Best Low Fat English Muffins Recipes

LOW-FAT BREAKFAST MUFFINS

Low-Fat Breakfast Muffins image

These breakfast muffins are a great portable breakfast that are adult and kid friendly!

Provided by Joette Jean

Categories Bread Quick Bread Recipes Muffin Recipes

Time 42m

Yield 12

Number Of Ingredients 12

Ingredients

cooking spray
2 cups multigrain toasted oat cereal (such as Cheerios®)
1 ¼ cups all-purpose flour
¼ cup brown sugar
1 teaspoon baking powder
¾ teaspoon baking soda
1 cup mashed bananas
⅔ cup skim milk
2 egg whites
¼ cup unsweetened applesauce
¼ cup raisins
¼ cup semisweet chocolate chips

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.

Nutrition Facts : Calories 131.1 calories, Carbohydrate 27.6 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 178.8 mg, Sugar 11.5 g

LOW FAT ENGLISH MUFFINS

Low Fat English Muffins image

This is a sized down recipe, not suitable for bread machines. The "yield" is approximate, you'll get different results with different sized rings of course

Provided by Anka4505

Categories Yeast Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

5 -5 1/2 cups bread flour
2 (1/4 ounce) packets dry yeast
2 tablespoons sugar
1 teaspoon salt
1/2 cup nonfat dry milk powder
1 1/4 cups hot water (120 - 130 Deg)
3 teaspoons reduced-calorie butter, at room temp.
cornmeal, to sprinkle

Steps:

In a large mixing or mixer bowl measure 3 cups flour, and the dry ingredients.
Stir to blend together.
Add the butter to the hot water and pour into the dry ingredients.
Beat for 2 minutes with the mixer flat beater, or 150 strokes with a wooden spoon.
Add the egg.
Stir in the remaining flour, 1/4 c at a time, until the dough is a rough, shaggy mass.
If using a mixer, change to the dough hook.
Turn the dough onto a floured work surface and knead with a strong push-turn-fold motion until the dough is smooth, elastic, and feels alive under your hands.
Inthe mixer, the dough will clean the sides of the bowl and form a ball around the hook and move with it.
If the dough sould continue to be sticky, add liberal sprinkles of flour.
Knead for 10 minutes.
Pat the ball of dough with lightly greased fingertips and place in a bowl.
Cover with plastic wrap and set aside at room temperature to double in size, about 1 hour.
Punch down the dough, knead for 30 seconds, and set aside to rest for 1 minutes.
Sprinkle the work surface with cornmeal and turn the dough onto it.
Roll out the dough until it is 1/4" thick.
If it resists the rolling pin and pulls back, let it rest for 1 or 2 minutes.
Cut into 3" round (4" for eggs Benedict) with a cookie cutter.
Sprinkle the work surface with cornmeal and put the rounds under a towel.
Let rise until they are doubled in size to about 1/2" thick, 45 minutes.
Heat the electric griddle to 325 deg.
Bake the muffins for 2 min on each side.
Do not cook fast each side.
Remove muffins fromt the griddle ro baking sheet.
Cool on a metal rack before toasting.
Pull apart with the tines of a fork, or the fingers, to toast.
These freeze well and keep for months in the deep freeze at 0 deg.