Healthy Muffin recipes

I am always looking for muffin recipes that are easy to make, which are low in fat and have high fibre.
Everyone at home will appreciate these muffins.  We can make these muffins ahead of time and store it in the freezer to enjoy it as a healthy snack or for breakfast.
Once I heard my 7 year old daughter explaining to her younger brother that the difference between a muffin and cupcake is the icing :) I think this is a neat way to explain.

Check this page of muffin recipes that are sure to please all of you.  

• Peach Streusel Muffins: Chunks of fresh peach and crunchy pecans add flavour and nutrition to these delicious streusel-topped muffins.
• Breakfast Muffins: Perfect for breakfast, these muffins provide an energy boost we need to start our day.  It is filled with fibre-rich ingredients.  These muffins are packed with vitamins and minerals.
• Summer Berry Muffins: Fresh berries add delicious flavour, colour and nutrition to these muffins. They are best fresh from the oven, but are also good once cooled.  Would be wonderful snack for to send for school or have as breakfast on the go.
• Banana-Cinnamon Muffins: These are delicious, moist muffins with a crunchy sweet topping.  These low fat muffins have bananas, oat bran, soy milk and soy flour.
• Fruity Vegetable Muffins: Not only do grated vegetables and dried fruit add food value and flavour to these muffins, but they also make them deliciously moist.  These muffins are not too sweet.
• Apricot and Pecan Muffins: Packed with fresh fruit and nuts, and delicately spiced with cinnamon, these homemade apricot and pecan muffins are lower in fat and sugar than store-bought muffins, and contain no trans fats or preservatives.
• Cherry-Oatmeal Muffins: Dried fruit adds flavour to these muffins and would be a great portable snack or breakfast idea.  I adapted the recipe from the site and made these Raisin Oatmeal muffins.  If you want it to be sweet add more sugar into the mixture, this recipe is not too sweet.

1 cup old fashioned rolled oats
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/3 cup toasted wheat germ or flax seeds
1/3 cup plus 1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups buttermilk
3 tbsp olive oil
1 large egg
1 tbsp grated orange zest optional
3/4 cup dried cherries, cranberries, or raisins

Preheat oven to 375°F.  Line twelve 2 1/2-inch muffin cups with paper liners. Toast oats in a jellyroll pan until golden brown and crisp, about 10 minutes, stirring occasionally. Or we could do this over a pan and dry roast it until it has a golden colour.  Transfer to large bowl and cool to room temperature. Add all-purpose flour, whole-wheat flour, wheat germ, 1/3 cup sugar, baking powder, baking soda, and salt to the roasted oats, stirring to combine.

Whisk together buttermilk, oil, egg, and orange zest in small bowl until blended. Make well in centre of dry ingredients and pour in buttermilk mixture. Stir just until dry ingredients are moistened. Fold in the dry fruit, using a wooden spoon.

Spoon 1 tbsp of batter into muffin cups; sprinkle top of each muffin with 1/4 tsp (1 mL) sugar. Bake until golden brown and a toothpick inserted in centre of a muffin comes out clean, about 25 to 30 minutes. Remove the muffins from pan to wire rack to cool.

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