Here are a couple great ways to make your baking better for you when making breads and muffins. Most recipes call for all-purpose flour. You can easily substitute whole-wheat flour. If you’re not sure if you’ll like the change, first substitute whole-wheat flour for half of the all-purpose flour in the recipe. The next time you make the recipe, substitute a little more than half. In some recipes I use all whole-wheat flour, completely eliminating all-purpose flour. Oatmeal cookies are a good example.
You can often cut down on the sugar in a recipe without even noticing the difference. Try using a little than the recipe calls for. See if you can taste the difference. If you like it with the change, next time try using even less.
Try using unsweetened applesauce in place of the oil in your muffins/bread. This will cut out a lot of the fat! Another idea is to use extra virgin olive oil that is made specifically for baking. Look at the labels next time you’re in the store. Using EVOO will provide you with the healthy fats.
Remember to note on your recipe what changes you made and what you thought of them! That way you’ll know what to do the next time you make that recipe. Here’s to healthy baking!