This weekend marked the beginning of my blog’s transformation into a healthier way to enjoy desserts. Yes! Let us eat more desserts, and more often! I tried those elusive muffins again and got much better results. Am still making some modifications and excited for batch # 3.
I intentionally overstir batter for the colour bleed. Blue muffins for days!
My motivation to make this change towards healthier desserts is three-fold.
- I refuse to entertain the notion of a sad, soulless existence of healthy eating without dessert. What good is eating better food if you cannot enjoy the extra deliciousness of a good dessert?
- I’ve baked with traditional ingredients solely because that is what I’m used to. I grew up in a family that stocked granulated sugar, table salt, all-purpose white flour, et cet. Now that I am a responsible adult and no longer shackled by somebody else’s grocery decisions, it is time to make the switch! Belatedly.
- Theoretically… if one can reduce the nutritional impact of a dessert by 50%, one can then enjoy that dessert twice as much without remorse!
It’s more about recognizing that desserts are okay in moderation, and desserts become even more okay (transcendence!) if you reduce the nutritional impact they have on your health. If I can make reductions to the Nefarious Hexad™ (calories, fat, cholesterol, sodium, carbs, and sugar) that I eat on a daily basis, I will.
Yesterday I wrote about substitutions and the benefits of baking with sucralose and half salt instead of sugar and table salt. Before doing anymore baking, I spent a few hours converting some recipes into grams and fluid ounces. In the past month I’ve gotten into the habit of weighing food for meals and cooking, so carrying it over to baking was easy.
Then it was time for round 2 of muffins. Along with using sucralose and half salt again, I used two egg whites instead of a whole egg. Used the amazing ingredient analyser on Calorie Count, I confirmed that the nutrition content improved significantly, except for one thing:
Sodium went up. Cholesterol did not change. And everything else went down. The change in salt caught me by surprise, I didn’t realize egg whites have so much salt. Hmm. What to do.
I’m thinking one or two small changes before I’m finished. Then it’s recipe posting time.
Boyfriend Unit tested a muffin from each batch, the 2nd batch is pictured below:
He said 1st batch is good, but agreed it was overdone. He said the 2nd batch seemed exactly like normal muffins to him, they taste better than 1st batch, but he detected a faint aftertaste of something.
I found the muffins slightly too sweet but as I chewed, I began to second guess myself. Is it really too sweet, or do I just think it’s too sweet because I’ve always thought artificial sweeteners were extra sweet tasting?
And then the strangest thing happened. Within a minute of finishing the muffin, I noticed the aftertaste too. It was just like what happens when you stir a package of Crystal Light into water, when suddenly you can taste the powder from inhaling as you stir.
Hmm. I can live with an aftertaste for the sake of a healthier muffin. The aftertaste wasn’t gross, but it was strange, and I’d like it gone. Why does sucralose leave an aftertaste? More research is needed. For Science.
Hit me up with ingredient substitutions you use in baking.