Most people enjoy warm muffins, especially for breakfast on a wintry morning, although muffins are good any time of the day or any season of the year. Then again, although there are exceptions, many bakery or “store-bought” muffins are not especially nutritious, and they’re often loaded with trans fats and high in calories. For example, a bakery muffin can contain 500 or even more calories.
These heart-healthy muffin recipes, though, are actually quite wholesome since they contain fruit antioxidants; plus, they’re low in trans fats as well as calories and high in fiber, which means that people who are health conscious and/or dieting can enjoy them without experiencing an ounce of guilt.
Recipe for Low-Calorie Cranberry Muffins
Ingredients:
- 3/4 cup cranberries, sliced into halves
- 2 cups flour
- 1/4 cup sugar (a sugar substitute may be used by following the conversion table on the package)
- 1 egg, well beaten
- 1 cup skim milk
- 1 tablespoon vegetable oil (canola oil may be substituted)
- 1/2 cup powdered sugar
Preparation:
- Preheat oven to 375 degrees.
- Lightly grease muffin tins (use a non-stick spray for additional calorie reduction or use paper baking cups).
- Mix cranberries with powdered sugar and set aside.
- Mix flour, egg, skim milk, and vegetable oil.
- Mix ingredients well on medium speed of mixer.
- Fold in cranberries mixed with powdered sugar.
- Bake for 30 to 35 minutes or until toothpick inserted in muffin comes out clean.
Yield: 12 muffins
Calories: Approximately 125 per muffin
Recipe for Low-Fat Blueberry Muffins
Ingredients:
- 1/2 cup skim milk
- 1/4 cup vegetable oil (canola oil may be substituted)
- 1 egg, beaten slightly
- 1 and 1/2 cup flour
- 1/2 cup sugar (a sugar substitute may be used by following the conversion table on the package)
- 1 cup well-drained fresh or thawed frozen blueberries
Preparation:
- Preheat oven to 375 degrees.
- Lightly grease muffin tins (use a non-stick spray for additional calorie reduction or use paper baking cups).
- Blend together milk, vegetable oil, and egg (stir but do not beat).
- Add flour and sugar.
- Stir mixture only until flour is moistened (batter should be lumpy).
- Fill muffin tins 2/3 full.
- Bake 20 to 25 minutes or until toothpick inserted in muffin comes out clean.
Yield: 12 muffins
Calories: Approximately 145 per muffin
Recipe for Nutritious High-Fiber Bran Muffins
These muffins are a little higher in calories than the Cranberry or Blueberry Muffins, but they are a bit higher in fiber and also extremely tasty.
Ingredients:
- 1/3 cup light margarine (tub, not stick)
- 1/2 cup sugar (a sugar substitute may be used by following the conversion table on the package)
- 1 large egg
- 1 cup light or low-fat sour cream
- 1 tablespoon molasses (low-calorie syrup may be used instead)
- 1 and 1/4 cup bran
- 2 cups flour
- 1 teaspoon nutmeg
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Preparation:
- Preheat oven to 375 degrees.
- Lightly grease muffin tins (use a non-stick spray for additional calorie reduction or use paper baking cups).
- Cream together margarine, sugar, and eggs.
- Beat well.
- Add sour cream, molasses, bran, and raisins, mixing continually.
- Add nutmeg and flour, mix well.
- Add nuts and mix again.
- Fill muffin tins 2/3 full.
- Bake for 20 minutes or until toothpick inserted in muffin comes out clean.
Yield: 16 muffins
Calories: Approximately 185 per muffin
The three recipes above are all relatively simple to prepare, but more important, the results are delicious, low-calorie muffins that not only dieters but everyone will enjoy.
Readers who liked these recipes might also like the following:
- Low Calorie Pie Recipes for Weight Watchers
- Easy Homemade Pancake Recipes
- Easy Homemade Waffle Recipes
Carol Rzadkiewicz - Carol Rzadkiewicz has taught college English for over 14 years and is the author of three published novels and numerous short stories.
