Another Win for Team Muffin!

During the spring semester in a food science class, my lab partner and I did a research project on fat replacers.  The purpose of our research was to find fat replacers that could be used to make some of our favorite baked goods a little healthier.    We were SUCCESSFUL when using both pureed pumpkin and pureed banana (using baby food to control for consistency) to replace the oil, butter or shortening in muffins.  The results showed that using these fat replacers decreased calories and fat, while increasing fiber content.  Needless to say we were pleased with our results.

I’ve always loved cooking with pureed pumpkin, so I decided to test another recipe in my own kitchen. This time I used a standard cornbread recipe from Better Homes and Gardens, 11th Edition (p. 117 for those of you following along at home).  The nutrition facts per serving from the original recipe:

  • 222 calories
  • 9 g total fat (2 g sat fat)
  • 56 mg cholesterol
  • 301 mg sodium
  • 29 g carb
  • 1 g fiber
  • 6 g protein

My modified recipe substituted whole wheat flour for the all-purpose flour and a 1:1 replacement of pureed pumping for the cooking oil or shortening.  The nutrition facts per serving from this recipe (as analyzed using www.thedailyplate.com):

  • 135 calories
  • 2 g total fat (0 g sat fat)
  • 42 mg cholesterol
  • 315 mg sodium
  • 24 g carb
  • 5 g fiber
  • 4 g protein
Here is how I made my new and improved cornbread:
  • 1 cup whole wheat flour
  • 1 cup cornmeal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 beaten eggs (add 2 extra tablespoons of pumpkin if you want to make this egg-free)
  • 1 cup milk (or milk alternative i.e. soy, almond, hemp or coconut milk)
  • 1/4 cup pureed pumpkin
Pre-heat oven to 425 degrees.
Grease a 9x9x92 baking pan.
In a medium mixing bowl combine the dry ingredients and make a well in the center.
In another bowl combine the wet ingredients, including the pumpkin.
Add the wet ingredients to the dry, and incorporate until the dry ingredients are just moistened.
Spoon batter into the prepared pan and bake for 20-25 minutes.  Cool on a wire rack
Serves 9

Leave a comment