Some time ago, I posted to this group asking for help learning how to bake stuff in a microwave. My microwave isn't the convection kind. I recently acquired a cookbook from the manufacturer of the microwave and found it has recipes for breads and muffins. I just made the bread and it came out ok. Ingredients were: 3/4 cup corn meal, 3/4 cup whole wheat flour, 3/4 cup rye flour, 3/2 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup raisins, 1/2 cup molasses, 5/4 cup buttermilk. The cooking time was supposed to be 16 to 20 minutes at medium power, which is power level 5 on my microwave, under cover of plastic wrap. The fat content of a single serving is alleged to be 0.9 grams.
When the ingredients are first mixed, it seems pretty dry. I don't know whether that is part of the reason it works.
The recipe also calls for a small glass to be placed upright in the center of the well greased casserole dish before the mix is added. I used a coffee mug since I don't know if the glasses I have are microwaveable. Also, I think glass often has metals dissolved in it, so I don't know if that would cause arcing. I don't understand whether the use of the glass is decorative or necessary.
The muffin recipes seem to have a much higher fat content than I want to consume, so I'm interested in modifying the bread I just made so that it turns out more like muffins without sacrificing its low fat content.
There is a product called Lighter Bake, made by Sunsweet, that I think can be used as a substitute for butter and shortening. That might be a way to modify the muffin recipes to make them fat free.