Low Fat Raspberry Corn Muffins Recipe

Posted on May 18, 2013 · Leave a Comment
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Low Fat Raspberry Corn Muffins Recipe

The last time I made corn muffins they came out a lot better than I expected, so I decided to try it again.  When I saw the list of ingredients that goes into this Raspberry Corn Muffins Recipe, my first thought was, “how can it not be good.” The apricot, raspberries, and orange zest were a delicious combination of flavors, and if you serve them hot with melted butter they are delicious. This is another simple recipe that you can put together very quickly so you can have hot muffins on the table in less than an hour. This recipe calls for frozen raspberries but with the berry season approaching, fresh would be the best; when they become available.

The next time you’re in the mood to do some baking give this Low Fat Raspberry Corn Muffins Recipe a try; you and your family will love them. Adapted from Food Network.

Low Fat Raspberry Corn Muffins Recipe
 
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Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12-24

Ingredients
  • 1½ cups all-purpose flour
  • 2½ cups yellow cornmeal
  • 1½ cups sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 2 cups low-fat buttermilk
  • ½ cup apricot nectar
  • 3 tablespoons grape seed oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated orange zest
  • 4 large egg whites
  • 2 cups frozen raspberries

Instructions
  1. Preheat oven to 375F.
  2. In a large bowl whisk all the dry ingredients together.
  3. Low Fat Raspberry Corn Muffins Recipe Low Fat Raspberry Corn Muffins Recipe
  4. In a medium size bowl mix together the buttermilk, apricot nectar, grape seed oil, vanilla, and orange zest.
  5. In a separate bowl beat the egg whites until peaks form.
  6. Low Fat Raspberry Corn Muffins Recipe Low Fat Raspberry Corn Muffins Recipe
  7. Gradually mix the buttermilk mixture into the dry ingredients, and then gently fold in the egg whites, followed with the raspberries. (Just mix until combined so as not to break up the berries.)
  8. Spray 12 large muffin cups with cooking spray and divide the batter between the 12 cups. (If you use a cupcake tin this recipe will make 24.) Bake for 30 minutes or until a tooth pick inserted in the center comes out clean. Let cool for a few minutes, remove the muffins to a wire rack for cooling.

Low Fat Raspberry Corn Muffins Recipe

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Whole Wheat Banana Strawberry Muffins Recipe

Posted on April 26, 2013 · Leave a Comment
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Whole Wheat Banana Strawberry Muffins

This recipe is rich in fiber and a lot of delicious flavors come together to create these Whole Wheat Banana Strawberry Muffins. I thought with strawberry season starting shortly in many parts of the country it was a good time for this recipe. I don’t use whole wheat a lot, but with this recipe it blended in very well with the rest of the ingredients.

I had thought about making cupcakes for this next post but decided on this healthier muffins recipe instead, and I was glad I did, my wife loved them. Cook them in the morning, and serve them warm with butter melting on the top. Delicious

The next time you’re looking for a sweet treat give this Whole Wheat Banana Strawberry Muffins recipe a try. There is very little prep and cooking time so you can have these muffins on the breakfast table in less than an hour.

Whole Wheat Banana Strawberry Muffins Recipe
 
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Author:
Recipe type: Breakfast
Cuisine: American
Serves: Makes 12

Ingredients
  • 2 eggs beaten
  • 3/ 4 cup unsweetened applesauce
  • 1/ 2 cup brown sugar (packed)
  • 1 teaspoon vanilla
  • 3 mashed bananas
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 cup sliced strawberries
  • 1 cup chopped walnuts (optional)

Instructions
  1. Whole Wheat Banana Strawberry Muffins Whole Wheat Banana Strawberry Muffins
  2. Pre-Heat oven to 350F.
  3. Mix all dry ingredients together in a medium size bowl.
  4. In a large bow whisk together the egg, vanilla, applesauce, and mashed bananas. Slowly mix in the dry ingredients, and mix until thoroughly moistened. Then fold in the strawberries and walnuts.
  5. Whole Wheat Banana Strawberry Muffins Whole Wheat Banana Strawberry Muffins
  6. For Jumbo Muffins, spray muffin cups with cooking spray, and bake for 25-30 minutes. For regular muffins use 12 lined muffin cups and bake for 20-25 minutes. (When a tooth pick comes out clean muffins are done)

