muffins

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These muffins were posted to www.vegetariantimes.com/lowfat/ in May.

 

Banana-Bran Muffins

Blueberry Corn Muffins

Peanut Butter And Jelly Muffins

 

* Exported from MasterCook *

 

Banana-Bran Muffins

 

Recipe By : www.vegetariantimes.com/lowfat/ May 1999

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick Grains And Cereals

Fruits

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups wheat bran cereal

1 1/4 cups rice or soy or dairy milk

1 large or 2 small ripe bananas

Egg Replacer to equal 1 egg

2 tablespoons vegetable oil

1 1/4 cups whole wheat pastry flour

OR unbleached white flour or a combination

2 tablespoons sweetener of your choice

1/4 teaspoon salt

1 tablespoon baking powder

 

This moist vegan bran muffin has a banana flavor that sets it apart from

plain bran muffins.

 

Preheat oven 400 degrees. Pour bran into large mixing bowl; add milk and

stir until bran is coated. Set aside until bran is soft, about 5 minutes.

 

In a separate bowl, mash banana until smooth. Add Egg Replacer and oil;

mix well, then add to softened bran.

 

In another bowl, sift together flour, sweetener, salt and baking powder.

(If using liquid sweetener, add it directly to bran mixture.) Make a well

in center of dry ingredients and add wet ingredients all at once. Stir

until combined, leaving no dry spots; do not overmix.

 

Divide evenly into 12 oiled muffin cups. Bake until tester inserted in

center comes out clean, about 20 minutes. Makes 12 muffins.

 

Per Muffin: 117 Cal.; 3g Prot.; 3g Fat; 19g Carb.; 0 Chol.; 259 Sod.; 6g

Fiber.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Blueberry Corn Muffins

 

Recipe By : www.vegetariantimes.com/lowfat/ May 1999

Serving Size : 10 Preparation Time :0:00

Categories : Breads, Quick Fruits

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups unbleached white flour

1/2 cup cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons sugar

1 large egg -- beaten

1 1/2 tablespoons vegetable oil

1 cup soy or rice or dairy milk

1/3 cup frozen unsweetened apple juice concentrate -- thawed

1 cup fresh or frozen blueberries

 

These golden muffins feature colorful blueberries and are deliciously

cake-like.

 

Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper muffin

cups or oil, or spray with cooking spray; set aside.

 

In a medium mixing bowl, combine flour, cornmeal, baking powder, baking

soda, salt and sugar.

 

In a separate bowl, combine egg, oil, milk and apple juice concentrate.

Make a well in dry ingredients; pour in liquid ingredients all at once.

Blend until well combined, leaving no dry spots; do not overmix. Lightly

fold in blueberries. Fill muffin cups 3/4 full with batter.

 

Bake until golden brown and firm to the touch, about 20 minutes. Let cool

in pan 5 minutes before serving. Makes 10 to 12 muffins.

 

Per Muffin: 147 Cal.; 3g Prot.; 3g Fat; 25g Carb.; 21mg Chol.; 193mg Sod.;

2g Fiber.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Peanut Butter And Jelly Muffins

 

Recipe By : www.vegetariantimes.com/lowfat/ May 1999

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups unbleached white flour

2 teaspoons baking powder

1 teaspoon baking soda

2 large eggs -- lightly beaten

3/4 cup chunky-style regular peanut butter

OR reduced-fat peanut butter

3/4 cup frozen unsweetened apple juice concentrate -- thawed

1/2 cup soy or rice or dairy milk

1 tablespoon melted margarine or butter

6 tablespoons strawberry or raspberry jam

 

Kids love these peanut butter-flavored muffins with jelly in the center.

If you use natural peanut butter and jam, the muffins contain no refined

sugar.

 

Preheat oven to 350 degrees. Line a 12- cup muffin pan with paper muffin

cups, or oil or spray muffin pan; set aside.

 

In a medium mixing bowl, combine flour, baking powder and baking soda; set

aside.

 

In another bowl, beat eggs and peanut butter together until smooth. Mix in

apple juice concentrate, milk and melted margarine or butter; beat until

well blended.

 

Make a well in dry ingredients. Pour in wet ingredients all at once; blend

until no more dry spots are visible; do not overmix.

 

Fill muffin cups 1/2 full with batter. With a spoon, make a small

indentation in batter in each muffin cup. Place 1/2 tablespoon jam in each

indentation.

 

Top with remaining batter to cover; smooth tops. Bake until top springs

back lightly when pressed, 25 to 27 minutes. Cool 5 minutes on rack before

serving. Makes 12 muffins.

 

Per Muffin: 145 Cal.; 3g Prot.; 3g Fat; 28g Carb.; 36mg Chol.; 165mg Sod.;

1g Fiber.

 

Converted by MC_Buster.

 

 

 

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