FAT - FREE FRUIT MUFFINS

1. 1 c. whole wheat flour
1/2 c. white flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
2 egg whites
1 c. mashed fruit (ripe banana, fresh peaches, or canned fruit in light syrup)
2/3 c. skim milk
1/3 c. corn syrup

Combine flours, sugar, baking powder, baking soda and cinnamon and stir thoroughly. In large bowl, beat egg whites lightly with fork. Stir in mashed fruit, milk and corn syrup. Add flour mixture and stir until well blended. Spoon into muffin cups. Bake at 400 degrees for 15 to 20 minutes or until firm.

Yield: 12 muffins. Calories: 130. Cholesterol: 9 milligrams. Fat: 0 grams.

OAT BRAN MUFFINS (FAT FREE)

1 c. oat bran
3/4 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/4 c. brown sugar
1/4 c. molasses
3/4 c. milk
1/2 c. apple sauce
1 egg
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. cinnamon
1/4 tsp. nutmegRaisins (optional)Chopped nuts (optional)

Combine dry ingredients. Beat egg and combine with milk, applesauce and molasses. Mix with dry ingredients. Bake in paper cups at 400 degrees for 20 to 25 minutes. Makes 12 muffins.

FAT - FREE OATMEAL MUFFINS
1/3 c. apple sauce
1 c. skim milk
1/4 c. egg beaten (there is 1 c. per carton)
1/3 c. brown sugar (packed)
1 tsp. vanilla
1 c. whole wheat flour (white flour can also be used)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. rolled oats

In a medium bowl mix apple sauce, milk, egg beaters, vanilla and brown sugar. In another bowl sift flour, baking powder, baking soda and salt. Stir flour mixture into batter. Add oats. Mix well. In a 12 cup muffin pan spray each cup with Pam. Fill each cup 1/2 to 3/4 the way full. Bake at 400 degrees for 20 minutes. Makes 12.

FAT FREE BLUEBERRY BRAN MUFFINS
1 1/4 c. whole wheat flour
1 c. oat bran
1/3 c. packed brown sugar
1/2 c. granulated sugar
2 egg whites
1 c. buttermilk
1 1/2 c. blueberries
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 c. applesauce

Stir together flour, oat bran, sugars and dry ingredient. Set aside. In small bowl combine buttermilk, egg whites and applesauce. Add to dry ingredients; stir just until moistened. Stir in blueberries. Spray muffin cups with nonstick spray. Spoon 1/4 cup batter into each cup. Bake at 375 degrees for 22 minutes. Do not over bake. Makes 12.

FAT FREE BRAN MUFFINS

1 carton egg beaten (equals 4 eggs)
1 c. applesauce (equals 1 c. butter)
5 tsp. baking soda dissolved in 2 c. boiling water
1 qt. low fat buttermilk
2 c. 40% bran flakes
4 c. high fibre All Bran
1 c. raw bran
5 c. flourRaisins, dates, nuts to taste, up to 2 cups of each1 c. each white and brown sugar

Mix all ingredients together, pour into container with well sealing lid and refrigerate for 24 hours before baking. Bake at 350 degrees in large or regular size muffin tins, about 30 minutes for large size, or until a toothpick comes out clean.

KELLY'S FAT FREE MUFFINS
1 egg
3/4 c. milk
1/2 c. applesauce
1 c. flour
1 c. quick oats
1/3 c. sugar
1 tbsp. baking powder
1 tsp. saltBerries or chopped fruit to taste

Beat egg slightly with fork. Stir in milk and applesauce. Stir in dry ingredients. Fold in fruit. Grease muffin tin. Bake 20 minutes at 400 degrees. Makes 12 muffins.

MUFFINS (LOW FAT, CHOLESTEROL FREE)
1 egg equivalent of egg substitute or 1 egg white
3/4 c. skim milk
1/2 c. canola oil (can use safflower)
2 c. flour (if using self-rising, omit baking powder and salt)
1/3 c. sugar
3 tsp. baking powder
1 tsp. salt

Preheat oven to 400 degrees. Spray muffin tins with non-stick corn oil spray (or any lite spray). Beat egg slightly, in large bowl, stir in milk and oil. Stir in rest of ingredients until flour is moisten (batter will be lumpy). Spoon into muffin cups. This recipe will make 12 small muffins or 6 really large ones. TOPPING: For French Puff Muffins: Dip hot muffins in 1/2 cup melted butter and roll in mixture of 1/2 cup sugar and 1 teaspoon cinnamon.

