Sure, lots of good things come in small packages, just usually not muffins.
In theory, a muffin should automatically promote portion control.
But in recent years, the muffin has mushroomed into something approaching monstrous.
The average commercially sold muffin is now several sizes too big for its crinkled paper cup and is loaded with excess goodies that add fat and calories.
Carrot-Raisin Muffins knock things back down to a realistic portion size. Figure a muffin should measure about the size of a tennis ball.
Studies have shown that cutting portions, rather than cutting out the foods you love, can help maintain a desirable weight.
At the same time we were right-sizing our muffin, we also found ways to pump up its nutritional profile.
To reduce the amount of fat, we used applesauce, egg whites and fat-free milk.
We stirred in whole-grain oats and carrots to pump up the fiber content.
We replaced some of the sugar with raisins, a sweet, low-fat, high-energy dried fruit containing plenty of phytonutrients as well as boron, a trace mineral that promotes bone health. The carrots also offer impressive amounts of beta- carotene, a precursor for vitamin A.
Carrot-Raisin Muffins
Makes 12 muffins
Ingredients
Directions
Preheat oven to 400 degrees. Line 12 muffin cups with baking papers.
Lightly spray paper cups with nonstick spray coating. Combine flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a large mixing bowl. Combine milk, oil, egg whites and applesauce in a smaller bowl; blend into flour mixture, stirring just until moistened.
Stir in raisins and carrots. Spoon batter into prepared muffin pans, filling each about 3/4 full. Bake 16 to 18 minutes or until golden.
Serve warm.
Per muffin: 205 calories (18 percent from fat), 4 grams total fat (1 gram saturated), trace cholesterol, 38 grams carbohydrates, 5 grams protein, 188 milligrams sodium, 2 grams dietary fiber.
