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  #11  
Old 06-04-2008, 12:28 PM
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Default Dutch Apple Muffins

Applesauce replaces some of the fat, and fresh apples and oatmeal add nutritious fiber. But they’re still as delicious as any homemade muffin you can remember. The batter mixes up and bakes in a jiffy so you can have a batch coming out of the oven in no time flat.

Prep time 10 min.
Cook time 20 min.
Serves 12

INGREDIENTS:

1 2/3 cups all-purpose flour
3/4 cup firmly packed brown sugar
2 packets (about 1.5 ounces each) apple-cinnamon instant oatmeal
2 tablespoons margarine
1 teaspoon baking soda
1/2 teaspoon apple pie spice
1/4 teaspoon salt
1 1/4 cups unsweetened applesauce
1/4 cup vegetable oil
1/2 cup fat-free egg substitute
1 large apple, chopped

DIRECTIONS:

Preheat oven to 375ºF. Line 12-cup muffin tin with paper liners. Combine 1/3 cup flour, 1/4 cup brown sugar, 1 packet oatmeal, and margarine in small bowl. Stir together with fingertips until margarine is incorporated into dry ingredients (mixture will be crumbly). Set aside.

Mix remaining flour, remaining oatmeal, baking soda, apple pie spice, and salt in medium bowl and make well in center of mixture.

Stir together applesauce, oil, remaining brown sugar, and egg substitute in another medium bowl until brown sugar dissolves. Pour all at once into well. Stir just until combined (do not overmix; batter should be lumpy). Stir in apple.

Spoon batter into muffin cups. Sprinkle with reserved crumb topping. Bake until toothpick inserted in center comes out clean, about 20 minutes.

Tips:
Can’t find apple pie spice at your market? Mix your own: Combine 1/4 teaspoon ground cinnamon and 1/8 teaspoon each of ground cloves, mace, and nutmeg.

Health Hint
Apples and oats both supply soluble fiber, the kind that helps to withdraw the artery-clogging bad cholesterol from the blood. This action lowers your possibilities of developing heart disease.

Round Out the Meal
New butter substitutes such as Benecol and Smart Balance not only make a delicious heart-smart spreaad, but reduce bad cholesterol as well.

Secret to Success
By replacing most of the fat with applesauce, you’ll have muffins that are more moist than the traditional ones, with a slightly fruity taste. The best part: They’re kinder to your heart, and to your waistline, too!

Per serving
221 calories / 29% from fat
1 g saturated fat, 7 g total fat
0 mg cholesterol
215 mg sodium
37 g total carbohydrate
2 g dietary fiber
3 g protein
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  #12  
Old 10-09-2008, 05:19 AM
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WHOLE-WHEAT PUMPKIN MUFFINS


These muffins will let you sneak a little fiber into your hubby's/kids' diets still reap compliments! (Pumpkin is a high-fiber veggie!)

INGREDIENTS:

1-1/2 cups whole-wheat flour
1/4 cup sugar (you can substitute Splenda to cut down on the carbs a little)
1 tsp salt
1 tsp ground allspice
1 tsp ground nutmeg
3/4 tsp baking powder
1/2 tsp baking soda
3/4 cup canned pumpkin
1/2 cup canola oil
1/2 cup honey
1/2 cup frozen apple juice concentrate, thawed
1/2 cup chopped walnuts
1/2 cup golden raisins

DIRECTIONS:

Preheat your oven to 350. Coat the muffin pan with nonstick cooking spray and set aside.

Combine the flour, sugar (or Splenda), salt, allspice, nutmeg, baking powder and baking soda in a large bowl and mix well.

Add the remaining ingredients and mix well.

Divide the batter equally among the muffin cups.

Bake for 12 to 15 minutes (or until the infamous toothpick inserted into the centers comes out clean).

