I did some low-fat baking yesterday.
The muffin recipe was from this book:
1 1/2cups whole wheat flour
1cup all purpose flour
2tsp baking powder
1/4tsp baking soda
1 1/2cup fat free buttermilk (I used low-fat as I couldn't find fat free)
2 large eggs, slightly beaten
1/4cup melted butter (margarine)
2cups frozen mixed berries
1tsp grated lemon zest (didn't have a lemon so I mixed a bit of lemon juice in with the berries)
Combine whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Combine the buttermilk, eggs, and butter in another bowl. Add the buttermilk mixture to the flour mixture; stir just until blended. Gently fold the berries and zest into the batter.
Spoon the batter into muffin cups sprayed with non-stick spray (I made exactly 18 muffins). Baking at 400F until golden brown.
The banana loaf came from RecipeZaar but I changed a few things around after reading the reviews:
1 1/4 cups sugar (i used brown sugar)
1/4 cup applesauce (doubled this)
1/4 cup margarine or butter (removed this)
1/2 cup egg substitute (i used 2 egg whites)
1 cup mashed ripe banana (about 3-4 medium)
1/2 cup low-fat buttermilk
1 teaspoon maple extract or vanilla
2 1/2 cups flour (half brown/white)
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts (optional) (did not use)
1. Set oven to 350 degrees (set oven rack to second-lowest position).
2. Grease bottoms only of two 8 x 4-inch loaf pans (if desired you can line the bottoms only of the pans with parchment paper, although baking time will need to be increased). (i was only able to make 1 large and 1 mini loaf)
3. In a large bowl using an electric mixer at medium speed mix together the sugar, applesauce, egg substitute, margarine or butter and maple extract until well blended.
4. Add in the mashed bananas and buttermilk; beat until smooth.
5. In a small bowl mix together flour with baking soda and salt; add to the creamed mixture; stir with a wooden spoon until JUST blended (do not over mix!).
6. Add/mix in nuts (if using).
7. Divide the mixture between the two pans.
8. Place both pans directly in the MIDDLE of the oven on the oven rack leaving a couple inches between the pans.
9. Bake for about 1 hour or until the loaves test done.
10.Cool 10 minutes in pan then loosen the sides of loaves and remove from pans.
11. Cool completely before slicing.
JASON'S REVIEW: Your muffins were the best thing since sliced bread. The loaf was very good considering it's low fat.
MY REVIEW: Both were good... not greasy but still moist thanks to the buttermilk and applesauce. Would make again.