Martha White From Muffin Mixes Recipes

Jiffy Corn Muffin Mix without Yolks.
Lower Fat. Lower Calorie.

Originally from Martha Stewart

Egg whites, swiss, and tomato! Vegetarian, if you still do egg and dairy.

White wine and onion soup mix give the chicken a super yummy flavor!

only 58 calories each but they are incredible!

Jiffy brand mix

WOW!!! These were AWESOME!!! Definitely try these!!

Dairy Free, Flavorful Corn Muffins. They are a nice sweet and tart indulgence at under 60 calories. Great for breakfast or as a snack.

A great combination of meat, vegetables and whole grains for a great healthy comfort food.

Make this great recipe into mini loaves of bread, muffins or pancakes!

A super easy mix to put together and store so you can make muffins easily and for very low cost and calories! I make the mix about once a month and then store it in a big #10 can (the size of a large coffee can) with a lid. On top of the lid I put the directions for making the muffins so that even my children can put them together.

(from July 2009 Martha Stewart Living, p. 130)

MARTHA'S OVEN BAKED RISOTTO

This is a Martha Stewart Recipe

If you time it so that the egg and the muffin are done at the same time, the heat between them will perfectly melt the cheese for this drippy sandwich that easily rivals your fast food service.

This is actually really good bread or muffins. Just be careful of over mixing - it gets a little tougher if you mix too much

A filling and yummy breakfast/snack idea.

This recipe uses whole wheat flour and light vanilla soy milk.

Very moist with great banana flavor, but still lower in calories with only one gram of fat. My whole family loves these.

These muffins taste deliciously hippy and wholesome. Filled with bran goodness and dried fruit they are a hearty start to the day or a great snack for any time.

I need protein in the morning or I'm starving before 10! I like to sleep until the last minute possible, but need breakfast on the go. I was buying those Jimmie Dean Egg White sandwiches, when I thought "I can make these MYSELF, and CHEAPER too!" I cook up a dozen egg whites at a time - the LAZY way--I spray a silicone muffin pan with non-stick spray and place 1 egg white in each muffin cup and bake at 400 until done (about 15 minutes). I let them cool and freeze them in ziplocs. This is a great way to use up your eggs before they get old and saves me time in the morning. By the time I toast my multigrain thin (or you can use a light english muffin) the egg white are heated up in the microwave (about 30 seconds). I slap them on my toasted mutigrain thins with a slice of cheese and head out the door!

http://www.bodybuilding.com/fun/video-jami
e-eason-turkey-meatloaf-muffins.htm

A light fluffy muffin which has the texture of a cupcake. Perfect for a spring time brunch or to be enjoyed over a cup of tea

These deliciously healthy muffins are full of wholesome ingredients and sweetened with honey!

Tasty and healthy breakfast quiche. Leftovers are easy to reheat.