scrappycat
03-24-2003, 02:47 PM
I just formatted some muffin recipes from my favorite cookbook to Mastercook, thought you all might like to try them. I have made the carrot and the banana, and we love them!
* Exported from MasterCook *
Banana Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ripe bananas -- mashed
1 cup sugar
1 egg
1/4 cup canola oil
1/2 cup applesauce
2 cups all-purpose flour
2 teaspoons baking soda
3 tablespoons low-fat buttermilk
2 tablespoons vanilla extract
Preheat oven to 350.
In a large mixing bowl, mix the bananas, sugar, egg, oil, and applesauce. Add the flour and baking soda, and mix until just blended; add the buttermilk and vanilla, and blend again; do not overmix.
Lightly spray or wipe the muffin tins with vegetable oil. Using an ice cream scoop to measure, drop the dough into the muffin tins, filling them two-thirds full.
Bake for 25 to 30 minutes, or until a toothpick comes out clean.
Source:
"Great Good Food...Luscious Lower-Fat Cooking"
Copyright:
"1993 by Julee Rosso"
Yield:
"12 muffins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 200 Calories; 5g Fat (23.3% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 215mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Morning Glory Carrot Muffins
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 cups light brown sugar
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup canola oil
1/2 cup applesauce
1 egg
1 egg white
2 teaspoons vanilla extract
2 jars (2 1/2 ounces each) strained carrot baby food
1/2 cup fresh carrot or orange juice
4 ounces unsweetened crushed pineapple in its own juice
3/4 cup unsweetened shredded pineapple -- loosely packed
Preheat the oven to 350. Lightly spray or wipe muffin tins with vegetable oil. Mix the flour, brown sugar, baking powder, salt, cinnamon, ginger, and cloves in a large mixing bowl.
Add the oil, applesauce, egg, egg white, vanilla, strained carrots, juice, and crushed pineapple and its juices. Mix well. Stir in the coconut.
Fille the muffin tins two-thirds full. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
Turn the muffins out onto a wire rack. Once cooled, store them in an airtight container.
Source:
"Great Good Food....Luscious Lower-Fat Cooking"
Copyright:
"1993 by Julee Rosso"
Yield:
"18 muffins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 151 Calories; 3g Fat (20.4% calories from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 186mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
NOTES : Our favorite carrot cake--in muffin form. You can add 1/2 cup chopped walnuts, but remember that they will increase the fat values.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Raspberry Muffins
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/4 cup canola oil
1 teaspoon lemon zest -- minced
1 egg
2 egg whites -- lightly beaten
1 cup Low-Fat Blend
2 1/2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 pint raspberries
18 paper or foil muffin cups
Preheat the oven to 350.
In a large bowl, cream the sugar, oil, and zest. Add the egg and egg whites and mix completely. Add the Low-Fat Blend and combine well. Add the vanilla and lemon juice and combine.
Slowly add the flour and the baking powder, stirring until completely blended.
When the batter is smooth, add the raspberries and gently mix until the berries are somewhat blended; do not overmix and break up the berries.
Place the paper cups in a muffin tin. Fill the cups three-quarters full with the batter. Place in the oven and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Source:
"Great Good Food...Luscious Lower-Fat Cooking"
Copyright:
"1993 by Julee Rosso"
Yield:
"18 muffins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 178 Calories; 3g Fat (17.4% calories from fat); 2g Protein; 35g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : Blueberries make an equally terrific muffin.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Warm Bran Muffins
Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bran cereal
3 cups bran flakes
3/4 cup unsweetened applesauce
2 cups hot water
4 egg whites -- lightly beaten
5 cups whole-wheat flour
2 cups sugar
1/4 cup canola oil
1 egg
1 quart low-fat buttermilk
1 teaspoon salt
1 tablespoon plus 1 teaspoon baking soda
1 tablespoon ground ginger
4 tablespoons ground cinnamon
2 tablespoons ground nutmeg
Preheat the oven to 350. Lightly spray or wipe the muffin tins with vegetable oil.
Place all of the ingredients in a large mixing bowl. Stir until well blended, about 2 minutes. Do not overmix.
Fill tins half full. Bake for 25 minutes, or until a toothpick comes out clean.
Source:
"Great Good Food...Luscious Lower-Fat Cooking"
Copyright:
"1993 by Julee Rosso"
Yield:
"72 muffins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 62 Calories; 1g Fat (14.7% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 34mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
NOTES : This batter keeps well in the refrigerator for up to a month, so you can make fresh muffins every day.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Hope you enjoy them!
