Being the loving husband his is, my friend, George, was whipping up a batch of fat-free blueberry muffins for his wife, Kathy, while we were visiting. I was curious about his recipe and what was used instead of the fat.
Turns out he uses a boxed mix. Sigh!!! Besides being costly, boxed mixes contain 12-letter ingredients that can only be pronounced by a chemist. I knew I could do better! All I had to do was come up with an easy, tasty, and fat-free muffin. Piece of cake….or muffin!
After several batches, I had a winner. I’m not going to lie and tell you this Fat-Free Blueberry Muffin is the same a the full-fat kind. It’s not. It has a spongy texture – which isn’t a bad thing…just different than the crumbly texture of regular muffins. But if you’re watching your cholesterol and calories, this works great.
NOTE: The calorie count per muffin is between 125 – 140, depending on how much sugar you sprinkle on top.
ADDITIONAL NOTE: When I’m making something that only calls for an egg yolk (custards, cookies, etc), I always freeze the unused egg whites. This is a perfect recipe to use them up. Conversely, I believe you can freeze unused egg yolks, but I’ve never actually tried it.
FAT-FREE BLUEBERRY MUFFINS – makes 12 muffins
- 2 cups (9 oz) all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 4 egg whites
- 1¼ nonfat milk
- 1 T lemon zest, packed into spoon
- 1/2 cup + 1/4 cup sugar, divided
- 1 tsp vanilla
- 1 cup small blueberries (I use frozen)
Preheat oven to 400º Fahrenheit.
Grease well a 12-cup muffin tin with vegetable oil.
In medium bowl combine flour, baking soda, baking powder, salt, and cinnamon. In a larger bowl combine whites, milk, zest, 1/2 cup sugar, and vanilla. Beat with an electric mixer on low, a hand-crank egg beater, or whisk until bubbles form on top – it takes about 30 seconds. Pour the dry ingredients into the wet and gently combine, until most of the flour is incorporated. Don’t overmix or you’ll get tough muffins. Add in the blueberries and fold in, just to combine. (Frozen blueberries – which I use – tend to bleed.) Pour the batter into the prepared muffin tin, dividing batter equally. (An ice cream scooper is perfect for this.) Sprinkle about 1 tsp of sugar onto each. Bake in preheated 400º F oven for about 16 minutes, rotating them halfway through to cook evenly. They should be firm with slightly browned edges. Remove from oven and let set in tin about 2 minutes. To remove, run a rounded knife around sides, then start pushing in around the bottom with the knife to help release the muffin. Set muffins on a wire rack to cool a bit before eating.