 

muffins

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Ginger Date Muffins Recipe

Posted on April 6, 2013 · Leave a Comment
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Ginger Date Muffins Recipe

The local market was running dates on sale and my wife purchased some of them thinking they would make a nice snack; but she changed her mind deciding they weren’t such a nice snack after all. So what can you prepare with dates? I am sure there are a lot of recipes that you can use dates as one of the ingredients such as date bars or cookies; when I saw this Ginger Date Muffins Recipe I thought it looked pretty good so I decided to give it a try. I was a little skeptical because I wasn’t sure how the flavor of ginger would taste with the dates, but they were really good. When you are preparing the batter it will be thick so you will have to spoon it into the muffin cups-it should be that way.

Like most muffin recipes, this is a simple recipe, and you will have hot muffins on the table in less than an hour. This recipe will make 12 regular size muffins, or 6 jumbos.

 

Ginger Date Muffins Recipe
 
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Author:
Recipe type: Dessert
Serves: Makes 12

Ingredients
  • 2 cups all-purpose flour
  • ½ cup packed dark brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 egg, lightly beaten
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1 cup dates (finely chopped)

Instructions
  1. Pre-Heat Oven to 400.
  2. In a large bowl, sift together flour, sugar, baking powder, baking soda, ginger, cinnamon, and salt. Mix thoroughly and set aside.
  3. In a separate large bowl mix together buttermilk, egg, oil, and vanilla.
  4. Gradually add the flour mixture into the milk mixture; stir until just combined. Fold in the dates.
  5. Using a muffin tin with liners, or lightly sprayed with cooking spray, spoon the batter into the muffin cups.

 

Ginger Date Muffins Recipe Ginger Date Muffins Recipe

Ginger Date Muffins Recipe Ginger Date Muffins Recipe

Ginger Date Muffins Recipe

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Cinnamon Applesauce Bread Recipe

Posted on March 5, 2013 · Leave a Comment
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Cinnamon Applesauce Bread Recipe

When I was looking around in the bakery department at the super market the other day I couldn’t believe the verity of different flavored breads they had available. I think the price they were getting amazed me even more. So instead of purchasing something like banana bread in the bakery I decided to go home and bake this Cinnamon Applesauce Bread Recipe. This is a simple recipe with very little prep time, but it does take about an hour to bake. There is also a good chance you may have all the ingredients on hand to prepare this recipe. The end result was a moist and delicious loaf of Cinnamon Applesauce Bread. Plus this recipe is low in fat and cholesterol.

The next time you have a craving for a sweet bakery treat give this Cinnamon Applesauce Bread Recipe a try. You’ll probably save some money and will have made a healthier choice besides. Enjoy.

Cinnamon Applesauce Bread Recipe
 
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The bread slices a lot better when it is thoroughly cooled, but it is delicious when it is still warm with a slice of butter melted on top!
Author:
Recipe type: Brunch
Serves: Makes 1 loaf

Ingredients
  • 1½ cups flour
  • 1 tablespoon baking powder
  • 1½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • 1 cup unsweetened applesauce
  • ¾ cup brown sugar (packed)
  • ⅔ cup fat free milk
  • 2 tablespoons oil
  • 1½ cups bran flakes
  • 1¼ cup chopped walnuts (optional)

Instructions
  1. Preheat oven to 350F.
  2. In a large bow whisk together the flour, baking powder, cinnamon and salt.
  3. In a separate medium size bowl beat the egg, and then add the applesauce, brown sugar, oil and milk. Mix thoroughly to combine. Add the mixture to the flour and stir just until moistened. Then mix in the bran flakes and walnuts.
  4. Pour the batter into a 9 x 5 loaf pan sprayed with cooking spray. Bake for 55 60 60 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool for ten minutes, and then remove the bread from the pan to a wire rack to finish cooling.

