healthy muffins and quick-breads? (1,001 views)

I posted a few on the Looking for Muffins thread that are either whole grain and/or low sugar. I also have quite a few others that I have bookmarked, but haven't made yet. I'll try to post them when I get a chance, but in the meantime maybe check out my post on that other thread for ideas? There are definitely some good ones there.

I will certainly be copying down some recipes, thanks all!

Here is a recipe from the CLBB (posted by pilgrim19) that I always wanted to try. It has no added sugar except for the choc chips. The directions say to refrigerate overnight --- and didn't often work with my, oh I want some muffins now. Ha.

Here's the post and some comments.

Chocolate Chip Oatmeal Muffins

posted by pilgrim719

1 cup old-fashioned rolled oats
2 cups buttermilk
2 lightly beaten eggs
1 2/3 cups whole wheat flour
1 tsp baking soda
1 tsp salt
2 Tbsp vegetable oil
1 cup chocolate chips

Preheat oven to 400 degrees F. Lightly grease a 12-cup muffin tin.

In a bowl, combine oats and buttermilk. Cover; refrigerate overnight. The
next day, add beaten eggs and oil; whisk well.

In another bowl, sift together flour, baking soda, and salt. Add to oat
mixture; stir just until blended. Fold in chocolate chips.

Spoon batter into prepared muffin cups, filling to top. Bake for 15-20
minutes.

Makes 12 muffins.

Posted by Pilgrim719. Terrytx comments: Chocolate Chip Oatmeal Muffins, I was putting these together and.....what no sugar....well, if she liked them I guess I'll like them YUM, these are really good! And no sugar, except for what is in the chocolate chips. The consistency of these muffins is really nice also.

Will share one other, even though technically it's not what you want (it's a cookie recipe). Back in the late nineties I recall baking these quite a bit for my son, who liked them. I remember one specific incident, taking them (and a picnic lunch) to a beach outing. My friend declined to try them because they looked "healthy." (?)

ZUCCHINI OATMEAL COOKIES

1/2 cup margarine
3/4 cup honey
1 egg
2 cups whole wheat flour
1 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup grated zucchini
1 cup rolled oats
1 cup pitted dates or raisins

Cream margarine with honey. Add egg and beat well. Stir together flour, soda, cinnamon, cloves, nutmeg and salt. Add flour mixture alternately with zucchini to egg mixture. Stir in oats and dates. Drop by teaspoons onto greased baking sheets. Bake at 375º F 10 to 12 minutes.

Makes 5 dozen

I recently saw this in my MC and was going to make them when DS2 comes home next week.






* Exported from MasterCook *



Whole-Grain Apple Crumb Muffins



Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
for the topping:
2 tbsp packed light brown sugar
1/3 cup finely chopped pecans
2 tbsp whole-wheat pastry flour
1 tbsp canola oil
1/2 tsp ground cinnamon
for the muffins:
2 cups whole-wheat pastry flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large eggs
3/4 cup unsweetened plain applesauce
1 tsp vanilla extract
3/4 cup low-fat buttermilk
1 medium Golden Delicious apple -- cored and cut into 1/4-inch chunks


1. For the topping: Whisk together the brown sugar, pecans, whole-wheat pastry flour, oil and cinnamon in a bowl.
2. For the muffins: Preheat the oven to 400 degrees. Grease a 12-well muffin pan with cooking oil spray.
3. Whisk together the whole-wheat pastry flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl.
4. Whisk together the brown sugar, oil and eggs in a large bowl until well combined, then whisk in the applesauce and vanilla extract. Stir in the flour mixture in two additions, alternating with the buttermilk, until just combined. Gently stir in the apple chunks.
5. Divide the batter evenly among the wells of the muffin pan, then sprinkle with the topping mixture. (If you have batter left over, cover it and bake a second batch.) Bake for 18 to 20 minutes, until a toothpick or bamboo skewer inserted in the center of a muffin comes out clean.
6. Transfer the muffin pan to a wire rack to cool for 15 minutes, then run a round-edged knife around the muffins to loosen them and unmold. Cool them completely on the rack before serving or storing.

makes 12 to 15 servings

Nutrition | Per serving (based on 15): 190 calories, 3 g protein, 28 g carbohydrates, 7 g fat, 1 g saturated fat, 25 mg cholesterol, 200 mg sodium, 2 g dietary fibre, 14 g sugar

Description:
"Ellie Krieger's Whole-Grain Apple Crumb Muffins are studded with apple chunks."

