Since making my first batch of muffins I have decided to adapt my recipe slightly. Not that there was anything wrong with the first one, I just thought making a totally fat free version might be a laugh. I sit at a desk all day, my body has no use for fat. So I subtituted the whole milk for skimmed, used fat free yoghurt and instead of oil I made some apple sauce and added 2 tablespoons of that. My top tip for making any baking recipe fat free is to directly sub the fat for apple sauce, but dont make the same mistake I did. Adding the apple made the mixture go browner whilst baking and the muffins appeared to be burning, leave them in for the full amount of time or they'll be stodgy.
The new muffins did taste just as good as the last ones, although they were a little more chewey, like brown bread. So I probably prefer the whole milk with oil version (I'm not one of those annoying people that refuses to admit that healthy food is not as tasty as fatty food).
Then I thought it might be interesting to break down what you actually get per muffin. Every morning now my breakfast basically consists of:
Half a slice of toast and 1/6 of a boiled egg
16.5g porridge in 20ml of milk, sprinkled with 6.25g sugar and a pinch of cinnamon
and 22g fresh fruit with a teaspoon of yoghurt
Which is actually a fairly well balanced healthy breakfast! Enjoy your guilt free morning cake.
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