Fiber in Muffins
Below is two demonstrations of the role of fiber in muffins. Thank you to our supplier J. Rettenmaier USA, the largest dietary fiber supplier in the world.
Chocolate Chip Muffin with an excellent source of fiber
Main formula adjustment is addition of fiber and water with reduction of oil. A 56 gram serving size is high in fiber (5 grams = “Excellent Source”) with a 50% reduction in added fat and could be appropriate for school lunch or other nutrition targeted programs. This muffin also has an extended ambient shelf life and moist center compared to the control.
A second variation is the addition of pre-hydrated HPMC (hydroxypropyl methylcellulose). When used you can reduce eggs and sugar, in addition to oil. This formula increases moisture retention and decreases fat, it also allows for some cost control and even cost reductions due to replacement of several ingredients.
Procedure: (1) mix sugar, oil, eggs & vanilla 1 min low speed 2 min med speed (with HPMC) (2) add remaining dry ingredients and water mix 1 min low, scrape bowl mix 3 min low (3) add choc chips, mix 30 seconds low (4) deposit 125 grams of batter, bake 350F for 25-30 minutes.