Sugarfreeorangepolentamuffins Recipes

Steps:

• Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
• Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
• Add egg and butter to food processor and combine; pour into large bowl.
• Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
• Stir to combine.
• Fill muffin cups about 3/4 full.
• Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.

Steps:

• Put all the ingredients in a bowl and mix for at least 3 minutes, then let it stand for at least 20 minutes.
• Spoon into muffin tins that have been sprayed with Frylite.
• Cook for about 20 minutes at 200°C.
• Variations: Use Cherry flavour yoghurt and replace the vanilla with almond extract. (my favourite one).
• Use Chocolate yoghurt + rind of 2 and juice of 1 orange, with 1 teasp of vanilla extract.
• Use Apple yoghurt with 1 teasp cinnamon and 1 teasp vanilla.

Steps:

• Preheat oven to 375.
• Mix all dry ingredients together EXCEPT splenda or sugar, set aside.
• Mix all milk and all orange juice together, set aside.
• Beat butter until light and fluffy, add splenda or sugar and beat until extra light and fluffy (about 2 mins).
• Add eggs one at a time and beat after each addition.
• Add vanilla and zest, and beat well to combine.
• Fold in half flour mixture, mix slightly, fold in half milk/OJ mixture, mix slightly and repeat flour/OJ mixture combination. Fold until all is well combined.
• Divide into 12 muffin cups (buttered if not using non-stick or silicone), sprinkle brown sugar over the top of each muffin (if using), and bake at 375 for 25-30 minutes or until cake tester comes out clean.

Steps:

• Preheat the oven to 350 degrees F.
• Add the bacon to a skillet over medium heat and fry until crisp, 10 to 12 minutes.
• Meanwhile, add the butter, sugar, cinnamon and vanilla to a bowl. Using a fork, mash everything together until completely combined. Spread the mixture onto the split side of each English muffin half, completely covering the surface to the edges.
• Place the English muffins on a baking sheet and bake for 10 minutes, then remove from the oven. Turn the oven to the broiler setting and broil until golden brown and bubbling, about 2 minutes. Watch carefully so they do not burn.
• While the bacon and muffins cook, add the peanut butter to a microwave-safe bowl. Microwave until heated through and pourable, about 30 seconds.
• Assemble by topping the muffin halves with a layer of sliced apples and drizzling the warm peanut butter over the top in a thin stream. Cut or tear the bacon rashers in half and place 1/2 piece of bacon onto each muffin half, then serve.

Steps:

• Heat oven to 375 degrees F.
• In large bowl, cream together butter and honey until mixture is creamy and smooth.
• Beat in the egg.
• Add the vanilla extract, baking powder and salt.
• Sift and whisk together whole wheat pastry flour and all-purpose white flour.
• Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand.
• Stir in blueberries.
• Fill greased muffin tins with muffin mixture.
• Bake 25-30 minutes until lightly browned.
• Makes 1 dozen muffins.

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!