Home  Recipes  Breakfast  Soup & Salad  Appetizers  Main Event  Side Dishes  Desserts  Special Diets  Party Planning  For Kids  Quick & Easy  In Season In Your Cart  Canning & Freezing  Comfort Food Redo  Thanksgiving  Supper Sized Salads  Gifts from the Kitchen  Big Game Snacks  3 meals In 1  Farm Fresh Email      Basic Low Fat, High Fiber Muffin Recipe with Chocolate Chips printer friendly version email to a friend Muffins come in many different flavors and offer a portable way to get-going in the morning or satisfy mid-day hunger. Although muffins have a healthy reputation, their ingredients often mirror those found in gooey cakes and pastries. Our recipe re-do takes a traditional chocolate chip muffin recipe and gives it a fat makeover. We replaced high-fat sour cream with fat-free vanilla yogurt which keeps the muffins moist without added saturated fat. We also added a fat-free egg white to increase protein content and add light texture. A little wheat germ, whole wheat flour and flaxseeds add great flavor, as well as a little more fiber. All of our tricks and swaps reduced saturated fat from 5 grams to 2 grams, total fat from 8 grams to 5 grams and overall calories from 180 to 170. Makes 12 muffins cooking spray/muffin cups 1 c. all-purpose unbleached organic flour 2/3 c. organic whole-wheat flour 1/3 c. wheat germ 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt 2 Tbsp. flax seeds 1 Henry's Large Egg, plus one egg white 1 c. fat free vanilla yogurt 2 Tbsp. Henry's Canola Oil 1/2 c. Henry's Fat Free Organic Milk or soymilk 1/3 c. sugar or maple syrup 2 tsp. vanilla extract 3/4 c. chocolate chips Preheat oven to 400°F. Spray muffin tins with cooking spray or line with muffin cups. Sift together both flours, wheat germ, baking powder, baking soda and salt. Stir in flax seeds. Set aside. In a separate bowl, whisk together eggs, yogurt, oil, milk, sugar and vanilla. Mix in chocolate chips, or add-in of your choice (see below). Divide between 12 muffin tins. Bake for 15 to 20 minutes, or until golden brown. Add ins: 1 1/2 c. blueberries, thawed and drained (if frozen) 1/2 c. dried cranberries and 1/2 c. dried apricots (diced) 1 1/2 c. raspberries 2 apples, peeled, diced and sautéed in maple syrup and cinnamon Nutritional Information, per muffin Original Chocolate Chip Muffins 180 calories 8 g Fat 5 Saturated fat 1 gram fiber See the original Chocolate Chip Muffin recipe submitted by a Farm Fresh subscriber for a Comfort Food Redo Our Low Fat, High Fiber Muffin Version 170 calories 5 g Fat 2 Saturated fat 2 grams fiber

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