Fruit Muffins
2002-07-22 @ 11:21 a.m.
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Badsnake and Sara are both doing Weight Watchers, so I am trying to cook in a more supportive way. Since I am basically a butter and cream girl, it's not easy. But really I just have to use moderation. I got these recipes from a web-site that Badsnake found through Weight Watchers. All of the recipes I've tried so far have been tasty. But I particularly like these because they are an easy breakfast item to keep on hand. I make them once or twice a week, depending on my schedule. I prefer to store them in something less than air-tight because they get a little mushy when they are sealed up. Right now I have them in a Tupperware with the lid just resting on the carton instead of sealed. Of course, they have to be well out of the reach of the basset hound muffin-monster.
Instead of spraying the muffin tins with cooking spray I've been using the little paper liners. It makes clean-up a lot easier.
Raspberry Lemon Muffins
(Makes 12 muffins)
1 3/4 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp table salt
1 cup fat free/sugar free lemon yogurt
1/4 cup applesauce
1 egg & 2 egg whites or 1/2 cup egg beaters
1 tsp lemon peel
1 cup raspberries
Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray or set paper liners in the tin.
In a large bowl, mix the flour, sugar, baking powder, baking soda and salt. Set aside. In a small bowl, mix the yogurt, applesauce, egg & egg whites or eggbeaters, and lemon zest until well-blended. [The second time I made this I used plain yogurt and the juice of one lemon. It worked just as well, better maybe.] Pour liquid ingredients into dry and mix well. Gently fold in raspberries. [So far I've used fresh raspberries because they are available. I'm guessing that frozen would work just fine. Heck, for that matter, blueberries would probably be good, too.]
Spoon the batter into the muffin wells and bake at 350 degrees for 30 minutes. Let cool for at least 10 minutes. I've found that the paper sticks to these muffins while they are still warm, but peels off more easily after they have cooled completely.
Old Fashioned Molasses Muffins
(Makes 9 muffins)
1/1/4 cups whole wheat flour
1/2 tsp baking soda
1/2 tsp each ground ginger, cinnamon and nutmeg
1/4 tsp salt
1 egg or 1/4 cup egg substitute
1/2 cup water
1/4 cup sugar free applesauce
1/4 cup molasses
1 apple, peeled and chopped small
1 cup raisins
or
1 to 2 cups chopped dried apricots
Preheat oven to 325 degrees. In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, applesauce and molasses. Stir into dry ingredients just until moistened. Spray muffin tin with cooking spray or line with paper liners and fill two thirds full. Bake at 325 degrees for 20-25 minutes or until muffins test done.
The original recipe for these muffins called for 1/4 cup Splenda (a sugar substitute that measures one to one to sugar). I don't like to use sugar substitutes and instead of adding sugar, I just left it out. The muffins were great without the sweetener. The original recipe also did not have the fruit in it. I used the apples and raisins together the first time and then the apricots yesterday. I like the apricots better, but both are good. I haven't heard preferences from anyone else yet.
If you want to see the original recipes and her other low fat recipes go here:
http://www.darleneelizabeth.com/recipeframe.htm
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"Jealousy will continue to teach us all along the way, letting us know whenever it arises, we have another lesson to learn." Deborah Anapol, Polyamory: The New Love Without Limits
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