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RECIPES
Jammy Muffins
Get your ingredients all ready to mix the night before – combine dry
ingredients and cover; combine egg, milk, yogurt and vanilla; cover and
refrigerate. In the morning mix and bake for fresh warm muffins.
Makes 6 regular muffins
1½ teaspoons + 3 tablespoons granulated sugar
½ teaspoon ground cinnamon
cooking spray
1 cup unbleached all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
¹⁄8 teaspoon salt
1 large egg
¼ cup lowfat milk
2 tablespoons plain lowfat yogurt
¼ teaspoon vanilla extract
4 teaspoons jam or marmalade (not jelly)
Place the rack in position A, preheat toaster oven to 400°F. Combine 1½
teaspoons granulated sugar with cinnamon and reserve. Lightly coat a
standard 6-cup muffin tin with cooking spray.
Place flour, 3 tablespoons granulated sugar, baking powder, baking
soda, and salt in a medium bowl. Stir to blend. Place egg in a small
bowl and stir until smooth. Add milk and yogurt to beaten egg and stir
until smooth, then stir in vanilla. Add the liquid mixture to the dry
ingredients and whisk until just smooth – do not overmix – the muffins
can become tough and rubbery. Divide the batter evenly among the
prepared muffin cups. Top each in the center with about ¾ teaspoon
jam or marmalade. Sprinkle muffins with the sugar/cinnamon mixture.
Bake in toaster oven for 18 to 20 minutes, rotating the muffin tin after
approximately 9 minutes. Turn out onto a rack and cool for at least
5 to 10 minutes (the jam will be hot enough to burn) before serving.
Nutritional information per muffin:
Calories 138 (9% from fat) • carb. 28g • pro. 4g • fat 1g • sat. fat 0g
• chol. 36mg • sod. 196mg • calc. 46mg • fiber 1g
Parmesan Chive Corn Muffins
These muffins are delicious served warm from the oven with soups or
stews.
Makes six 2½-inch muffins
cooking spray
½ cup all-purpose flour
½ cup yellow cornmeal
2 tablespoons firmly packed brown sugar
1 teaspoon cream of tartar
¼ teaspoon baking soda
¹⁄8 teaspoon salt
1 large egg, lightly beaten
½ cup milk (can use whole, 2%, 1% or nonfat)
2 tablespoons unsalted butter, melted and cooled
¼ cup freshly grated Parmesan
1 tablespoon chopped fresh chives
Place the rack in Position A, and preheat toaster oven to 400ºF. Lightly
coat a standard 6-cup muffin tin with cooking spray.