Low Fat Sunshine Muffins Recipes

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
• Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
• Sprinkle tops evenly with remaining 2 tablespoons coconut.
• Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
• Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
• Store in an airtight container at room temperature for 2 - 3 days, or freeze.

Steps:

• Cut orange (DO NOT PEEL!), place in food processor along with orange juice, egg and applesauce and process until smooth.
• Add flours, sugar, baking powder, baking soda, and salt and process.
• Fold in raisins and nuts.
• Pour into muffin cups and bake at 375 degrees for 15-17 minutes.

Steps:

• Preheat oven to 400*.
• Line medium muffin pans with paper liners or grease bottoms only.
• For batter, combine flour, sugar, baking powder, baking soda and salt in large bowl.
• Add blueberries; toss to coat well.
• In small bowl, whisk egg and oil; blend in yogurt and 1 teaspoon of the lemon zest.
• Add egg mixture to dry ingredients and stir just until moistened. Batter will be lumpy.
• Spoon batter into prepared muffin pans, filling each cup 3/4 full.
• Bake 12-14 minutes or until golden brown.
• Cool slightly.
• For glaze, combine the remaining lemon zest, powdered sugar and milk in small bowl and mix well.
• Drizzle glaze over muffins.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full.
• Bake for 18-22 mins or until a toothpick comes out clean. Cool for 5 mins; remove from pans to wire racks.
• Sprinkle with some granulated sugar while still hot, if you wish.

Steps:

• Combine flour, sugar, baking soda and cinnamon, and mix well. Stir in carrots, apricots, sunflower seeds, chocolate chips, coconut and banana.
• Beat together eggs, oil and vanilla. Stir into flour mixture just until moistened. Spoon into greased muffin tins and bake at 375*F (190*C) for 15 to 20 minutes.
• Makes 24 muffins.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. , Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Cut orange into 8 pieces.
• Put cut-up orange (The WHOLE orange, orange juice, egg and oil in blender).
• Blend until smooth.
• Add flour, sugar, baking powder, baking soda and salt.
• Blend.
• Add raisins and nuts.
• Blend just until mixture is mixed.
• Pour mixture into muffin tins and bake at 375F for 15-20 minutes.
• Enjoy.