 

Cinnamon Applesauce Bread Recipe Cinnamon Applesauce Bread Recipe

Cinnamon Applesauce Bread Recipe Cinnamon Applesauce Bread Recipe

 

 

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Pumpkin Pancakes Recipe

Posted on February 18, 2013 · Leave a Comment
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Pumpkin Pancakes Recipe

I had been planning on posting pumpkin pancakes but was trying to hold up until fall. I was having a hard time figuring out what to cook and had some pumpkin on hand I wanted to use up so I prepared a breakfast supper of Pumpkin Pancakes. Looking around the web there were quite a few different recipes for pumpkin pancakes but they all were pretty close to the same. Like most pancake recipes this Pumpkin Pancakes Recipe is simple to put together but when you add the milk into the recipe, add it a little at a time. I like to have my pancake batter to have the consistency, so that I can pour it into the griddle, but still on the thick side. The best tip I can give for making pancakes is be patient. Wait until bubbles form well on top of the pancake before you flip them. It seems like I always get anxious and rush the first one.

The next time you’re in the mood for pancakes give this Pumpkin Pancakes Recipe a try. It’s not your regular buttermilk pancake recipe, but for something different it’s really good.

Pumpkin Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Cuisine: American
Serves: 4-6

Ingredients
  • 1¾ cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

Instructions
  1. In a medium size bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.
  3. Stir into the pumpkin mixture just enough to combine. (I like to have my pancake batter to have the consistency, so that I can pour it into the griddle, but still on the thick side-add more milk if necessary to thin it out a little bit-but do this carefully so it doesn’t get away from you.
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle for the size pancakes you desire. Brown one side until the bubbles start to form in the batter on top, then flip the pancake and cook until done.

 

Pumpkin Pancakes Recipe Pumpkin Pancakes Recipe

Pumpkin Pancakes Recipe Pumpkin Pancakes Recipe

Pumpkin Pancakes Recipe

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Buttermilk Whole Wheat Pancakes Recipe

Posted on January 7, 2013 · Leave a Comment
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Buttermilk Whole Wheat Pancakes Recipe

It’s hard to believe but I have never prepared whole wheat pancakes up till now. I really like pancakes and frequently make regular, or buttermilk pancakes. There was no Buttermilk Whole Wheat Pancakes Recipe on this blog so I decided to go ahead and give it a try. Like most pancake recipes this is a very simple recipe with almost no prep time, and they cook very quickly. I served these pancakes with breakfast sausage links and created a breakfast supper which went over very well. I am not hot on the flavor created by whole wheat flour, but I thought these pancakes were pretty good. I still prefer the traditional buttermilk pancakes. However my wife disagrees; she thought they were delicious, and is ready to have them again anytime.

You be the judge. Give these Buttermilk Whole Wheat Pancakes a try. Enjoy

Ingredients

1 cup whole wheat flour

2/3 cup all-purpose flour

1/3 cup wheat germ

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons brown sugar

1 teaspoon salt

5 1/3 tablespoons unsalted butter

2 1/2 cups buttermilk

2 eggs, beaten

Directions

1. In a large bowl, mix together the whole wheat flour, white flour, wheat germ, baking powder, baking soda, brown sugar, and salt.

2. Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Work the butter in using a fork; mix until the mixture has a sand-like consistency.

Buttermilk Whole Wheat Pancakes Recipe Buttermilk Whole Wheat Pancakes Recipe

3. Add the buttermilk, eggs, and mix until thoroughly combined.

Buttermilk Whole Wheat Pancakes Recipe

4. Using a lightly greased frying pan over medium heat pour in enough batter for the size pancakes you want. Cook until bubbles form and the topside and the pancake is golden brown on the bottom.

(If the pancakes are browning too quickly reduce the heat a little bit)Flip the pancake and brown the other side. Repeat the process till all the batter is used up.

Serve hot with your choice of topping.

Serves 4

Buttermilk Whole Wheat Pancakes Recipe

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Cream Cheese Filled Muffins Recipe

Posted on December 8, 2012 · Leave a Comment
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Cream Cheese Filled Muffins Recipe

I have seen these Cream Cheese Filled Muffins Recipes a number of times and finally gave into the temptation to give them a try. In the past I have prepared filled cupcakes, they are a lot of work and time consuming; but they are very good. The thought of filling these muffins without some of the work that’s involved with removing some of the muffin to insert the filling appealed to me. However, I was still a little skeptical.

