Q&A: Does anyone have any recipes for low fat cookies or muffins?

Question by storm: Does anyone have any recipes for low fat cookies or muffins?
Something with not much fat and suger in them thats easy to make =)

Best answer:

Answer by cinderellanjo
Healthy Bran Muffins

INGREDIENTS

* 1 1/4 cups all-purpose flour
* 2 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 1/2 cups All-Bran® Original or All-Bran® Bran Buds®
* 1 1/4 cups fat-free milk
* 2 egg whites
* 1 tablespoon vegetable oil

DIRECTIONS

1. Stir together flour, sugar, baking powder and salt. Set aside.

2. In large mixing bowl, combine Kellogg’s® All-Bran® cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg whites and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.

3. Bake at 400 degrees F about 18 minutes or until lightly browned. Serve warm.
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Blueberry Corn Muffins

INGREDIENTS

* 1/4 cup butter or stick margarine, softened
* 1/4 cup sugar
* 1/4 cup packed brown sugar
* 1 egg
* 1 cup all-purpose flour
* 1/2 cup cornmeal
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/2 cup 2% milk
* 1 cup fresh or frozen blueberries*

DIRECTIONS

In a mixing bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. Coat muffin cups with nonstick cooking spray and use paper liners; fill two-thirds full with batter. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

If using frozen blueberries, do not thaw before adding to batter.
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Oat Applesauce Muffins

INGREDIENTS

* 1 cup rolled oats
* 1 cup buttermilk
* 1 cup whole wheat flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 cup brown sugar
* 1/2 cup applesauce
* 1 egg

DIRECTIONS

1. Place oats in a small bowl, pour in buttermilk. Let sit for two hours at room temperature.

2. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

3. In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture, applesauce and egg; mix well. Pour batter into prepared muffin cups.

4. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of muffin comes out clean.
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Morning Glory Muffins

INGREDIENTS

* 2 cups all-purpose flour
* 1 1/4 cups sugar
* 2 1/2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 3 eggs
* 1 cup vegetable oil
* 2 teaspoons vanilla extract
* 2 cups grated carrots
* 1/2 cup chopped pecans
* 1/2 cup flaked coconut
* 1/2 cup raisins
* 1 medium tart apple, peeled and grated

DIRECTIONS

1. In a large bowl, combine the first five ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple.

2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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Christmas Morning Popovers

INGREDIENTS

* 1 1/4 cups milk
* 1 tablespoon butter, melted and cooled
* 1 cup all-purpose flour
* 1/4 teaspoon salt
* 2 eggs

DIRECTIONS

1. In a small mixing bowl, beat the milk, butter, flour and salt until blended. Add eggs, one at a time, beating well after each addition. Fill buttered popover pans or large custard cups three-fourths full.

2. Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 20 minutes longer or until very firm. Remove from the oven and prick each popover with a sharp knife to allow steam to escape. Serve immediately.

Test Kitchen Tip Let the eggs and milk come to room temperature for about 30 minutes before preparing the recipe. Allowing them to warm up results in greater height.

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Posted by in Low Fat Cookies and tagged with anyone, cookies, Muffins, Recipes | Trackback
  1. favorite_aunt24 says:

    No Bake Cereal Cookies are good and are easy. Total Fat: 11g.

    INGREDIENTS
    1 cup white sugar
    1 cup white corn syrup
    1 cup peanut butter
    6 cups crispy rice cereal ( i use cherios some times)
    chocalate syrup drizzled on top if you want

    DIRECTIONS
    Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal.
    Pat into a 9 x 13 pan

  2. memmac2002 says:

    Hey, I love the vitamuffins and vitabrownies at http://www.vitalicious.com Some are available premade at the grocery stores but you can also buy them and the mixes online.

  3. madeline m says:

    These are all relatively healthy and delicious!

    BANANA CRUMB MUFFINS

    INGREDIENTS
    1 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    3 bananas, mashed
    3/4 cup white sugar
    1 egg, lightly beaten
    1/3 cup butter, melted
    1/3 cup packed brown sugar
    2 tablespoons all-purpose flour
    1/8 teaspoon ground cinnamon
    1 tablespoon butter

    DIRECTIONS
    Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
    In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
    In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
    Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
    _______________________________________________

    HEALTH NUT BLUEBERRY MUFFINS
    INGREDIENTS
    3/4 cup all-purpose flour
    3/4 cup whole wheat flour
    3/4 cup white sugar
    1/4 cup oat bran
    1/4 cup quick cooking oats
    1/4 cup wheat germ
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 cup blueberries
    1/2 cup chopped walnuts
    1 banana, mashed
    1 cup buttermilk
    1 egg
    1 tablespoon vegetable oil
    1 teaspoon vanilla extract

    DIRECTIONS
    Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
    In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
    Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
    _____________________________________________

    BANANA CHOCOLATE CHIP COOKIES

    INGREDIENTS
    2 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    1 cup white sugar
    2/3 cup butter, softened
    2 eggs
    1 teaspoon vanilla extract
    1 cup mashed bananas
    2 cups semisweet chocolate chips

    DIRECTIONS
    Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
    Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
    Bake in preheated oven for 12 to 15 minutes.
    _______________________________________________

    PUMPKIN COOKIES

    INGREDIENTS
    1/2 cup butter
    1 1/4 cups packed brown sugar
    2 eggs
    1 teaspoon vanilla extract
    1 1/2 cups canned pumpkin
    2 1/2 cups all-purpose flour
    4 teaspoons baking powder
    1/2 teaspoon ground cinnamon
    1 teaspoon ground nutmeg

    DIRECTIONS
    Preheat oven to 375 degrees F (190 degrees C).
    Cream shortening and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.
    Sift dry ingredients, then blend into the “wet” ingredients. Fold in the nuts and raisins. Mix well.
    Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 – 15 minutes. Cool. Best eaten if you let them “ripen” for a day. Store in a sealed container.

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