This is the basic Lite Muffins recipe with variations to suit what you have on hand. It has about a third less oil than a standard muffin recipe.
Chocolate Chip Lite Muffins in my Pampered Chef stone baker |
LITE MUFFINS
2 cups all purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons oil (I use canola)
1 egg, beaten
Heat oven to 375 (400 per original recipe). Line a 12-muffin cup pan with paper baking cups.
In a medium bowl, combine flour, sugar, baking powder and salt. Mix well.
In a 2 cup measuring cup (or a small bowl, this way with the measuring cup it is one less item to wash)
combine milk, oil, and egg - blend well.
Add to dry ingredients; stir just until dry ingredients are moistened.
Divide batter evenly among paper-lined muffin cups.
Bake at 375 for 18-23 minutes or until light golden brown.
Cool 1 minute, remove from pan.
Serve warm
Chocolate chip muffins - add 3/4 cup chocolate chips to dry mix
Apple muffins - decrease sugar to 1/4 cup and add 1 teaspoon cinnamon to flour, stir 1 cup finely chopped, peeled apple into dry ingredients. Substitute apple juice for milk
Blueberry muffins - Stir 1 cup fresh or frozen blueberries and 1/4 teaspoon Penzeys Cake Spice into dry ingredients
Jam muffins - Before baking, place 1/2 teaspoon of your favorite jam on each muffin; press into batter. If desired, sprinkle with finely chopped nuts
Lemon muffins - Add one tablespoon grated lemon peel to dry ingredients
Orange muffins - Add one tablespoon grated orange peel to dry ingredients and substitute orange juice for milk
Streusel-topped muffins - In a small bowl, combine 1/4 cup firmly packed brown sugar, 1 tablespoon softened butter, 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or flaked coconut; blend with fork until crumbly. Sprinkle over muffins before baking
Sugar-coated muffins - Brush tops of hot muffins with orange juice, dip in mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon
Whole wheat muffins - Use one cup all purpose flour and 1 cup whole wheat flour
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