Apple Cinnamon Muffins
2 1/2 cups oat bran
1 1/4 teaspoon cinnamon (or more)
1 tablespoon baking powder
1/2 cup evaporated skim milk (or soy or rice)
3/4 cup apple juice concentrate
2 egg whites
1 medium apple, cored and chopped, not peeled
1/2 cup applesauce
Preheat oven to 425F. Mix dry ingredients. Mix wet ingredients. Blend
together, stir in apples.
Bake as directed above, about 20 minutes..
Note: I add either 2 mashed bananas or 1/2 cup applesauce. Makes the
muffins moister. Any fruits are great in these: peaches, pears,
berries, etc.
Banana-Pineapple Muffins/Bread
1/2 cup sugar substitute (sweet n low)
1 1/2 cup flour
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1 egg white or egg beaters
3 mashed bananas (extra-ripe ones mash easier or pop into
microwave for a bit to soften them.)
1/4 cup crushed pineapple, drained (save the drained juice)
Mix the dry ingredients, then mix in the wet ones. If the mixture
is too dry, add some of the saved pineapple juice.
Bake at 350 for about 35-40 minutes until the top is golden brown
and a toothpick comes out nearly dry. Makes about 8 muffins.
Lemon Poppyseed Muffins
Mix in one bowl:
2 1/2 c. flour
1/4 c. sugar substitue
2 t. baking powder
1 t. baking soda
1/2 t. salt
grated rind of 1 -2 lemon (use 2 if you use plain yogurt)
2 T. poppy seed (I find this is the minimum you can use and still
keep the right taste)
Mix in a separate bowl:
1 t. lemon extract
1 egg equivalent
1 8oz container of fatfree yogurt (plain is OK, but lemon is better)
1/2 to 3/4 cup orange juice
Mix the dry ingredients into the wet ingredients. Try to use as few
strokes as possible. Use a scoop or tablespoon to put batter into
prepared muffin tins. (I made mini-muffins). Use Pam or nonstick
muffin pans. Bake in preheated 350F oven until passes the toothpick test.
I'm not really sure about the cooking time for larger muffins because
I made mini ones this weekend so you probably need to see for
yourself.
mini-muffins: about 9 minutes or until golden brown
regular or giant muffins: probably about 15 minutes.
Pumkin Bread--Very tasty! (No Fat)
Oil Free Pumpkin Bread Makes 1 loaf
1-1/2 cup sugar (sugar substitue can also be used)
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup water
egg substitute equivalent to 2 eggs or 2 egg whites
1 2/3 cups flour
1 tsp. soda
1 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. cloves (scant)
Combine first five ingredients in a small bowl and beat well. In a
separate
bowl, combine remaining ingredients and mix well. Gradually add to pumpkin
mixture and beat well.
Use a non-stick 9"x 5" loaf pan (or a non-teflon pan *very lightly* sprayed
with Canola Oil cooking spray). Pour batter into loaf pan and bake at 350
degrees for 65 to 70 minutes or until toothpick inserted in the middle comes
out clean. Cool 10 minutes in the pan before moving to wire rack.
Whole Wheat Carrot-Pineapple Cake
1 1/2 cup whole wheat flour
3/4 cup sugar (fructose may be substituted)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon (or more to taste - I like LOTS)
1/2 tsp salt (optional)
2/3 cup applesauce
2 egg whites or egg beaters
1 cup finely shredded carrot
1/2 cup juice packed pineapple (with juice)
1 tsp vanilla (I was out and didn't miss it)
In a large mixing bowl, combine dry ingredients. Make a well in the
center
and add in remailing ingredients. Mix well (use an electic mixer if
you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch
square pan at 350F (180 C) for 30-35 minutes or until toothpick-test
done.* I didn't use a frosting-it was very moist and yummy without.
If you must, you could mix ff cream cheese, vanilla and powdered
sugar and frost with that.
*insert toothpick into center of cake. If it comes out clean, the
cake is done. |