The Engaged University

   » Dietetic Internships
   » FAMR 492
   » FSHN 381
   » FSHN 451/452
   » High School Senior

  Project Highlights
   » Produce an Athelete
   » Hand Washing Video
   » Dairy Food Product

   » Hand Washing Song

Engaged Instruction


   Wayne Iwaoka

   Naomi Kanehiro

   Laura Kawamura

   Lynn Nakamura-Tengan

   Claire Nakatsuka

   Julia Zee


FSHN 381: Experimental Foods
High Fiber Muffin Development
Fall, 2010

Students had to modify an existing muffin recipe by adding processed or synthetic dietary fiber, such that 1 serving would subsequently provide about 20% or more of the daily value of dietary fiber (about 5 grams) per reference amount customarily consumed.  Such products could potentially carry the FDA nutrient content claim of being “high fiber.”   
The muffin needed to be acceptable in taste and texture for an older adult. Students prepared presentations and provided background information on their fiber, development of their muffin and presented their final product with nutrient analysis to seniors living in local senior residential facilities whom participated in taste-testing the muffins.  Students gauged if seniors found their muffin to be acceptable through sensory evaluation forms.

Each group started with the following basic recipe for their muffin:

*Muffin Recipe

Yield: 6 muffins


1 cup all purpose flour, sifted
2 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon salt
½ egg
2 tablespoons salad oil
½ cup whole milk


  1. Preheat oven to 425°F.
  2. Grease the muffin pan.
  3. Sift all the dry ingredients into the mixing bowl.
  4. In a separate bowl, beat the egg well.
  5. Add salad oil and milk to the egg and beat until well blended.
  6. Pour the liquid ingredients into the dry ingredients, and mix with a wooden spoon just enough to moisten all ingredients.  The batter will look lumpy, but no dry flour will show. 
  7. Scoop a spoonful of batter from the mixing bowl.  Using a second spoon, push the batter into a greased muffin pan.  Be sure to get enough batter at one time to fill the muffin cup slightly more than half full. 
  8. Repeat this procedure until all the muffin batter is used.  Avoid stirring the batter when spooning batter from the bowl. 
  9. Bake in a 425°F oven 20 minutes or until the tops are golden brown. 
  10. Remove muffins from pan as soon as they are taken from the oven.
  11. Serve while hot.

This recipe was from: Illustrated guide to food preparation, 7th edition.  1995.  Margaret McWilliams.  Plycon Press, Redondo Beach, CA. 

Each group was randomly assigned one of the following fibers to incorporate into their muffin:
  • soybean fiber
  • okara
  • bamboo fiber
  • cottonseed fiber
  • pea fiber
Presentations (PDF):
Recipes (PDF):


Contact Information

Engaged Instruction
1955 East-West Road #306
Honolulu, Hawaii 96822
Phone: (808) 956-4124
Fax: (808) 956-6457z


© 2011 Cooperative Extension Service | Terms of Access and Use | Questions or comments about this site? Contact Webmaster

••••• Updated April 17, 2018 •••••

University of Hawaii at Manoa Department of Human Nutrition, Food & Animal Sciences Department of Family & Conusmer Sciences Cooperative Extension Service Nutrition Education for Wellness Home