Low Sodium Maple Pecan Muffins Recipes

MAPLE PECAN MUFFINS

Super flavorful whole grain muffin sweetened with maple syrup and chock full of pecans. The first time I made these my husband kept saying, "Do NOT lose this recipe! This is great!" I don't remember where I originally saw it, but I'm posting it here for safekeeping at his request.

Provided by Deb in TX

Categories Quick Breads

Time 23m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Maple Pecan Muffins image

Steps:

Preheat oven to 400 degrees.
Mix dry ingredients (except pecans) in large mixing bowl.
Beat together egg, maple syrup, milk, butter and vanilla.
Stir into dry mixture just until moistened. Stir in pecans.
Spoon batter into greased muffin pans.
Sprinkle cinnamon sugar lightly on top of muffins before baking.
Bake 15-20 minutes or until golden brown.
Makes 12 muffins.

Ingredients

2 cups white whole wheat flour (I use King Arthur's brand)
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup real maple syrup
1/2 cup milk
1/2 cup butter, melted
1 teaspoon vanilla
1 cup pecans, chopped
1 tablespoon cinnamon sugar

MORNING MAPLE MUFFINS

Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband-who doesn't normally like muffins-likes these. -Elizabeth Talbot, Lexington, Kentucky

Provided by Taste of Home

Categories Breakfast Brunch Snacks

Time 30m

Yield 16 muffins.

Number Of Ingredients 16

Morning Maple Muffins image

Steps:

Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 large egg, room temperature
1/2 teaspoon vanilla extract
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

LOW SODIUM MAPLE PECAN MUFFINS

Make and share this Low Sodium Maple Pecan Muffins recipe from Food.com.

Provided by Michelle Berteig

Categories Quick Breads

Time 35m

Yield 16 serving(s)

Number Of Ingredients 9

Low Sodium Maple Pecan Muffins image

Steps:

Heat oven to 400 degrees F. Grease muffin cups or use paper liners.
Mix flours and pecans in a large bowl. Put egg yolks, milk, maple syrup and melted butter into a medium size bowl. Put egg whites into another bowl. Beat with an electric mixer at high speed until soft peaks form. Add sugar 1 T. at a time, beating well after each addition. Whites should be glossy, very white and form stiff peaks.
Use the same beaters to beat the milk mixture until well blended. Pour milk mixture over dry ingredients and fold in until dry ingredients are fairly well moistened. Scrape the egg whites over the top and fold in gently, just until blended.
Fill cups almost to the top with batter. Bake about 20 minutes until lightly browned. Cool in pan about 10 minutes.

Nutrition Facts : Calories 103.2, Fat 3.6, SaturatedFat 1.4, Cholesterol 28.5, Sodium 29.4, Carbohydrate 15.1, Fiber 0.8, Sugar 5.5, Protein 2.9

Ingredients

1 cup flour
1/2 cup whole wheat flour
1/4 cup chopped pecans
2 egg yolks
1/2 cup milk
1/4 cup maple syrup
2 tablespoons melted butter
4 egg whites
3 tablespoons sugar

DADDY'S LOW-SODIUM PINEAPPLE MUFFINS

Make these fresh and warm for a weekend breakfast, or try them with a ham dinner, or even with chicken or turkey. Apparently not too many folks have thought about putting pineapple in a muffin. I know I hadn't until I tasted these at my parents' house. I don't know where my Dad got this recipe, but I do know he made some changes to it, so this is his version. He made these moist and not-too-sweet muffins often. I can still picture him dumping them out on the counter right after taking them out of the oven. It was funny, he just took the pan out with potholders and practically threw them on the counter! When you use 2 1/2-inch muffin tins, this recipe will make 18 muffins with 106 calories and 3 grams fat each. If you want to use a different size muffin pan, you will have to adjust the baking time accordingly: less time for smaller muffins (maybe start checking them after 15 minutes?) and more time for larger muffins. And of course, as ovens vary, some of you may find that the temperature of the oven will also need to be adjusted, so that the outside of the muffin does not get overbrown before the inside gets done. Now, listen: I tried using paper muffin cups with this recipe, even though Dad told me it wouldn't work, but I hate washing the muffin pans, so........ok, he was right (again) Too much of the muffin sticks to the paper, I think because these are so low fat. Dad was diabetic and a heart patient, so they are also low in sugar, and sodium. Just remember, no paper liners in the muffin tins, okay?

Provided by ThatBobbieGirl

Categories Quick Breads

Time 40m

Yield 18 serving(s)

Number Of Ingredients 7

Daddy's Low-Sodium Pineapple Muffins image

Steps:

Preheat oven to 425 degrees F.
Combine dry ingredients.
In another bowl, combine egg, vanilla and oil, beat lightly with fork or whisk, then add pineapple& juice; mix.
Add wet ingredients to the flour mixture, stirring JUST until combined.
This is very important!
I learned the hard way: if you overmix muffins they come out tough and chewy, and people will realize you don't know the first thing about baking.
So- DON'T BEAT THE MUFFIN BATTER, and they'll never know you just figured out how to turn the oven on yesterday.
Spray (approximately) 18 muffin cups (2 1/2") with Pam (or Donna, or Julie, or Fred- or whatever you call your no-stick spray) DO NOT USE PAPER MUFFIN CUPS!
(see above) Fill cups 2/3 full.
Bake until golden brown (25 min).
They may seem soft and undercooked, but they do firm up as they stand.
If they don't come out moist, you baked them too long.
Make a note of it for next time.
Cool slightly then remove from pan.
Dad had this in his recipe but he never did it!
I do.

Ingredients

2 cups flour (Dad used 2 1/2 cups, which seems to work better)
4 teaspoons baking powder
3 tablespoons sugar
2 egg whites
1 1/2 teaspoons vanilla extract
1/4 cup canola oil or 1/4 cup other mild oil (olive oil is NOT suggested)
1 (20 ounce) can crushed pineapple with juice, do not drain

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Low Sodium Maple Pecan Muffins Recipes

MAPLE PECAN MUFFINS

Super flavorful whole grain muffin sweetened with maple syrup and chock full of pecans. The first time I made these my husband kept saying, "Do NOT lose this recipe! This is great!" I don't remember where I originally saw it, but I'm posting it here for safekeeping at his request.

MORNING MAPLE MUFFINS

LOW SODIUM MAPLE PECAN MUFFINS

Make and share this Low Sodium Maple Pecan Muffins recipe from Food.com.

DADDY'S LOW-SODIUM PINEAPPLE MUFFINS

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