Jason Donnelly

Better Baking

We’ve rescued baked goods from diet exile by packing our delicious recipes with cereals, fruits and healthy fats – like extra-light organic olive oil – not sugar, butter and chocolate chips. The end result: better fiber, antioxidants and vitamins; less artery-clogging saturated fats and cholesterol. Unlike the giant calorie bombs you see for the most part bakeries, these muffins won’t also become flotation devices, either. That, plus they’re very simple to whip up. So find out the blending bowl and find baking!

Blueberry-Orange Mini Loaves

Prep time: 15 minutes
Cook time: 40 minutes
Makes: 8 servings

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cup blueberries
• 1 cup 2 percent milk
• 1 large egg, beaten
• 2 tablespoons extra-light olive oil
• 1 teaspoon grated orange rind
• 1 teaspoon sugar

Instructions

1. Heat oven to 425 degrees F. Coat two 4-by-6-inch mini loaf pans with nonstick cooking spray; schedule.
2. In a huge bowl, combine first 5 ingredients. Stir in blueberries making well; schedule.
3. In one small bowl, combine next 4 ingredients. Pour mixture into well in dry ingredients and stir until mix is only moistened and batter still is slightly lumpy.
4. Pour batter into pans until they may be three-quarters full. Sprinkle remaining 1 teaspoon sugar evenly over both loaves. Bake 40 to Forty-five minutes, or until tops are light golden plus a toothpick inserted in center is released clean. Cool for 5 minutes in pan on the rack, then remove from pan to cool completely.

Nutritional Information

Per serving: 219 calories, 5 g protein, 38 g carbohydrate, 5 g fat (1 g saturated), 2 g fiber.

Pumpkin-Date Muffins

Prep time: 10 minutes
Cook time: 18 minutes
Makes: 12 muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs, beaten
• 1 cup canned unsweetened pumpkin
• 1 cup chopped dates
• 1/3 cup (packed) light brown sugar
• 3 tablespoons extra-light olive oil

Instructions

1. Heat oven to 425 degrees F. Line the cups of a typical (11-by-14-1.5 “) muffin pan with paper liners or coat the cups with nonstick cooking spray; set aside.
2. In a big bowl, combine first 6 ingredients. Produce a well during the center; put aside.
3. In a smallish bowl, combine remaining 5 ingredients. Pour mixture into well in dry ingredients and stir until mix is just moistened and batter remains slightly lumpy.
4. Pour batter into muffin cups until each is three-quarters full.
5. Bake 18 to 20 minutes, or until tops are light golden in addition to a toothpick inserted into your center happens clean. Cool for 5 minutes in pan using a rack, then remove from pan to cool completely.

Nutritional Information

Per muffin: 180 calories, 3 g protein, 33 g carbohydrate, 5 g fat (1 g saturated), 2 g fiber.

Apple-Ginger Oat-Bran Muffins

Prep time: 20 minutes
Cook time: 15 minutes
Makes: 12 muffins

Ingredients

• 1/2 cup 2 percent milk
• 1 1/2 teaspoons cider vinegar
• 1 cup all-purpose flour
• 3/4 cup oat bran
• 1/2 cup (packed) light brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs, beaten
• 1/4 cup apple juice
• 2 tablespoons extra-light olive oil
• 3/4 cup finely chopped unpeeled apple
• 2 teaspoons grated fresh ginger

Streusel topping:

• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon extra-light olive oil
• 2 tablespoons finely chopped unpeeled apple

Instructions

1. Heat oven to 425 degrees F. Line the servings of a normal muffin pan with paper liners or coat cups with nonstick cooking spray.
2. In a measuring cup, combine milk and vinegar; reserved.
3. In a significant bowl, combine next 7 dry ingredients. Create a well from the center; make time for.
4. In a medium bowl, combine milk with next 5 ingredients. Pour mixture into well and stir until batter continues to be slightly lumpy.
5. Pour into muffin pan.
6. To make topping: From a bowl, combine flour and cinnamon. Stir in oil until mixture resembles coarse crumbs. Stir in apple. Sprinkle over batter.
7. Bake 15 to 18 minutes, or until tops are golden in addition to a toothpick inserted in center originates out clean. Cool 5 minutes in pan on the rack; remove from pan to cool completely.

Nutritional Information

Per serving: 151 calories, 4 g protein, 25 g carbohydrate, 5 g fat (1 g saturated), 2 g fiber.

Carrot-Raisin Quick Bread

Prep time: 15 minutes
Cook time: 60 minutes
Makes: 10 servings

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup toasted wheat germ
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup canned crushed pineapple in juice, lightly drained
• 2 large eggs, beaten
• 2 cups grated carrot
• 1 cup golden raisins
• 1/2 cup extra-light olive oil

Instructions

1. Heat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with nonstick cooking spray and lightly dust it with flour; make time for.
2. In a big bowl, combine first 7 ingredients. Generate a well inside center; set aside.
3. In a bowl, combine remaining 5 ingredients. Pour mixture into well in dry ingredients and stir until mix is merely moistened and batter remains slightly lumpy. Transfer on the loaf pan.
4. Bake 60 to 70 minutes, or until top is golden brown along with a toothpick inserted into center comes out clean. Cool for 10-20 minutes in pan on the rack, then remove from pan to cool down completely.

Nutritional Information

Per serving: 326 calories, 5 g protein, 50 g carbohydrate, 12 g fat (2 g saturated), 2 g fiber.

Lighten Up!

Make virtually any baked treat healthier using a number of these substitutions.

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The Ingredient	The Healthy Substitution	The Benefit
Vegetable oil	An equal amout of extra-virgin olive oil	Ups the heart-healthy monounsaturated fat from 3 to 10 g per tbsp.
1 large egg	3 tbsp. egg white	Reduces saturated fat and cholesterol during the egg to 0
8 tbsp. butter	4 tbsp. butter plus 1?4 cup well-drained, unsweetened applesauce	Lowers saturated fat within the butter by 50 percent

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