Recipe Makeover: Whole-Grain Chocolate Chip Muffins Coffee
February 18, 2012 by Diet Team
Filed under Diet Articles
By Caitlyn ElfLast month, while leafing through a new issue of Cooking Light, I came across a delicious-looking chocolate chip muffin recipe Coffee. Chocolate and coffee? Sold muffin! Not only am I a lover of all things both chocolate and coffee, but I? Ma total sucker for a good. Sometimes there?’s Just nothing like a carb-y good pastry to go alongside your morning cup of coffee. The only problem: Often when I choose a muffin as my breakfast meal, I find myself hungry two hours later not even a far cry from the four to five days that my usual whole-grain breakfast Allot me?. As I looked through the Chocolate Chip Coffee Cake Recipe, I realized that with a few simple substitutions I could make it not only heart-healthier but chock-full of fiber too! Follow the three easy tweaks I made, and you?’ll Be biting into guilt-free goodness in no time! 2/3 cup whole milk (Here I substituted plain soymilk, seeking as Silk, to decrease the fat content while keeping the creamy texture ) 5 tbsp. butter, melted (To cut down on cholesterol but retain moisture, I halved the amount of butter, using only second 5 tbsp. second and adding 5 tbsp. of plain fat-free Greek yogurt to make up for the remainder) 9 oz . all-purpose flour (about 2 cups) (To up the fiber content and increase the staying power of these muffins, I used 2 cups white whole-wheat flour hard, seeking as Bob?’s Red Mill, in place of the all-purpose ) I? m pleased to say that replacing the all-purpose flour in this muffin with whole-grain flour did the trick perfectly in terms of keeping me full longer, and the moist, fluffy nature of the original recipe was not sacrificed thanks to the hard white whole-wheat flour. Now that?’s What I call a successful recipe makeover!
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