Grab your kids and get baking this weekend with these quick and easy recipes.
Morning Glory Muffins
Serves 12
Perfect for a quick morning pick-me-up.
Ingredients:
2 carrots, grated (about 1 cup)
1/2 cup chopped toasted walnuts
1/2 cup chopped dried pineapple
1/2 cup plus 2 tablespoons all-purpose flour
2/3 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned rolled oats
1 cup buttermilk
2 tablespoons vegetable oil
1/2 cup packed light brown sugar
1 large egg
Directions:
- Preheat oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray.
- In a large bowl, toss carrots, walnuts and pineapple with 2 tablespoons flour.
- In a separate large bowl, combine remaining all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and oats. In a medium bowl, whisk together buttermilk, oil, brown sugar and egg, breaking up any clumps of sugar. Add buttermilk mixture to flour mixture and stir until just moistened. Stir in carrot mixture until just combined.
- Divide batter among muffin cups and bake until a toothpick inserted into center of a muffin comes out clean, 20 to 25 minutes. Let cool on a wire rack for 5 minutes, then turn muffins out of pan onto rack to cool.
Nutrition Facts Per Serving: Calories: 191. Fat: 7 grams. Saturated fat: 1 gram. Protein: 5 grams. Carbohydrates: 30 grams. Fiber: 2 grams. Cholesterol: 19 milligrams. Sodium: 201 milligrams.
Zucchini Muffins
Serves 12
A healthy muffin option to grab on the way out the door.
Ingredients:
4.75 ounces whole-wheat flour (about 1 cup)
3 ounces all-purpose flour (about 2/3 cup)
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini
1/2 cup fat-free milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
Cooking spray
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions:
- Preheat oven to 400 degrees.
- Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next six ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
- Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400 degrees for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.
Nutrition Facts Per Serving: Calories: 145. Fat: 3.1 grams. Saturated fat: .4 grams. Monounsaturated fat: 1.6 grams. Polyunsaturated fat: .9 grams. Protein: 3.5 grams. Carbohydrates: 27.1 grams. Fiber: 1.8 grams. Cholesterol: 21 milligrams. Iron: 1.1 milligrams. Sodium: 154 milligrams. Calcium: 58 milligrams.
Low-Fat Strawberry-Cinnamon Muffins
Serves 12
These moist and tender muffins will help fill your sweet-tooth craving while still being low in fat.
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup vanilla fat-free yogurt
1/4 cup butter, melted
3 tablespoons 1 percent low-fat milk
1 large egg, lightly beaten
Cooking spray
1/4 cup strawberry jam
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Directions:
- Preheat oven to 375 degrees.
- Lightly spoon flour into dry measuring cups, and level with a knife.
- Combine flour and the next four ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture.
- Combine yogurt, butter, milk and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.
- Place 12 foil cup liners in muffin cups; coat liners with cooking spray.
- Spoon 1 tablespoon batter into each liner.
- Top each with 1 teaspoon jam. Top evenly with the remaining batter.
- Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter.
- Bake at 375 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack for 15 minutes.
- Remove from pan; place on a wire rack.
Nutrition Facts Per Serving: Calories: 165. Fat: 4.4 grams. Saturated fat: 2.6 grams. Monounsaturated fat: 1.3 grams. Polyunsaturated fat: .3 grams. Protein: 3 grams. Carbohydrates: 29 grams. Fiber: .6 grams. Cholesterol: 28 grams. Iron: 1 milligram. Sodium: 206 milligrams. Calcium: 94 milligrams.
Source: myrecipes.com
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