| Who can resist warm muffins? Not me. I
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| | Sprinkle each muffn with calorie-free
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| love muffins and bake many different
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| | brown sugar. Bake in a 400 degree oven
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| kinds. Making muffins from scratch gives
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| | for 20-25 minutes. Yield: 1 dozen
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| me a chance to add more grains and fruits
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| | muffins.
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| to my diet. Though I can't say these
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| | SWEET CORN MUFFINS
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| recipes are totally healthy, I can say
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| | Dry ingredients: 1 1/4 cups flour, 3/4
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| they're healthier than the original
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| | cup corn meal, 1/4 cup Splenda, 1
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| recipes because of the ingredients I've
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| | tablespoon baking powder, 1/2 teaspoon
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| swapped.
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| | salt
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| Instead of white flour I use half white
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| | Wet ingredients: 2 eggs, 1 cup skim
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| and half whole wheat. I use half Splenda
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| | milk, 1/2 cup sugar-free applesauce, 1
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| and half sugar for most muffin recipes.
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| | tablespoon vegetable oil, 2 tablespoons
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| The muffins are virtually fat free
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| | honey, 1 teaspoon vanilla
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| because I use sugar-free applesauce
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| | In a large bowl, combine dry ingredients
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| instead of shortening. I also swap skim
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| | with a whisk. In a separate bowl,
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| milk for whole.
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| | combine wet ingredients with a whisk.
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| All of these recipes get a five-star
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| | Add wet ingredients to dry, being careful
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| rating, according to my family members.
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| | not to over mix. If the batter is too
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| Eat them right from the oven and you
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| | stiff add a little more milk.
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| won't need butter or margarine. The
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| | Spoon batter into paper muffin cups.
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| Apple Cinnamon Muffins will make every
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| | Sprinkle each muffin with a little sugar.
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| breakfast special. For another breakfast
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| | Bake in a 400 degree oven for 15-20
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| treat pair Sweet Corn Muffins with
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| | minutes. Yield: 1 dozen muffins.
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| sugar-free strawberry jam. These corn
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| | ORANGE-BLUEBERRY MUFFINS
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| muffins also taste good with chili. And
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| | Dry ingredients: 1 cup white flour, 1 cup
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| the Orange-Blueberry Muffins are so tasty
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| | wheat flour, 1/2 cup sugar, 1/2 cup
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| you may find yourself eating them for
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| | Splenda, 2 teaspoons baking powder, 1/2
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| dessert.
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| | teaspoon salt, 2 cups fresh or frozen
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| APPLE CINNAMON MUFFINS
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| | blueberries
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| Dry ingredients: 1 cup white flour, 1
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| | Wet ingredients: 1 egg, 1/2 cup
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| cup wheat flour, 1/2 cup sugar, 1/2 cup
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| | sugar-free applesauce, 1 tablespoon
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| Splenda, 3/4 teaspoon baking soda, 3/4
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| | cooking oil, 1/2 cup fresh orange juice,
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| teaspoon cinnamon, 1/4 teaspoon salt
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| | 1 teaspoon orange zest, 1 teaspoon
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| Wet ingredients: 2 eggs, 3/4 cup
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| | vanilla
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| sugar-free applesauce, 1 tablespoon
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| | In a large bowl, combine dry ingredients
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| vegetable oil, 1 teaspoon vanilla, 1
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| | with a whisk. Gently fold blueberries
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| medium apple (grated), calorie-free brown
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| | into dry ingredients. In a separate
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| sugar
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| | bowl, combine wet ingredients with a
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| In a large bowl, combine dry ingredients
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| | whisk. Add wet ingredients to dry, being
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| with a whisk. In a separate bowl,
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| | careful not to over mix. If the batter
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| combine wet ingredents together with a
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| | is too stiff add a little more orange
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| whisk. Add wet ingredients to dry, being
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| | juice. Spoon batter into paper muffin
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| careful not to over mix. If the batter
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| | cups. Sprinkle each muffin with a little
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| is too stiff at a little skim milk.
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| | sugar. Bake in a 400 degree oven for
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| Spoon batter into paper muffin cups.
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| | 20-25 minutes. Yield: 1 dozen muffins.
|
