Friday, November 21, 2014

Low Fat Coconut Raisin Muffins || 低油脂椰絲葡萄乾瑪芬*25% Whole Wheat


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 11/20/2014

暴龍問了我好幾次:可不可以做muffins?...我還沒來的及做,他又開始買起店裡放了shortening 的muffins,心想這樣下去,也不是辦法,趕緊又做起muffins...附食譜做法(recipe included)...

雖然說是low fat,還是蠻多油脂的,只是不像一般的muffins食譜,一條奶油(8 tbsp butter)是標準配方,其含有多量的飽和脂肪,多吃有礙身體健康...出爐後自己試吃,感覺口感及風味都還有待改善,果然暴龍一吃就說: These are too healthy...雖然不表示要依暴龍意願,追加一堆奶油進去,至少他的評論,表示了口感及風味還不及格...

不過上星期,不耐暴龍央求,也是多半因為他不斷買店裡加shortening的cookies,我只好又做了好幾批cookies,倒是騙過他及K寶的嘴,外酥內軟有嚼勁,只用了不到標準配方一半的油量及一匙奶油...暴龍咬一口就說:This is really good!...他和K寶都連吃了好幾塊,第二天就掃光光,所以又連做了好幾天/批cookies...


Low Fat Coconut Raisin Muffins (12 muffins)
材料及作法(1 cup=1杯=250ml, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

A.
1 cup unbleached all-purpose flour
1/2 cup white whole wheat pastry flour
1/2 cup pastry flour
2 tbsp buttermilk powder
1 tbsp coconut powder

將以上幾項混合,並過篩幾次
Mix all the above ingredients. Sift the mixture a couple of times.

B.
2 eggs
3 tbsp sunflower seed oil
1 tbsp butter, melted
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 tsp salt
1 cup milk
2/3 tsp baking soda

B依序混合攪勻,慢慢倒入A中,同時用打蛋器攪拌均勻,不要攪拌過度,以免出筋
Mix all the ingredients above from B and stir until all dissolves. With the ingredients from A in the mixing bowl, gradually pour in the B mixture. Whisk to blend well. Don't over mix the batter. Transfer to the prepared muffin pan. Sprinkle some raisins on top.

Baking
烤箱預熱至350F,烤25分鐘(依各家烤箱調整時間)
Preheat the oven to 350F, and bake for 25 minutes.
All ovens vary. Adjust your baking time accordingly.







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