By Barbara Albright
Apricot almond truffles, plum yogurt tarts, chocolate chew oat cakes, cranberry oat bran mini brownies, purple pepper cheddar corn brownies, spiced pumpkin mini truffles, Texas-size colossal bran brownies, zucchini brownies, and plenty of more.
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Extra resources for More Muffins: 72 Recipes for Moist, Delicious, Fresh-Baked Muffins
Four. get rid of muffin pan(s) to twine rack. Cool for five mins earlier than elimination truffles from cups; end cooling on rack. Serve hot or cool thoroughly and shop in an hermetic box at room temperature. Makes 12 cakes meals info in step with muffin: 168 energy 28 grams carbohydrate three grams protein four grams fats 35 milligrams ldl cholesterol 173 milligrams sodium HONEY WHEAT truffles An easy-to-prepare muffin that is going good with nutrition or snacks. 1½ cups entire wheat flour ½ cup all-purpose flour ¼ cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt 1 box (8 oz) simple nonfat yogurt (about 1 cup), at room temperature 2 huge egg whites (at room temperature), evenly crushed 0.33 cup honey 2 tablespoons canola oil 1 teaspoon vanilla extract 2/3 cup raisins 1. Preheat oven to 400°F. frivolously coat twelve 2½ x 1-inch (2- to 2½-ounce) muffin cups with nonstick vegetable cooking spray. 2. In a wide bowl, stir jointly flours, sugar, baking powder, baking soda, and salt. In one other bowl, stir jointly yogurt, egg whites, honey, oil, and vanilla. Make a good in middle of dry materials; upload yogurt mix and stir simply to mix. Stir in raisins. three. Spoon batter into ready muffin cups. Bake for 15 to twenty mins, or until eventually a toothpick inserted in middle of 1 muffin comes out fresh. four. get rid of muffin pan(s) to cord rack. Cool for five mins ahead of conscientiously removal brownies from cups. Serve hot or cool thoroughly and shop in an hermetic box at room temperature. Makes 12 truffles foodstuff info according to muffin: 171 energy 33 grams carbohydrate five grams protein three grams fats hint ldl cholesterol 216 milligrams sodium LEMON CHEESECAKE cakes The creamy cheese filling is the ideal supplement for this tangy muffin. CHEESE TOPPING three oz. Neufchâtel cheese, at room temperature 2 tablespoons granulated sugar ½ teaspoon vanilla extract LEMON brownies 2 cups all-purpose flour 2/3 cup granulated sugar 2½ teaspoons baking powder ¼ teaspoon salt 1 cup fat-free milk, at room temperature 2 huge egg whites (lightly beaten), at room temperature 2 tablespoons canola oil 1¼ teaspoons grated lemon peel 1 teaspoon vanilla extract 1. Preheat oven to 400°F. flippantly coat twelve three x 1¼-inch (3½- to 4-ounce) muffin cups with nonstick vegetable cooking spray. 2. to arrange topping: In a small bowl, stir jointly cheese, 1 tablespoon of the sugar, and vanilla till combined. put aside. three. to organize truffles: In a wide bowl, stir jointly flour, sugar, baking powder, and salt. In one other bowl, stir jointly milk, egg whites, oil, lemon peel, and vanilla. Make a good in middle of dry parts; upload milk combination and stir simply to mix. four. Spoon batter into ready muffin cups. best every one muffin with 1 rounded teaspoonful cheese topping, dividing flippantly one of the muffin cups. Sprinkle ultimate tablespoon sugar frivolously over tops of cakes. Bake for 15 to twenty mins, or until eventually a toothpick inserted in middle of 1 muffin comes out fresh.