What are the best tips for making low -fat muffins?
low fat muffins provide a healthier alternative to sugar pastries or cupcakes. They also have lower fat and higher in fibers than many conventional muffins, but their baking can be complex. The process of producing these muffins, including softening and measurement of dry ingredients, preparing wet ingredients and the actual mixing of these two, there are several elements. Bakers should carefully stick to the recipe, carefully measure the ingredients and avoid untested substitutions to get a muffin that has a low fat content without being dense, dry or insufficiently cooked.
Measure all flour carefully and first make the muffins from prevent dense or dry. If possible, use the recipe calculated by weight rather than volume, because this method of measurement brings more accurate results. Using special flour with low gluten, such as cake or dough flour, instead of versatile flour works well to increase gentleness of muffin in recipes with smaller butter or oil.
beforeSoking gates in water or milk before adding to the dough can prevent drought. But too much bran can make the muffin more difficult. For each cup (240 ml) in the recipe use only about 2 tablespoons (30 milliliters) bran.
In order to reduce the fat contributing eggs in the muffin recipe, bakers can replace two whipped egg whites for every whole egg and keep at least one whole egg to prevent dry. People with dietary restrictions that prohibit eggs can replace 1 tablespoon (15 ml) of flax seed for every egg in the recipe. This substitution reduces fat by about 1.8 grams per egg, but offers a similar binding force.
shortening produces lighter, flourious low -fat products than vegetable oil. Water in butter, shortening vegetables or margarine creates air pockets in muffin. The oils are clean fat and produce heavier muffins.
when combined with wet and dry ingredientsS, chefs should avoid excessive glass. The muffin dough should be slightly lumpy. Mixing until smooth activates gluten in flour and can produce chewing muffins. Baking dough immediately after mixing reduces the chance of developing gluten over time.
baking times can also affect the quality of low fat muffins. Avoid opening the oven until the last five minutes of baking, as low -fat foods are more sensitive to temperature shifts. When using low fat recipes, reduce the baking times slightly to prevent food from drying out.
Many low -fat muffins are replaced by fruit puree or dairy additives for part of the oil in the conventional muffin recipe. Applesauce, pumpkin puree, yogurt and sour cream can all reduce fat and calories in muffin, but also tend to produce a denser and humid result. Replacing all fat in the recipe can cause the muffin to bake badly.