Almond Apricot Muffins

Ingredients
1 serving Crisco Original No-Stick Cooking Spray
1 cup Pillsbury Best All Purpose Flour
1/4 cup Splenda No Calorie Sweetener, Granulated
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons Crisco Pure Canola Oil
2 tablespoons skim milk
1/2 cup Smucker's Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins
1/4 teaspoon almond extract
Directions
1. Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick cooking spray.
2. Combine flour, Splenda Granulated Sweetener, baking powder and salt in medium mixing bowl.
3. Beat together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and
stir just until moistened. Fill muffin cups evenly with batter.
4. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with
a thin layer of preserves before serving.
Nutritional Information (Per Serving)
Calories: 150
Calories from Fat: 50
Protein: 3 g
Sodium: 190 mg
Cholesterol: 35 mg
Fat: 6 g
Saturated Fat: 0.5 g
Dietary Fiber: 0 g
Sugars: 1 g
Carbohydrates: 24 g







Almond Berry Muffins with Flax
Ingredients
2-1/4 cups whole grain or wheat pastry flour
4 teaspoons baking powder
1/4 cup ground flaxseed
1/2 teaspoon salt
2/3 cup fresh blueberries
2/3 cup fresh raspberries
1 cup 2% milk
2 eggs
1/3 cup Splenda Sugar Blend
1/3 cup canola oil
1 teaspoon almond extract
Directions
1. Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.
2. In a large bowl, combine flour, baking powder, flaxseed, and salt. Whisk to mix. Add berries and stir
to coat.
3. In another bowl, combine milk, eggs, Splenda Sugar Blend, oil, and almond extract. With a fork,
beat until smooth.
4. Pour egg mixture into berry mixture and gently mix with a fork to moisten the dry ingredients.
Dont overmix (a few lumps in the batter are normal). Dollop 1/3 cup of batter into each of the
prepared muffin cups.
5. Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out
clean. Let stand for 5 minutes on a rack before serving.
Nutritional Information (Per Serving)
Calories: 190
Calories from Fat: 80
Protein: 5 g
Sodium: 280 mg
Cholesterol: 35 mg
Fat: 9 g
Saturated Fat: 1 g
Dietary Fiber: 3 g
Sugars: 8 g
Carbohydrates: 23 g




Apple Cinnamon Muffins
Ingredients
1-1/4 cup oat bran cereal; uncooked
1 cup whole wheat flour
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened applesauce
1 cup apple, peeled, cored, diced
1/2 cup honey
1/2 cup vegetable oil
1 egg
1 tsp pure vanilla extract
Directions
1. Preheat oven to 375.
2. Coat 12 medium-size cups with vegetables oil or line with paper baking cups.
3. In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt.
4. In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir
in apple.
5. Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.
Nutritional Information (Per Serving)
Calories: 160
Protein: 3 g
Fat: 7 g
Carbohydrates: 22 g
Exchanges: 1 Starch/Bread; 1 Fat; 1/2 Fruit









Banana Chocolate Chip Mini Muffins
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light butter, softened
1/3 cup Splenda Sugar Blend
1/3 cup packed Splenda Brown Sugar Blend
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 large egg
1 (12 ounce) package Nestle Toll House Semi-Sweet Chocolate Mini Morsels
Directions
1. Preheat oven to 350 degrees F. Spray 48 mini-muffin cups with nonstick cooking spray; set aside.
2. Combine flour, baking powder and salt in medium bowl; set aside.
3. Combine butter, Splenda Sugar Blend, Splenda Brown Sugar Blend and vanilla in large bowl; beat at
medium speed with a mixer until creamy. Beat in bananas and egg. Gradually mix in flour mixture;
stir in morsels. Spoon batter evenly into prepared pan, filling cups 2/3 full.
4. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in
pans on wire rack. Remove muffins from pans to wire rack to cool completely.
Nutritional Information (Per Serving)
Calories: 90
Calories from Fat: 35
Protein: 1 g
Sodium: 55 mg
Cholesterol: 10 mg
Fat: 3.5 g
Saturated Fat: 2 g
Dietary Fiber: 0 g
Sugars: 8 g
Carbohydrates: 13 g






Blueberry Corn Muffins
Ingredients
1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Splenda No Calorie Sweetener, Granulated
1/2 cup unsalted butter, softened
1/3 cup egg substitute
2 teaspoons vanilla
1 cup buttermilk
1 cup blueberries (frozen or fresh)
Directions
1. Preheat oven to 350 degree F. Spray a muffin pan with nonstick spray or line muffin cups with
paper liners. Set aside.
2. Blend dry ingredients together in a medium mixing bowl. Set aside.
3. Blend butter in a large mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and
continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry
ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.
4. Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top.
Bake in preheated 350 degree F oven 20-25 minutes or until done.
Nutritional Information (Per Serving)
Calories: 210
Calories from Fat: 90
Protein: 5 g
Sodium: 280 mg
Cholesterol: 25 mg
Fat: 10 g
Saturated Fat: 6 g
Dietary Fiber: 2 g
Sugars: 2 g
Carbohydrates: 26 g





