juice*
1 1/2 cups Flour
1/2 cup Granulated Sweetener
1/4 cup Oat Bran
1/4 cup Crushed Bran Flakes
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/8 teaspoon Salt
1/2 cup Unsweetened Applesauce
1/4 cup Skim Milk
1/4 cup Vegetable Oil
1 Egg -- or Egg Substitute
No-Stick Cooking Spray
Soak dried apples in apple juice concentrate in a small bowl for 20 minutes. Preheat oven to 400`F. Combine flour, granulated sweetener, oat bran, crushed bran flakes, baking powder, cinnamon and salt in a large mixing bowl. In another bowl, combine dried apple mixture, applesauce, milk, oil and egg; mix well. Stir into dry ingredients just until dry ingredients are moistened; do not overmix. Spray 12 muffin cups with no-stick cooking spray. Fill muffin cups 1/2 full. Bake muffins at 400`f for 18 to 20 minutes or until golden brown. Serve warm. *Use thawed, (not reconstituted) frozen concentrate
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* Exported from MasterCook II *
APPLE OAT MUFFINS
Recipe By : Sarah Schlesinger
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits
Low-Fat
Amount Measure Ingredient -- Preparation Method
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1/2 cup Pitted prunes
2 tablespoons Water
1 2/3 cups Unbleached all-purpose flour
1/2 cup Old-fashioned oatmeal
1/2 cup Brown sugar -- firmly packed
1 tablespoon Baking powder
1/4 teaspoon Salt -- optional
1 1/2 teaspoons Ground cinnamon
1/2 cup Skim milk
1/4 cup Maple syrup
2 Egg whites -- .
1 cup Chopped apples
1. Preheat oven to 375 degrees 2. Place prunes and water in a food processor or blender and puree.
3. Combine flour, oats, brown sugar, baking powder, salt if using and cinnamon in a bowl.
4. In a seperate bowl, beat together the prune puree, milk, maple syrup, egg whites and apples.
5. Stir the we ingredients into the dry ingredients until the dry ingredients are moistened.
6. Transfer batter to nonstick or paper lined muffin cups, or to muffin cups lightly sprayed with vegtable cooking spray. Bake 20-30min until muffin tops are lightly browned and a wooden toothpick inserted into the middle of a muffin comes out clean.
NOTE: You can substitute 1/3 cup commercially prepared pureed prunebaby food of prune butter(found in jam & jelly of baking section of your supermarket for the prune puree) the baby food prune jars you will need 2 2/2 oz jars and the prune butter will add extra cal sue to the added sugars in the mixture. I used the baby food prunes and it worked quite well.
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* Exported from MasterCook II *
APPLE PIE MUFFINS
Recipe By : American Vegetarian Cookbook by Marilyn Diamond
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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2 tablespoons Tofu
3 large Bananas, ripe -- mashed
Egg replacer for 1 egg
3 tablespoons Sunflower oil
1/3 cup Honey or maple syrup
1 cup Flour, pastry -- whole wheat
1 cup Flour -- oat
1 tablespoon Flour -- soy
2 teaspoons Baking powder
1/2 teaspoon Baking soda
2 teaspoons Cinnamon -- ground
Pinch of salt
2 cups Apples; sliced, peeled -- cut
-inch dice
1 teaspoon Lemon juice
1/2 cup Raisins -- pre-soaked
1. Preheat oven to 375 degrees. Cream tofu, bananas, egg replacer, oil and hoeny or syrup with a hand blender or in a food processor.
2. Combine flours, baking powder and baking soda, 1 teaspoon cinnamon and salt in a large bowl. Make a well in center and fold in creamed mixture wiht a spatula until moistened.
3. Combine apples, remaining teaspoon cinnamon, lemon juice and raisins. Add to batter.
4. Oil muffin cups, then spoon batter into cups and bake 25 to 30 minutes. Muffins are ready when toothpick inserted in center comes out clean. Cool briefly and turn out to finish cooling on wire rack.
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* Exported from MasterCook II *
APPLE STREUSEL MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Fruits
Amount Measure Ingredient -- Preparation Method
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1 cup Martha White All-Purpose -- Flour, sifted
1 cup Martha White Whole Wheat -- Flour
1 cup Chopped apple (about 1 med)
1/3 cup Firmly packed brown sugar
1 tablespoon Baking powder
1 teaspoon Salt
1 Egg
1 cup Milk
1/4 cup Vegetable oil
Streusel Topping (below)
Preheat oven to 400. Grease muffin cups. Stir together flours, apple, sugar, baking powder, and salt in mixing bowl. Beat egg in separate bowl; stir in milk and oil. Add liquid mixture to dry ingredients, stirring just until blended. Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle evenly with Streusel Topping. Bake for 15 to 18 minutes or until golden brown.
STREUSEL TOPPING ~~~~~~~~~~~~~~~~ 1/2 cup firmly packed brown sugar 1 tablespoon butter or margarine, softened 1/2 teaspoon cinnamon 1/4 cup chopped pecans
Combine sugar, butter, and cinnamon in small mixing bowl using fingers or pastry blender. Add pecans and mix well.
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