MANGO COCONUT OAT MUFFINS / SPRING MUFFIN By Helen T Oats, coconut and mango great ingredients.

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1 Makes 10 Large Muffins MANGO COCONUT OAT MUFFINS / SPRING MUFFIN By Helen T Oats, coconut and mango great ingredients. ½ cup virgin coconut oil ¾ cup all purpose flour ¾ cup oat flour or wheat flour ½ cup old-fashioned rolled oats 11/2 teaspoons baking powder ¼ teaspoon kosher salt ½ cup sweetened wide-flake coconut or sweetened is fine 1-cup fat free sour cream, room temperature 1/3 cup granulated sugar 1 large egg, room temperature 1 teaspoon lemon zest 1 vanilla bean, split 1 cup diced mango (from 2 Ataulfo mangos) ¼ cup sweetened shredded coconut, for top 1. Preheat Oven to 375 degrees 2. Grease 10 muffin cups with butter 3. In a small saucepan, warm coconut oil just until it just barely melts. Set aside. 4. In a medium bowl, whisk together both flours, oats, baking powder, and salt. Stir in ½ cup of the unsweetened coconut. 5. In a separate medium bowl, whisk together sour cream, sugar, egg, lemon zest, and liquefied coconut oil. Scrape the insides of the vanilla bean into the mixture and whisk well. Add the wet mixture to the dry ingredients and stir until just combined. Add diced mango and gently fold until combined. 6. Divide batter among prepared muffin cups then sprinkle the tops with ¼ cup of the sweetened coconut, about 1 teaspoon on each. Bake until toothpick or tester inserted into the center comes out clean, minutes. Transfer muffins to a rack to let cool. 7. If covered at room temperature, muffins will be good for 2-3 days.

2 ORANGE COCONUT MUFFINS By Sandy J 3rd Preparation time: 20 minutes Baking time: 18 minutes Standing time: 5 minutes Orange juice in a muffin! MUFFINS: 1 ½ cups all-purpose flour ¼ cup sugar 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1/3 cup orange juice ¼ cup LAND O LAKES margarine, melted 1 egg 1 (11 ounce) can mandarin orange segments, drained TOPPING: 1/3 cup flaked coconut ¼ cup sugar 1 tablespoon LAND O LAKES Margarine, softened ½ teaspoon grated orange peel 1. Preheat oven to 375 degrees 2. In large bowl combine flour, ¼ cup sugar, baking powder, baking soda, and salt. 3. In medium bowl combine orange juice, melted margarine and egg. Gently stir in drained orange segments. 4. Spoon into greased or paper-lined muffin pans, filling each 2/3 full. 5. In small bowl stir together coconut, ¼ cup sugar, margarine, and orange peel. Sprinkleevenly on top of each muffin. 6. Bake for minutes or until lightly browned. Let stand 5 minutes; remove from pans. Makes 12 muffins. Nutrition for 1 muffin: Calories 160, Protein 2g, Carbohydrates 25g, Fat 6g, Cholesterol 30g, Sodium 270mg

3 Maple Cinnamon French Toast Muffins By Mike D French toast you can carry with you. 1st Ingredients: 1 loaf French bread, cut or torn into ½ inch cubes (about 12 cups of bread) ( I used a cinnamon French toast bread) 2 ½ cups milk 6 large eggs ½ cup granulated sugar 1 tablespoon vanilla extract 1 teaspoon ground cinnamon Cinnamon Streusel Topping: ¼ cup cold butter ¼ cup light brown sugar ¼ cup all-purpose gold medal flour 1/8 teaspoon ground cinnamon pinch of salt butter and maple syrup- for serving, (optional) 1. In small bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. 2. Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. 3. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. 4. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight. 5. When ready to bake, preheat the oven to 350 degrees. 6. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together until you have a crumbly mixture. 7. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping. 8. Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes.