Corn Bread Applesauce Muffins
Ingredients
Vegetable oil spray
1/2 cup all-purpose flour
1/2 cup coarse yellow cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free milk
Egg substitute equivalent to 1 egg or 1 egg
2 tablespoons honey
2 tablespoons unsweetened applesauce
Directions
1. Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.
2. Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.
3. Beat remaining ingredients in a small bowl.
4. Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill
muffin cups two-thirds full with batter.
5. Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes
out clean.
Nutritional Information (Per Serving)
Calories: 86
Protein: 3 g
Sodium: 189 mg
Cholesterol: 0 mg
Fat: 1 g
Dietary Fiber: 1 g
Carbohydrates: 18 g
Exchanges: 1 Bread/Starch








Corn Muffins
Ingredients
1/2 cup corn meal
1 cup flour
1 tablespoon baking powder
3/4 cup skim milk
1 tablespoon butter or margarine, melted
1 egg
Directions
1. Mix dry ingredients together.
2. Add lightly beaten egg, milk and butter.
3. Mix just until moist.
4. Bake in muffin tins lined with cupcake papers for 20 minutes at 400F.
Nutritional Information (Per Serving)
Calories: 95
Protein: 5 g
Fat: 2.5 g
Carbohydrates: 15 g













Cranberry-Orange Muffins
Ingredients
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup butter
1/4 cup Splenda No Calorie Sweetener, 1 Gram of Fiber, Granulated
3/4 teaspoon orange zest
1 large egg
1/3 cup vanilla nonfat yogurt
1/2 cup chopped fresh cranberries
Directions
1. Preheat oven to 375 degrees F. Line 6 muffin cups with paper liners or spray with nonstick spray.
2. Mix together flour, baking powder and baking soda. Set aside.
3. Beat butter at medium speed with an electric mixer until creamy. Gradually add Splenda Granulated
Sweetener, 1 Gram of Fiber and orange zest beating until light and fluffy. Add egg and beat.
4. Stir in vanilla yogurt. Gradually stir in flour mixture until just combined.
5. Fold in cranberries. Spoon batter evenly into muffin cups.
6. Bake 15-20 minutes or until lightly browned. Remove from pan, cool on wire rack.
Nutritional Information (Per Serving)
Calories: 200
Calories from Fat: 80
Protein: 5 g
Sodium: 220 mg
Cholesterol: 55 mg
Fat: 9 g
Saturated Fat: 5 g
Dietary Fiber: 3 g
Sugars: 3 g
Carbohydrates: 28 g







Tangy Orange Juice Muffins
Ingredients
2 cups all-purpose flour
1 cup Equal Spoonful or Granulated*
2 teaspoons baking powder
1/8 teaspoon salt
1 cup orange juice
4 tablespoons stick butter or margarine, melted
1 egg, slightly beaten
1 teaspoon grated orange peel
* May substitute 24 packets Equal sweetener
Directions
1. Lightly coat 9 muffin cups with nonstick spray or line with paper-liners; set aside.
2. Combine flour, Equal, baking powder and salt in a large bowl.
3. Stir in orange juice, melted butter, egg and orange peel until all ingredients are just moistened.
4. Spoon batter into muffin cups, filling 2/3 full.
5. Bake in preheated 375F oven 20 to 25 minutes or until wooden pick inserted in center comes out
clean.
6. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room
temperature.
Nutritional Information (Per Serving)
Calories: 177
Protein: 4 g
Sodium: 208 mg
Cholesterol: 24 mg
Fat: 6 g
Carbohydrates: 27 g
Exchanges: 2 starch, 1 fat








Apple and Honey Scones
Ingredients
2 cups all purpose flour
1/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup toasted wheat germ
1/3 cup margarine
1-1/4 cups finely chopped apple
1/2 cup skim milk
1/4 cup honey
Topping
1 tbsp toasted wheat germ
1/4 tsp ground cinnamon
1 tbsp sugar
Directions
1. Preheat oven 400F. Lightly spray a large cookie heet with non-stick cooking spray. Handle the
dough gently; overmixing the scones can make them tough.
2. Combine flour, wheat germ, baking powder, spices, baking soda & optional salt. Cut in the
margarine until mixture resembles coarse crumbs. Add combined apple, milk, and honey, mixing
until dry ingredients are moistened.
3. Turn dough out onto lightly floured surface; knead gently 5-6 times. Pat dough into a 9-inch circle.
Mix together topping ingredients (1 tbsp wheat germ, 1/4 tsp cinnamon, and 1 tbsp sugar). Sprinkle
over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16-18
minutes, or until golden brown.
Nutritional Information (Per Serving)
Calories: 223
Protein: 5 g
Sodium: 270 mg
Cholesterol: 0 mg
Fat: 7 g
Carbohydrates: 36 g
Exchanges: 1-1/2 Bread/Starch; 1 Fat



