Healthy Muffins. Four Ways To Turn A Calorie Bomb Into Perfect Snack
It’s nearly impossible to resist a freshly-baked muffin. This tasty baked good gives a convenient supply of carbohydrates that’s suitable for a pre- or post-run snack. But is not all muffins can be a guilt-free food. They can be over-sized nutritional disasters full of tonnes of calories and fat and little protein or fiber. Here’s picking wisely.
Look For Low-Fat
Muffins with reduced fat will save serious calories. When baking your personal, lessen the fat by swapping an equal amount of applesauce or plum puree for oil.
Skips muffins how big the a softball which pack more than twice the calories and fat of the ‘standard’ three- to four-ouncesize. If you buy a mega-muffin, eat half and save the remaining for tomorrow. Along with this, locate a muffin how big is a smaller muffin apple.
The frist few ingredients for the label of store-bought muffins should contain grain or fiber, including whole what, oat bran, whole corn meal or whole oats. These quality carbohydrates may help fuel parts of your muscles as well as the high fiber help keep you feeling full.
Go Nutty (and Fruity)
These add-ins add calories but they are worthwhile. Dried or fresh fruits are packed with anti-oxidants, while nuts provide heart-healthy fats. Pick your favorites whether that’s raisins, cherries, blueberries, apples, walnuts, pecans or almonds.
Healthy Muffin Recipe
The surest way to know you’re eating a good muffin is always to bake it yourself. Start with this basic low-fat recipe and add your best ingredients for any nutritional boost.
2 cups whole-grain flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup skim milk or soy milk
1/2 cup applesauce
1/2 cup chopped nuts or dried, fresh or frozen fruit.
Method Pre-heat oven to 200 C. Fill a muffin tin with 12 paper muffin cups. Mix the very first five dry ingredients in a very large bowl. Slightly beat the eggs. Match a combination and applesauce. Add wet ingredients for the dry mix. Stir until just combined, sprinkling inside the nuts or fruit. Spoon into muffin cups. Bake for 15 to 18 minutes or until muffin tops are golden brown. [ Per muffin: 230 calories; 4.6g carbohydrates; 4g protein 3g fat).