Diet-Friendly Muffins

The Great Trade-off
We tested the low-fat muffins from four local bakeries to see how they really measure up in terms of fat and calories.

You’re feeling virtuous. Rather than hitting the drive-thru at one of those fast-food joints, you’ve been stopping at a local bakery for a low-fat muffin each morning before work. We know; we do it, too.

So D Home’s editors decided to test some local muffins to see if low-fat muffins are also low-calorie. The bad news: while your stops are definitely good for the local economy, they might not be so good for your waistline.

True, the muffins we tested did top out at less than 3 percent fat, but there’s a big trade-off. To make a low-fat muffin taste really good, you have to add sugar, a lot of sugar “either refined or from fruit juices. 

The fact is, if you want a muffin with any redeeming qualities, you have to figure out what you want to avoid most, fat or sugar. For delicious low-fat muffins, try any of the bakeries we list here. But if you’re trying to avoid sugar, here is a recipe that averages about 110 calories per muffin and uses very little refined sugar and not a heck of a lot of fat. Almost any smallish berry will work; blueberries, raspberries, or blackberries are all excellent. Expect a cake-like biscuit with berries. Don’t expect a sweet muffin “because you’re not going to get it” but do expect a light and tasty snack.

Cook’s note: remember, the key to a great muffin is to bring the ingredients to room temperature before mixing them and, of course, mix only until moistened.

Low-sugar Berry Muffins
(makes 1 dozen)

 1 3/4 cups all-purpose flour
 1       tablespoon baking powder
 3       tablespoons sugar
 1/2    teaspoon cinnamon
 1/4    teaspoon nutmeg
 2       eggs
 1/4    cup safflower oil
 1/3    cup orange juice
 1       cup of berries, dusted with flour
 
Preheat oven to 400 degrees. Sift together dry ingredients in a large mixing bowl. In a small bowl, beat eggs lightly. Add oil and juice. Slightly combine dry and liquid ingredients, then fold in berries, and mix until just moistened. Do not over-mix! Fill 12 greased or lined muffin tins, and bake for 20 minutes or until done.