Tiffany McFadden Nutrition Consulting
  • Tiffany McFadden, RD
  • Blog
  • About
  • Services and Rates
  • Book an Appointment
  • Links

Food with a Story

Not so much a rule follower….

5/2/2011

7 Comments

 
Picture
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….

7 Comments
Forward>>
    Picture

    Tiffany McFadden, RD

    Recipes

    All
    Apple Tart
    Baking
    Banana Blueberry Muffins
    Banana Rice Pudding
    Bean And Pasta Soup
    Beans 'N Stuff
    Black Bean Quinoa Chili
    Black Bean Taquitos
    Breakfast
    Broccoli Cheese And Potato Soup
    Buttermilk Bran Muffins
    Camping Meal Tips
    Carrot And Red Lentil Soup
    Carrot Mango Salad
    Cauliflower Cheese Soup
    Cheesy Quinoa Bites
    Chicken And Bean Enchiladas
    Chicken Chow Mien
    Chicken Tikka Masala
    Chipotle Turkey Burgers
    Chocolate Syrup
    Cilantro Lime Chickpea Salad
    Coconut French Toast
    Comox Valley Farmer's Market
    Condiments
    Cream Of Turkey Soup
    Crispy Yam Fries
    Curried Butternut Squash Soup
    Curried Sweet Potato
    Dessert
    Double Chocolate Muffins
    Easy Pizza Crust
    Easy To Make
    Eggplant Involtini
    Fish Tacos
    Freezer Jam
    Fresh Goat Cheese
    Fruit & Nut Steel Cut Oats
    Fruit & Yogurt Popsicles
    Garlic Mashed Cauliflower
    Glazed Nuts
    Gluten Free
    Grains
    Grapefruit Oatmeal Scones
    Greek Dressing
    Halibut Chowder
    Honey Mustard Chicken Fingers
    Italian Sausage Pasta
    Lactose Free
    Lemon Asparagus Orzo Salad
    Lemon Loaf
    Locally Grown
    Mains
    Mexican
    Mexican Rice
    Miso Glazed Halibut
    Nutrition Topics
    Oatmeal Peanut Butter Chocolate Chip Cookies
    Panko Herbed Fish
    Paper Bag Popcorn
    Peanut Butter Banana Pancakes
    Pineapple And Shrimp Fried Quinoa
    Pineapple Carrot Muffins
    Pumpkin Spice Pancakes
    Raosted Red Pepper And Goat Cheese Pasta
    Raspberry Banana Baked Oatmeal
    Raspberry Cream Cheese Quinoa Muffins
    Raw Kale Salad
    Refrigerator Oatmeal
    Roasted Tomato Soup
    Salads
    Salmon Cakes
    Salsa Stuffed Mini Meatloaf
    Sausage And Spinach Stuffed Shells
    Sauteed Swiss Chard
    School Lunch
    Sesame Ginger Salmon
    Sides
    Slow Cooker Enchilada Soup
    Slow Cooker Recipes
    Slow Cooker RIce Pudding
    Smoothie Tips
    Soft Granola Bars
    Soups/Stews
    Southwest Quinoa Salad
    Spiced Rhubarb Chutney
    Spicy Honey Bbq Chicken
    Stove-top Popcorn
    Strawberry Conserve
    Strawberry Rhubarb Crisp
    Strawberry Vinaigrette
    Sun-dried Tomato Pesto
    Taco Seasoning
    Tex-Mex Shredded Chicken
    Tomato Polenta Tart
    Vegetarian
    West Coast Prawn And Quinoa Salad

    Archives

    April 2018
    August 2017
    January 2017
    November 2016
    March 2016
    December 2015
    September 2015
    May 2015
    April 2015
    March 2015
    August 2014
    June 2014
    February 2014
    December 2013
    November 2013
    September 2013
    July 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011
    June 2011
    May 2011
    April 2011

    Follow Me on Pinterest
Powered by Create your own unique website with customizable templates.
Photos used under Creative Commons from avlxyz, racheocity, lyzadanger, eflon, Steve Snodgrass
  • Tiffany McFadden, RD
  • Blog
  • About
  • Services and Rates
  • Book an Appointment
  • Links