NOTES : These apple-pie-scented muffins are both healthful and utterly scrumptious, thanks to a couple of key ingredient swaps. First, a combination of applesauce and canola oil replaces the butter typically used, adding less fat while giving the muffins a moist, tender cakelike appeal. Second, whole-wheat pastry flour provides whole-grain nutrition without a coarse, dense “health-food” taste. It is widely available now, but as an alternative you can use half regular whole-grain and half all-purpose flour.

Here's another one I've copied into MC in the past, but not tired yet. So many recipes, ...


* Exported from MasterCook *

Healthy Breakfast Bread (or Muffins)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
3/4 cup quick-cooking barley
1/2 cup brown sugar -- packed
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 cup milk -- warmed
1/2 cup butter -- melted
2 large eggs
1/2 cup carrot -- grated
1/2 cup apple -- grated
1/2 cup golden raisin
1 cup pecans -- coarsely chopped
Optional Crumb Topping
1/4 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon cinnamon
2 tablespoons butter

1 Preheat oven to 375°F

2 Take your quick-cook barley and grind it, using either a blender or a grain mill. It will come out finer with a mill, but a blender works fine as well.

3 Put the ground barley in the warmed milk while you assemble the remainder of the batter.

4 Combine flour, brown sugar, baking powder, backing soda, cinnamon and salt. Set aside.

5 In a large bowl, lightly beat the eggs, add the melted butter, and the milk/barley mixture.

6 Combine in the dry ingredients until just mixed.

7 Mix in the grated carrots and apples.

8 Fold in the pecans and raisins.

9 For the optional topping, mix together all the ingredients until coarse crumbs form.

10 Pour the batter into either a greased loaf pan or muffin tins.

11 If desired, sprinkle on the crumb topping.

12 Bake muffins for about 25 minutes, and the bread for about 35-40 minutes.

S(Internet Address):
"http://www.food.com/recipe/healthy-breakfast-bread-or-muffins-243274"
Yield:
"1 (1185 g)"


NOTES : Chock full of healthy ingredients. If you like your muffins a little sweeter, use the optional crumb topping. These will not rise a whole bunch.

Nutritional Facts for Healthy Breakfast Bread (Or Muffins)

AMOUNT PER SERVING
Calories 324.3
Calories from Fat 161
Total Fat 18 g
Saturated Fat 7.3 g
Cholesterol 62.8 mg
Sodium 340.6 mg
Total Carbohydrate 37.8 g
Dietary Fiber 3.8 g
Sugars 15.8 g
Protein 5.5 g

erin,Thanks for the review! I should give them a try. And since I do like pancakes : ) .... I would say it would be nice to have a muffin/treat that is sans sugar and butter. Did you use real buttermilk? (vs "making buttermilk" from milk and vinegar or using that powdered stuff).? Thanks.

erin,
Thanks so much for the info on how you changed up the recipe!

You mentioned that they stuck to the muffin papers. I don't know what you use, but I want to mention my absolute favorite liners --- practically nothing sticks to them (I can't recall having any sticking,or practically nothing) and often not even the muffin!! I have often pulled the muffin out of the pan, and it slips right off the liner. I first heard about them a couple years ago, they are the If You Care Unbleached Large Baking Cups. They sell them at a few of the supermarkets in my area and at Whole Foods. Amazon sells them but I think you have to buy a gazillion. Highly recommend. I'm a fan of their parchment paper too.

Ha, ha, ha! Summer of 1985, just moved here, going to a water park with another mother and her two girls. Our daughters (10 & 12 at the time) had discovered the sweet little tomatoes available here and I had packed a bunch of those to snack on - together with other things. We were offered to try some snacks the other family brought, so I held out our lovely tomatoes. Three pairs of eyes stared in horror at the tomatoes. Then the mother grabbed one and dunked it in a ranch dip sauce - thus saving face on behalf of herself and her girls.

So many great recipes for muffins! Thank you for all the posts.

I made the Whole-Grain Apple Crumb Muffins posted by cafelatte. I agree with gobluem82--very good, esp. the streusel. I used white whole wheat flour and sour cream thinned with a bit of milk (instead of buttermilk). I got 15 muffins and they were done in 18 minutes.