After weeks of feasting on holiday sweets, I craved sugar-free treat, so adapted Mark Bittman's recipe for Basic Muffins in How to Cook Everything: Simple Recipes for Great Food. Rather than make something so healthy I can't enjoy it, I've discovered that by cutting one not-so-good-for-me ingredient at a time, I can maintain the flavors and textures and still feel like I'm indulging.
Here I cut refined sugar, but don't skimp on saturated fats. The cornmeal and almonds add a nice crunch to the outside while the yogurt keeps the inside moist. These are good hot, but I like them even better at room temperature. Pair these with a cappuccino for a light morning delight.
130 Calorie Sugarless Almond Banana Yogurt Muffins, makes 12 medium muffins
Adapted from Mark Bittman
1 cup almond meal or 1/2 cup whole raw almonds pulsed in food processor until sand-like in texture
3/4 cup white whole wheat flour
1/4 cup cornmeal
2-3 very ripe bananas - the riper the better! mash (yield about 1 1/4 cup mashed)
1/2 teaspoon almond extract
1/2 cup whole milk yogurt
2 1/2 tablespoons egg whites (or one large or extra large egg)
3 tablespoons butter, melted
dash of cinnamon
+Preheat oven to 400 degrees
+Lightly butter twelve-compartment muffin tin
+Combine dry ingredients
+In separate bowl whisk together wet ingredients
+Create well in center of dry ingredients; pour wet ingredients into well and mix until all dry ingredients are moistened
+Use measuring cup to fill muffin compartments (each will be about 2/3 full)
+Bake muffins about 20-30 minutes, or until browned and fork inserted in center comes out clean
No comments:
Post a Comment