Low Fat Morning Glory Muffins Ii Recipes

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

Steps:

• Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
• Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

Steps:

• 1. 1. Preheat oven to 375 degrees F. Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
• 2. 2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil, and vanilla.
• 3. 3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda, and salt. Stir in carrots, apples, and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
• 4. 4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
• 5. 5. Bake at 375 degrees F for 15-20 minutes, or until the tops are golden and spring back when lightly pressed.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
• Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add grated apple and carrots; stir to combine. Add pineapple, vegetable oil, applesauce, pecans, eggs, and vanilla extract; stir until just combined. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.

Steps:

• Combine dry ingredients (flour through cinnamon) in large bowl.
• Whisk together egg and oil till smooth in medium bowl.
• Add all remaining ingredients (except raisins) and whisk till blended.
• Stir in raisins.
• Add wet ingredients to flour mixture, and whisk just until combined.
• Divide batter among 12 sprayed or lined muffin cups, filling cups nearly full.
• Bake at 375°F until muffins have risen slightly and are golden brown, 25-30 minutes.
• Serve warm, refrigerate, or freeze.

Steps:

• Mix the first 7 ingredients (flours, sugars, baking soda, and spices).
• Stir in the rest of the ingredients.
• (You can substitute vegetable oil for the applesauce but then it's not low fat anymore!) Fill muffin cups 2/3 full of batter.
• Bake for 20 minutes at 350 degrees F.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
• In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.