HOW TO EAT LOW FAT VERSION MUFFINS FOR WEIGHT LOSS
Channel: Supper black ice
Date: 22/08/2021

If you're looking for something new to eat low fat version muffins, delicious, how to eat low fat version muffins for weight loss recipes.                                                                                                                                                                                                       
In our house muffins hold a grand place of honor – in the hands of the toddlers. These ‘travel friendly’ little cakes are, in my opinion, the perfect food; especially for little kids. Muffins are just the right size for little hands and little mouths as well. During the warm months, I can give a kid a muffin from the back door and they run gleefully across the yard with snack in hand. Healthy, hearty and delicious, muffins are a meal in one.
00:00 intro
1:53 add applesauce milk, brown sugar
2:02  put in muffin cups about ⅔ full
2:11 ½ cups flour
2:16 tsp baking powder
2:27 ½ cup can pumpkin
2:31 tsp melted butter
2:42 add milk, pumpkin vanilla, butter and

Muffins, generally speaking, come in two types – American and English. My favorite muffins to bake and serve are bread-like textured American muffins. The lumpy muffin tops are great on their own, but bake a fruit-filled muffin recipe, and you’ve created a masterpiece. One word of caution on baking muffins: do not over mix or you’ll have a tough muffin with holes in the middle. Stir about 10 strokes and your muffins will be fine. Not that a hungry little kid is going to notice however!

If you’re concerned with feeding your family healthy muffins, and who isn’t of course, there are some wonderful choices in recipes. Low fat versions are good for diet conscious parents as well.

Here are a couple of healthy and delicious muffin recipes for you to try.

Applesauce Oat Muffins

1-1/2 cups oats

1-1/4 cu flour

3/4 tsp cinnamon

1 tsp baking powder

3/4 tsp baking soda

1 c applesauce

1 egg

1/2 c milk

5 tbsp. oil

1/2 c brown sugar

Preheat oven to 400 degrees. Combine oats, flour, cinnamon, baking powder and baking soda. Add applesauce, milk, brown sugar, egg, oil. Mix just until moist, about 10 strokes, do not over mix. Put in muffin cups about 2/3 full. Bake 20 minutes or until passes toothpick test.

Raisin and Pumpkin Muffins

1-1/2 cups flour

1/2 cup Splenda

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup milk

1/2 cup can pumpkin

1 tsp vanilla

5 tsp melted butter

1 egg beaten

1/2 cup raisins

Preheat oven to 400. Mix dry ingredients together. Add milk, pumpkin, vanilla, butter and egg, stirring gently 2 times. Add raisins, and stir just until moistened. Batter will be lumpy. Fill muffin cups 2/3 full, and bake 18-20 minutes or until passes toothpick test.

Mix up a quick batch of muffins, and watch the crowd come sniffing around to see what’s baking! Muffins are best eaten right after they’ve cooled, but also freeze well and can be heated in the microwave, making them great for family meal planning. Give a kid a muffin today and watch him smile!                              
 This is my special blueberry muffin recipe that I created over 30 years ago and I like it so much that I have never stopped using it, it has a magnificent flavor and a wonderful texture, the freshness life of this muffin is about 4days but if frozen it will last for months.

The part that I like about this muffin is that it is very versatile, you can use any kind of fruit in it besides blueberries, for example you can use cranberries, raspberries, apples, and if you add some solid pack pumpkin with seasonings you have pumpkin muffins and so on, let your imagination run away with you. OK, here is the recipe. You know that all ingredients should be room temperature.

12 medium eggs

2 teaspoons salt

2 cups oil (not peanut oil). He is your healthy muffins, see you again for next video.