I got this recipe from Simple and Delicious magazine and I was wondering if I could get some help on how to cut down the fat content.
Coconut Almond Muffins
1 cup all purpose flour
1/2 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 egg (eggbeater or 2 egg whites)
1/2 cup sour cream (use tofutti, but still pretty high in fat)
1/4 cup butter, melted (sub, too much fat though)
1/4 teaspoon almond extract
1/2 cup flaked coconut
1/4 cup miniature semisweet chocolate chips (dairy-free)
1/4 cup sliced almonds
Additional sugar
In a bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the egg, sour cream, butter, and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips.
Fill greased muffin cups two-thirds full. Sprinkle with almonds and additional sugar. Bake at 375 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Yield: 6 muffins
Speicifically, I worry about the fat of the butter and sour cream. Any help would be greatly appreciated.
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Coconut Almond Muffins
