I would appreciate any reduction in the eggs or fat content in this recipe. Thank you. - Sharon Flynn, Minnetonka, Minn.Dear Sharon:
This is a wonderful recipe for the holidays, and my revision should help you give the gift of good health to your loved ones. I have eliminated the cholesterol and much of the fat in your recipe by substituting egg whites for the egg and buttermilk for the eggnog. To compensate for the flavor the eggnog imparted, I increased the nutmeg and vanilla. I was also able to reduce the sugar slightly by using apple-juice concentrate for some of it.
I doubt that you or your family and friends will be able to tell that these muffins are far more healthful - another reason to celebrate! Here's wishing you and yours a joyous holiday season and New Year.
- EACH MUFFIN contains approximately: Original Recipe: 187 calories; 44 mg cholesterol; 7 gm fat; 335 mg sodium. Revised Recipe: 126 calories; 1 mg cholesterol; 2 gm fat; 312 mg sodium.
After the holidays, it's back to oat bran. My pamphlet, Tasty and Healthy Oat Bran Recipes, is full of some of the best recipes I've found. Order it for $1 and a stamped (45 cents), self-addressed, legal-sized envelope from Oat Bran, P.O. Box 847, Gibbstown, NJ 08027-9911.- Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 18 cookbooks.
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Eggnog Muffins (original)
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup eggnog
1/4 cup water
1/3 cup butter, melted
1 egg, beaten
1 teaspoon vanilla
1/2 teaspoon nutmeg Combine flour, sugar, baking powder and salt in a large mixing bowl. In another bowl, combine remaining ingredients. Add liquid to dry ingredients and mix until just moistened. Pour batter into 12 lined or greased muffin cups and bake 20 minutes in a 400 F oven. Makes 12 good-sized muffins.
2 cups unbleached flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon nutmeg
1 cup buttermilk
2 tablespoons water
2 tablespoons corn-oil margarine, melted
3 egg whites
2 tablespoons apple-juice concentrate, thawed
1 1/2 teaspoons vanilla Preheat oven to 400 F. Combine flour, sugar, baking powder, baking soda, salt and nutmeg in large mixing bowl. In another bowl combine buttermilk, water, margarine, egg whites, apple-juice concentrate and vanilla.
Add liquid to dry ingredients and stir only until dry ingredients are moistened. Pour into 12 muffin cups sprayed with non-stick vegetable coating. Bake 20 minutes in preheated oven. Makes 12 good-sized muffins.