FLYING BISCUIT CAFE LOW-FAT BANANA MUFFINS
This gourmet recipe is courtesy of Chef April Moon, from the Flying Biscuit Cafe in Atlanta, Georgia. It will be the best low-fat muffin you have ever had!
Provided by Miss Annie
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350º F.
- Lightly grease a dozen muffin tins or line with paper cups.
- Place bananas, sugar, yogurt, melted butter, vanilla, and eggs together in a large mixing bowl and beat with a wooden spoon until smooth.
- In a second bowl sift together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet and mix until just combines.
- Do not overmix, or the muffins will be tough.
- Fill muffin cups three-quarters of the way full.
- Bake for 25 to 35 minutes.
- A toothpick inserted in the center of the muffins will come out clean when they are cooked.
- Remove from the oven and cool slightly before eating.
LOW FAT BANANA MUFFINS
Love banana bread!?! But don't love the fat? try these moist banana muffins to satisfy your craving. enjoy! P.S. these would also be awesome with added walnuts or dark chocolate chips if you're willing to consume those extra calories
Provided by Granola Girl
Categories Quick Breads
Time 30m
Yield 15 muffins
Number Of Ingredients 8
Steps:
- Beat The Egg
- Stir in milk and oil.
- stir in rest of ingredients.
- cook in a 400 degree oven for about 20 minutes and make sure to grease the muffin tins!
- feel free to add nuts, chocolate or dried fruit for an extra kick!
Nutrition Facts : Calories 105, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.2, Sodium 245.3, Carbohydrate 23.6, Fiber 2.7, Sugar 7.7, Protein 3.4
LOW FAT BANANA MUFFINS
Make and share this Low Fat Banana Muffins recipe from Food.com.
Provided by lil_cook
Categories Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350º F.
- Lightly grease muffin tins or line with paper cups.
- Place bananas, sugar, yogurt, melted butter, vanilla, and eggs together in a large mixing bowl and beat with a wooden spoon until smooth.
- In a second bowl sift together flour, baking powder, baking soda, cinnamon and salt.
- Add dry ingredients to wet and mix until just combines. Do not over-mix, or.the muffins will be tough.
- Fill muffin cups three-quarters of the way full.
- Mix cinnamon and sugar and sprinkle on to the tops of the muffins to your liking.
- Bake in oven for about 25 minutes.
- A toothpick inserted in the center of the muffins will come out clean when they are cooked.
- Remove from the oven and cool before serving.
Nutrition Facts : Calories 118.9, Fat 2.8, SaturatedFat 0.6, Cholesterol 15.8, Sodium 126.5, Carbohydrate 21.5, Fiber 0.8, Sugar 9.7, Protein 2.3
PAT'S LOW FAT BANANA MUFFINS
These muffins are light and have almost a sponge cakes consistency. (and I don't feel guilty eating them)
Provided by Pat Deslippe
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Mash bananas.
- Stir in beaten egg.
- Add applesauce, sweetener and mix well Add flour, soda, baking powder, baking soda, and salt, mix.
- Add nuts and chocolate chips.
- Scoop into greased muffin tins.
- (DO NOT USE PAPER CUPS BECAUSE THESE MUFFINS WILL STICK TO THEM!).
- Bake 350 oven for 20 minutes.
Nutrition Facts : Calories 94.7, Fat 0.7, SaturatedFat 0.2, Cholesterol 15.5, Sodium 337.4, Carbohydrate 20.2, Fiber 1.3, Sugar 3.7, Protein 2.5
LOW-FAT BANANA MUFFINS
If you are watching your diet, you don't have to give up your favorite baked goods; just make them a little lighter. This recipe makes a delicious muffin that you won't even realize what you are missing.-Marcia Lane, Hemet, California
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, baking powder, baking soda and cinnamon. Combine remaining ingredients; stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
BISCUITS FROM THE FLYING BISCUIT CAFE
From April Moon's Flying Biscuit Cafe Cookbook, these biscuits are her signature recipe from the Flying Biscuit Cafe, a popular eatery in Atlanta. On any weekday morning, over 700 of these biscuits are eaten and over 1,200 disappear on a weekend morning.
Provided by Epi Curious
Categories Breads
Time 35m
Yield 8 biscuits, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
- Place flour, baking powder, salt and sugar in a large mixing bowl. Cut butter into 1/2 tablespoon-sized bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal.
- Make a well in the center of the flour and pour in all the heavy cream and the half and half. Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into a ball.
- Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. Do not overwork the dough. Using a rolling pin, roll the dough to a 1-inch thickness. The correct thickness is the key to obtaining a stately biscuit. Dip a 2-1/2 inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and rerolled once. Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them. Brush the tops of the biscuits with 1 tablespoon of half and half and sprinkle with 1 tablespoon of sugar. Bake for 20 minutes. Biscuits will be lightly browned on top and flaky in the center when done.
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