Diet Recipes Blog

A wonderful recipe for carrot bran muffins that are low in fat, yet have a delicious buttery taste. The moist (but fluffy) texture and the yummy cinnamon flavor make this one of my favorite muffin recipes ever!

Carrot Bran Muffins recipe - 161 calories

Ingredients:
1 cup carrots, grated
2/3 cup raisins
1 1/2 cups all-bran cereal
1 1/2 cups whole wheat flour
1/3 cup brown sugar
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 egg, lightly beaten
2 tablespoons margarine, melted
1 3/4 cups skim milk, with
2 teaspoons lemon juice
2 tablespoons unsweetened applesauce
1 orange, rind of, grated

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These muffins are delicious - they’re very moist on the inside and somewhat crusty on the outside. If you love pears, give this recipe a try!

Pear Bran Muffins recipe - 158 calories

Ingredients:
1 (16 ounce) can Bartlett pears in light syrup (or fresh pears if available), drained and diced
1 1/4 cups 100% all-bran cereal
1/2 cup skim milk
1/4 cup canola oil or applesauce
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1 slightly beaten egg
1/2 cup sugar

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If you’re tired of the usual banana and raisin muffin recipes, you must try these moist, delicious and healthy banana orange muffins. They’re ready in less than 30 minutes, are low sodium, low fat, and have a wonderful flavor. I know I will be making these for breakfast again!

Banana Orange Muffins recipe - 143 calories

Ingredients:
3/4 cup (about 2 medium) ripe bananas, mashed
1 1/2 cups Quaker Oats (uncooked)
1/3 cup brown sugar, firmly packed
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt (optional)
8 ounces plain nonfat yogurt
2 egg whites, lightly beaten
1/2 teaspoon ground cinnamon
1 1/2 teaspoons orange zest
2 tablespoons vegetable oil
1/3 cup raisins, chopped (optional) or dates (optional)

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This has got to be my favorite muffin recipe… These mildly sweet and moist muffins are light, full of blueberries and absolutely delicious!

Delicious Blueberry Muffins recipe - 166 calories

Ingredients:
2 1/2 cups blueberries (fresh or frozen)
1/2 cup butter or margarine, at room temperature
2 large eggs
1/2 cup milk
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla

Topping
1 tablespoon granulated sugar, mixed with
1/4 teaspoon ground nutmeg

Preparation:
1. Preheat the oven to 375° F.
2. Grease 18 regular-size muffin cups (or 12 large size muffin cups).
3. In a bowl, mix the butter until creamy. Add the sugar and beat until fluffy and pale.
4. Add the eggs (one at a time, beating well after each).
5. Beat in the baking powder, salt and vanilla.
6. Using a spoon, fold in half of the flour, then half of the milk into batter; repeat with the other halves.
7. Fold in the blueberries.
8. Spoon the mixture into the muffin cups and sprinkle the topping onto each muffin.
9. Bake for about 20-30 minutes (until golden brown and springy to touch).

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These are some very tasty and filling muffins that you can prepare ahead and then just heat in the microwave before serving. If you like spicy foods, you can add some chopped green chili peppers to the mixture.

Sausage Breakfast Muffins recipe - 191 calories

Ingredients:
2 lbs bulk breakfast sausage or Chorizo sausage
3 cups shredded cheese
4 cups Bisquick
6 eggs
2 cups cornmeal
3 1/2 cups milk

Preparation:
1. Line muffin tins with paper liners, and set aside.
2. Fry, crumble and drain the sausage.
3. Preheat the oven to 375 degrees F.
4. Mix together the cornmeal, Bisquick, milk and eggs.
5. Add the shredded cheese and the drained sausage, stirring well.
6. Ladle the filling into the prepared muffin tins, filling almost to top.
7. Bake for about 13-17 minutes.
8. Allow to cool completely.
9. Store in the freezer in a large airtight container, or place each muffin in a sandwich bag, then placing a dozen in a large ziploc bag. When ready to serve, microwave on high for about 1 1/2 minutes.

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