MUFFINS

Blueberry — Apple — Oat Bran Muffins

1 1/4 cup flour
2 tsp. Baking powder
1/2 tsp. Salt
1 cup Oat Bran
1/2 cup Sugar
2 eggs, beaten
3/4 cup Skim Milk
2 Tbs. Vegetable Oil
1 cup Blueberries
1/4 cup Chopped Nuts
1 chopped Apple

Pre-heat oven to 425 degrees. Sift together flour, sugar, baking powder, salt and bran. Stir well to combine. In separate bowl beat eggs, milk and oil. Pour into dry ingredients. Stir only briefly. Add blueberries, chopped apple and nuts; stir briefly again. Do not over work; lumps of flour will show. Fill into greased muffin cups nearly to top.

Bake 25 minutes. Makes 12 muffins.

Granola- Applesauce — Morning — Muffins

1 1/2 cups high protein granola
1 cup all purpose unbleached flour
2/3 cup whole wheat flour
2 Tbsp organic golden flax seed
2 tsp baking powder
1 tsp baking soda
1 1/2 cups applesauce
1/2 cup milk
1/4 cup brown sugar
5 Tbsp vegetable oil
2 eggs
Granola and rolled oats for topping.

Pre-heat oven to 400 degrees. Combine granola, flours, flax seed, baking powder and baking soda in a large bowl.

In another bowl, whisk together applesauce, milk, sugar, oil and eggs. Add to dry ingredients and mix just until combined. Divide evenly into muffin tins and fill 3/4 full. Sprinkle with extra granola or rolled oats on top and bake 20 minutes or until tester inserted comes out clean. Let cool slightly and remove to a cooling rack. Makes 9 — 12 muffins depending on tin size.

Zucchini — Lemon — Muffins

2 cups flour
1/2 cup sugar
1 Tbsp Baking Powder
2 tsp grated lemon rind
1/4 tsp salt
1/4 tsp nutmeg
1 cup coarsely shredded zucchini
3/4 cup skim milk
3 Tbsp vegetable oil
1 egg

Combine first 6 ingredients in bowl and make well in the center of mixture.

Mix zucchini, milk, eggs & oil and add to mixture stirring until dry ingredients are moistened.

Spray 12 muffin cups and fill.

Bake at 400 degrees for about 20 minutes or until tester comes out clean.

Blueberry — Pecan - Muffins

1 cup fresh or frozen blueberries, lightly dusted with flour
1 3/4 cups sifted flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp nutmeg
3/4 tsp salt
1/3 cup pecans, chopped
2 eggs
1 cup nonfat plain yogurt
1/3 cup skim milk

Pre-heat oven to 400 degrees. Spray muffin tins with nonfat cooking spray.

In a large bowl combine the flour, sugar, baking soda, baking powder, nutmeg and salt; set aside.

In a medium bowl beat eggs stir in nonfat yogurt and milk; stir into flour mixture until just combined (batter will be lumpy). Add blueberries until evenly distributed (batter should be lumpy).

Fill muffin cups two-thirds full with batter. Bake until golden about 20 minutes.

Makes 12 muffins.

Banana-Cranberry-Walnut-Muffins

2 1/4 cups unbleached flour
1 1/4 cups sugar
1 1/2 cups mashed bananas (4)
2 eggs
2 1/2 tsp baking powder
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1/8 cup walnuts, finely chopped
1/2 cups dried cranberries

Pre-heat oven to 375 degrees. Spray muffins pans with Pam.

Put all ingredients in large mixing bowl and mix on low speed until well mixed. Scrape bowl with a spatula. Mix on medium speed for one to two minutes more. Spoon batter into muffin pan. Bake 20-25 minutes until toothpick inserted comes out clean. Remove immediately from pans and cool.

Makes 24 muffins.

Welcome || Alberti Cottage || Alberti Bungalow || Rates || Activities || Directions || Restaurants || Weather || Gift Certificates || Links || Guests' Comments

Website hosting and promotion by Blizzard Internet Marketing, Inc.
Tracker Software