I thought these Cream Cheese Filled Muffins were pretty good but kind of heavy. When they are warm the filling is delicious, but if you serve them cold, it is more like part of the muffin. They do have a rich chocolate flavor with a heavy cake like texture. I used dark chocolate chips in the recipe for the filling which turned out to be an excellent choice.

This one won’t go on my favorites list, but it’s pretty good. So if you don’t have the time, or energy to make the traditional filled muffins or cupcakes, give this Cream Cheese Filled Muffins Recipe a try for the holidays. I bet you won’t have any trouble getting rid of them. Enjoy

Ingredients

3 cups all-purpose flour

2 cups Sugar

1/2 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

2 cups cold water

1/4 cup canola oil

1 egg

2 tablespoons white vinegar

2 teaspoons vanilla extract

Ingredients for filling

4 ounces cream cheese (softened)

1/4 cup Sugar

1/8 teaspoon salt

2 tablespoons beaten egg

1/2 teaspoon vanilla extract

3/4 cup milk chocolate chips

Directions

 

Directions

Preheat oven to 350F.

1. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt.

Cream Cheese Filled Muffins Recipe Cream Cheese Filled Muffins Recipe

2.  Using a mixer In another bowl, combine the water, oil, egg, vinegar and vanilla. Stir into dry ingredients just until moistened.

Cream Cheese Filled Muffins Recipe

 

Directions for filling

3. For filling, beat the cream cheese, sugar and salt until smooth. Then add in the egg and vanilla.

Cream Cheese Filled Muffins Recipe

4. Using 12 paper-lined jumbo muffin cups or muffin tin sprayed with cooking spray fill each cup half full of batter.

5. Drop a rounded tablespoonful of cream cheese mixture into center of each cup; then cover with remaining batter.

6. Bake at 350° for 25-30 minutes or until a toothpick comes out clean.

Cream Cheese Filled Muffins Recipe

Cool for 5 minutes before removing from pans to wire rack to cool completely.

Sprinkle with confection sugar or top with your favorite topping recipe.

Makes 12

Cream Cheese Filled Muffins Recipe

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New York Style Cheesecake Recipe

Posted on November 23, 2012 · Leave a Comment
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New York Style Cheesecake Recipe

I usually try and shy away from making cheesecake because of the amount of worked involved; but there is one member of this family that loves them. So for his birthday, or for the Holiday season, at least once a year I will put a cheesecake on the menu.   My son has made this New York Style Cheesecake a number of times and it was really good. So this year for Thanksgiving this is one of the desert dishes we had on the table.

This New York Style Cheesecake Recipe is a simple recipe with not a lot of prep time, but there is a lot of cooking and cooing time involved. So be sure you allow enough time for the recipe-it works very well if you prepare the cheesecake the day before so it can cool it good overnight before serving. For topping, you can top the cheesecake, with almost any type of fruit topping you like.

This New York Style Cheesecake Recipe is on my family’s favorites list and I’m sure if you give it a try your family and guests will love it. Give this one a try for the holidays and enjoy!

Ingredients

1 3/4 cup graham cracker crumbs (crushed)

1/4 cup macadamia nuts (crushed)

1 teaspoon ground cinnamon

1/2 cup butter

5 (8 oz) Packages of softened cream cheese

1 ¾ cup sugar

3 tablespoons of flour

5 eggs

2 egg yolks

1/4 heavy whipping cream

1 1/2 teaspoons almond extract

Directions

Preheat oven to 400F.

1. Combine the crushed graham crackers, macadamia nuts and cinnamon in a medium size bowl, then add and mix in the melted butter. Press the mixture into a 9 inch spring form pan coating the sides and bottom. (I went about half way up the sides)

graham cracker crust

2. Bake in the oven for 7 minutes-remove and let cool.

Increase oven temperature to 475F.

3. While oven is heating combine cream cheese, 1 3/4 cup sugar, 3 tablespoons of flour, 5 eggs, and 2 egg yolks, and mix thoroughly. Then add the almond extract and heavy whipping cream and mix just enough to blend.

cheesecake mix cheesecake mix

cheesecake mix

4. Pour the cream cheese mixture over the graham cracker crust in the spring form pan. Bake at 475F for 10 minutes, decrease the temperature to 200F and bake for one more hour.

