Muffin Monday: Low-Fat Raspberry Almond Muffins


Written & photographed by
Stay-At-Home-Chef

The original recipe for this week was for Sugar Crusted Raspberry Muffins, and came from Real Simple. It is an easy, straightforward muffin that can be quickly assembled and baked off ready to eat even on the busiest of mornings. However, I was feeling particularly frisky in the kitchen so ended up altering the recipe quite a bit.

© 2012 CookThatBook

First of all, I wanted to try and make these a healthy low-fat version that still held great taste and texture. I opted to use almond meal rather than all-purpose flour, figuring the combination with raspberries would be fantastic. I melted the butter and added it to the sugar (just for kicks I used icing sugar rather than granulated), baking powder and salt. The resulting mixture was quite crumbly and reminded me of shortbread cookies.

© 2012 CookThatBook


© 2012 CookThatBook

For the liquid ingredients I decided to skip the milk and used 5 egg whites (whipped into soft peaks), which I folded into the flour mixture. Then I added the fresh raspberries and popped them into a 350 F degree oven and baked them for 25 minutes.

Easy peasy.

© 2012 CookThatBook

I loved the taste and texture of these muffins, but found they lacked structure and fell apart quite easily. I’m assuming it was the lack of gluten. Perhaps I should have added some xanthan gum? Anyway, they were so lovely and light thanks to the egg whites, and the almond meal tasted great with the raspberries although next time I’d like to try coconut flour.

© 2012 CookThatBook

The best part about these muffins? The chewy golden tops that were almost meringue like in texture. Yum.

© 2012 CookThatBook

For a copy of the original recipe for this week’s Muffin Monday, please visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

 

6 comments on “Muffin Monday: Low-Fat Raspberry Almond Muffins

  1. Meena Thennaapan on said:

    Muffins are lovely.
    The variations sound interesting.

  2. Let Me Eat Cake on said:

    great changes! i bet the egg whites made these muffins so light. I love baking with nut meals instead of flour great texture!

  3. Baker Street on said:

    I love your low fat version. Egg whites is such a brilliant idea. They held up their shape perfectly. I’m wondering if the egg whites gave it that extra tenderness. All in all, great muffin. :)

  4. Stay-At-Home-Chef on said:

    Thanks for your comment Meena! It was fun to experiment with this recipe.

  5. Stay-At-Home-Chef on said:

    Yes the egg whites gave the muffins a really interesting texture – so lovely and light/fluffy. I’ll definitely be experimenting more with this technique in the future!

  6. Stay-At-Home-Chef on said:

    I did enjoy using the egg whites An but they definitely need something to give them more structure. Not sure if they would have been as crumbly if I’d used all-purpose flour? Anyway, fun to play :)

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