Muffins

Preheat your oven before baking. All muffins freeze well. Just microwave to thaw and eat, or thaw in an airtight container overnight and enjoy in the morning.

I usually use half all-purpose unbleached white flour and half whole wheat pastry flour instead of all white flour to get more fiber.

For recipes that have oil in, you can substitute unsweetened applesauce, plain yogurt or add some ground Flax seed (see box for substitution equivalents) to cut down on fat. See substitution section in this book.