Last week I did a presentationon in Palmerston on The 7 Steps to a Healthy Muffin. One of the 7 elements of the talk was fat as an ingredient. I reminded my audience that fat isn’t all bad. It protects our internal organs, keeps us warm by insulating us, gives us energy, supplies essential fatty acids which our body doesn’t make, makes you feel full, helps absorb vitamins A.D. E. and K, and improves the taste and texture of food.
The problem is often we consume the wrong kind of fat. In my muffin book, Muffins From the Heart, I use canola oil but still keep it to a minimum. For those who want to reduce their fat intake even more I have a lower fat variation where the oil is replaced with applesauce (homemade definately gives the best flavour), however there are a few recipes which have a rather bland flavour using just applesauce (The Molasses Date Bran p.28, and the Blueberry Cream p.35), here I would suggest using half oil and half applesauce ( homemade if possible).
Other options for replacing fat include using a combination of pureed prunes (baby food which is available in nice little re-usable containers with lids -watch for when on sale at Zellers) and oil, and half lecithin liquid and half applesauce.
Again, the amount of oil used in my recipes is minimal so unless you are on a low-fat diet, the recipes can be used as they are. It’s all about personal choice.
Up-Coming Events- I will be doing a gluten-free cooking demonstration and talk in Listowel on June 5th at the Kitchen Cupboard and Icebox t 7:30.
I will also be at the CCA National Conference this weekend May 29-30 in Waterloo at the Waterloo Motor Inn.
In the meantime, happy, healthy baking!

