Moosewood---Muffins

[Guest guest]

I enjoyed the muffins and quick breads so much from last week's Essential

Vegetarian, that I had to look at the comparable ones in Moosewood Low-Fat.

 

Applesauce Cranberry Muffins

Banana Muffins

 

* Exported from MasterCook *

 

Applesauce Cranberry Muffins

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 61

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick Fruits

 

Amount Measure Ingredient -- Preparation Method

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2 cups unbleached white flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 egg

1 egg white

1/2 cup evaporated skimmed milk

2 tablespoons canola or other vegetable oil

1/3 cup packed brown sugar

3/4 cup applesauce

1/2 cup dried cranberries

 

Makes 12 muffins. Preparation time: 20 minutes. Baking time 20 to 25

minutes.

 

Unsweetened applesauce gives these muffins a hint of sweetness and a

sumptuous, moist texture that makes them especially popular in lunchboxes

or picnic baskets as well as on the breakfast table.

 

Preheat the oven to 400 F.

 

Prepare a standard muffin tin with paper liners, cooking spray, or a light

coating of oil.

 

In a large bowl, sift together the flour, baking powder, salt, cinnamon,

and nutmeg. In another bowl, lightly beat the whole egg with the egg

white. Stir in the evaporated skimmed milk, oil, brown sugar, and

applesauce. Fold the wet ingredients into the flour mixture just until

combined. Gently fold in the dried cranberries.

 

Spoon the batter into the prepared muffin tin and bake for 20 to 25

minutes, or until a toothpick inserted in the center of a muffin comes out

clean and dry. Cool in the tin for 5 minutes and run a knife around the

edge of each muffin before tipping it out of the tin.

 

Per 2.30-oz serving: 135 calories, 3.7G protein, 3.1G fat, 24.2G

carbohydrates, .5G saturated fatty acids, 1.5G polyunsaturated fatty acids,

..8G monounsaturated fatty acids, 22 MG cholesterol, 214 MG sodium, 1.1G

total dietary fiber

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Banana Muffins

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 62

Serving Size : 1 Preparation Time :0:00

Categories : Breads, Quick Fruits

 

Amount Measure Ingredient -- Preparation Method

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

1 cup unbleached white flour

1/4 cup packed brown sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 cup rolled oats

1 egg white

1 egg

2 tablespoons canola or other vegetable oil

1 cup mashed ripe bananas -- (about 2 bananas)

1/2 cup plain nonfat yogurt

1/2 cup raisins or currants

 

Makes 12 muffins. Preparation time: 10 to 15 minutes. Baking time: 20 to

25 minutes.

 

Bananas lend moistness to this fragrant, delicious, low-fat muffin. If you

would like a completely fat-free muffin, try the variation, which is quite

tasty for a muffin without oil or eggs but not as rich or light in texture

as the original recipe.

 

Preheat the oven to 400 F.

 

Prepare a muffin tin with paper liners, cooking spray, or a very light

coating of oil.

 

In a large bowl, sift together the flour, brown sugar, baking soda, baking

powder, cinnamon, and nutmeg. Whirl the oats in a blender until they reach

the consistency of cornmeal; you should have about 3/4 cup of processed

oats. Stir them into the dry ingredients. In another bowl, beat the egg

white for 3 minutes until foamy and increased in volume but not stiff.

Stir in the egg, oil, mashed bananas, yogurt, and raisins or currants.

Fold the wet ingredients into the flour mixture just until combined.

 

Spoon the batter into the muffin tin and bake for 20 to 25 minutes, until a

toothpick inserted in the center of a muffin comes out clean and dry. Cool

in the tin for 5 minutes, loosen each muffin by running a knife around the

edge, and then tip out onto a rack to cool completely.

 

Variation: For a nonfat banana muffin, use 2 well-beaten egg whites in

place of the whole egg and egg white and omit the oil.

 

Per 2.50-oz serving: 171 calories, 4.8 G protein, 3.9 G fat, 30.2 G

carbohydrates, .7 G saturated fatty acids, 1.6 G polyunsaturated fatty

acids, 1.0 G monounsaturated fatty acids, 22 MG cholesterol, 69 MG sodium,

2.3 G total dietary fiber

 

Converted by MC_Buster.

 

 

 

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schuller