Many dieters have banished muffins from their breakfast table. At close to 500 calories each, the gargantuan sugar-laden muffins found in most coffeehouses and bakeries today are no better for you than a huge slice of birthday cake.
But when you make your own, using the recipes here at this web-site, you can turn out true nutritional dynamos. Loaded with protein and calcium (from dairy foods like nonfat milk and lowfat yogurt), anti-oxidants and fiber (from fruits and vegetables) and complex carbohydrates (from whole-wheat flour, rolled oats and cornmeal), these wholesome minibreads are low in fat and low-calorie to boot.
You may think whipping up a batch of healthful muffins is a time-consuming endeavor. But in fact, it’s quite easy: First, combine the flour and other dry ingredients in a large bowl; next, using your hand, make a well, or indentation, in the center. In a separate, smaller bowl, whisk together the wet ingredients. Then pour the liquid mixture into the well and stir several times with a wooden spoon to incorporate everything. That’s it! Hint: The batter should look lumpy–any more mixing will activate the gluten in the flour and leave you with leaden results.
The secret to super quick recipes is using mini-muffin tins (24 to a pan). Because the muffins are smaller, cooking time is cut to just 12 minutes. (Alternatively, you can bake the recipes in regular-sized tins, 12 to a pan, for 18 minutes.)
SERVES 12 , 12 muffins
- 2 cups flour
- 4 teaspoons baking powder
- 1/3 cup powdered artificial sweetener or 4 (1 g) packages
- 1/2 teaspoon salt
- 4 tablespoons melted margarine
- 19 ounces crushed pineapple
- 1 beaten egg
- Combine flour,baking powder, sweetner and salt.
- Add melted butter.
- Add beaten egg and 19 oz tin of crushed pineapple.
- Ingredients will be very thick in texture.
- Line your muffin pan cups with cupcake papers.
- Bake 18 minutes at 400° F / 200° C.