Muffins On the Move

Ingredients

1 cup all-purpose flour
1/2 cup cornmeal
2 tblsp. sugar
2 tsp. baking powder
1/2 tsp. salt
3 ounces reduced-fat Cheddar, shredded
3 tblsp. vegetable oil
2 eggs, beaten
1 cup low-fat milk
1/2 cup instant grits

Directions

Preheat oven to 400 degrees. Coat a 12-cup muffin tin with oil or nonstick vegetable spray.

In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and cheese. Put oil and eggs in smaller bowl.

In a small saucepan, heat the milk to 120 degrees on a thermometer, or until it feels warm when tested on the inside of your wrist. Stir in the grits.

Make a well in the center of the flour mixture. Add grits and milk, then oil and eggs to the flour mixture, stirring until just moistened. Do not overmix. Spoon into prepared tins, filling each section 3/4 full. Bake for 20 to 25 minutes. Makes 12 muffins.

PUMPKIN-RAISIN MINI-MUFFINS

Ingredients

1 1/4 cups flour
2/3 cup sugar
1 tblsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1 egg
1 egg white
1/2 cup low-fat milk
1/4 cup vegetable oil
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 1/2 tsp. vanilla
1/2 cup golden raisins

Directions

Preheat oven to 350 degrees. Coat 2 mini-muffin tins (12 muffins each) with oil or nonstick vegetable spray.

In a large bowl, mix the flour, sugar, baking powder, cinnamon, and salt. In a second bowl, mix the egg and egg white, milk, oil, pumpkin puree, and vanilla. Add wet ingredients to dry ingredients and stir until moistened. Do not overmix. Fold in the raisins.

Spoon batter into prepared tins, filling each section 2/3 full. Bake 12 to 14 minutes, until a toothpick in the center comes out clean. Makes 24 mini-muffins.

APPLE MUFFINS

Ingredients

2 cups flour
1/2 cup granulated sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 egg, slightly beaten
1 cup low-fat vanilla yogurt
1/4 cup low-fat milk
1/4 cup oil
1 tsp. orange zest
2 tblsp. orange juice
1 cup diced apple
1/2 cup raisins

Directions

Preheat oven to 400 degrees and grease the insides of 16 muffin cups or spray with vegetable cooking spray.

In a bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In a second bowl, mix the egg, yogurt, milk, oil, orange zest, and orange juice. Add to the dry ingredients, along with the diced apple and raisins, and stir until just moistened. Do not overmix. Bake for 20 to 24 minutes, or until golden brown. Makes 16 muffins.