Recipe Category: Low-Fat
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Ingredients
- 1 cup all-purpose white flour
- 1 cup whole-wheat flour
- 1/4 cup nonfat dry milk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg
- 1 large egg white
- 3/4 cups packed light brown sugar
- 1 cup buttermilk
- 1/4 cup canola oil
- 1 1/2 teaspoon grated lemon, or orange zest
- 1 teaspoon pure vanilla extract
- 1 1/2 cup mixed fresh berries, and/or frozen , such as blueberries, raspberries, or blackberries
- 1/4 cup dried blueberries, -or dried cherries
- 1 tablespoon sugar
Method
- Preheat oven to 400°F.
- Lightly oil 12 muffin cups or coat with nonstick cooking spray.
- In a mixing bowl, whisk together white flour, whole-wheat flour, nonfat dry milk, baking powder, salt and baking soda.
- Set aside.
- In a medium bowl, whisk egg and egg white until frothy.
- Add brown sugar and whisk until smooth.
- Add buttermilk, oil, lemon or orange zest and vanilla and whisk until blended.
- Make a well in the center of the dry ingredients.
- Add the wet ingredients; stir with a rubber spatula just to moisten the dry ingredients.
- Gently stir in flesh and/or frozen berries and dried berries.
- Spoon the batter into the prepared muffin cups and sprinkle sugar over the tops.
- Bake for 20 to 25 minutes, or until the tops spring back when touched lightly.
- Cool on a wire rack.
- Makes 1 dozen muffins.
- Calories per muffin: 4 grams protein, 6 grams fat(1 gram saturated fat), 34 grams carbohydrate; 275 mg sodium; 19 mg cholesterol; 2 grams fiber
Full List of Low-Fat Recipes
Full List of Muffins Recipes