Muffins?

[clcountry]

I'm wanting to change it up a bit and do something different for breakfast next week, and I'm thinking muffins. Will you share your favorite muffin recipe? Diet friendly is a plus, but not required. I made pumpkin bread recently, so I'm pretty burnt out on pumpkin, but otherwise, the possibilities are endless!

[Deleted]

I was going to suggest the pumpkin muffins on Skinnytaste! But honestly, any of her stuff is usually good....I don't make muffins very often because its just DH and I and we will eat them all, but she has a blueberry oatmeal one, banana, apple....they all look good and pretty healthy.

[sissym]

I make these but instead of using the orange segments I use dried cranberries-If I have the orange flavored cranberries from Trader Joe's I use those.


You could easily add your dried cranberries to this recipe, instead of the optional mandarin oranges.

Orange Oatmeal Muffins (photo on website)

From: www.halfmysize.com
Servings - 12
Pts - 2

Ingredients:
1 cup quick cooking oats
1 cup plus 2 Tbsp. orange juice
1 1/2 cups whole wheat flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
2 egg whites
1 tsp. orange zest
1/4 cup mandarin orange segments, cut up (optional)

Topping:
3 Tbsp. quick cooking oats
1 Tbsp. orange juice
1 1/2 tsp. sugar


Directions:
Preheat oven to 350 degrees. Spray a 12 cup muffin pan with non-stick cooking spray.

Combine the oats, orange juice and orange zest; set aside for 20 minutes.

In a mixing bowl, combine flour, sugar, baking powder, and baking soda; stir to mix well. Add the orange juice mixture, egg whites and orange segments (if desired) to the flour mixture. Stir just un til the dry ingredients are moistened. Fill muffin tins 3/4 full with batter.

In a small bowl, mix topping ingredients until crumbly. Sprinkle over tops of batter in each muffin tin.

Bake for 14 to 16 minutes in preheated oven or just until a wooden pick inserted in the
center of a muffin comes out clean.

Remove from oven and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.

Nutrition Information:
131 Cal., 0.7 g. fat, 2.8 g. fiber

[sissym]

Lemon Blueberry Oatmeal Muffins

1 3/4 cups rolled oats -- (quick or old fashioned) -- divided
2 tablespoons firmly packed brown sugar
1 cups all-purpose flour (add an additional 2 tablespoons if using old fashioned oats)
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt -- optional
1 cup skim milk
2 large egg whites -- lightly beaten
2 tablespoons vegetable oil
1 teaspoon grated lemon peel
1 teaspoon vanilla
1 cup fresh blueberries -- or frozen (I used fresh)

Heat oven to 400F. Line 12 medium muffin cups with paper baking cups.

For topping, combine 1/4 cup oats and brown sugar; set aside.

For muffins, combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well.

In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well. Add to dry ingredients; stir until moistened.

Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.

Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.

Serves: 12

Per Serving: 125 Calories; 3g Fat (21.9% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 188mg Sodium.

[sissym]

Changes made to this recipe I used 3/4 cup of milk as it was too dry. I also used the whole pint of blueberries and baked it for the full 25 minutes. It made 18 muffins. I used my turbinado sugar instead of white. I also mixed turbinado sugar and cinnamon and put it on top of the muffins before baking. This were the best muffins. I did not find honey yogurt so I used vanilla.


Blueberry Protein Power Muffins

makes 12 regular muffins (depending how full you pack your muffin tin)
no-stick cooking spray
2 cups all-purpose flour
1 cup oats–quick or regular oats, plain
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries
Heat oven to 350°.
Coat muffin tin with cooking spray or liners.
Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
Combine yogurt, eggs, butter, and vanilla in a second bowl.
Fold yogurt mixture into dry mixture; stir to combine completely.
Gently fold in blueberries.
Spoon into muffin tins.
Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

[sissym]

Those are the one's I make most often. The bottom one is when I was try to find ways to get dd to increase her protein and eat/gain weight. I know it is a lower fat recipe but she liked it. It was better than a regular muffin protein wise.

[clcountry]

Thanks, sissym! I think the lemon/blueberry oatmeal muffins will be the winner for this week. Those sound amazing!

[sissym]

Sept 23, 2016 14:00:32 GMT -5 clcountry said:

Thanks, sissym ! I think the lemon/blueberry oatmeal muffins will be the winner for this week. Those sound amazing!

I just use whatever milk I have on hand which is usually 1%

[pgh412]

Banana bread recipe from Betty Crocker.

Muffins? Duncan Hines Blueberry Streusel or Cinnamon Streusel are my favorites.

[pickle]

Check out Emily Bites' baked oatmeal muffins. She has many different flavor combos. They are really good and diet friendly!

