I borrowed the book The Ultimate Muffin Book by Bruce Weinstein and Mark Scarbrough from my local library and started look through it. This book has a great variety of recipes. They are not all the healthiest muffins but, they have some great non-fat and low-fat recipes. The book also includes some sugar-free and gluten-free ones too. They also range from sweet muffins to savory muffins.
I finally decided on Orange Muffins. It was a nice change from the ones I've been making over the past month. Plus, I remember the awesome orange muffins I used to get at the farmers market. I had to alter the recipe to make it sugar free.
The muffins turned out nicely. They were a bit dry but, I'm going to try them again and make normal sized muffins out of them instead of muffin balls. They also could have used a bit more orange flavor. Next time I will try upping the zest in the recipe.
adapted from The Ultimate Muffin Book
1.25 cups All-Purpouse flour
1 cup Whole whole wheat flour (you can substitute for more All-purpose flour if you'd like)
2 t baking soda
6 oz blood orange fat free Greek yogurt
6 T plain, vanilla, or blood orange fat free yogurt
1 egg white
1 T orange zest
3/4 cup orange juice
1/4 cup skim milk
- In a medium mixing bowl, mix together the flours and baking soda
- In a separate bowl whisk the yogurts, egg white, orange zest, orange juice and milk
- Add the wet ingredients to the dry
119 calories and .3 grams of fat
- Preheat over to 400 degrees
- Green a muffin pan (or use cupcake liners)
- Fill the muffin cups 2/3 full
- Bake for 20 minutes
40 calories and .1 gram of fat
- Preheat oven to 350 degrees
- Spray a cake pop pan
- Bake 20 minutes
What's your favorite type of muffin? Is there a recipe you'd like to see on Muffin Monday?