Muffin Fiber Fun
I remember years ago when I had guests over to enjoy a meal with us. At the time we were located in the interior of Alaska, and fresh foods were at times in short, or limited supply. We joined the crowds that make regular trips to the big box-warehouse stores as a means to supplement the food supplies available from our pantry. For this meal I had made muffins along with whatever else I had made- which I don’t recall at this time.
His comment was- wow- these are really good! They really don’t taste like the average box mix- what did you do? My secret? I did buy the box of bran muffin mix from the store, but I also added whole wheat flour, and maybe some oats. That is something I still do to this day. Actually, I usually buy the smaller boxes or packages, since I now live in a metropolis and the I am not concerned the closest grocery store is not going to have what I need. For every box of mix- I add a cup of whole wheat flour, and a cup of whole oats (old-fashioned) and often will add some applesauce, or even grated carrots. I used to add in an egg-replacer mix- equivalent to the amount of eggs that are suggested, along with the water for rehydration, mixing, and baking- but most of the time I don’t even do that anymore.
Muffin Time?
Now I could go to my recipe books and put together some of the muffins that are listed, and I do- when I am not under a time crunch or concerned about the heaviness of the mix. I see 3 major benefits to this approach-
1) I fairly quickly have something substantial, and tasty to eat, in a short period of time.
2) In this age we understand that fiber is a big deal, and almost, the more of we have, but better off we are- to a limit. Most people do not get enough fiber in their diet. Adding whole wheat flour, whole oats, and maybe even some grated vegetables, I have significantly increased the fiber content, and diluted the other ingredients already in the package.
3) I also have provided my hungry partakers with a muffin that is fresh, tasty, and lacks the usual fat of a standard, store-bought muffin. Besides- I can control the portion. I don’t make the big jumbo muffins, that surely are supposed to serve 2-3 people, if portions and calories were considered. I even have one of those cute mini-muffin tins! My husband likes that size because it is a little more baked than the larger muffin. If I take an average box of muffin mix- designed to make about 12 muffins- and add what I have suggested above, I can usually get 12 regular size muffins, and 12 mini muffins. If I have a small package- designed for 4-6 muffins, and add a 1/2 cup each of the whole wheat flour and oats, I usually get about 6-8 large muffins and 6-8 minis. Of course it is necessary to add more water, when you increase the amount of dry ingredients. Just add the liquid, stir, and add more as necessary to come up with the needed consistency of muffin mix ready for baking.
What do you think? Do you have packages of muffin mix in your house? Do you wonder if you should really eat them-when fixed- or not? Try this tip of adding in some fiber and see what you think. When you are ready, you can move on to the healthier recipe that has mostly fiber, very little sugar, minimal fat and all the other good things a healthy muffin is supposed to have. Let me know how you fare in all this!
