Breads and muffins

Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

GOOD BREAD IS ONE OF THE CORNERSTONES of a healthy diet. The recipes in this chapter are quick and easy, maybe because we are both fortunate enough to have a huge variety of quality breads available close by.

Because muffins and quick breads are so easy to make, they are among the most popular baked goods for home cooks. We’ve added all sorts of flavorful, nutrient-dense ingredients to lower-fat muffin batters. We use a variety of grains, including cornmeal, bran, and wheat germ, and fold in naturally sweet dried fruits such as figs and dates. A good-quality nonstick muffin pan is an excellent investment; it really does work. We usually spray with a light coating of nonstick cooking spray, just as insurance.