* Exported from MasterCook *
Banana Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ripe bananas -- mashed
1 cup sugar
1 egg
1/4 cup canola oil
1/2 cup applesauce
2 cups all-purpose flour
2 teaspoons baking soda
3 tablespoons low-fat buttermilk
2 tablespoons vanilla extract
Preheat oven to 350.
In a large mixing bowl, mix the bananas, sugar, egg, oil, and applesauce. Add the flour and baking soda, and mix until just blended; add the buttermilk and vanilla, and blend again; do not overmix.
Lightly spray or wipe the muffin tins with vegetable oil. Using an ice cream scoop to measure, drop the dough into the muffin tins, filling them two-thirds full.
Bake for 25 to 30 minutes, or until a toothpick comes out clean.
Source:
"Great Good Food...Luscious Lower-Fat Cooking"
Copyright:
"1993 by Julee Rosso"
Yield:
"12 muffins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 200 Calories; 5g Fat (23.3% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 215mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Morning Glory Carrot Muffins
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 cups light brown sugar
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup canola oil
1/2 cup applesauce
1 egg
1 egg white
2 teaspoons vanilla extract
2 jars (2 1/2 ounces each) strained carrot baby food
1/2 cup fresh carrot or orange juice
4 ounces unsweetened crushed pineapple in its own juice
3/4 cup unsweetened shredded pineapple -- loosely packed
Preheat the oven to 350. Lightly spray or wipe muffin tins with vegetable oil. Mix the flour, brown sugar, baking powder, salt, cinnamon, ginger, and cloves in a large mixing bowl.
Add the oil, applesauce, egg, egg white, vanilla, strained carrots, juice, and crushed pineapple and its juices. Mix well. Stir in the coconut.
Fille the muffin tins two-thirds full. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
Turn the muffins out onto a wire rack. Once cooled, store them in an airtight container.
Source:
"Great Good Food....Luscious Lower-Fat Cooking"
Copyright:
"1993 by Julee Rosso"
Yield:
"18 muffins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 151 Calories; 3g Fat (20.4% calories from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 186mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
NOTES : Our favorite carrot cake--in muffin form. You can add 1/2 cup chopped walnuts, but remember that they will increase the fat values.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Raspberry Muffins
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/4 cup canola oil
1 teaspoon lemon zest -- minced
1 egg
2 egg whites -- lightly beaten
1 cup Low-Fat Blend
2 1/2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 pint raspberries
18 paper or foil muffin cups
Preheat the oven to 350.
In a large bowl, cream the sugar, oil, and zest. Add the egg and egg whites and mix completely. Add the Low-Fat Blend and combine well. Add the vanilla and lemon juice and combine.
Slowly add the flour and the baking powder, stirring until completely blended.
When the batter is smooth, add the raspberries and gently mix until the berries are somewhat blended; do not overmix and break up the berries.
Place the paper cups in a muffin tin. Fill the cups three-quarters full with the batter. Place in the oven and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Source:
"Great Good Food...Luscious Lower-Fat Cooking"
Copyright:
"1993 by Julee Rosso"
Yield:
"18 muffins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 178 Calories; 3g Fat (17.4% calories from fat); 2g Protein; 35g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : Blueberries make an equally terrific muffin.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Warm Bran Muffins
Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bran cereal
3 cups bran flakes
3/4 cup unsweetened applesauce
2 cups hot water
4 egg whites -- lightly beaten
5 cups whole-wheat flour
2 cups sugar
1/4 cup canola oil
1 egg
1 quart low-fat buttermilk
1 teaspoon salt
1 tablespoon plus 1 teaspoon baking soda
1 tablespoon ground ginger
4 tablespoons ground cinnamon
2 tablespoons ground nutmeg
Preheat the oven to 350. Lightly spray or wipe the muffin tins with vegetable oil.
Place all of the ingredients in a large mixing bowl. Stir until well blended, about 2 minutes. Do not overmix.
Fill tins half full. Bake for 25 minutes, or until a toothpick comes out clean.
Source:
"Great Good Food...Luscious Lower-Fat Cooking"
Copyright:
"1993 by Julee Rosso"
Yield:
"72 muffins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 62 Calories; 1g Fat (14.7% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 34mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
NOTES : This batter keeps well in the refrigerator for up to a month, so you can make fresh muffins every day.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Hope you enjoy them!