Muffin Mania
In search of the perfect muffin, Tufts Diet & Nutrition Newsletter
sponsored a "Contest for Better Eating," March, 1992. More
than 500 muffin recipes poured in from subscribers across the
country. Recipes were judged on their nutritional value, then
put through a bake-and-taste test.
And winners were: first place went to Pineapple-Carrot Wheat Muffin
and honorable mention went to Apple Banana Muffin. These
muffins are easy to prepare and good at breakfast or as a snack or
dessert.
| 1 1/4 cups all-purpose flour 1/2 cup wheat germ 1/4 cup oat bran 1/2 cup packed dark brown sugar 1 teaspoon baking soda 2 eggs or 1/2 cup egg substitute 1/4 cup canola oil 3/4 cup buttermilk 1/2 cup grated raw carrot 1 (8 oz.) no-sugar-added crushed pineapple, packed in juice, drained 1 teaspoon pure vanilla extract |
| Topping: 1 tablespoon wheat germ mixed with 2 tablespoons granulated sugar |
| Preheat oven to 400° F. Spray 12-cup (2 1/2" to
3") muffin pan with nonstick cooking spray or line with foil
liners. In a large bowl combine flour, wheat germ, oat bran, brown sugar, and baking soda. In a separate bowl whisk eggs, oil, buttermilk, carrot, pineapple, and vanilla. Add to flour mixture and stir just until dry ingredients are moistened. Divide batter among muffin cups. Sprinkle with topping. Bake 20 minutes or until a toothpick comes out clean. Remove muffins from pan and cool on rack. Makes 12 muffins; 1 muffin = 1 serving. |
| Nutrition information (per muffin); using whole eggs―178
calories; 6.3 grams total fat (1 gram saturated fat); 101
milligrams sodium; 1 gram dietary fiber. Using egg
substitute―174 calories; 5.8 grams total fat (1 gram
saturated fat); 109 milligrams sodium; 1 gram dietary fiber. Top |
| 1 cup all-purpose flour 3/4 cup whole-wheat flour 3/4 cup old-fashioned oats 1/4 cup wheat germ 1/3 cup granulated sugar 4 teaspoons baking powder 1/2 cup mashed, ripe banana (1 large) 1 egg or 1/4 cup egg substitute 1/4 cup canola oil 1/2 cup skim (nonfat) milk 1/2 cup orange juice 1/2 cup diced, unpeeled apple 1/2 cup raisins |
| Preheat oven to 400° F. Spray 12-cup (2 1/2" to 3") muffin
pan with nonstick cooking spray or line with foil liners. In a large bowl combine flour, whole-wheat flour, oats, wheat germ, sugar, and baking powder. In a separate bowl whisk banana, egg, oil, milk, and juice. Add to flour mixture and just stir until dry ingredients are moistened. Stir in apple and raisins. Divide batter among muffin cups. Bake 20 minutes or until a toothpick comes out clean. Remove muffins from pan and cool on rack. Makes 12 muffins; 1 muffin = 1 serving. |
| Nutrient information (per muffin): Using whole eggs―194
calories; 5.9 grams total fat (1 gram saturated fat); 126 milligrams
sodium; 2 grams dietary fiber. Using egg substitute―192
calories; 5.6 grams total fat (1 gram saturated fat); 130 milligrams
sodium; 2 grams dietary fiber. Top |
Use the following tips to improve the nutrition of your
other muffin recipes and other baked goods
without sacrificing taste:
|
