Magic Muffins Diet Version Recipes
MAGIC MUFFINS
Make and share this Magic Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in order until flour is moistened.
- Fill greased muffin tins or paper lined tins 3/4 full.
- Bake at 400 degrees for 20 minutes.
Nutrition Facts : Calories 136, Fat 5.6, SaturatedFat 1.1, Cholesterol 17.6, Sodium 201.4, Carbohydrate 19.3, Fiber 0.3, Sugar 8.4, Protein 2.4
MAGIC MUFFINS
Really healthy and delicious muffins. This recipe evolved as I kept trying to make a healthier version of family favorites. I use all organic fruits and veggies. Teff is a grain available in the organic food aisle of the grocery store. I use a variety of fruits and vegitables, any mix will do, I have used blueberries, beets, rhubarb, cherries, etc. My son-in-law tried to use lettuce, but that didn't work. I make my flour mix in huge batches just by mixing all the dry ingredients and storing them in storage bags in the freezer. I usually double the recipe because I have to share these with everyone.
Provided by ebueschel
Categories Quick Breads
Time 25m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Spray 12 cup muffin tin with cooking spray.
- Mix dry ingredients in mixing bowl.
- Everything else is pureed in a food processor.
- Fold fruit and veggie puree into flour just until moist.
- Spoon batter into muffin cups.
- Bake 15 minutes or until toothpick inserted in center of muffin comes out dry.
Nutrition Facts : Calories 244.3, Fat 4.1, SaturatedFat 0.5, Sodium 304.5, Carbohydrate 48.8, Fiber 6.9, Sugar 19.9, Protein 7.1
MOM'S MAGIC MUFFINS
I found this Muffin recipe in a newspaper. It has lots of fiber, very good, freezes well, and is a great breakfast item. I used cupcake papers, only fill them 1/2 full. I bake them, then freeze them all, when I want a couple, I microware two for 30 sec. and they are thawed, warm and delicious. Try them, you won't be disappointed.
Provided by imosiman
Categories Breakfast
Time 28m
Yield 48 Muffins
Number Of Ingredients 9
Steps:
- Combine cereal, flour, sugar, baking soda and salt in a large bowl, mix well.
- Combine buttermilk, oil and eggs in a separate bowl, whisk well.
- Pour egg mixture into cereal mixture, stir until just blended, Fold in Cranberries.
- Place in tightly covered container in the refrigerator overnight. The batter will keep for 4 weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins.
- Preheat oven to 400 degrees, grease muffin cups, spoon batter into pan, Bake 18 minutes or until toothpick comes out almost clean. Cool in tins 10 minutes.
Nutrition Facts : Calories 178, Fat 5.5, SaturatedFat 0.9, Cholesterol 18.4, Sodium 304.6, Carbohydrate 30.1, Fiber 1.5, Sugar 16.3, Protein 3.3
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