Healthy muffin recipes
I'm looking to make some healthy muffins with some kind of whole grain flour, fruits, nuts. I don't mind using some white flour because I don't want them totally leaden, but I would like to get some whole grains in there somewhere. I also use full fat milk, butter, sugar etc. Thanks.
I made the following Low-Fat Blueberry Bran Muffins yesterday and was pleased with the taste (1st bite was a little “healthy” tasting), moisture and texture. Definitely one of the *better* bran muffins that I've eaten.
Total Fat: 1g
Total Carbs: 28.1g
Dietary Fiber: 4.3g
Below the recipe, if you read thru the first 6-8 reviews, you'll see various substitutions, some of which make sense, others that don't.
For me, based on what I had on hand, I used bread flour in place of ap flour, dried cherries and cranberries in place of blueberries, 2% milk, and I did cut the brown sugar back to a scant 1/2 cup because there was sugar in the dried fruit and applesauce. In retrospect, I had some sliced almonds that I wish I'd have thrown in as the batter was moist enough to handle them.
As to nutritional values, one reviewer used Oat Bran in place of Wheat Bran. I was curious enough about it to google it and found this very straightforward website.
Clearly, for low-fat/high fiber, Wheat is the way to go.
"Muffins are for people who don't have the 'nads to eat cake for breakfast." -Seth, Kitchen Confidential TV series.
The more I look at breakfast muffins, the more I think this statement is probably true. I make muffins for my B&B breakfasts and so far making them "healthy" seems to be a relative thing. I use half and half ww flour & ap flour and sometimes cut back a little on the white flour when I add in oatmeal, wheat germ, or bran, 2% milk, nuts, butter or oil, honey (for the flavor, sugar is sugar when it breaks down in the body whatever the form it originally was), fruit. I've tried substituting juices for the liquids, different kinds of fats, sugar substitutes, but when run through the nutritional calculator, the thing that seems to make the most difference is portion size. A giant muffin or even a normal sized muffin, no matter how "healthy" is just not going to be because of the total amount of carbs and fats they contain. I now make my muffins a little larger than "gem" size but smaller than standard muffin size. I use a mini-tart pan. But while I may put a limited number of them on the buffet for my guests I can't be responsible for the number they wolf down in one sitting!
Here's one of our favorites from Jane Brody that I'll paraphrase...Raisin Muffins...using buttermilk soaked oats, whole wheat, wheat germ, etc. I've not tried adding chopped toasted nuts but probably will next time.
Raisin Muffins--makes 12 muffins
1 cup buttermilk
1 cup oats
1/2 cup raisins
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 Tablespoons wheat germ
1/3 cup butter, softened
1/2 cup brown sugar
1 Tablespoon honey
1 large egg
Preheat oven to 400 degrees.
In a bowl, mix first 3 ingredients and let stand for 20 minutes.
In a separate bowl, mix flour, baking powder, baking soda, salt and wheat germ.
IN a large bowl, beat butter & sugar together til light. Beat in honey and egg.
Alternately, add oat mixture and flour mixture to the egg mixture. Spoon into muffin cups and bake for 25 minutes.
Here is my favorite - Have been using this recipe for a long time:
1 Cup Boiling Water
3 Cups All-Bran (I use the rods, NOT the flake kind)
1 Cup Raisins
3/4 Cup Sugar (can substitute Honey)
3/4 Cup Molasses
1/2 Cup Crisco
2 1/2 Cup Flour
1 Tsp. Salt
2 1/2 Tsps. Baking Powder
1 Cup Pecan Pieces
2 Cups Buttermilk
Mix the water, all-bran and raisins in a bowl and let stand. Cream sugar and
Crisco in large mixer bowl, adding the molasses as you cream. Add eggs, one at
a time. Sift flour, salt and baking soda together. Add alternately with buttermilk.
Mix until just incorporated. Add pecan pieces, and stir in the bran and raisin
mixture. Fill greased muffin tins 2/3 full. Bake in a preheated 400 degree oven
for approximately 20 minutes. Makes 3 dozen 2-inch muffins.
Muffins should not be overly mixed. When adding pecans and bran and raisins
stir in with a rubber spatula.
NOTE: For muffins to rise properly, they must be baked in a thoroughly heated
400 degree oven.
From: "Cindi's Cafè and Catering, Mt.Vernon, ILL. (from Ford Motor Travel Magazine)"
Yield: "3 dozen"