Healthy Muffin Recipes…Which Do You Prefer?


During the 1970s and 1980s significant changes occurred in what had been a rather simple food. The decline in home-baking, the health food movement, the rise of the specialty food shop, and the gourmet coffee trend all contributed to the creation of a new standard of muffin.

Preservatives in muffin mixes led to the expectation that muffins did not have to go stale within hours of baking, but the resulting muffins were not a taste improvement over homemade (No apologies! I REALLY don’t like most store-muffins.). The baked muffin on the other hand, even if from a mix, seemed almost healthy compared to the fat-laden alternatives of doughnuts and Danish pastry. “Healthy” muffin recipes using whole grains and such “natural” things as yogurt and various vegetables evolved rapidly. But for “healthy” muffins to have any shelf-life without artificial preservatives, the sugar and fat content needed to be increased, to the point where the “muffins” are almost indistinguishable from cupcakes (sometimes evolution does not correlate with “better” or “improved”). The rising market for gourmet snacks to accompany gourmet coffees resulted in fancier concoctions in greater bulk than the original, modestly sized corn muffin.

Here are two related muffin recipes I worked on over the summer… the first has two servings of fruit, while the second has much more fiber… Let me know which you like best. I’m always looking for feedback, so please, feel free to comment away below. Which do you prefer?:

Fruity Breakfast Muffins

Ingredients

In a large bowl, stir together
2 ½ cups flour
2 tsp baking powder
½ tsp salt
½ tsp ground cinnamon

Cut 2 ripe bananas into chunks, and puree in a blender.
Add 2 eggs
3/4 cup soft brown sugar
1/3 cup softened butter
1 tsp vanilla extract

Directions
Preheat oven to 375 F. Grease a 12 cup muffin pan, or line with paper muffin cups.
Blend banana (wet) mixture first.
Pour this mixture into the flour mix, and stir well to combine.
Gently fold 1 pint washed blueberries (or any fruit of your choice).
Spoon the mixture into greased muffin tins and bake for 18- 25 minutes until risen and golden brown.
Cool in the tin for 10 mins, then put on a wire rack to finish cooling.

Favorite Fiber Muffins
Ingredients

In a large bowl, stir together
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

In a separate bowl, mix together
1 banana, mashed
1 cup soymilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract

Directions


Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan, or line with paper muffin cups.
Pour the wet mixture into the flour mix, and stir well to combine.
Gently fold 1 cup washed blueberries (or any fruit of your choice).
Spoon the mixture into greased muffin tins and bake for 15- 18 minutes until risen and golden brown.
Cool in the tin for 10 mins, then put on a wire rack to finish cooling.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s