Transfer to a wire rack to cool completely.
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  #13  
Old 10-17-2008, 09:01 AM
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APPLE-NUT STREUSEL MUFFINS

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
2 large eggs
1/2 cup buttermilk, or sour cream
4 tablespoons melted unsalted butter
1 cup packed light brown sugar
1 cup peeled, cored, and chopped sweet apples
1/2 cup chopped walnuts

Streusel Topping:

1/4 cup plus 1 tablespoon finely chopped walnuts
1/4 cup plus 1 tablespoon packed light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons melted unsalted butter

Directions

Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.

Into a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the sugar and whisk to combine. Add to the dry ingredients and mix until just combined. Fold in the apples and walnuts. Divide the batter among the muffin tin cups, filling each about 2/3 full.

To make the streusel topping, in a small bowl, combine all the ingredients and stir until well combined and crumbly.

Sprinkle about 1 tablespoon of the crumb mixture over the top of each muffin. Bake until a tester inserted into a muffin comes out clean, about 25 minutes. Remove from the oven and let sit in the muffin tin for 10 minutes. Turn out onto a wire rack and let cool slightly before serving.
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  #14  
Old 11-17-2008, 05:54 AM
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Pumpkin Chocolate Chip Muffins

INGREDIENTS:

4 Eggs
2 c. sugar
16 oz. Pumpkin
3 c. Flour
2 tsp. Soda
2 tsp. Baking Powder
1 tsp. Cinnamon
1 tsp. Salt
1 ½ c. Vegetable Oil (or substitute ¾ c. Veg. Oil + ¾ c. Apple Sauce)
2 c. (12 oz) Semi-sweet chocolate chips

DIRECTIONS:

In large bow, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin tins ¾ full. Bake @ 400 degrees for 16-20 minutes or until muffins test done. Cool on wire rack. YIELD: 24 Standard-sized muffins.
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  #15  
Old 11-22-2008, 05:56 AM
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Cinnamon-Sugar Pumpkin-Pecan Muffins


Ingredients:

1/2 cup granulated sugar, divided use
2-1/2 to 3 tsp. ground cinnamon, divided use
1 cup 100% bran cereal
1 cup skim milk
1 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup canned pumpkin
1 egg, beaten
1 Tbsp vanilla extract
1 small pkg (2 oz) chipped pecans

Directions:

Preheat oven to 400 F. Coat a nonstick 12-cup muffin pan with nonstick cooking spray.

Combine 2 Tbsp sugar and 1/2 to 1 tsp. cinnamon in a small bowl for topping the muffins and set aside.

Blend the cereal and the milk in a large bowl and set aside for 5 minutes to soften.

Meanwhile, combine the flower, the remaining sugar and cinnamon, the baking powder, baking soda and salt in a large bowl and mix together well.

Whisk the pumpkin, egg and vanilla into the softened cereal. Gently fold in the flour mixture, just until blended. DO NOT OVERMIX.

Spoon equal amounts of the batter into each muffin cup and sprinkle evenly with the pecan chips. Sprinkle with the reserved cinnamon-sugar topping.

Bake for 20 to 25 minutes, then cool on a wire rack for 3 minutes before removing the muffins from the pan.

Serve warm or at room temperature.
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  #16  
Old 11-23-2008, 01:21 PM
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EASY Cranberry-Cheesecake Muffins


Ingredients:

1 small package (3 oz) cream cheese, softened
4 Tbsp sugar, divided
1 cup 2% milk
1/3 cup vegetable oil
1 egg
1 package (about 15 oz) cranberry quick bread mix

Directions:

Preheat the oven to 400 F. Grease 12 muffin cups.

Beat the cream cheese and 2 Tbsp sugar in a small bowl until it is well blended.

Beat the milk, oil and egg in a large bowl until blended. Stir in the quick bread mix just until the dry ingredients are moistened.

Fill the muffin cups 1/4 full with batter.

Drop 1 tsp of the cream cheese mixture into the center of each cup.

Fill the remaining batter over the cream cheese mixture.

Sprinkle the batter with the remaining 2 Tbsp sugar.

Bake 17 to 22 minutes or until golden brown.

