Posts tagged with: Muffin

Ginger Sweet Potato Muffins

Image by Jennie R. F. via Flickr

Ingredients:
# 1/2 cup salted butter
# 3/4 cup brown sugar, firmly packed
# 2 large eggs
# 3/4 cup mashed sweet potatoes
# 1 teaspoon freshly grated ginger root
# 1 1/3 cups all purpose flour
# 1/4 teaspoon baking soda
# 1 teaspoon baking powder
# 1/2 teaspoon ground cinnamon
# 1/2 teaspoon ground nutmeg
# 1/2 teaspoon ground allspice
# 1/2 cup coconut milk
# 1/2 cup minced crystallized ginger

Directions:
Preheat oven to 350 degrees and spray 12 muffin tins with nonstick spray.
Place butter and sugar in a mixing bowl and beat at high speed with an electric mixer for 30 seconds.
Add eggs and continue to beat until mixture is very fluffy.
Add mashed sweet potatoes and grated ginger root and beat at medium until blended.
Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.
Fold in half of flour mixture.
Stir in coconut milk.
Fold in remaining flour mixture and crystallized ginger.
The batter should be smooth, but be careful to not over mix.
Fill prepared tins halfway with batter.
Bake until muffins are golden brown and a toothpick inserted into center of a muffin comes out clean, about 25 minutes.
Transfer muffin tins to a wire rack and cool for 10 minutes before removing muffins.

Recipe courtesy of Better Recipes

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Blueberry bran muffins

Old Phosphate Baking Powder tin
Image by gordasm via Flickr

Ingredients:
1/4 cup wheat bran
3 tablespoons honey
2 teaspoons vegetable oil (you can use the same amount of applesauce if you want an even lower fat content)
1/4 cup boiling water
1/2 cup whole wheat or whole wheat blend flour
2 tablespoons quick oats
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons fat-free cholesterol-free egg product or 1 egg white
1/3 cup fresh or frozen (thawed and well drained) blue berries

Directions:
1. Heat oven to 400 degrees. Spray 6 medium muffin cups with cooking spray.
2. Stir bran, honey, oil/applesauce and water in medium bowl until blended. Let stand 2 minutes. Stir in flour, oats, baking powder, salt, cinnamon and egg product until just moistened. Fold in blueberries. Fill muffin cups 2/3 full.
3. Bake 15-20 minutes or until golden brown.

1 Muffin: Calories 100 (Calories from fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 190mg; Carbohydrate 20g (Dietary fiber 3g); Protein 3g

Recipe courtesy of Betty Crocker

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