All recipes » Muffins » Bake » 500 or fewer calories » North american » Fall
![]() |
Sour Cream Streusel Muffins by Salad FoodieA personal-size coffee cake in a muffin - these are seriously addicting! Increase the streusel topping if you’re crazy about the heavenly crunch on top (1 ½ times streusel topping ingredients should do it.) Be prepared for these gems to disappear quickly. |
1 vote
5140 views
|
![]() |
Favorite Oatmeal Muffins by Salad FoodieNo, not just my favorite oatmeal muffin, these are actually my Number 1 Favorite Muffin ~ period! I love that they are comparatively low-fat and won’t make your fingers greasy as you eat them. I love the chewy texture of oatmeal, the sweetness of raisins and cinnamon, and the spongy texture buttermilk imparts to baked products. I… |
2 votes
7249 views
|
![]() |
Banana Bran Muffins by Salad FoodieThese muffins are delicious, and so healthy! Over time I have tweaked the original recipe until I got it just right and this version is the keeper! |
1 vote
1907 views
|
|
Chocolate Oatmeal Nut Muffins by Salad FoodieGet your chocolate fix in an oatmeal nut muffin - and call it health food! Moist and tasty. Use your preferred nut in place of walnuts - pecans, chopped almonds, cashew, etc. |
1 vote
1457 views
|
![]() |
Pumpkin Praline Muffins by Salad FoodieA crunchy caramel-pecan topping crowns these moist and delicious muffins. Perfect for holiday breakfasts or snacks. I've made these several times but when I made them for this listing photo... I botched up bigtime! They were in the oven beginning to bake when I discovered I left the sugar out of the batter. Urgh------! Tell me if… |
2 votes
3703 views
|
![]() |
Banana and Granola Muffins by Salad FoodieYou can have breakfast in a muffin with your choice of ingredients. Make these with walnuts, almonds or pecans; select raisins, dried cranberries or coconut, and use your favorite granola flavor. If you wish to substitute buttermilk in place of regular, as I often do in baked products, see Useful Link below that I will be posting. |
1 vote
2109 views
|
|
Leftover Oatmeal Raisin Nut Muffins by Salad FoodieLeftover cooked oatmeal joins basic quickbread ingredients to make a delicious batch of muffins. Rather than wasting excess cooked oatmeal, freeze in measured batches for using up in baked goods such as this recipe. It's surprising what a win/win this can turn out to be. |
1 vote
2158 views
|
![]() |
Whole Wheat Apple Muffins by Marlin RinehartThese muffins are light, moist and good served for breakfast or as bread accompanying a meal of “comfort” food. They store well in ziplock bags in the refrigerator and are convenient for a quick breakfast. Take one out, pop it in the microwave for 15-25 seconds and voila! Breakfast! Yield: 10 extra large size or 18 standard size… |
2 votes
2556 views
|
![]() |
Peanutty Banana Streusel Muffins by Salad FoodieA nice crunch of peanuts and subtle taste of banana combine in these muffins to make a welcome breakfast or brunch bread. NOTE: To substitute buttermilk for regular milk in these muffins, reduce the baking powder to 1/2 teaspoon and add 1/2 teaspoon baking soda. |
1 vote
2635 views
|
![]() |
Pumpkin Craisin Muffins by ToniThese yummy pumpkin craisin muffins taste like fall! |
1 vote
1606 views
|