Cheese and Basil Scones
Ingredients
2 cups plus 1 tablespoon all-purpose flour
1/4 cup (1 ounce) fresh grated Parmesan or Romano cheese
2 tablespoons chopped fresh basil, or 2 teaspoons dried basil
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon freshly ground pepper
2/3 cup low-fat (1 percent) buttermilk
3 tablespoons extra virgin olive oil
1 tablespoon beaten egg, or 1 tablespoon egg substitutes
Directions
1. Preheat the oven to 450 degrees F. Spray a cookie sheet with a generous amount of nonstick pan
spray.
2. Combine 2 cups of the flour, the cheese, basil, baking powder, baking soda, and pepper in a
medium bowl.
3. Add the buttermilk and oil; mix only until the dry ingredients are moistened. Divide the dough into 2
balls. Knead each ball gently 3 times on a surface floured with the remaining 1 tablespoon flour.
4. Pat the dough into 2 circles, each 7 to 8 inches in diameter, on the prepared cookie sheet. With a
sharp knife, score each disk 1/4 inch deep into 6 wedges; do not cut through.
5. Brush the tops of the dough rounds with egg to glaze. Bake 10 to 12 minutes, or until golden
brown. Cut each disk into 6 wedges while hot. Serve the scones warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 125
Protein: 4 g
Sodium: 161 mg
Cholesterol: 7 mg
Fat: 4 g
Carbohydrates: 18 g
Exchanges: 1 Starch, 1 Fat







Fruit Scones
Ingredients
1 cup all-purpose white flour
1 cup whole wheat flour
2-1/4 teaspoons baking powder
Pinch of salt
1/4 cup soft margarine (at room temperature)
2 tablespoons granulated sugar
1/3 cup raisins
2/3 cup skim milk (keep 2 teaspoons aside for brushing the tops of the scones before baking)
Directions
1. Preheat the oven to 425 degrees F. Sift the flours into a bowl with the baking powder and salt,
tipping any leftover bran into the sifted mixture.
2. Lightly rub in the margarine with your fingertips until the mixture has the consistency of fine bread
crumbs.
3. Mix in the sugar and raisins (the same quantities of dried mixed peel can be used instead) and add
the milk a little at a time, mixing well until a soft dough is formed.
4. Turn out onto a lightly floured board and roll out to a thickness of 3/4 inch. Using a 1-1/2-inch
pastry cutter, cut out the scones, re-rolling the leftover dough as necessary until you have used it
all.
5. Place the scones on a lightly greased baking sheet, brush the tops with a little skim milk to glaze,
and bake near the top of the oven for 15 - 20 minutes until golden.
6. Cool on a wire rack until the scones are just warm, then serve.
Nutritional Information (Per Serving)
Calories: 78
Protein: 2 g
Sodium: 157 mg
Cholesterol: 0 mg
Fat: 2 g
Dietary Fiber: 1 g
Carbohydrates: 14 g
Exchanges: 1 Starch, 1/2 Fat






Scottish Scones
Servings: 16
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Ingredients
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 tsp baking powder
1/2 tsp salt
4 tbsp whipped butter
1 cup buttermilk
1/2 cup golden raisins
Directions
1. Preheat your oven to 400 degrees F.
2. Coat a baking sheet with non-stick cooking spray.
3. In a large bowl, sift the dry ingredients together. Add the butter and mix it into the flour with your
fingers. Add buttermilk and knead into a soft dough. Knead in the raisins.
4. On a floured board, roll out the dough until 1/2" thick.
5. Cut dough into 16 rounds. Place on a baking sheet and bake for 15 to 20 minutes, or until golden in
color.
6. Serve warm or let cool and store in an airtight container.
Nutritional Information (Per Serving)
Calories: 97
Protein: 3 g
Sodium: 115 mg
Cholesterol: 7 mg
Fat: 3 g
Carbohydrates: 16 g
Exchanges: 1 Starch/Bread




Chocolate Chip Scones
Prep Time: 25 Minutes - Cost: $
Servings: 10 - Difficulty Level: 3
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Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 T sugar
1 T brown sugar
1 T cold light butter or light margarine, suitable for baking
1/2 cup plain nonfat yogurt
1 tsp vanilla extract
1/3 cup mini chocolate chips
Directions
1. Preheat oven to 400 F. Spray baking sheet with cooking spray.
2. In a medium bowl, combine flours, baking powder, salt, and sugars. WIth pastry blender or two
knives, cut in butter until mixture resembles coarse crumbs.
3. Using a rubber spatula, stir in yogurt, extract and chips until mixture holds together and forms a
ball.
4. Place dough ball on prepared baking sheet. Pat into a 9-inch circle. Using a sharp knife, mark dough
into 12 wedges, cutting into, but not through, dough.
5. Bake 20 minutes or until golden brown. Cut into wedges and serve warm. Or, cool and store
covered and/or freeze up to 3 months. To reheat, bake uncovered at 350 F. for 5 to 10 minutes.
Nutritional Information (Per Serving)
Calories: 136
Protein: 3 g
Sodium: 181 mg
Cholesterol: 4 mg
Fat: 4 g
Carbohydrates: 24 g
Exchanges: 1 starch; 1/2 fruit and 1/2 fat (2 carb choices)