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In my efforts to find food that everyone can eat but that won't put me over my calorie goals as I count like a counting thing (15 lb down, woo!), I have modified several recipes. Here's a good recipe for muffins that hubby proclaims "won't last long."

Chocolate chip banana muffins

2 cups whitewheat flour
1/4 cup corn starch
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup white sugar
1 Tbsp brown sugar
1 egg (could use 1/4 cup egg substitute or 2 egg whites)
1 cup lowfat buttermilk
1 cup mashed banana (about 3 medium)
1 teaspoon vanilla extract
1 cup chocolate chips plus 1/2 cup peanut butter chips, if desired

Preheat oven to 350.

1. Whisk together first 4 ingredients (dry).
2. Cream sugars and egg; mix in buttermilk and banana till smooth.
3. Add wet ingredients to dry and stir just until incorporated. Stir in chips.
4. Fill muffin cups lined with paper or sprayed with pan spray and sprinkled with sugar about 2/3 full.
5. Bake about 20-25 minutes or until the top springs back when lightly pressed. Transfer to rack to cool.
6. Fight your spouse and son off them or there won't be any left for breakfast.

These clock in at just under 150 calories a piece and are very low fat. You could replace some of the chips with nuts or change what kind of chips you use. You could use whole-wheat flour. You could use Splenda (but why would you, yech). Go wild. They're muffins, not rocket science. Just remember to do the dry ingredients separate from the wet ones and ONLY mix until moistened or you'll end up with tough, bitter little pucks.

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Hilary's geek soup

March 2014

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