BlsdMama Posted February 10, 2011 Share Posted February 10, 2011 cupcakes and muffins? Could I make a healthy chocolate muffin? What about meringue filling or frostings? I'd really love to have a healthy alternative, but methinks I just need to give in for Valentine's Day sake! Thoughts? Quote Link to comment Share on other sites More sharing options...
LidiyaDawn Posted February 10, 2011 Share Posted February 10, 2011 I make Oatmeal Chocolate Chip Muffins a lot ~ I figure, healthier with the oatmeal and even more if you use some whole wheat flour too. And YUMMY. :D Quote Link to comment Share on other sites More sharing options...
snickelfritz Posted February 10, 2011 Share Posted February 10, 2011 What about using cocolate chips? I make pumpkin muffins using half whole wheat flour and oatmeal, applesauce instead of oil( really reduces the fat and I can't taste a difference), & less sugar. Then we dust with powdered sugar. The girls love them and they don't have an ultra-healthy texture to them. I think they would be good with chocolate chips or a thin layer of frosting or whipped cream, for an extra treat. Quote Link to comment Share on other sites More sharing options...
BlsdMama Posted February 13, 2011 Author Share Posted February 13, 2011 Thank you for the suggestions! I'm wondering about a chocolate zuchini? I don't want to do choc. chips ONLY because I want to fill them. :) Quote Link to comment Share on other sites More sharing options...
Quad Shot Academy Posted February 13, 2011 Share Posted February 13, 2011 I bake muffins in a cake pan. The kids call it cake! Sometimes we frost it with a non sugary frosting, but a powdered sugar sprinkling sounds good too. Quote Link to comment Share on other sites More sharing options...
Anne Posted February 13, 2011 Share Posted February 13, 2011 What about using cocolate chips? I make pumpkin muffins using half whole wheat flour and oatmeal, applesauce instead of oil( really reduces the fat and I can't taste a difference), & less sugar. Then we dust with powdered sugar. The girls love them and they don't have an ultra-healthy texture to them. I think they would be good with chocolate chips or a thin layer of frosting or whipped cream, for an extra treat. Will you share your recipe???? Please?? :) Anne Quote Link to comment Share on other sites More sharing options...
swellmomma Posted February 13, 2011 Share Posted February 13, 2011 YES! Mix 1 tin of pumpkin puree with 1 box of devil's food cake mix. Add 2 egg whites and 1/2 cup of water and 3/4-1 C chocolate chips. Pour into muffin tins and bake at 350 F. THese muffins are the moistest, yummiest ones I have ever made and you do not taste the pumpkin at all. THe kids think they are eating double chocolate cupcakes but they are getting all the vitamins and fibre the pumpkin can give them. Quote Link to comment Share on other sites More sharing options...
ThatCyndiGirl Posted February 13, 2011 Share Posted February 13, 2011 This is semantics. A muffin is just a cupcake without it's frosting hat. Quote Link to comment Share on other sites More sharing options...
Crimson Wife Posted February 13, 2011 Share Posted February 13, 2011 This recipe is tasty and not quite as junky as regular cupcakes. You can make it even healthier by substituting Greek yogurt for the lite sour cream. Quote Link to comment Share on other sites More sharing options...
ocelotmom Posted February 14, 2011 Share Posted February 14, 2011 This is semantics. A muffin is just a cupcake without it's frosting hat. I agree - there's a spectrum ranging from low-fat zucchini-bran with flax seeds to pound cake, but there's no clear line where they suddenly switch from muffins to cupcakes. Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted February 14, 2011 Share Posted February 14, 2011 Are muffins really much healthier? Obviously they don't have frosting but how many calories do the muffins have vs the cupcakes? Quote Link to comment Share on other sites More sharing options...
Aubrey Posted February 14, 2011 Share Posted February 14, 2011 I can't find the recipe now, but I made a whole wheat chocolate carrot cake for dd's birthday last yr. It was good. Quote Link to comment Share on other sites More sharing options...
laundrycrisis Posted February 14, 2011 Share Posted February 14, 2011 You can make cupcakes with the King Arthur White Whole Wheat flour. Then they are whole grain ! I use the Crazy Cake recipe for cupcakes because I have a kid who is allergic to eggs, and Crazy Cake doesn't call for eggs. If you don't want it to be chocolate, leave out the cocoa and use that much more flour. And it's awesome with almond extract. If you want them to be like whole-grain hostess cupcakes, use extra-dark cocoa. Yum ! If you feel guilty about regular frosting, make a cream cheese frosting. Cream cheese is really good with chocolate ! Quote Link to comment Share on other sites More sharing options...
gardening momma Posted February 14, 2011 Share Posted February 14, 2011 This is semantics. A muffin is just a cupcake without it's frosting hat. I think it would depend on the recipe. My basic muffin recipe is nothing like a cupcake. It isn't nearly as sweet, or as soft (I want to improve on the softness part). Quote Link to comment Share on other sites More sharing options...
snickelfritz Posted February 14, 2011 Share Posted February 14, 2011 (edited) Pumpkin Bread, altered from Better Home & Garden Makes 2 loaves or 32 muffins. I use 2 muffin pans and a small round cake pan. Preheat to 350 and grease pans 1 3/4 cup sugar. (was originally 3 cups, lots of flexibility to change) 1 cup applesauce 4 eggs 2 1/2 cups ww/white 50/50 mix flour 1 cup rolled oats 2 tsp baking soda 1 1/2 tsp Salt 1 tsp nutmeg 1 tsp cinnamon 2/3 cup water 1 can pumpkin puree (15 oz) Beat sugar and applesauce. Add eggs, beat well. Set aside In large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternate adding flour mixture and water into sugar mixture until combined. Beat in pumpkin. Bake for: 55 minutes for loaves, 15-20 minutes for muffins Edited February 14, 2011 by snickelfritz Quote Link to comment Share on other sites More sharing options...
