45253 low low cholesterol muffins Recipes

  • Macaroni & Cheese ( Low Cholesterol)
    creamettes macaroni (low chol. or low salt), boiling water and
    6 More
    creamettes macaroni (low chol. or low salt), boiling water, morton lite salt (to taste), low-cholesterol butter, flour, pepper (to taste), skim milk, grated low-fat cheese (suggestion, alpine lace american, delicious) or 2 cups low-cholesterol cheese (suggestion, alpine lace american, delicious)
    1 hour , 8 ingredients
  • Low, Low Fat Muffins
    flour, brown sugar , firmly packed, baking powder, salt and
    6 More
    flour, brown sugar , firmly packed, baking powder, salt, orange juice, skim milk, orange marmalade (use low sugar), orange marmalade (use low sugar), egg substitute, grated orange rind
    35 min, 10 ingredients
  • Italian Sausage Pie (Low Fat/Low Cholesterol)
    italian turkey sausage links, baby carrots, white onion and
    7 More
    italian turkey sausage links, baby carrots, white onion, low-fat milk, fat-free mayonnaise, eggs (can substitute with egg beaters), cornstarch, uncooked deep dish pie shell, fat free mozzarella cheese (can substitute with cheddar or monterey jack), cayenne pepper or 1 dash tabasco sauce, to taste
    55 min, 10 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Delicious Healthy Low Fat Muffins
    wheat bran, oat bran, whole wheat flour, baking soda, salt and
    12 More
    wheat bran, oat bran, whole wheat flour, baking soda, salt, cinnamon, nutmeg, ginger, low-fat buttermilk (or regular non-fat milk, soy milk, almond milk), egg, ripe mashed banana (or 1/2 cup applesauce), vanilla, honey, oil (vegetable, canola, or safflower), shredded coconut (optional), dried currant (or raisins or cranberries, also optional), orange zest (optional)
    34 min, 17 ingredients
  • Low Fat Buttermilk Ranch Dressing
    low-fat buttermilk, low-fat mayonnaise, low-fat sour cream and
    7 More
    low-fat buttermilk, low-fat mayonnaise, low-fat sour cream, garlic powder, onion powder, chopped fresh chives, chopped fresh dill, chopped fresh parsley, salt, pepper
    20 min, 10 ingredients
  • Low Low Low Oatmeal Cookies
    low-fat margarine, applesauce, brown sugar, egg, milk and
    6 More
    low-fat margarine, applesauce, brown sugar, egg, milk, vanilla extract, rolled oats, whole wheat flour, baking soda, ground cinnamon, chocolate chips
    11 ingredients
  • Low Fat Cranberry Poppy-Seed Muffins Low Fat Cranberry Poppy-Seed Muffins
    bisquick reduced-fat baking mix, sugar, milk and
    5 More
    bisquick reduced-fat baking mix, sugar, milk, plain fat-free yogurt, egg whites or 1/4 cup cholesterol-free fat-free liquid egg product, poppy seed, grated fresh lemon rind , of, frozen cranberries (thawed ) or 1/2 cup fresh cranberries
    25 min, 8 ingredients
  • Low Cholesterol Cranberry Muffins Low Cholesterol Cranberry Muffins
    flour, sugar, baking powder, egg substitute, canola oil and
    3 More
    flour, sugar, baking powder, egg substitute, canola oil, skim milk, dried cranberries, granulated sugar
    25 min, 8 ingredients
  • Low Salt, Low Cholesterol, Low Fat Cheats Chicken Stroganoff Low Salt, Low Cholesterol, Low Fat Cheats Chicken Stroganoff
    olive oil, onion, diced, garlic clove, minced and
    7 More
    olive oil, onion, diced, garlic clove, minced, chicken breasts, cubed, oregano, paprika (i use 1tsp spanish and 1tsp hungarian), mushrooms, sliced, courgette, diced, low-fat condensed cream of chicken soup, water
    30 min, 10 ingredients
  • Low Fat and Low Cholesterol Chocolate Cupcakes Low Fat and Low Cholesterol Chocolate Cupcakes
    boiling water and
    6 More
    boiling water, salad dressing , miracle whip is good (not low fat or light), vanilla, all-purpose flour, sugar (if you prefer sweeter, add 1-2 tbsp more), baking cocoa, baking soda
    40 min, 7 ingredients
  • Choco-Low Fat Muffins Choco-Low Fat Muffins
    flour, granulated sugar, cocoa, baking powder, baking soda and
    5 More
    flour, granulated sugar, cocoa, baking powder, baking soda, salt, low-fat vanilla yogurt, nonfat milk, vanilla extract, powdered sugar (optional)
    30 min, 10 ingredients
  • Choco-Low Fat Muffins Choco-Low Fat Muffins
    all-purpose flour, granulated sugar, cocoa, baking powder and
    6 More
    all-purpose flour, granulated sugar, cocoa, baking powder, baking soda, salt, low-fat vanilla yogurt, nonfat milk, vanilla extract, powdered sugar (optional)
    20 min, 10 ingredients
  • Turkey and Macaroni Cheese -Low Fat/Low Cholesterol !! Turkey and Macaroni Cheese -Low Fat/Low Cholesterol !!
    onion, chopped, chicken or 150 ml vegetable stock and
    11 More
    onion, chopped, chicken or 150 ml vegetable stock, low fat margarine, plain flour, skim milk, low-fat cheddar cheese, grated, mustard powder, quick cook macaroni, smoked turkey , rashers cut in half, tomatoes, sliced, parmesan cheese, grated, salt and pepper, fresh basil leaf
    25 min, 13 ingredients
  • Salmon Patties, Lower Sodium, Low Cholesterol Salmon Patties, Lower Sodium, Low Cholesterol
    traditional pink salmon and
    2 More
    traditional pink salmon, crackers saltine crackers low sodium, egg, white
    3 ingredients
  • Low Fat Spinach Feta Frittata Low Fat Spinach Feta Frittata
    cholesterol-free egg substitute, fat-free evaporated milk and
    9 More
    cholesterol-free egg substitute, fat-free evaporated milk, frozen chopped spinach, thawed and squeezed dry, fine chopped green onion, dried oregano or 1 1/2 tsp basil leaves, salt, black pepper, cooked spaghetti (4 oz), crumbled feta cheese with dried basil and tomato or 4 oz plain feta cheese, diced red pepper (optional)
    20 min, 11 ingredients
  • High Fiber Low Fat Muffins High Fiber Low Fat Muffins
    all-bran cereal, water, baking powder and
    1 More
    all-bran cereal, water, baking powder, fat-free orange cranberry muffin mix
    20 min, 4 ingredients
  • Vegan Choco-Low Fat Muffins Vegan Choco-Low Fat Muffins
    all-purpose flour, whole wheat flour, granulated sugar and
    8 More
    all-purpose flour, whole wheat flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, salt, low-fat vanilla yogurt, soymilk, vanilla extract, carob chips
    30 min, 12 ingredients




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