Best Low Fat Morning Glory Muffins Recipes

LOW-FAT MORNING GLORY MUFFINS II

Steps:

• 1. 1. Preheat oven to 375 degrees F. Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
• 2. 2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil, and vanilla.
• 3. 3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda, and salt. Stir in carrots, apples, and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
• 4. 4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
• 5. 5. Bake at 375 degrees F for 15-20 minutes, or until the tops are golden and spring back when lightly pressed.

LOW FAT MORNING GLORY MUFFINS

Steps:

• Mix the first 7 ingredients (flours, sugars, baking soda, and spices).
• Stir in the rest of the ingredients.
• (You can substitute vegetable oil for the applesauce but then it's not low fat anymore!) Fill muffin cups 2/3 full of batter.
• Bake for 20 minutes at 350 degrees F.

LOW FAT MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or spray muffin pan with nonstick cooking spray. Whisk flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl. In a medium bowl stir brown sugar, egg, oil, vanilla extract, and milk until well combined. Stir in pineapple, carrots and raisins. Add wet ingredients to dry, and mix until just moist. Fill muffin cups 3/4 full. Bake for 20-25 minutes, until toothpick comes out clean or tops spring back when pressed. Makes 12 muffins Per Muffin: Calories 203, Calories from Fat 50, Total Fat 5.5g (sat 0.5g), Cholesterol 18mg, Sodium 167g, Carbohydrate 35.5g, Fiber 2.2g, Protein 4g

LOW-FAT MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 375 degrees with the rack in the center position. Butter the rims of a 12-cup muffin tin and line 10 cups with muffin papers (or grease generously). Mix the flour, brown sugar, baking soda, cinnamon, and salt in a large bowl. Add the carrot, apple, raisins, coconut, and almonds and toss with your fingertips until all the fruit and nuts are coated with flour. Blend the eggs, oil, apple juice concentrate, and vanilla in a bowl or blender and pour on top of everything else. Mix until combined with a rubber spatula and mound the batter into the 10 muffin cups. These muffins are quite dense and don't rise very much, so you will need to shape them above the rim with an ice cream scoop or your hand. There should be about the same amount of batter above the rim of the paper as below. Bake 10 minutes, then rotate the pan and bake another 10 to 15 minutes or until the muffins no longer look gooey inside.