Young'un newbie! Help w/ muffins

[Alikris]

Hello, everyone! I've been looking at posts for a couple days now, and I think its GREAT that healthy cooking is a big part in so many lifestyles. Sometimes I think my health-concious family is really a rariety. I'm 16 years old and... I just want to always been in great shape and good health. I just found out that I'm insulin resistant (which explains some of the trouble I've had losing the couple pounds I gained LAST summer in Europe) so I can't eat refined carbs like poptarts, etc. Why would I want to anyway???:p Anyway, I love muffins and I was wondering if anyone can help me make this recipie relatively "light"... and how can I find the nutrition info on it?

wait! lol, it won't let me copy and paste it off foodtv.com!?!? why not?! anyway, on the same tangent... what are your absolute FAVORITE light muffin recipies? i've got muffins on my mind!

[KimKelly]

Welcome Ali! How wonderful it is to hear a "young'un" be so interested in healthy cooking/living. I only hope that my really young ones continue along this path. Here is a banana muffin recipe (Cooking Light) which was the first recipe that I printed off of this board - Zinnia came to my rescue after we moved and lost it. It has been my 5 y/o sons favorite for his whole life. Hope you like it too!

Kim


Banana Spice Muffins

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground ginger
1 cup mashed ripe banana (about 2 small)
2/3 cup 2% low-fat milk
1/3 cup low-fat buttermilk
1/3 cup light Ricotta cheese
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 large egg white
1 large egg
Cooking spray

Preheat oven to 400º.

Combine first 8 ingredients in a large bowl, and make a well in center of mixture. Combine banana and next 7 ingredients (banana through egg) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray.

Bake at 400º for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.


Source:
""Cooking Light, September 1997, p.82""
Ratings : A Favorite 8
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Per serving: 2131 Calories (kcal); 38g Total Fat; (16% calories from fat); 47g Protein; 395g Carbohydrate; 199mg Cholesterol; 4016mg Sodium
Food Exchanges: 16 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 9 1/2 Other Carbohydrates

NOTES : Drew's favorite!

Sometimes I substitute some wheat germ and/or whole wheat flour for some of the all purpose flour

[BlueMoose]

I'm a HUGE fan of muffins, and these are some of my tried and true favorites. All of them freeze well. Happy baking!

* Exported from MasterCook *

Lemon-Blueberry Muffins

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads & Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
3/4 cup wheat germ
3 tablespoons grated lemon rind
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups buttermilk
3/4 cup brown sugar
1/3 cup sugar
1/4 cup canola oil
1 egg
1 egg white
2 tablespoons fresh lemon juice
12 ounces fresh or frozen blueberries -- thawed

Preheat oven to 350 F. In a large bowl, combine the flour, wheat germ, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, sugars, oil, eggs, and lemon juice. Add the wet ingredients to the dry, and stir just until all ingredients are moistened. Carefully stir in the blueberries. Spoon batter into nonstick muffin cups. Bake for 30 minutes, or until a toothpick inserted comes out clean.

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* Exported from MasterCook *

Peanut Butter-Chocolate Chip Banana Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads & Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1/2 can sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2 ripe large bananas -- mashed
1 cup skim milk
3/4 cup peanut butter
3 tablespoons canola oil
1 teaspoon vanilla
1 egg
1 cup milk chocolate chips

In a large bowl stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla and egg. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Pour batter into two greased loaf pans. Bake at 350 F for 50 to 55 minutes or until a toothpick insertrd near the center comes out clean.

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* Exported from MasterCook *

Pregnant Pumpkin Muffins

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads & Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups canned pumpkin
1 1/3 cups nonfat evaporated milk
2 eggs
1 cup sugar
2 cups whole wheat flour
1/2 cup wheat germ
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1 1/2 cups prunes -- chopped
1 cup walnuts -- chopped

Preheat oven to 350 F. In a medium bowl, combine the pumpkin, evaporated milk, eggs, and sugar. In a large bowl, combine the flour, wheat germ, baking soda, salt, cinnamon, and cloves. Add the pumpkin mixture to the flour mixture; stir just until ingredients are mixed together. Stir in prunes and walnuts. Spoon the batter into nonstick muffin cups. Bake 25 minutes, or until a toothpick inserted comes out clean.

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* Exported from MasterCook *

Sunshine Muffins

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads & Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups whole wheat flour
1 cup oat bran
2/3 cup nonfat dry milk
2 tablespoons baking powder
2 tablespoons cinnamon
1/2 teaspoon salt
4 eggs
2 cups skim milk
1 1/2 cups packed brown sugar
2 cups carrots -- finely shredded
1/2 cup crushed pineapple -- drained
1/4 cup canola oil
4 teaspoons grated orange peel
4 teaspoons vanilla
2 Granny Smith apples -- peeled and chopped
1 cup walnuts -- chopped

Preheat oven to 350 F. In a large bowl, combine the flour, oat bran, dry milk, baking powder, cinnamon, and salt. In another bowl, combine the eggs, skim milk, brown sugar, carrots, pineapple, oil, orange peel, and vanilla. Add the wet mixture to the dry mixture, and stir just until the ingredients are moistened. Stir in the apples and the walnuts. Spoon batter into nonstick muffin cups and bake 30 minutes, or until a toothpick inserted comes out clean.

