Low-Fat Raisin-Orange Muffins

These tasty muffins use the great fat-replacement properties of California raisin paste to make a moist muffin alternative for low fat diet.

FORMULA

Total Dough
Ingredients Bakers % US/Oz Metric/g
All purpose flour 100 16.9 479
Granola mix 40 6.8 192
Baking powder 2.4 0.4 12
Baking soda 3.4 0.6 16
Brown sugar 70 11.8 335
Sugar 34 5.7 163
Salt 1 0.2 5
California raisin paste 45 7.6 216
Nonfat milk 40 6.8 192
Egg whites, 3 small 17 2.9 81
Orange juice 20 3.4 96
Vanilla extract 3 0.5 14
Orange zest 6.5 1.1 31
Zante currants 35 5.9 168
Total 417 70.6  2000 

TOPPING

Streusel  
Ingredients US/Oz Metric/g
Butter 2.0 57
Sugar 1.7 47
Salt 0.04 1
Vanilla extract 0.04 1
Pastry flour 3.3 94
Total 7.08 200 

PROCEDURE

  1. Combine currants and orange juice in small bowl and allow to soak overnight.
  2. Combine all ingredients for Streusel in mixer bowl. With paddle attachment, mix together until mixture resembles cornmeal with no remaining chunks of butter. Set aside. 2
  3. In mixing bowl, mix flour, granola, baking powder and soda, sugars and salt together thoroughly.
  4. In another bowl, beat raisin paste with milk, egg whites and vanilla until smooth.
  5. Add wet ingredients to dry ingredients and mix just until combined.
  6. Stir in currants and orange zest by hand. Do not over mix.
  7. Portion 3.9 ounces (110 grams) of batter into each paper-lined or oiled muffin tin.
  8. Top each muffin with 0.35 ounce (10 grams) of Streusel or, for a lower fat option, sprinkle with baby rolled oats or granola mix.
  9. Bake at 320°F for about 25 minutes. Remove from tins and cool on wire rack.

This recipe is found in the following categories:

Comments are closed.