Guest guest Posted April 26, 2008 Report Share Posted April 26, 2008 Hello, all! I'm seeking a recipe for fatfree Morning Glory Muffins that are not loaded with sugar............help! Gratefully anticipating replies, Shen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2008 Report Share Posted April 26, 2008 shenlvst2 wrote: > Hello, all! I'm seeking a recipe for fatfree Morning Glory Muffins > that are not loaded with sugar............help! What's a Morning Glory muffin? Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2008 Report Share Posted April 26, 2008 Here's a recipe I found on the internet when I did a Google search for Morning Glory Muffins. I haven't tried it but think I will tomorrow morning. I will substitute the yogurt with soygurt and the eggs with one of the many different kind of egg-replacers available. Probably I will use ground flax seeds and water since the recipe already calls for flaxseeds so it should blend in well and boost the nutritional content a bit. Alternatively, I might use Ener-G Egg Replacer. The soygurt and flax seeds will up the fat content but only slightly and the omission of the egg will lower it - slightly. God's Peace Gayle Morning Glory Muffins Substitute apricots or raisins for chopped pitted dates, if you like. The dried fruits, nuts, oatmeal, wheat bran, and whole wheat flour contribute plenty of fiber to each muffin. Ingredients Cooking spray 1 cup whole wheat flour (about 4 3/4 ounces) 1/2 cup all-purpose flour (about 2 1/4 ounces) 1 cup regular oats 3/4 cup packed brown sugar 1 tablespoon wheat bran 2 teaspoons baking soda 1/4 teaspoon salt 1 cup plain fat-free yogurt 1 cup mashed ripe banana (about 2) 1 large egg 1 cup chopped pitted dates 3/4 cup chopped walnuts 1/2 cup chopped dried pineapple 3 tablespoons ground flaxseed (about 2 tablespoons whole) PreparationPreheat oven to 350°. Place 18 muffin cups liners in muffin cups; coat liners with cooking spray. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Yield 18 servings (serving size: 1 muffin) Nutritional Information CALORIES 186(21% from fat); FAT 4.4g (sat 0.5g,mono 0.7g,poly 2.8g); PROTEIN 4.2g; CHOLESTEROL 12mg; CALCIUM 42mg; SODIUM 190mg; FIBER 3.4g; IRON 1.2mg; CARBOHYDRATE 35.2g Charlotte Moore, Toronto , Cooking Light, JULY 2007 Quote Link to comment Share on other sites More sharing options...
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