The kids are back to school this week and the baking has begun. The following two recipes from Rose Reisman cookbooks work well for school snacks and lunches. (No peanuts!) Both remain very moist.
Pear Cinnamon Muffins
1/4 c canola oil
3/4 c sugar
1 egg
1/3 c unsweetened apple sauce
3 tbsp low-fat sour cream
1 c flour
1/4 c whole wheat flour
1 tsp b powder
1/2 tsp b soda
1 tsp cinnamon
pinch of salt
3/4 c peeled and finely diced ripe pears
Preheat oven to 350 degrees. Beat together oil, sugar, egg, applesauce and sour cream in a large bowl. In a separate bowl, stir together flours, b powder, b soda, cinnamon and salt. Stir dry mixture into wet mixture with a wooden spoon until just moistened. Fold in pears. Divide among muffin cups (sprayed with cooking spray or lined with muffin liners) and bake for 18-20 minutes.
Banana Chocolate Chip Muffins
2 medium bananas, mashed
1/2 c sugar
1/4 c vegetable oil
1 egg
1 tsp vanilla
1/2 c flour
1/2 c whole wheat flour
1 tsp b powder
1 tsp b soda
1/2 c lowfat plain yogurt or lowfat sour cream
1/4 c chocolate chips
Preheat oven to 375 degrees. Beat together bananas, sugar, oil, egg and vanilla in a large bowl. In a separate bowl, combine flour, b powder and b soda. Stir wet and dry mixtures together. Stir in yogurt or sour cream. Fold in chocolate chips. Divide among muffin cups (sprayed with cooking spray or lined with muffin liners) and bake for approximately 15 minutes.
