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    You are in: Home / Recipes / One Muffin Recipe…7 Different Ways
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    One Muffin Recipe…7 Different Ways

    One Muffin Recipe…7 Different Ways. Photo by *Pixie*

    1/1 Photo of One Muffin Recipe…7 Different Ways

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    live_2_dream's Note:

    South Beach Friendly Muffin Recipe (Phase 2)

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Basic Muffin Recipe

    Muffin Variations

    Cinnamon Walnut Muffins

    • 1 cup finely chopped nuts
    • 1/2 teaspoon cinnamon

    Blueberry Muffins

    Strawberry Muffins

    Apple Muffins

    • 1 cup of finely chopped apple
    • 1/4 cup of chopped nuts
    • 1 teaspoon cinnamon

    Chocolate Chip Muffins

    • 3/4 cup semi-sweet chocolate chips or 3/4 cup miniature chocolate chip
    • 1 teaspoon cinnamon

    Cheddar Muffins

    Banana Muffins

    • 1 cup of chopped banana (or combine 1/2 cup chopped banana with 1/2 cup semisweet mini chocolate chip)

    Directions:

    1. 1
      Preheat the oven to 350 degrees.
    2. 2
      Combine the flour, sugar, baking powder, and baking soda in a mixing bowl and stir together.
    3. 3
      Make a well in the center of the flour mixture and pour in the remaining ingredients. Stir together until well blended, but don’t over beat. The batter should be medium-thick. If it seems too stiff or dry, add a small amount of additional milk.
    4. 4
      Stir in the additional ingredient or ingredients of your choice, then divide the batter among 12 oiled or foil-lined muffin tins.
    5. 5
      Bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean. Let cool until just warm to touch, then transfer muffins to a plate. I would store these in the refrigerator so they don’t get moldy from the moist fruit.

    Ratings & Reviews:

    • on December 21, 2011

      35

      Sorry for the low rating but I had problems with this recipe. I too made the cinnamon/nut version and as mentioned in LUVMY2BOYs review there isn't enough liquid to incorporate the ingredients. I added an additional 3 Tbsp milk but still it wasn't mixing in. So, I added an egg and then it was right. The taste was good so I will just tinker with it a bit as it is South Beach friendly. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2007

      55

      These turned out really nice and tasty for whole wheat, sugar free muffins. In the past, I've had really back luck with whole wheat, sugar free things, but these were just fine! And Phase 2 friendly as well, bonus! I used the blueberry option and had a few extra frozen blueberries to use up so they went in too. The muffins with more blueberries are definitely better than the ones with less, so next time I would use more blueberries than stated probably 1.5 to 2 cups. The flavour and moisture from the blueberries prevent these from being dry, so I'll probably stick with the blueberry option for them. Very nice to have a muffin recipe in phase 2, thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2006

      I tried this with the cinnamon/nut option & I thought the batter was "med/thick" as directed but the muffins came out way too dry. The flavor was fine but the texture was way off. I was disappointed but I'm going to try these again & add at least 2-3 more tbsp milk. To anyone trying out this recipe-make sure the batter is thick but smooth-don't make the same mistake I made!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for One Muffin Recipe…7 Different Ways

    Serving Size: 1 (1781 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 310.9
     
    Calories from Fat 148
    47%
    Total Fat 16.5 g
    25%
    Saturated Fat 5.1 g
    25%
    Cholesterol 10.5 mg
    3%
    Sodium 327.0 mg
    13%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 5.5 g
    22%
    Sugars 15.0 g
    60%
    Protein 9.3 g
    18%

    The following items or measurements are not included:

    Splenda granular

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