Cranberry Sauce Muffins
2 cups flour 1 c sugar 3 tsp baking powder 1/2 tsp salt 1 C milk 1/4 C oil 1/2 tsp vanilla 1 beaten egg 1 cup cranberry sauce (I use the whole berry sauce) Oven to 400. Makes 18 Add liquid ingredients to dry ingredients. Stir. Fill cups 3/4 full. Bake 20 minutes. |
great topic.......i often bake for church coffee hour---muffins are a good idea..keep the recipies comming ;)
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Blueberry-Lemon Muffins
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups self-rising flour 1/2 cup self-rising yellow cornmeal 1/2 cup brown sugar 1/2 teaspoon baking soda 1 cup blueberries 1 cup low-fat buttermilk 1/2 cup yogurt, nonfat light -- vanilla 3 tablespoons butter -- melted 1/2 teaspoon grated nutmeg 1 tablespoon grated lemon rind -- (I used rind of one lemon) 1 large egg -- lightly beaten Cooking spray Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through soda) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk,yogurt, butter, nutmeg, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack. Yield: 15 (serving size: 1 muffin) - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 4g Fat (24.6% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 352mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. ------------------------------- The following recipe was my creation. I like bran muffins that aren't as heavy and dense as a brick and these definitely meet the requirement. When I made them the first time my husband told me to throw the rest of the bran muffin recipes that I had collected away and make these instead. Ann's Best Bran Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Combine and mix together well. Set aside. : 1/4 cup raisins 3/4 cup self-rising flour 1/2 cup whole wheat flour 1/2 cup brown sugar -- You can reduce sugar even more by replacing 1/2 or all of the sugar with Splenda 1 1/4 teaspoons baking soda 1 teaspoon baking powder 2 teaspoons cinnamon 1/4 teaspoon salt Combine the following in a blender and process until smooth. Then fold into above. 1 3/4 cups bran flakes -- crushed finely after measuring - (2.9 oz by weight or 1 1/4 cup of Fiber One cereal measured and shaken down. I prefer the Fiber One cereal.) 1 egg 3/4 cup 2% buttermilk 1/4 cup canola oil -- You can use apple sauce here to reduce fat. Add to batter: 3/4 cup apple -- shredded, or pineapple, drained 3/4 cup carrot -- shredded 1/4 cup nuts -- to reduce fat you can eliminate these completely Spray paper lined muffin cups with nonstick spray such as Pam. Fill nearly full. Bake at 400 degrees for 20-25 minutes. Cool for 5 minutes before removing from pan to wire rack to cool. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 7g Fat (39.8% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 327mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Try adding 1/4 cup ground flax seed and 1 1/2 cups bran flakes instead of the 1 3/4 cup bran flakes. Original recipe contained an additional 1/4 cup of granulated sugar but I thought they were a little sweet. |
wow, all good recipes. thanks.
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