Sure, lots of good things come in small packages, just usually not muffins.
In theory, a muffin should automatically promote portion control. But in recent years, the muffin has mushroomed into something approaching monstrous.
C’mon, even when you do grab a mini muffin, you usually eat more than one. Right?
The average commercially sold muffin is now several sizes too big for its crinkled paper cup and is loaded with excess goodies that add fat and calories to the American diet.
The Star’s Carrot-Raisin Muffins knock things back down to a realistic portion size. Figure a muffin should measure about the size of a tennis ball.
Studies have shown that cutting portions, rather than cutting out the foods you love, can help maintain a desirable weight.
At the same time we were right-sizing our muffin, we also found ways to pump up its nutritional profile.
To reduce the amount of fat, we used applesauce, egg whites and fat-free milk.
We stirred in whole-grain oats and carrots to pump up the fiber content.
We replaced some of the sugar with raisins, a sweet, low-fat, high-energy dried fruit containing plenty of phytonutrients as well as boron, a trace mineral that promotes bone health. In addition to adding fiber and sweetness, the carrots also offer impressive amounts of beta-carotene, a precursor for vitamin A.