2 cups all-purpose flour, sifted
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
2 large eggs whites, slightly beaten
4 tablespoon vegetable oil
Cinnamon and sugar to sprinkle
Directions - Low Fat Muffin Recipe:
Position the rack in the center of the oven. Preheat the oven to 400 degrees. Lightly grease a standard 12-muffin pan with nonstick vegetable spray, or line with paper cups.
In a medium-sized bowl whisk together flour, sugar, baking powder, and salt. Mix thoroughly and set aside.
In large bowl whisk together egg whites, milk, and oil. Add the flour mixture to the wet ingredients. Mix together with a few light strokes, until the dry ingredients are moistened. Do not over mix - the batter should not be smooth.
Pour the batter into the prepared pans. Sprinkle the top of each muffin with cinnamon and sugar before baking.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 15 to 20 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Recipe yields 12 low fat muffins.
Low Fat Variations:
These low-fat muffins can be flavored with a wide variety of fruits or nuts by adding approximately 1 cup of fresh or frozen drained fruit to the batter.
♥ Chopped blueberries, dried cherries, raspberries, cranberries, apples, apricots, peaches, raisins, prunes, dates, candied fruits, pecans, and pears yield popular tea party muffins.
♥ By adding 1/2 teaspoon each of cinnamon and nutmeg, basic low-fat spice muffins are created.