I wanted to try and elimnate fat in this muffin recipe to see if we can get away with it. So I read a couple of recipes and used my standard and made some substitutions.
Intead of putting in the oil (I use olive oil normally) I put in an equal amout of peach puree. I figured it would supply moisture and the egg was still there to hold everything together.
I doubled the recipe which I find tends to make it harder to get a nice rise out of muffins cause you have to stire more but I did it anyway. The muffins came out of the pan nicely! Whew! First step to good muffins.
Taste test - while they are still warm I do a taste test - good flavour, very moist
texture - nicely squishy from the moisture - perhaps a little rubbery - is this because of not containing?
Next day- really nice flavour - I think I can taste the peach. Still nicely moist. Still slightly rubbery but perhaps a little better after sitting. Maybe I’ve tried too many and can’t tell anymore…:)
So, no fat muffins are possible. What a great way to supplement your nutrition with homemade, fat-free muffins!
Recipe - I took the Banana Nut Muffin recipe from the Joy of Cooking (my cooking bible) and left out the nuts for my kids’ lunches and substituted equal parts puree (I used peach but you can use apple or pear). That’s it! Seeds would be a great addition or chopped dates. Yum!