Autumn Muffins Recipes

AUTUMN MUFFINS

Autumn Muffins image

This is a wonderful and healthy recipe I got from a Prevention cookbook several years ago. High in fiber, low in fat with no added salt, it has natural sweetness and is delicious and filling. I always use whole wheat flour with it. These also freeze nicely and can be thawed in the microwave in about 20 seconds.

Provided by queen-o-my-kitchen

Categories Quick Breads

Time 55m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour or 1 cup whole wheat flour
1/2 cup oat bran
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ginger
1 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup brown sugar, packed
1/2 cup unsweetened applesauce
3 egg whites
1 teaspoon vanilla
1 cup canned pumpkin
3/4 cup low-fat granola
1/2 cup raisins
1 cup apple, chopped
2 tablespoons brown sugar
1/4 cup low-fat granola

Steps:

Whisk together the flour, oat bran, baking soda, baking powder, and spices.
Mix 3/4 c brown sugar, applesauce, egg whites, and vanilla in a large bowl.
Add flour mixture and mix quickly.
Fold in 3/4 cup granola, raisins, and apples.
Spray muffin pans with nonstick spray.
Fill muffin pans 3/4 full with batter.
Sprinkle a small amount of brown sugar and granola on top of each muffin, pressing gently into batter.
Bake at 350 for 30-35 minutes, or until toothpick inserted comes out clean.
Cool 5 minutes in pan; remove from pan and finish cooling on rack.

Nutrition Facts : Calories 150.5, Fat 0.6, SaturatedFat 0.2, Sodium 138.2, Carbohydrate 35.8, Fiber 2.3, Sugar 21, Protein 3.1

AUTUMN MUFFINS

Autumn Muffins image

Lots of fruit, lots of spices and lots of goodness. Perfect for cold fall mornings.

Provided by JACLYN

Categories Bread Quick Bread Recipes Muffin Recipes

Time 1h15m

Yield 18

Number Of Ingredients 16

Ingredients

¾ cup brown sugar
¾ cup white sugar
3 cups all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup butter, melted
2 eggs, beaten
1 ¼ cups milk
1 cup chopped cranberries
1 cup chopped, peeled apple
½ cup chopped dried figs
¾ cup chopped toasted hazelnuts

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.9 g, Cholesterol 49.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 283.5 mg, Sugar 22.3 g

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