BlsdMama Posted February 14, 2011 Author Share Posted February 14, 2011 Wow. Now it's hard. I was thinking this: http://allrecipes.com/Recipe/Chocolate-Zucchini-Bread-I/Detail.aspx (Cutting the sugar.) But now I'm debating between Chocolate Pumpkin and Chocolate Zuchini. Hmmmm.... Thank you all for the help! Quote Link to comment Share on other sites More sharing options...
HappyCrazyMama Posted February 14, 2011 Share Posted February 14, 2011 This is semantics. A muffin is just a cupcake without it's frosting hat. This is very true for run of the mill purchased muffins. I worked in bakeries in my previous life and all the muffins, save bran, were made with cake mix. Quote Link to comment Share on other sites More sharing options...
nmoira Posted February 14, 2011 Share Posted February 14, 2011 Here's the nutritional information including the chocolate chips. I often make them without, or with half a cup. There are 8 grams of protein. The fat content is relatively high, 14 g, but 10.5 g of this is from the peanut butter. There is 1 teaspoon of butter per muffin. From the King Arthur Whole Grain Baking book. Whole Wheat Peanut Butter Muffins 2 1/4 cups whole wheat pastry flour 1 t baking soda 1 t baking powder 1/2 t salt 4 T unsalted butter 1/2 cup dark brown sugar 3/4 cup peanut butter 1 1/2 t vanilla extract 2 large eggs 3/4 cup buttermilk 1 cup chocolate chips (optional) Preheat oven to 375º. Whisk together the dry ingredients in a medium sized bowl. Cream together the butter and brown sugar until light. Add the peanut butter and mix until incorporated. Beat in the vanilla and eggs, one at a time. Scrape the sides of the bowl often. Add one-third of the dry ingredients and mix until moistened. Add half of the buttermilk, mix until combined. Add the remaining dry ingredients and remaining buttermilk. Scrape bowl and ensure even mixing. Add in the chocolate chips if using. Scoop the batter into a prepared muffin pan. Bake until golden brown, 23-25 minutes. Remove from oven and allow to cool in pan for five minutes, then turn out to complete cooling on a wire rack. Quote Link to comment Share on other sites More sharing options...
AngieW in Texas Posted February 15, 2011 Share Posted February 15, 2011 I made swellmomma's cupcake recipe (Devil's Food cake mix with a can of pumpking puree) tonight and the girls loved it. They said it was the best they'd ever tasted. Quote Link to comment Share on other sites More sharing options...
Peela Posted February 15, 2011 Share Posted February 15, 2011 I would just give in and enjoy a decadent muffin for Valentines Day and then let it go! I have found if I try to go healthy when I am craving something decadent, it often backfires and I end up having BOTH- the healthy AND the unhealthy version. :) Quote Link to comment Share on other sites More sharing options...
HeyChelle Posted February 15, 2011 Share Posted February 15, 2011 on my family blog - search for "blender muffins". Divine and so healthy! Quote Link to comment Share on other sites More sharing options...
Negin Posted February 15, 2011 Share Posted February 15, 2011 I would just give in and enjoy a decadent muffin for Valentines Day and then let it go! I have found if I try to go healthy when I am craving something decadent, it often backfires and I end up having BOTH- the healthy AND the unhealthy version. :) :iagree: Some treats are just meant to be enjoyed without any guilt. I figure that if we try to eat healthy 80% of the time (now I could be wrong here, so please correct me), it's okay to be a bit more flexible the other 20%. In "Food Rules", this is his last rule in the book, to "Break the Rules once in a while ... what matters is not the special occasion,but the everyday practice." :) Quote Link to comment Share on other sites More sharing options...
Soror Posted February 15, 2011 Share Posted February 15, 2011 I make the kids Chocolate Muffins(which they call cupcakes fairly regularly) they are made w/ coconut flour and sweetened w/ honey and a bit of stevia. I usually don't even do frosting but have made one from honey and egg whites that was pretty good. That is normal in our house though and the "real" stuff isn't missed. Quote Link to comment Share on other sites More sharing options...
BlsdMama Posted February 15, 2011 Author Share Posted February 15, 2011 I would just give in and enjoy a decadent muffin for Valentines Day and then let it go! Okay, really I would... But I'm carrying a lot of guilt. We have Christmas, two birthdays on Dec. 23rd, one on Dec. 28th, three more birthdays in January, and then another on February 14th. These are for co-op and the mamas would prefer something a little sugar-light, kwim? So at this point the guilt is driving me to make ANYTHING even slightly lower in sugar, kwim? :D Quote Link to comment Share on other sites More sharing options...
angela in ohio Posted February 15, 2011 Share Posted February 15, 2011 We make healthy bran muffins, but then add mini chocolate chips as a treat. You can also add mini chips to banana muffins. Quote Link to comment Share on other sites More sharing options...
jg_puppy Posted February 15, 2011 Share Posted February 15, 2011 I make Oatmeal Chocolate Chip Muffins a lot ~ I figure, healthier with the oatmeal and even more if you use some whole wheat flour too. And YUMMY. :D That sounds good. Do you have a recipe that you can share? Janet Quote Link to comment Share on other sites More sharing options...
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