Fat Free Muffins Recipes

Steps:

• Heat oven 375.
• Spray 6 muffin tins with cooking spray.
• Combine milk, brown sugar blend, sugar substitute and yogurt.
• In seperate bowl combine the dry ingredients
• Add to wet mixture and mix till just combined.
• Divide into muffin tin.
• Bake 20-25 minutes.
• Cool in pan 10 mins and remove to wire rack.
• Store uncovered.

Steps:

• Preheat oven to 400 degrees.
• Lightly spray muffin tin with non-stick spray (I've found that paper muffin holders do not peel away from these muffins easily).
• Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
• In large bowl, sift flour. Add baking powder and the 1/3 cup Splenda. Mix together.
• In another bowl, mix the Egg Beater egg substitute, apple sauce and milk.
• Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers aren't really necessary). Gently fold in the blueberries.
• Pour batter into the prepared muffin tin, filling each cup about 2/3 full. Use the last tablespoon of Splenda to sprinkle on top of each muffin (this adds zero calories and has zero fat) and bake for 17 minutes, or until tops are light brown.
• After baking, allow muffins to cool before removing them from the tin. Please note: 1 serving = 1 muffin. Enjoy!

Steps:

• Preheat the oven to 350 degrees and make sure that the oven rack the muffins will be sitting on is in the middle of the oven and not too close to the top.
• Mix all the wet ingrediants together and stir well until the honey has dissolved completly.
• Mix all of the dry ingrediants together and make sure you mix that too so you don't get a mouthful of baking soda or salt.
• Mix the dry and wet ingrediants together and stir well. Don't worry the batter isn't runny like usual muffin mixes so don't worry about it.
• Spray a muffin tin with canola oil spray and put them in the oven and let them bake for 52 - 55 minutes.

Steps:

• Preheat oven to 375. Use either paper liners or grease muffin pan with no-stick cooking spray. In first bowl, combine dry ingredients, spices, and brown sugar (break lumps). In 2nd bowl, combine egg whites, yogurt, applesauce and mix. Add wet mixture to flour mixture, stir until moistened. In 3rd bowl, toss blueberries lightly with 2 tablespoons graham flour (helps keep them from sinking to the bottom). Fold blueberries into mix. Pour into prepared muffin tin, bake 20-25 minutes.

Steps:

• Mix all ingredients together by hand until smooth.
• Put cupcake liners in muffin pan and spray with non-stick spray.
• Bake at 350°F for 15 minutes, or until firm to touch.
• Serve with Fat-Free Cool Whip if desired.

Steps:

• Preheat oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Generously coat 10 regular-size muffin tins with cooking spray or line with paper liners.
• In a small bowl mix the wheat bran with milk and yogurt; allow to stand for 12-15 minutes, stirring a few times.
• In a large bowl whisk the applesauce with egg, brown sugar and vanilla; mix in the bran mixture until thoroughly combined.
• In a small bowl combine the flour with baking soda, baking powder, salt and cinnamon (then if using mix in the blueberries) add the bran mixture to the dry mixture; using a small spatula fold gently just until combined (fold gently).
• Scoop into muffin tins filling almost full.
• Bake for 20-22 minutes or until muffins test done (these won't take long to bake so watch closely).

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
• Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
• Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
• Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.