Alberta -- Good Muffins, Damn It!
I'm brand new to this site so if this is a question that should be elsewhere, I'm sorry, please redirect me. I am just wanting a good muffin, a good HEALTHY muffin, I am sick of my between-lunch-and-dinner snack being its own meal.
Muffins from local grocery shops -- Save-On-Foods, Sobeys -- are 420+ calories at Save-On, and 500+ at Sobeys, because they fill theirs with sugary jams or caramel.
Tim Hortons and McDonald's are between 300 and 500 calories. And are very, very high in fat. The lowfat versions lack...something; taste; texture; muffinness.
I go to Second Cup and these are no longer muffins, they are dry and most have a thick coating of hardened icing.
I went down the homemade route for a muffin with less than 250 calories, and what did I get? Lumps. Dense, baked lumps with bit muffin flavor and not much else, and you eat three to feel full, and they are no longer a calorie-wise snack.
Does anyone know any recipes that will yield a proper muffin? One that has a top to it, isn't oily, tastes good -- you know, a /muffin/. Or know of any places within Alberta that might have this glorious treat prebaked for me?
I've seen your post for awhile now and didn't think I had any suggestions, but Zuppa Cafe (110th St at 99 Ave) does sell homemade, fat free muffins --i think they're a berry bran and a carrot raisen...I haven't tried them, but they look good. None of the strange sheen that the storebought or Tim Horton muffins have.
For homemade muffins, check out the Bonnie Stern Simply Heart Smart Series, she has lots of good low fat, high fibre muffin recipes.
I have no idea if this recipe works, but here you go:
Remember, if you're short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe. To cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of one-half cup granulated sugar and two teaspoons cinnamon.
Makes 1 dozen large muffins
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
10 tablespoons unsalted butter softened
1 cup granulated sugar , less 1 tablespoon
2 large eggs
1 1/2 cups plain low-fat yogurt
Vegetable cooking spray or additional unsalted butter for muffin tins
1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.
3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
To quote Scott Thomson in a Kids in the Hall skit:
"I've lost an interest in muffins."
Since you mention Save-On I am assuming you're in Edmonton. Look forward to Calgary's fabulous Good Earth coffeehouse chain opening Edmonton locations soon. Their orange-cranberry muffins are excellent.
Highwood crossing flax muffin mix, available in the health section of co-op. Follow the recipe, but cook for 25 minutes in silicon muffin pans. I freeze my fruit (especially raspberries, blackberries, so they stay together when I mix).
I make a batch of these muffins almost every week and eat them for breakfast.