Collection of easy, healthy and tasty muffin recipes.
Tuesday, November 17th, 2009This was a recipe that used to be on the side of the Quaker Crunchy Corn Bran box. It’s a killer muffin, and I’ve made it all the time – my kids love it.
Combine flour, brown sugar, Quaker Corn Bran cereal, baking powder, baking soda, cinnamon and salt in a large bowl. Mix together. Beat eggs in a mixing bowl until frothy. Mix in grated carrot, pineapple and vegetable oil. Pour into dry ingredients. Mix until dry ingredients are moistened. Fill paper lined muffin cups 3/4 full. Bake in 190C (375F) oven for 18-22 minutes. Remove from oven, cool 5 minutes then remove from pan.
Light and Fluffy Muffins
Ingredients:
Topping:
1/2 cup sugar
1 teaspoon cinnamon
Muffins:
1/4 cup olive oil
1/2 cup sugar
2 egg whites or egg substitute equivalent to 1 egg
1-1/2 cups cake flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup skim milk
Directions:
In a mixing bowl, cream oil, sugar and egg whites or substitute. Combine the dry ingredients; add to creamed mixture alternately with milk. Fill muffin cups 2/3rd full. Bake at 325 degrees, 20 to 25 minutes or until golden. Meanwhile, combine sugar and cinnamon in a small bowl. Roll the tops of the muffins in the sugar mixture while hot out of the oven. Serve warm or freeze and microwave 20 to 25 seconds before serving.
Healthy Breakfast Muffins
1 1/2 cups whole wheat flour
1/2 cup oatmeal
1 teaspoon baking powder
2 teaspoons cinnamon
2 medium carrots, grated
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup desiccated coconut (preferably unsweetened)
1 medium apple, 1/2 grated & 1/2 chopped into small chunks
1/2 cup yogurt
1 banana, mashed
1 teaspoon baking soda
3 eggs, beaten
1/2 cup butter, melted
3 teaspoons vanilla
Preheat oven to 180C/350F
In a mixing bowl combine wholemeal flour, oatmeal, baking powder, cinnamon, grated carrots, raisins, chopped walnuts, coconut and the grated apple. In a second bowl mix the yogurt, banana and baking soda, once combined add the eggs, melted butter and vanilla essence. Blend well and then stir into the flour mixture until the two are combined. Don’t over mix. Bake in muffin tins for approx 20 minutes.
Jane has been reading and writing articles like this one for years. She just loves to collect and try out new recipes on her kitchenaid mixer models. You can learn more about how to select the proper kitchen aid stand mixers for the recipes you plan to cook.