One Muffin Recipe 7 Different Ways |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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South Beach Friendly Muffin Recipe (Phase 2) Ingredients:
2 cups whole wheat pastry flour |
1/2 cup splenda granular |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 cup low-fat vanilla yogurt or 1 cup soy yogurt |
1/4 cup low-fat milk or 1/4 cup rice milk or 1/4 cup soymilk |
2 tablespoons canola oil |
1 cup finely chopped nuts |
1/2 teaspoon cinnamon |
1 cup blueberries |
1/2 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1 cup of chopped fresh strawberries (or frozen, drained strawberries) |
1 cup of finely chopped apple |
1/4 cup of chopped nuts |
1 teaspoon cinnamon |
3/4 cup semi-sweet chocolate chips or 3/4 cup miniature chocolate chip |
1 teaspoon cinnamon |
1 cup plain yogurt, instead of vanilla yogurt and only 2 tablespoons of splenda |
2/3 cup cheddar cheese |
1 cup of chopped banana (or combine 1/2 cup chopped banana with 1/2 cup semisweet mini chocolate chip) |
Directions:
1. Preheat the oven to 350 degrees.
2. Combine the flour, sugar, baking powder, and baking soda in a mixing bowl and stir together.
3. Make a well in the center of the flour mixture and pour in the remaining ingredients. Stir together until well blended, but don’t over beat. The batter should be medium-thick. If it seems too stiff or dry, add a small amount of additional milk.
4. Stir in the additional ingredient or ingredients of your choice, then divide the batter among 12 oiled or foil-lined muffin tins.
5. Bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean. Let cool until just warm to touch, then transfer muffins to a plate. I would store these in the refrigerator so they don’t get moldy from the moist fruit.
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