No-cholesterol Fruit-filled Muffins

No-Cholesterol Fruit-Filled Muffins Recipe | Skim Milk, Bisquick, Preserves

Preparation time: 10 minutes | Cooking time: 13-18 minutes | Servings: 12

Introduction

No-cholesterol Fruit-filled Muffins are a delicious and healthy treat that is perfect for breakfast or as a snack. These muffins are filled with fruit preserves and topped with a sweet glaze, making them a delightful addition to any meal.

History

The recipe for No-cholesterol Fruit-filled Muffins has been passed down through generations, with each family adding their own twist to the classic muffin recipe. These muffins have been a favorite among health-conscious individuals looking for a tasty treat without the guilt of cholesterol.

Ingredients

0.67 cup skim milk
1 tbsp vegetable oil
0.25 cup egg beaters real egg product
2 cups bisquick baking mix
2 tbsp sugar
0.25 cup fruit preserves

Glaze

0.67 cup powdered sugar
4 tsp water

How to prepare

Preheat the oven to 400°F (204°C) (For high-altitude - 3500-6500 ft.: Preheat the oven to 425°F (218°C)).
Grease the bottom of 12 medium muffin cups, measuring 2.5 x 1.25", or line them with paper baking cups.
In a medium bowl, stir together the milk, oil, and egg until well blended.
Stir in the remaining ingredients, except for the fruit preserves and glaze, just until moistened.
Divide the batter evenly among the cups.
Drop 1 level teaspoon of fruit preserves onto the center of the batter in each cup.
Bake for 13-18 minutes or until golden brown.
Allow to cool slightly, then remove from the pan and drizzle with the glaze.

Glaze

In a small bowl, stir together the powdered sugar and water until smooth.

Variations

Try using different flavors of fruit preserves for a variety of muffin options.
Add nuts or dried fruit to the batter for added texture and flavor.

Cooking Tips & Tricks

Be sure to grease the muffin cups well to prevent the muffins from sticking.

- Do not overmix the batter, as this can result in tough muffins.

- Use a teaspoon to drop the fruit preserves onto the batter for even distribution.

- Allow the muffins to cool slightly before removing them from the pan to prevent them from falling apart.

Serving Suggestions

Enjoy No-cholesterol Fruit-filled Muffins warm with a cup of tea or coffee for a delicious breakfast or snack.

Cooking Techniques

Baking

Ingredient Substitutions

You can use whole milk instead of skim milk for a richer muffin.

- Substitute applesauce for the vegetable oil for a lower-fat option.

Make Ahead Tips

No-cholesterol Fruit-filled Muffins can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Serve No-cholesterol Fruit-filled Muffins on a decorative plate with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Pair No-cholesterol Fruit-filled Muffins with a fresh fruit salad for a light and healthy meal.

Storage and Reheating Instructions

Store leftover No-cholesterol Fruit-filled Muffins in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 10-15 seconds before serving.

Nutrition Information

Calories per serving

Each serving of No-cholesterol Fruit-filled Muffins contains approximately 150 calories.

Carbohydrates

Each serving of No-cholesterol Fruit-filled Muffins contains approximately 25 grams of carbohydrates.

Fats

Each serving of No-cholesterol Fruit-filled Muffins contains approximately 3 grams of fat.

Proteins

Each serving of No-cholesterol Fruit-filled Muffins contains approximately 2 grams of protein.

Vitamins and minerals

No-cholesterol Fruit-filled Muffins are a good source of vitamin C and potassium, thanks to the fruit preserves used in the recipe.

Alergens

No-cholesterol Fruit-filled Muffins contain dairy and eggs. They may also contain gluten if using a baking mix that contains wheat.

Summary

No-cholesterol Fruit-filled Muffins are a low-cholesterol and low-fat treat that is perfect for those looking to indulge in a sweet treat without the guilt. They are also a good source of carbohydrates and vitamins.

Summary

No-cholesterol Fruit-filled Muffins are a delicious and healthy treat that is perfect for breakfast or as a snack. With a sweet fruit filling and a drizzle of glaze, these muffins are sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a sunny day in the early summer, and I was browsing through a magazine at the local library when I came across a feature on healthy baking. The picture of these delicious-looking no-cholesterol fruit-filled muffins caught my eye, and I knew I had to try making them.

I quickly jotted down the ingredients and instructions, eager to get home and start baking. As soon as I walked through the door, I gathered all the necessary ingredients and got to work. The recipe called for whole wheat flour, oats, applesauce, bananas, and a variety of fresh fruits. It was a healthy twist on a classic muffin recipe, and I couldn't wait to see how they turned out.

As I mixed the batter and chopped up the fruits, memories of my own grandmother's kitchen flooded my mind. She was the one who first sparked my love for cooking and baking, teaching me the importance of using fresh ingredients and cooking from the heart. I could still hear her voice guiding me as I carefully measured out each ingredient and folded in the fruits.

Once the muffins were in the oven, the sweet aroma of cinnamon and fresh fruit filled the air. I couldn't help but smile as I watched them rise and turn a golden brown. When they were finally done, I eagerly pulled them out of the oven and let them cool on the counter.

As I took my first bite of the warm, fluffy muffin, I was transported back to my childhood. The flavors were a perfect combination of sweet and tangy, with bursts of juicy fruit in every bite. I knew right then and there that this recipe would become a staple in my kitchen.

Over the years, I continued to perfect the recipe, tweaking it here and there to suit my own tastes. I added a dash of nutmeg for extra warmth and swapped out different fruits depending on what was in season. Each batch was a labor of love, a tribute to the generations of women before me who had passed down their own favorite recipes.

One day, as I was baking a fresh batch of muffins for a family gathering, my granddaughter wandered into the kitchen. She watched in awe as I expertly mixed the batter and filled the muffin tins with precision. I could see the spark of curiosity in her eyes, the same spark that had once ignited my own passion for cooking.

"Can I help, Grandma?" she asked, her voice eager and hopeful.

I smiled and handed her a spoon, inviting her to join me in the kitchen. Together, we mixed and chopped and baked, the scent of cinnamon and fruit filling the air once again. As we sat down to enjoy our freshly baked muffins, I knew that I had passed on more than just a recipe to my granddaughter. I had passed on a legacy of love and tradition, a connection to the past that would continue to shape her future.

And as we licked the last crumbs off our fingers and shared a knowing smile, I knew that my grandmother would be proud. Proud of the woman I had become, proud of the recipes I had created, and proud of the legacy that would live on in the hearts and kitchens of my family for generations to come.