OAT BRAN MUFFINS - FAT FREE
2 1/4 c. oat bran
1 tbsp. baking powder
1/4 c. brown sugar
1/2 c. raisins
1 1/4 c. skim milk OR evaporated milk
2 tbsp. corn syrup
2 egg whites

Mix dry ingredients in large bowl. Mix milk, egg whites, corn syrup together. Blend with dry ingredients. Bake 13 - 15 minutes. Makes 12 muffins. NO OIL. 24 calories You can substitute corn syrup for oil in any recipe

HEALTHY, LOW FAT APPLE BRAN MUFFINS
1 c. plain non fat yogurt
1 c. chopped apple (1 med.)
1/2 c. applesauce
2 egg whites or 1/4 c. cholesterol free egg product
1 c. oat bran
1 c. all purpose flour or wheat flour
3 tsp. baking powder
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. packed brown sugar

Heat oven to 400 degrees. Spray 12 medium muffin cups with non stick cooking spray or line with paper baking cups. Mix yogurt, apple, applesauce and egg whites in large bowl until blended. Stir in remaining ingredients (except brown sugar) just until flour is moistened. Fill muffin cups 7/8 full. Sprinkle with brown sugar. Bake for 20 to 24 minutes or until golden brown. Immediately remove from pan. Makes 12 muffins.

SUGAR FREE APPLE BRAN MUFFINS
2 oz. All Bran cereal
2/3 c. non-fat dry milk powder
1 tsp. baking powder
2 oz. Raisin Bran
4 tsp. vegetable oil
2 tsp. apple pie spice
1 med. banana, mashed
1/4 c. flour
1 tsp. sodaPinch of salt
3 tbsp. brown sugar, sub.
2 tsp. vanilla
1 c. unsweetened applesauce

Mix everything except applesauce together. Add applesauce and mix until well moistened. Divide evenly into 12 muffin tins sprayed with Pam. Bake at 400 degrees for 25-30 minutes. Each serving is 3 muffins. Each serving 1 1/3 bread, 1 fruit, 1 fat, 1/2 milk, 3 extras.

SUGAR FREE MUFFINS
1 tsp. cinnamon
2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
2 packets Sweet'n Low
2 egg whites
1 c. low-fat milk
3 tbsp. vegetable oil
1 big carrot or 1 big apple
1/2 c. raisins

Heat oven to 400 degrees. Grease bottoms of 12 muffin cups or line with baking cups. Mix first 5 ingredients. In medium bowl mix egg whites, milk, and oil. Add carrot and raisins. Stir in dry ingredients all at once. Fill muffin cups about 3/4 full. Bake until golden brown, about 25 minutes.

FAT-FREE BANANA MUFFINS
1 c. whole wheat flour
1/2 c. white flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (optional)
1/2 tsp. cinnamon
2 egg whites
1 c. ripe banana, mashed
1/3 c. skim milk
1/3 c. corn syrup

Grease 12 muffin tin cups. Combine flours, sugar, baking powder, baking soda, salt and cinnamon and stir thoroughly. In a large bowl, beat egg whites lightly with a wire whisk or fork. Stir in mashed banana, milk and corn syrup. Add flour mixture and stir until well blended. Spoon into prepared muffin cups. bake at 400 degrees for 20 to 25 minutes or until firm to the touch. Cool in pan for 5 minutes, then remove and cool on a wire rack. 1 serving = 1 starch, 1 fruit.

Low-fat Dried Cherry Muffins
1 C. dried cherries, pitted
1 C. low-fat buttermilk
1-3/4 C. unbleached, all-purpose flour
2 t. baking powder
1 t. baking soda
1/8 t. salt
3/4 C. sugar
1/2 C. egg substitute
1/2 C. unsweetened applesauce
1/2 t. almond extract
Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes.
Preheat the oven to 350° F. Spray 18 muffin cups with nonstick spray or line them with paper liners and set aside.
In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
In a measuring cup, combine the egg substitute, applesauce and almond extract.
Make a well in the center of the dry ingredients, and spoon the buttermilk and cherries into it.
Then add the egg-substitute mixture. Mix until thoroughly blended, but do not overmix.
Fill the prepared muffin cups two-thirds full with batter, and bake for 18 to 20 minutes in the preheated oven, or until the top springs back when touched lightly with a fingertip. Transfer to a wire rack to cool.
Nutritional value per serving: 115 calories; trace of fat; trace of cholesterol; 156 milligrams sodium; 26 grams carbohydrates; 2 grams protein; 1 gram fiber.