Featured Ingredient: Fruit Mash
Looking to slash fat calories from your muffins? Try using homemade fruit purees instead. For this recipe, I decided to mash up in-season peaches to replace the vegetable oil I was initially considering using.
Three peaches ring in at just 177 calories while three-quarters cup oil (about how much would be needed) has 1485 calories. As you can see, the calorie saving is significant helping keep the muffins a little more waistline friendly. Plus, when you replace all or some of the oil, cream or butter a baked good recipe calls for with fruit puree you end up with an item with more fibre and antioxidants.
Some recipes work well by replacing all the fat with fruit while others are best served by leaving in some of the fat source. It really comes down to experimentation. I was a little worried about making these fat-free, but the outcome was very satisfactory.
With the addition of the cornmeal, these muffins are absolutely wonderful with some made-with-love fruit jam. We’re noshing on them with a generous dollop of red currant jam. They seemed to become more moist after a day or two. If you want to leave out the cornmeal just use 2 cups of flour instead. Or try other fruits and let me know how it goes.
If anybody gives these a shot, I'd love to hear what you think about sacking the fat.
Peach Puree Cornmeal Muffins
3 peaches, diced
1.5 cups whole wheat pastry flour
½ cup cornmeal
2 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
½ cup sugar
In a saucepan, cook peaches over medium-low heat for 20 minutes, or until very soft. Using a fork or potato masher, mash peaches and set aside to cool. Preheat oven to 350 degrees. In a bowl, combine flour, cornmeal, baking powder, baking soda and cinnamon. In a separate bowl, lightly beat eggs. Stir in peach puree and sugar. Combine wet and dry ingredients until all the flour is moist. Divide batter among 12 greased or paper lined muffin cups and cook for 20 minutes or until a tester comes out clean.