Cool 5 minutes, remove from muffin cups to wire rack to cool
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  #17  
Old 11-26-2008, 10:35 AM
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Here's another cranberry muffin. . .nice way to get rid of the cranberry sauce leftovers, whether fresh or canned! (Lotsa fiber in this recipe, and you can make it even healthier if you use 2% milk)

Cranberry Sauce Muffins


Ingredients:

1 cup flour
1/2 cup whole-grain wheat flour
1 cup oats
1/3 cup brown sugar
1 Tbsps baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (you can use less if you don't care for spices)
1/2 tsp salt
1-1/2 cups of leftover cranberry sauce
1/2 cup milk
1/3 cup vegetable oil
1 egg

Directions:

Heat oven to 400 degrees F. and line your muffin tin with baking cups.

In a large bowl, combine the regular flour with the whole-grain flour, the oats, brown sugar, baking powder, cinnamon, baking soda and salt. Mix it all together well.

In a medium bowl, combine the milk, oil, cranberry sauce and egg and blend it together well.

Fold the wet mixture into the dry ingredients all at one time and stir until the dry ingredients are moistened.

Fill the muffin cups about 3/4 full (unless you want those really large tops!)

Bake for 20 to 22 minutes, or until golden brown.
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  #18  
Old 11-26-2008, 04:18 PM
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Tiramisu Muffins

Makes 12

Just saw this in my Folger's e-mail and it sounded too good not to share!


Ingredients:


1-1/2 cups all-purpose flour
3/4 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon cinnamon
Pinch of salt
1/2 cup whole milk
1/3 cup brewed Classic Roast Folgers® coffee, room temperature
1/2 stick unsalted butter, melted and cooled slightly
1/4 cup mascarpone cheese, room temperature
1 large egg
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
12 ladyfingers, broken up into small pieces, optional

Instructions:

Preheat oven to 350°F. Line muffin pans with paper liners.

1. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
2. In another bowl, whisk together the milk, coffee, butter, mascarpone, egg, and vanilla until smooth.
3. Whisk the wet ingredients into the dry ingredients and stir in the chocolate chips.
4. Scoop 1/3 cup batter into each muffin tin, sprinkle with ladyfingers if using, and bake until muffins spring back when touched, 25 to 30 minutes.
5. Remove from oven and allow to cool.
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  #19  
Old 10-24-2009, 04:40 AM
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Brown Sugar Instant Oatmeal Muffins


Instant maple and brown sugar oatmeal adds sweetness and texture to these breakfast muffins!

Ingredients:

Streusel Topping:

3 tablespoons all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter

Muffins:

1 3/4 cups all-purpose flour 1/3 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 packets instant maple and brown sugar
oatmeal
1 egg, beaten
1 cup milk
1/4 cup vegetable oil

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.

Combine 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.

Combine 1 3/4 cup flour, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the egg, milk, and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins.

Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.
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  #20  
Old 01-25-2010, 04:01 AM
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BUTTER PECAN MUFFINS


INGREDIENTS:

1 1/3 cups plus two tablespoons all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
3 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
1 teaspoon butter rum flavor
2/3 cup brown sugar
3/4 cup butterscotch chips
3/4 cup pecan pieces

DIRECTIONS:

Preheat the oven to 425 degrees. Grease a regular-sized 12-muffin cup pan. This recipe makes 12 large muffins.

In a large bowl, stir together the flours, salt, baking powder, baking soda, and cinnamon.

In another bowl, stir together the eggs, vegetable oil, buttermilk, flavor, and brown sugar until smooth. Form a well in the dry ingredients and pour in the liquid mixture. Stir just to combine. Fold in the butterscotch chips and nuts.

Spoon the batter into the prepared muffin tin. Place the muffins in the oven and reduce the heat to 375 degrees. Let bake for 13 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Let the muffins sit for several minutes in the pan and then remove them from the pan to a rack to cool.


*Baking times will vary depending on how well your oven holds the heat. The high heat creates a burst of steam in the batter that helps the muffins rise with well-domed tops.
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