Morning Glory Muffins
Not only did Rhonda U. want Healthy Cooking to cut the fat from her Morning Glory Muffins, but she hoped our home economists could make them more nutritious, too.
“The muffins are hearty due to carrot, apple and raisins, but they’re also high in oil,” explains the Loveland, Colorado reader. “I’d like to see flaxseed or whole wheat flour added, making them a healthy snack.”
Our Test Kitchen staff first replaced some of the oil called for in Rhonda’s recipe with a combination of applesauce and ground flaxseed.
Flaxseed is high in oil, so it often works well as a fat replacement when used in a 3:1 ratio. In this case, 3/4 cup of ground flaxseed replaced 1/4 cup of oil. Additional liquid is usually needed when replacing fat with flaxseed, so orange juice was added to the recipe.
Applesauce was used to further decrease the amount of oil called for. The applesauce and the orange juice added sweetness, so the sugar was cut back as well.
In addition, half of the all-purpose flour was replaced with whole grain flour, and two of the whole eggs were substituted with egg whites.
These changes resulted in yummy muffins with nearly 50% less fat than the original recipe and 82 fewer calories. In addition, the amount of fiber in each muffin was doubled.
Rhonda calls Makeover Morning Glory Muffins a big success. “In fact, I made a double batch because they freeze so well,” she writes. “My family can’t wait to have them again, and I’m adding the makeover recipe to my list of all-time favorites.”