[MonkeyTwirl]

Monkey's Pumpkin Muffins

1 c. whole wheat flour + 1 c. oats
or 2/3 c. each whole wheat flour, oats, white flour
1 1/4 t. baking powder
1 1/4 t. baking soda
1/2 c. sugar
1 t. cinnamon
¾ t. cloves
½ t. nutmeg
2 T. oil
1 c. buttermilk or soy milk with a T. of vinegar or lemon juice replacing a T. of the soy milk
1 large egg or 2 T. water with 1 T. ground flaxseed, let sit to gel
15 oz. canned pumkin
1 c. butterscotch chips or golden raisins (opt.)
½ -1 c. chopped walnuts (opt.)

Grease 21 muffin cups
Preheat oven to 400 degrees

Mix wet
Mix dry
Add dry to wet
Add chips or raisins & nuts

Fill cups 2/3 full
Bake 15-20 min.
Microwave: 6 oz. custard cups, half full, 80% power for 1 min. each, makes about 9

[patty]

These used to be one point......not sure now.

Banana Chocolate Chip Mini Muffins
Posted by CrissyBear
1 cup low-fat vanilla yogurt
1/2 cup skim milk
1/2 cup uncooked quick oats
1/2 tsp vanilla
1 egg, beaten
1 large banana, mashed
1/2 cup brown sugar
1-1/4 cup flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup mini chocolate chips

Preheat oven to 375 F.

Combine yogurt, milk, oats, vanilla, egg and banana. Set aside for 5 minutes to soften. In separate bowl, stir together brown sugar, flour, baking soda, baking powder and salt. Stir flour mixture into yogurt mixture to moisten. Add chips. Do not beat, will be thick. Spoon by heaping teaspoons into mini-muffin tins. Bake until golden brown, about 15-18 minutes.

[patty]

Under old program these were 3 points.
Banana Orange Muffins
From: www.quakeroatmeal.com
Serves: 12 (150 Calories 3.5g Fat 2g Fiber)

1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/3 cup firmly packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt (optional)
1/3 cup chopped dates or raisins (optional)
One carton (8-ounce) plain nonfat yogurt or 3/4 cup low-fat buttermilk
3/4 cup mashed ripe banana (about 2 medium)
2 egg whites or 1 egg, lightly beaten
2 Tbsp vegetable oil
1-1/2 tsp grated orange peel

Heat oven to 400F. Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.

In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well.

In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Bake 20-22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.

[patty]

Under old program these were 3 points.

Cranberry Burst Muffins
From: WW Meeting Handout
Serves: 12 (166 Calories 4g Fat 2g Fiber)

1 Tbsp dry bread crumbs
1-1/4 cup flour
1 tsp baking powder
1/8 tsp salt
1 cup sugar
1/4 cup skim milk (room temperature)
2 eggs
3 Tbsp unsalted butter, softened
12 ounces (1 bag) fresh cranberries

Preheat oven to 375F. Line muffin tins with paper liners and sprinkle bread crumbs in each (bread crumbs will help soak up the wetness).

Combine flour, baking powder and salt and set aside.

With an electric mixer on High speed, beat together sugar, milk, eggs and butter. Reduce speed to low and add flour mixture until blended. Fold in fresh cranberries.

Pour into muffins tins and bake for 30 minutes, until golden on top.

[MonkeyTwirl]

chrishunny, I make many versions of these muffins. LMK if you want me to post any other versions - zucchini, winter fruit, strawberry-rhubarb with pecan crumble (best as a coffee cake). Or any other version you'd like me to invent. Pumpkin version is posted above.

Monkey's Strawberry Muffins

Preheat oven to 400 degrees
1 c. whole wheat flour + 1 c. oats
or 2/3 c. each whole wheat flour, oats, white flour
1 1/4 t. baking powder
1 1/4 t. baking soda
1/4 c. sugar
1/4 c. oil
1 t. almond or vanilla extract
1 large egg or 2 T. water with 1 T. ground flaxseed, let sit to gel
1 c. buttermilk, or put 1 T. lemon juice or vinegar in a measuring cup, then fill with dairy or non-dairy milk to the 1 c. line (oatmilk is the best)
1 c. diced strawberries (or other fresh or dried fruit)
½ c. chopped almonds (or other nuts – optional)
½ - 1 c. dark chocolate chips (optional)
Grease 12 muffin cups

Mix wet
Mix dry
Add dry to wet
Add fruit, chips, nuts

Fill cups 2/3 full
Sprinkle with sugar (optional)
Bake 15-20 min.
Baked muffins freeze well

[chrishunny]

MonkeyTwirl thank you. These would be delicious when we pick raspberries too!