How To Prepare Delicious Healthy Muffins
Since the eventful holidays have passed and another year is set to begin, a lot of people seem really motivated to watch what they eat through strict dieting and eating healthier for the year up ahead.
With recent world economic recession, a lot of people think it’s wise if we eat really healthy and economically too. Since a lot of stress is generated now, thus all the more reason in eating right and healthy by nurturing good and healthy habits of eating. Being healthy is very important especially when we’re undergoing tough times.
Start in making gradual and minimal changes. Switch on to healthy kinds of recipes in making muffins when serving them for your breakfast, perhaps maybe when taking a lighter lunch. Then pair it together with fresh fruits that are in season because they’re cheaper plus you know you’re eating a really healthy and nutritious meal.
BANANA WHOLE WHEAT MUFFIN TREAT
2 c of flour (whole wheat)
1/2 tsp of salt
1 pc of egg
1/4 c of milk
5 pcs of bananas (ripe, medium-sized)
2 tbsps of honey
2 tbsps of butter; melted
3 tsps of baking powder
First peel then mash your bananas using a clean fork inside a clean bowl. Set them aside. Using another bowl, combine baking powder, flour and salt altogether. Set them aside. Then add in all items altogether unto the mashed bananas then thoroughly mix them all. Next, add mashed banana contents unto your flour mix.
Grease each muffin mold then equally and evenly divide the mixture onto your muffin tin molds while preheating your oven. Muffins should be baked at around 40 deg. for 20 mins. or ’til they’re cooked.
WHEAT-BRAN MUFFINS
1 c of wheat-bran; divide into portions
1/4 c of applesauce (unsweetened)
3 tbsps of olive/canola oil
1/4 c of substitute for egg
2 tsps of vanilla
1/8 tsp of salt
1.5 c of buttermilk (low fat)
1/4 c of powdered milk (low fat, instant)
3/4 c of sugar substitute (eg. Splenda)
1.5 c of flour (all purpose)
1.5 c of baking soda
2 tbsps of flax seeds
1 tsp of cinnamon (ground)
2 tbsps of raisins
First preheat the oven up to around 350 deg. while lining your muffin molds using paper liners for baking.
Inside a large-sized bowl, completely blend sugar substitute, milk, salt, vanilla, oil, buttermilk and egg alternative using a whisk. Set about two tablespoons of bran aside for later use.
Then, add in cinnamon, baking soda, flour and the remainder of wheat bran unto your buttermilk mixture. Gradually blend the raisins and flaxseeds. Fill each muffin mold to about half or two thirds full with batter. Individually top them each using wheat bran which was set aside earlier. Bake the muffins for twenty to twenty five minutes, till toothpick when inserted comes out really clean.