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Healthy & Delicious Muffins Healthy & Delicious Muffins, ISBN 9781877168451 and books by Alison Holst, Simon Holst on sale at thebookshelf.co.nz New Zealanders are becoming increasingly conscious of the importance of healthy eating. Alison & Simon have combined health and taste with muffins that are moist, mouth–watering and delicious. ExtractWhat is a healthy muffin?Chances are, everybody has slightly different ideas about this. Most muffins are lower in fat and sugar than popular cakes and biscuits, anyway They are also easier to make, extremely versatile, and are enormously popular.Fat, particularly saturated fat, is a concern to many people, however. Bearing this in mind, and remembering the importance of calcium in milk products, we used the Anchor range of low–fat milks instead of full cream milk, when making our "Healthy and Delicious Muffins" and found that we got excellent results with all the low fat milks So, whichever of these milks is your favourite, you can use it with confidence when making your healthy muffins, tool We have used no butter in the muffins in this book. In its place we have used oil, low–fat unsweetened yoghurt, low–fat cottage cheese and the 98% fat free sour cream, often in combination with vegetable or fruit purees. These gave our muffins the moistness and tenderness and good flavour required, and somewhat to our surprise, often produced muffins which stayed fresh for several days. while we have tried to keep the fat content of these muffins down, we do feel that a little improves most muffin recipes. We have used canola oil in our sweet muffins and have given the option of olive or canola in savoury muffins. These oils contain a relatively high proportion of mono–unsaturated fats (see pages 6 and 7). Low–fat muffins stick to their baking pans even more than regular muffins. Instead of oiling or buttering our muffin pans, we use Chef Mate Canola Oil non–stick spray which works much more effectively and efficiently, so you use only a fraction of the oil you would otherwise. We have used fruit – fresh, pureed, raw and dried – in many of these muffins. It has added flavour, sweetness, moistness and an interesting texture. We have also used vegetables in our savoury muffins, and made delicious, spicy, sweet pumpkin muffins as well. Perhaps our vegetable muffins may persuade "picky" children that vegetables can taste really good" Nuts and seeds add an interesting flavour and texture to many of our muffins. These are rich in potentially beneficial oils and fibre, and are concentrated sources of valuable nutrients. Don"t hesitate to add extra chopped nuts to muffin recipes if you have and like them, even if they are not listed as ingredients. We have used wholemeal flour in some but not all of our muffins. If your family hardly notice it, you may like to replace half the white flour in other recipes with more wholemeal. Add a little extra liquid as well, as suggested on page 59. Wholemeal flour contains more fibre, vitamins and minerals than white flour. (If you are replacing self–raising flour with wholemeal flour, add 2 teaspoons of baking powder for each cupfuL) High–fibre bran muffins often please some people who do not like bran in other forms It now appears that eggs do not raise cholesterol levels of healthy people. One egg divided between twelve regular muffins is very little per muffin anyway, but if you are on a strict low–cholesterol diet, replace one whole egg with two egg whites instead (see page 59)
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 "Healthy & Delicious Muffins")