I made a few mini-muffins as well, baked for about 15 min.
I am not really a baker, I find it too restrictive. Each ingredient plays a specific role and needs to be in the exact proportion called for in the recipe or there is a good chance your masterpiece will be a flop. I have made a lot of flops.
I love to cook because I can be more creative and adjust ingredients according to taste and what’s on hand. I also like to make substitutions to make things healthier.
My Mom lent me her Kitchen Aid Mixer, so I decided to put it to good use (just lifting it onto the counter is for sure weight training). Even though baking isn't my thing I have perfected an adjusted banana blueberry muffin recipe. I have reduced the fat and sugar and increased the fiber and fruit content while maintaining the great taste. It started as a banana bread recipe from the Best of the Best of Bridge cookbook. I will compare them side-by-side:
My Recipe Original Recipe
1 c unsweetened applesauce 1 cup butter
1 c sugar 2 c sugar
3 c mashed, ripe banana same
4 eggs well beaten same
2 ½ c whole wheat flour 2 ½ c white flour
2 tsp baking soda same
no salt 1 tsp salt
1 tsp cinnamon same
2 c frozen blueberries 1 c frozen blueberries
Preheat the oven to 350°F. Beat together applesauce, sugar, bananas and eggs. Mix dry ingredients and blend with banana mixture, do not over mix. Fold in blueberries. Line muffin tins with paper liners, fill 2/3 full with batter. Bake for 20-25 min. Makes about 24 muffins, freeze well.
Banana bread recipes are able to stand up to some adjustments...so no flop here! By making the above changes I have reduced the calories from 210 kcal/muffin to 118 kcal, that’s 92 kcal less! The saturated (bad) fat has been reduced from 8.6 g/muffin to 1.0 g/muffin….huge. I have also cut out 6 g of sugar/muffin and added 1 g of fiber/muffin, what’s not to love about that? One of these makes an easy, on the go breakfast with a glass of milk, slice of cheese and an apple. Kids love them too.
I am not sure if my food photography does them justice? Be wild try breaking the rules….
I love to cook because I can be more creative and adjust ingredients according to taste and what’s on hand. I also like to make substitutions to make things healthier.
My Mom lent me her Kitchen Aid Mixer, so I decided to put it to good use (just lifting it onto the counter is for sure weight training). Even though baking isn't my thing I have perfected an adjusted banana blueberry muffin recipe. I have reduced the fat and sugar and increased the fiber and fruit content while maintaining the great taste. It started as a banana bread recipe from the Best of the Best of Bridge cookbook. I will compare them side-by-side:
My Recipe Original Recipe
1 c unsweetened applesauce 1 cup butter
1 c sugar 2 c sugar
3 c mashed, ripe banana same
4 eggs well beaten same
2 ½ c whole wheat flour 2 ½ c white flour
2 tsp baking soda same
no salt 1 tsp salt
1 tsp cinnamon same
2 c frozen blueberries 1 c frozen blueberries
Preheat the oven to 350°F. Beat together applesauce, sugar, bananas and eggs. Mix dry ingredients and blend with banana mixture, do not over mix. Fold in blueberries. Line muffin tins with paper liners, fill 2/3 full with batter. Bake for 20-25 min. Makes about 24 muffins, freeze well.
Banana bread recipes are able to stand up to some adjustments...so no flop here! By making the above changes I have reduced the calories from 210 kcal/muffin to 118 kcal, that’s 92 kcal less! The saturated (bad) fat has been reduced from 8.6 g/muffin to 1.0 g/muffin….huge. I have also cut out 6 g of sugar/muffin and added 1 g of fiber/muffin, what’s not to love about that? One of these makes an easy, on the go breakfast with a glass of milk, slice of cheese and an apple. Kids love them too.
I am not sure if my food photography does them justice? Be wild try breaking the rules….
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