Muffins are Popular Muffins were developed in the United States of America in the 18th century and have been eaten all over the world ever since. Muffins are easy to make; they are made in most bakery and are sold in most supermarkets. Muffins are can have a variety of flavours and toppings. This article will discuss why muffins may be unhealthy and how they can be made healthy. This paragraph will look at how muffins may be unhealthy. The basic ingredients for muffins are flour, butter, eggs, baking powder and sugar. The same ingredients are used to make a basic cake.
Muffins are essentially cake in disguise; muffins therefore contain a lot of sugar and fat. The number of calories in muffins ranges from 350-550 with almost half of these calories coming from fat. The flour used in muffins is usually white flour or white refined flour; these types of flour have been stripped of almost all their nutritional value, resulting in it containing nearly no fibre. When white flour, white refined flour or sugar (all ingredients in muffins) are consumed, the body rapidly breaks it down into glucose, which rushes into the bloodstream and travels to the cells far too quickly.
This is what is known as the “sugar rush”. In a panic, the pancreas dumps excess insulin into the bloodstream, rushing to the cell receptors to help them convert the overload of sugar, which it partially does, but soon after the blood sugar plummets again. At this point, most people will crave sweets or bread or cereal and of course this spikes the blood sugar (glucose) back up and the pancreas dumps more insulin into the bloodstream and the cycle continues.
The Formality Of Baking Baking is a method that requires meticulous concentrating which can be joyous as well as frustrating. In order to understand baking it is necessary to grasp the basics. To understand the basics is practicing and conditioning yourself the proper methods of doing so. One of the easiest dough to assemble is the straight dough method, which is a combination of water, yeast, ...
Sugar in the muffin also temporarily raises the level of certain neurotransmitters including dopamine and serotonin as well as increasing calcium excretion. The butter in muffins also causes problems when referring to the nutritional content of the muffin as it is extremely high in saturated fat. The consumption of too much saturated fat causes high cholesterol and heart problems; fat is the smallest portion on the Eat Well Plate.
Hoverer, the ingredients discussed above are just the basic ingredients of a muffin, fillings are also added to the ingredients of a muffin such as chocolate or fruit. The flavour of the muffin also affects the nutritional value of the muffin – putting a handful of chocolate chunks into the muffin mixture will increase: the number of calories; the content of saturated fat and the content of sugar. However, by putting a handful of raisins into the mixture the amount of potassium and fibre in the muffin increases with no extra fat.
This paragraph will discuss how muffins can be made healthier. Whole wheat flour can be substituted for 50 percent of the white flour without harming the taste or texture of the muffin. Margarine and low fat soft spreads can be used as a substitute for butter- this can make the muffin healthier by lowering the amount of saturated and trans fat in the muffin. Canola oil can also be used as a substitute for better, especially when trying to keep whole wheat muffins moist – it also has a neutral flavour so doesn’t detract the other flavours in the muffin.
Adding fruit, nuts and dried fruit to the muffin mixture means that the amount of sugar added to the mixture can be reduced by up to 25 percent as they contain naturally occurring sugars. They also give the muffin extra fibre and important nutrients. As muffins rely on sodium based leavening agents, such as baking powder, a way to curb the amount of sodium in a muffin is to avoid putting cheese in the muffin mixture ,as it is very high in sodium and use nuts, fruits, cinnamon and vanilla flavouring instead.
ACAI BERRIES Acai is rich in antioxidants such as Vitamin C and polyphenols. It contains ample amount ofiron, calcium and vitamin A. Acai has high caloric values and fats when compared with other berries Read more KUMQUAT These fruits are cholesterol, fat, and sodium free. They provide a good source of fiber and of the vitamins A and C. Can cook with sugar then use to top pound cake or ice cream. ...