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* Exported from MasterCook *

Sweet Potato-Apple Muffins

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads & Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups oat bran
1 1/2 cups whole wheat flour
1 1/3 cups sugar
3 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1 Granny Smith apple -- peeled and diced
2 cups mashed sweet potatoes
4 eggs
1/4 cup canola oil
3/4 cup plain nonfat yogurt

Preheat oven to 350 F. In a large bowl, combine oat bran, flour, sugar, cinnamon, baking powder, baking soda, and salt. In a medium bowl, combine the sweet potatoes, eggs, oil, and yogurt. Add the sweet potato mixture to the flour mixture. Stir just until ingredients are moistened. Stir in the apple. Spoon batter into nonstick muffin cups and bake 25 minutes or until a toothpick inserted comes out clean.

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* Exported from MasterCook *

Totally Decadent Banana-Chocolate Chip Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads & Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 very ripe bananas -- mashed
3 tablespoons oil
1/4 cup unsweetened applesauce
3/4 cup sugar
1/4 cup nonfat plain yogurt
2 eggs
1/3 cup wheat germ
3/4 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 ounces miniature chocolate chips

Preheat oven to 350 F. Spray muffin tins with butter spray. Combine bananas, oil, applesauce, sugar, yogurt, and eggs; mix well. In a large bowl, combine wheat germ, flours, baking powder and baking soda. Add banana mixture; stir until just mixed together. Stir in chocolate chips. Bake 18 to 22 minutes.

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NOTES : For Double Chocolate-Banana Muffins: add 1/2 cup cocoa to dry ingredients.

[Susann]

Welcome to the board. I am also insulin resistant. When I found out about five months ago, I really made an effort to cut out simple carbs from my diet. Kim's suggestion about substituting whole wheat flour for regular white flour is a good one. Also, if you hit the search key at the top of the screen and enter 'whole wheat muffins' you should come up with some good ideas. Enjoy!

[JulieM]

Hello Ali, welcome to the board! I don't have any muffin recipes to offer at the moment, but I'm posting to bump this to the top so that some of our members that are more active during the week will see it and hopefully contribute.:)

[sneezles]

Ali,
Here are some I have in Mastercook that you might enjoy and I've included the nutrional values:


* Exported from MasterCook *

Carrot-Raisin Muffins with Cinnamon-Apple Butter

Recipe By :Cook's Magazine April 1990
Serving Size : 12 Preparation Time :0:45
Categories : American Bread


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cinnamon-Apple Butter -- (see recipe)

1 cup white flour -- plus
2 tablespoons white flour
1 1/2 cups wheat bran -- unprocessed
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons granulated fructose
1/2 cup raisins - (3 ounces)
1 medium carrot -- finely grated
1 cup buttermilk
1/4 cup vegetable oil
5 tablespoons molasses
1 egg -- beaten

TO PREPARE:
Prepare the Cinnamon Apple Butter recipe.

For the muffins, grease or line a 12-cup muffin tin with paper muffin cups; set aside. Mix first 7 muffin ingredients in a large bowl. Add remaining ingredients; stir until just combined.

TO COOK:
Heat oven to 400°F. Fill each muffin cup two-thirds full of batter. Bake until muffin tops are golden and a cake tester inserted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer muffins to a wire rack; cool. (Can be stored in an airtight container up to 3 days or frozen up to 1 month.)

Yields: 12


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Per Serving (excluding unknown items): 173 Calories; 6g Fat (26.8% calories from fat); 4g Protein; 31g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 182mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Low fat and healthy muffins

Chef Kelly Mills, of the Four Seasons Hotel in San Francisco, Calif., avoids processed sugars, using alternative sweeteners whenever he can. His high-fiber muffins are naturally sweetened with carrots and raisins, as well as with fructose. And he simmers apples in spice-infused apple juice to sweeten his fresh apple butter. Fructose or fruit sugar can be found in most grocery stores and health food markets. You can substitute 6 tablespoons sugar for the fructose in this recipe, if you wish.
Nutr. Assoc. : 0 0 0 0 0 0 0 3483 4680 0 0 0 0 0


* Exported from MasterCook *

Wholesome Bran Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour
1 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon salt
1 egg -- beaten
1/4 cup oil
1/4 cup molasses or honey
1 1/2 cups milk
1/2 cup raisins

Heat the oven to 400°.