4 Ingredients: Oatmeal, Blueberry Applesauce Muffins with Walnut Oat Streusel By Kelly B Very low in fat! Lactose free! 1 1/3 cups whole wheat pastry flour ¾ cups rolled oats 1 teaspoon baking powder ½ teaspoon baking soda ¾ teaspoon cinnamon ¼ teaspoon salt 1 heaping cup unsweetened natural applesauce 1 teaspoon olive oil ¼ cup brown sugar 1 egg, lightly beaten ½ cup unsweetencd vanilla almond milk 1¼ cup blueberries ½ cup chopped walnuts Topping: 3 tablespoons oats ¼ cup chopped walnuts 1 tablespoon whole wheat pastry flour 1 tablespoon butter, melted ¼ teaspoon cinnamon 1. Preheat oven 375 degrees. 2. Line 12-cup muffin tin with liners and coat the inside of them with cooking spray. 3. In a large bowl combine, flour, oats, baking powder, baking soda, cinnamon and salt, set aside. 4. In a medium bowl, combine applesauce, oil, brown sugar, egg and almond milk. 5. Add flour mixture and stir until just combined. Don t overmix.. the batter will be Slightly lumpy, and that s okay. Gently fold in walnuts and blueberries. 6. To Make the topping: In a small bowl combine oats, walnuts, flour, butter and innamon. Sprinkle 1 heaping teaspoon over each muffin. 7. Bake muffins for minutes or until toothpick inserted into center comes out clean.

5 ABW Muffins Kara G 1 cup brown sugar 1/3 cup vanilla yogurt 1/3 cup unsweetened applesauce ¼ cup butter, softened 3 eggs 1 cup pumpkin puree 2 medium carrots, shredded 2 ripe bananas, smashed 1 cup quick oats 1 cup whole wheat flour 1 cup all-purpose flour 2 tsp baking soda 2 ½ tsp cinnamon Kids love these! 1. Preheat oven to 375 degrees 2. Blend together: sugar, yogurt, applesauce & butter 3. Add eggs, pumpkin, carrots & banana. Mix well. 4. Add all dry ingredients: oats, wheat flour, all-purpose flour, soda & cinnamon. 5. Mix well. 6. Fill muffin liners ¾ full 7. Bake at 375 degrees for 15 minutes or until toothpick 8. Remove from pans and cool on cooling rack. Yeilds: 24 muffins Calorie Count: 122 cal. Total Fat: 2.75 g

6 Sunny Applesauce Carrot Muffins Nita H Cinnamon makes anything taste good. ½ cup raisins 1 cup all purpose flour ¾ cup whole wheat flour 1 tsp baking soda ½ tsp salt 1 tsp cinnamon ½ tsp nutmeg 1 large egg ½ cup sugar ¼ cup veg oil 1/8 tsp vanilla 1/8 tsp lemon extract 1 cup applesauce, unsweetened ¾ cup grated carrots 2nd 1. Heat oven to 400 degrees. 2. Grease a 2 to 2 ½ inch 12 cup muffin pan. 3. Combine raisins with ½ cup warm water in a small bowl and let soak. 4. Mix flours, baking soda, salt and spices in a large bowl. 5. In separate bowl, beat egg and sugar until fluffy. Add oil, vanilla and lemon. 6. Stir the applesauce in egg mixture. Stir the applesauce mixture into the dry ingredients only until blended. 7. Quickly fold in carrots and raisins with the water. 8. Spoon batter into prepared pan, filling each ¾ full. 9. Bake 15 to 18 minutes, until lightly browned and tester comes out clean. Per Muffin: 176 calories, 3 grams protein, 5 grams fat, 30 grams carbohydrate.

7 Pumpkin Bran Muffins By Nita H Guys fiber can taste good! 1 cup whole wheat flour ¾ cup wheat bran ¾ cup granulated sugar 1 ½ tsp cinnamon 1 tsp soda 1 tsp baking powder 1 cup canned pumpkin 2 eggs 2/3 cup buttermilk 1//4 cup veg oil ½ tsp kosher salt 1. Heat oven to 400 degrees. Line or grease 12 cup muffin tin. 2. In a large bowl, whisk together the flour, wheat bran and sugar with cinnamon, baking powder, soda and salt. 3. In a separate bowl, whisk together the pumpkin, eggs, buttermilk and oil. 4. Fold the pumpkin mixture into the flour mixture just until combined. Divide the batter among the muffin cups (about 1/3 cup each). Bake until a wooden pick inserted into the middle comes out clean, 20 to 25 minutes. 5. If desired, serve the muffins with orange cream: Ina small bowl, whisk together ½ cup sour cream, 2 Tbsp. confectioners sugar and 2 tsp grated orange zest. Per Muffin: 159 calories, 6 g fat (1 g saturated), 32 mg cholesterol, 258 mg sodium, 25 g carbohydrate and 4 g fiber.

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