Detailed item info | Synopsis | A companion volume to "Muffins," also by Beatrice Ojakangas, this volume includes over 60 recipes for low-fat, low-calorie, high-flavor muffins. Divided into seven chapters--Breakfast and Brunch, Always-Ready Refrigerator Batters, Savory, Snack, Dessert, and Fat-Free Muffins, as well as Spreads and Toppings--featured recipes include Blueberry-Oat Muffins, Sticky Bun Muffins, Lemon-Poppy Seed Muffins, and Double Corn Muffins. Each recipe is accompanied by nutritional breakdowns that include fat, fiber, cholesterol, and calorie counts.
| | Details | | Series: | The Low-Fat Kitchen |
| | Size | | Length: | 95 pages | | Height: | 7.3 in. | | Width: | 5.5 in. | | Thickness: | 0.5 in. | | Weight: | 6.4 oz. |
| | Publisher's Note | Replacing high-fat ingredients, such as butter and oils, with naturally low-fat substitutes, such as fruit purees and extra liquid, Beatrice Ojakangas proves that muffins don't have to be bad for you to taste great. She fills chapters such as Breakfast and Brunch Muffins, Savory Muffins, Snack Muffins, Dessert Muffins, Fat-free Muffins, and Spreads with delicious muffin recipes to appeal to all tastes, and each of the 60 recipes is accompanied by a nutritional breakdown. Quick and simple to make, Beatrice's well-tested recipes ensure that the results are always moist, tender, and irresistible. Beatrice Ojakangas, one of America's favorite bakers, brings her years of baking expertise to this book, and knows that if a muffin doesn't taste wonderful, it doesn't matter how good it is for you. Light Muffins is sure to be a staple on every baker's cookbook shelf, satisfying muffin cravings for any time of the day or night.
| | Industry reviews | Like the low-fat muffins starring in these sure-to-please 60-plus recipes, this collection packs a lot of flavor in a palm-sized package. Ojakangas (Quick Breads Light Desserts) begins with a short course in technique (mix batter ``just until the dry ingredients are moistened'') and an explanation of how she reduced fat content to 30% or less while maintaining the characteristic flavor and tenderness of muffins (e.g., increasing amount of liquid, shortening baking time, raising oven temperature). Included among such traditional offerings as Breakfast Apple Muffins (with oatmeal, diced Granny Smith apple, currants and spices) and Orange-Cranberry Muffins, are slightly more elegant variations: Hazelnut-Pear, with lemon zest and nut oil, and Hot Cross Muffins, calling for cake flour and nonfat yogurt. Savory muffins include those made with sun-dried tomatoes and spinach and Dilly Cheese Muffins, made moist with nonfat cottage cheese. The chapter Dessert Muffins includes Chocolate Spice-Zucchini, using cocoa powder, nonfat buttermilk and nut oil. Recipes for fat-free muffins, most made with fruit purees, and spreads are included in this reliable, tempting collection. (July)
Bernstein
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