Muffins College Essay Example

pancreas dumps more insulin into the bloodstream and the cycle continues.

Sugar in the muffin also temporarily raises the level of certain neurotransmitters including dopamine and serotonin as well as increasing calcium excretion. The butter in muffins also causes problems when referring to the nutritional content of the muffin as it is extremely high in saturated fat. The consumption of too much saturated fat causes high cholesterol and heart problems; fat is the smallest portion on the Eat Well Plate.

Hoverer, the ingredients discussed above are just the basic ingredients of a muffin, fillings are also added to the ingredients of a muffin such as chocolate or fruit. The flavour of the muffin also affects the nutritional value of the muffin – putting a handful of chocolate chunks into the muffin mixture will increase: the number of calories; the content of saturated fat and the content of sugar. However, by putting a handful of raisins into the mixture the amount of potassium and fibre in the muffin increases with no extra fat.

This paragraph will discuss how muffins can be made healthier. Whole wheat flour can be substituted for 50 percent of the white flour without harming the taste or texture of the muffin. Margarine and low fat soft spreads can be used as a substitute for butter- this can make the muffin healthier by lowering the amount of saturated and trans fat in the muffin. Canola oil can also be used as a substitute for better, especially when trying to keep whole wheat muffins moist – it also has a neutral flavour so doesn’t detract the other flavours in the muffin.