Stir the first four ingredients together in one bowl, and mix the second four together in another bowl. Fold quickly together with the raisins.

Spoon into greased muffin tins or cups. Bake for 20 minutes.

Yields: 12


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Per Serving (excluding unknown items): 145 Calories; 6g Fat (36.1% calories from fat); 4g Protein; 22g Carbohydrate; 4g Dietary Fiber; 20mg Cholesterol; 194mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Simple whole-wheat and molasses or honey muffin with raisins.

Nothing could be much simpler than these muffins, but they are truly satisfying.
Nutr. Assoc. : 0 0 0 0 0 0 4171 0 0


* Exported from MasterCook *

Carrot-Ginger Breakfast Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:40
Categories : Breads, Muffins & Rolls Breakfast & Brunch
Low Calorie Low Fat
Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
safflower oil -- to coat muffin tin
2 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon herbal salt substitute
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons grated gingerroot
1/2 cup nonfat yogurt or buttermilk
1/4 cup safflower oil
1/4 cup maple syrup
1/4 cup light honey
3 eggs
2 cups grated carrot

1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.

2. In a large bowl combine flour, baking powder, baking soda, salt substitute, nutmeg, and cinnamon.

3. In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower oil, maple syrup, honey, and eggs.

4. Stir together contents of both bowls, then stir in carrots. Spoon into muffin tins, filling about three quarters full, and bake for 15 to 18 minutes. Remove from pan; let cool.

Makes 1 dozen muffins.


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Per Serving (excluding unknown items): 179 Calories; 6g Fat (29.4% calories from fat); 5g Protein; 28g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 257mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Once considered dessert, carrot cake now takes on many different roles in a meal. Here is a new twist: Add freshly grated gingerroot to the batter, bake it in muffin tins, and serve the sweet muffins for breakfast or as a snack. Warm them in the toaster oven or microwave and serve with Cream Cheese and Garlic Dip (recipe included in this cookbook).
Nutr. Assoc. : 0 1646 0 0 4828 0 0 630 4243 0 0 731 0 4921


* Exported from MasterCook *

Strawberry Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Florida Dept of Agriculture


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chopped Florida strawberries
3/4 cup sugar
1 3/4 cups all-purpose flour -- unsifted
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs -- beaten
1/4 cup butter -- melted
1 teaspoon pure vanilla extract

Combine the strawberries and 1/2 cup sugar in a small bowl. Set aside for 1 hour.

Drain; reserve liquid and strawberries separately. Preheat oven to 425 degrees F. Combine flour, baking soda, nutmeg and salt. Set aside.

Mix the eggs, butter, vanilla extract and 1/4 cup sugar and liquid from strawberries in a medium bowl. Add flour mixture. Stir until combined. Fold in reserved strawberries. Spoon into 12 greased muffin pans. Bake for approximately 20 minutes. Serve warm.

Source:
"The Florida Department of Agriculture"
S(Internet Address):
"http://www.fl-ag.com"
Yield:
"12 muffins"

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Per Serving (excluding unknown items): 166 Calories; 5g Fat (26.0% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 146mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 901436 0 14 0 0 0 0 0 5403


* Exported from MasterCook *

Healthy Banana Apple Muffins

Recipe By :Francine Davenport; Chillicothe, MO
Serving Size : 19 Preparation Time :0:00
Categories : Biscuits/ Muffins/ Rolls Indiana Soybean Board


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup soy flour, defatted
1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons cream of tartar
2 teaspoons baking soda
1 teaspoon allspice
1/4 cup apple juice, frozen concentrate
1 tablespoon vanilla
6 egg whites - 3 in one bowl -- 3 slightly beaten
2 bananas - large and ripe -- mashed
1/2 cup applesauce
1 cup honey
1 apple -- unpeeled, cored, diced
1 cup raisins

Combine dry ingredients in bowl. Set aside. Mix apple juice, vanilla, 3 egg whites, banana, applesauce and honey in bowl on low speed until blended. Add dry ingredients and mix for a few seconds, just until moistened and no flour can be detected.

With a spatula, stir in the remaining egg whites, which have been lightly beaten. Then add the diced apple and raisins.

Put 19 paper cupcake liners in muffin tins and fill cups to within 1/3 inch of top. Bake at 350ºF for 10-24 minutes or until you can touch lightly on top and an imprint does not remain.

Source:
"Indiana Soybean Board"
S(Internet address):
"http://www.soyfoods.com/index.html"
Copyright:
"Copyright 1997 Indiana Soybean Board (800) 735-0195"
Yield:
"19 Muffins"

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Per Serving (excluding unknown items): 175 Calories; trace Fat (1.9% calories from fat); 6g Protein; 40g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 154mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 533 26344 0 0 0 0