Healthy eating habits have become a high priority for people in the recent years. From eating the new 100 calorie prepackaged pouches, to lowering their fat intakes and watching calories. Sweets have also been cut out of people’s diets, due to high sugar contents and fats. Luckily there is a new way to baking which can save your sweet tooth and your diet.
When baking at home people don’t usually stop and think about what they are putting in that mixing bowls (the sugar, flours, and oils). These ingredients are what turn the product from healthy, to not so healthy after all. Muffins in particular, are one baked good that is consumed a lot but does really have a lot of nutritional value do to the way it was made. Thanks to food scientist there are new and improved ways to make baking healthy and delicious.
Muffins consisted of flour sugar some flavoring and usually egg. There are some ways to turn that muffin into a healthier baked good. One ingredient you can use is Spenda. This sugar supplement is actually healthier then actually sugar because it is a chlorinated artificial sweetener. Another thing you can do to your baking is include prebiotic fiber. This is another supplement that is healthier then actually fiber because it is lighter and makes the muffins fat content low. Low fat ingredients also help when baking. This reduces the fat content over all in the muffin thus making it healthier.
Now that you know these healthier tips try this recipe for a healthier fall muffin!
HEALTHY BRAN MUFFINS
4 eggs3/4 cup Splenda1/2 cup vegetable oil1 cup buttermilk1 – 16 ounce can unsweetened applesauce3 cups Kellogg’s bran buds1 cup whole wheat flour1 cup whole bran flour5 teaspoons baking powder1 teaspoon salt1 cup raisins1 cup finely chopped nuts1 cup finely chopped/sliced cooking apples
Place eggs, Splenda, oil, buttermilk, bran buds, nuts, apples, raisins, and applesauce in bowl and mix well. Let stand 30 minutes.
Sift dry ingredients together and add to above mixture.
Place in greased (I use spray vegetable oil) muffin tins and bake for approximately 25 minutes at 350 degrees. Do toothpick test. Makes 12 large muffins.
http://www.cooks.com/rec/view/0,1654,130178-248195,00.html
