7
RECIPES
Jammy Muffins
Get your ingredients all ready to mix the night before – combine dry
ingredients and cover; combine egg, milk, yogurt and vanilla; cover and
refrigerate . In the morning mix and bake for fresh warm muffins .
Makes 6 regular muffins
1½ tea 3 tablespoons granulated sugar
½
teaspoon ground cinnamon
cooking spray
1
cup unbleached all-purpose flour
1¼ teaspoons baking powder
¼
teaspoon baking soda
¹⁄
8
teaspoon salt
1
large egg
¼
cup lowfat milk
2
tablespoons plain lowfat yogurt
¼
teaspoon vanilla extract
4
teaspoons jam or marmalade (not jelly)
Place the rack in position A, preheat toaster oven to 400°F . Combine 1½
teaspoons granulated sugar with cinnamon and reserve . Lightly coat a
standard 6-cup muffin tin with cooking spray .
Place flour, 3 tablespoons granulated sugar, baking powder, baking
soda, and salt in a medium bowl . Stir to blend . Place egg in a small
bowl and stir until smooth . Add milk and yogurt to beaten egg and stir
until smooth, then stir in vanilla . Add the liquid mixture to the dry
ingredients and whisk until just smooth – do not overmix – the muffins
can become tough and rubbery . Divide the batter evenly among the
prepared muffin cups . Top each in the center with about ¾ teaspoon
jam or marmalade . Sprinkle muffins with the sugar/cinnamon mixture .
Bake in toaster oven for 18 to 20 minutes, rotating the muffin tin after
approximately 9 minutes . Turn out onto a rack and cool for at least
5 to 10 minutes (the jam will be hot enough to burn) before serving .
Nutritional information per muffin:
Calories 138 (9% from fat) • carb. 28g • pro. 4g • fat 1g • sat. fat 0g
• chol. 36mg • sod. 196mg • calc. 46mg • fiber 1g
Parmesan Chive Corn Muffins
These muffins are delicious served warm from the oven with soups or
stews .
Makes six 2½-inch muffins
cooking spray
½
cup all-purpose flour
½
cup yellow cornmeal
2
tablespoons firmly packed brown sugar
1
teaspoon cream of tartar
¼
teaspoon baking soda
¹⁄
8
teaspoon salt
1
large egg, lightly beaten
½
cup milk (can use whole, 2%, 1% or nonfat)
2
tablespoons unsalted butter, melted and cooled
¼
cup freshly grated Parmesan
1
tablespoon chopped fresh chives
Place the rack in Position A, and preheat toaster oven to 400ºF . Lightly
coat a standard 6-cup muffin tin with cooking spray .