5. Shut the oven off and leave the cheese cake in the oven for an additional hour.

6. Remove the cheesecake from the oven. Allow to cool slightly then refrigerate overnight.

Serve with your favorite fruit topping

New York Style Cheesecake

Filed Under: Cake Recipes, Pie Recipe's, Simple Recipes, Sweet Treats, Uncategorized Tagged With: , , , , , , ,

Applesauce Muffins Recipe

Posted on October 7, 2012 · Leave a Comment
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Applesauce Muffins Recipe

Fall is a good time for all the good stuff like apples, winter squash, and pumpkins so I decided on this Applesauce Muffins Recipe. This is a simple recipe, but it is large making 24 standard size muffins. I wanted to bake some extra for the freezer so I stuck with the recipe as written, but it could easily be cut in half. This is a simple recipe that is quick to prepare and the muffins have excellent flavor. The recipe calls for nuts; but you could substitute raisins, or leave them out all together. These muffins are also topped with powdered sugar which I think if I make these again I will leave off-they are very good without the added sugar. The next time you are looking for a sweet treat give these Applesauce Muffins a try. Enjoy

Ingredients

2 medium eggs

4 cups flour

2 cups unsweetened applesauce

2 cups sugar

1 cup of chopped nuts

1 cup of butter or margarine

3 teaspoons ground cinnamon

2 teaspoons of ground allspice

2 teaspoons baking soda

1 teaspoon ground cloves

1 teaspoon salt

Powdered sugar (optional)

 

Directions

Preheat your oven to 375°F (190°C).

1. Cream the butter and sugar. Then mix in the eggs one at a time.

2. Mix in the applesauce, cinnamon, allspice and cloves.

buttered sugar apple sauce muffin mix

3. Sift together the salt, baking soda and flour. Then add to applesauce mixture and mix thoroughly.

sifted flour flour and spice mix

Stir in the chopped nuts.

4. Pour into greased or sprayed muffin tins and bake for about 15 to 20 minutes. Test with a tooth pick to come out clean.

filling cupcake cups Baked muffins

While still warm, sprinkle the tops with powdered sugar. (optional)

Makes 24

Applesauce Muffins

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Carrot Cake Cupcakes Recipe

Posted on September 15, 2012 · Leave a Comment
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Carrot Cake Cupcakes Recipe

This Carrot Cake Cupcakes Recipe was originally written as a cake recipe but I needed to turn it into smaller portions so I decided to go the cupcake route. This is one of the best carrot cake recipes I have come across. I was a little worried that the coconut would kind of over ride the other flavors, and I not really a fan of coconut. However that was not the case, the coconut flavor blended very well with the pineapple and walnuts. I prepared the recipe as written and the final result was 24 delicious cupcakes. This is a simple recipe and does require a little bit of prep time, but because I prepared them in cupcake form, I had cupcakes on the table within an hour.

I cheated on this one and used store bought cream cheese frosting.

If you want to give you and your family a really good treat, this Carrot Cake- Cupcakes Recipe a try.

If you decide you would rather create a carrot cake; pour the batter into a greased or sprayed 8 x 12 inch pan, and bake for 1 hour.

 

Ingredients

3 eggs

3/4 cup buttermilk

3/4 cup vegetable oil

1 1/2 cups white sugar

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/4 teaspoon salt

2 cups all-purpose flour

2 teaspoons baking soda

2 cups shredded carrots

1 cup flaked coconut

1/2 cup chopped walnuts

1 (8 ounce) can crushed pineapple with juice

Directions

1.  Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with 24 cupcake liners.

2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

flour ans spice mix

3. Using a mixer; in a large bowl, combine eggs, buttermilk, oil, sugar and vanilla.  Then add in the flour mixture and mix well.

cake mix carrot and pineapple mix

4. Using a spoon, in a medium bowl, combine shredded carrots, coconut, walnuts, pineapple.

5. Add carrot mixture to batter and fold in well.

6. Divide the batter between the 24 cupcake cups and bake at 350F for 20 to 30 minutes until a tooth pick inserted in the center comes out clean.

baking cupcakes carrot cupcakes

7. Allow to cool for 5 minutes, and move the cupcakes to a cooling rack.

Let cool-Frost with your favorite frosting.

cupcakes

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