Breads

Whole Grain Muffins

Serving Size 1 Number of Servings 12 Ingredients 1 cup whole-wheat flour 1 rounded tsp. low-sodium baking powder 1/2 teaspoon salt 1 tablespoon safflower oil 1 egg, beaten 1 cup buttermilk 1 Tbsp. molasses Instructions Preheat oven to 450 degrees. Mix dry ingredients. Work in oil with pastry blender. Add beaten egg, buttermilk, and molasses and stir well. Fill 12 oiled muffin tins a little more than half full. Bake for 17 minutes Nutrition Information 63 Calories; 2g Fat (26.1% calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 118mg Sodium.

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Pizza Muffins

Number of Servings 6 Ingredients 1 egg 1/2 cup tomato sauce 1 cup buttermilk or plain low-fat yogurt 1 tsp. dried oregano 1/4 tsp. garlic powder 1/4 tsp. freshly ground pepper 4 oz. mozzarella cheese, diced 1 1/2 cups whole-wheat flour 3 Tbsp. wheat germ 2 tsp. baking powder 1 tsp. baking soda Sliced tomatoes and sesame seeds for garnish Nonstick vegetable cooking spray Instructions Preheat oven to 400 degrees. Spray muffin tin with nonstick vegetable cooking spray or line with baking cups. Blend the egg, tomato sauce, and buttermilk or yogurt with a mixer or food processor. Add the spices. Add the cheese, reserving 1/4 cup for topping. In another bowl, mix the flour, wheat germ, baking powder, and baking soda. Combine the two mixtures until four is no longer visible. Spoon batter into muffin tin, filling each well about 2/3 full. Top each muffin with a slice of

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Peach Coffee Cake

Peach Coffee Cake

Number of Servings 8 Ingredients 1-1/2 cups flour 2 teaspoons baking powder 2 tablespoons sugar 1/4 cup powdered milk 1/2 cup applesauce 3 tablespoons margarine, softened 3 egg whites 1 teaspoon vanilla 1 15-ounce can peaches (no sugar added), drained and diced, reserve 1/4-cup juice Streusel Topping: 3 tablespoons flour 1 tablespoon margarine 1/2 teaspoon cinnamon 2 teaspoons sugar Instructions Preheat oven to 350 degrees. Mix flour, baking powder, sugar, and dry milk together and set aside. Cream margarine, egg whites, applesauce and vanilla with mixer on low speeds. Add peaches and beat 30 seconds. Add flour mixture and pour into 8-3/4″ pie plate that has been sprayed with cooking spray. Cream together topping with a fork until crumbly and sprinkle over top. Bake at 350 degrees for 40-45 minutes. Cool and serve. Nutrition Information 217 Calories; 5g Fat (20.2% calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber;

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Tropical Muffins

Number of Servings 12 Ingredients 1-3/4 cup all-purpose flour sugar substitute to equal 3/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsweetened grated coconut 3 medium-size ripe bananas, mashed 1/3 cup reduced-calorie margarine, melted 1 egg, beaten 1 teaspoon grated orange rind 1/3 cup unsweetened orange juice vegetable cooking spray Instructions Sift together flour, sugar substitute, baking powder, soda and salt in a large bowl; stir in coconut, and make a well in center of mixture. Combine bananas, margarine, egg, orange rind, and juice; add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 375 degrees for 25 to 30 minutes or until lightly brown. Nutrition Information  137 Calories; 4g Fat (27.9% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 265mg Sodium.

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Green Onion Biscuits

Green Onion Biscuits

Number of Servings 16 Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 3 tablespoons vegetable shortening 1/4 cup finely chopped green onions 1 cup low-fat buttermilk Cooking spray Instructions Preheat oven to 400°.  Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until flour mixture is moist.  Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned.  Makes 16 biscuits. Nutrition Information 97 Calories, 3g Fat, 2g Protein, 16g Carbohydrate;, 1g Dietary Fiber, 21mg Cholesterol, 48mg Sodium.

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Cranberry Nut Bread

Serving Size 20 Ingredients 1 cup cranberries (chopped, fresh or frozen) 1/2 cup nuts (chopped) 1 tablespoon grated orange peel 2 cups all-purpose flour 3 packs Sweet ‘N Low 1-1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 2 tablespoons unsweetened applesauce 3/4-cup orange juice 1 egg (well beaten) Ingredients for glaze: 1/2 jar Smuckers® 100% Simply Fruit Orange Marmalade Instructions Preheat oven to 350 degrees. Spray a 9x5x3 loaf pan with cooking spray. Place cranberries, nuts and orange peel in bowl and set aside. Mix flour, sugar substitute, baking powder, baking soda and salt (optional) in bowl. Cut in applesauce. Stir in egg and orange juice, mixing just enough until moistened. Fold in cranberry mixture. Spoon mixture into prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack for 15 minutes. Remove loaf from pan and cool completely. For

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Cheesy Bread Stick

Number of Servings 1 Ingredients 2 oz. soft bread stick 1 oz. mozzarella cheese, grated 2 tbsp. Parmesan cheese Garlic powder to taste 1/2 cup chunky spaghetti sauce Instructions Split bread stick in half lengthwise. Toast under broiler or in toaster oven until lightly browned. Sprinkle with cheeses and garlic powder if desired. Broil until cheese is melted. Heat spaghetti sauce and dip bread sticks in sauce. Nutrition Information 216 Calories; 10g Fat (66.5% calories from fat); 10g Protein; 1g Carbohydrate; 0g Dietary Fiber; 33mg Cholesterol; 304mg Sodium.

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Broiled Open Faced Vegetarian Sandwich

Number of Servings 1 Ingredients 2 slices Italian bread, cut 1: thick 1 Tbsp. reduced-calorie margarine Zucchini slices Tomato slices Onion slices Green pepper slices Garlic powder Basil Pepper 2 oz. part-skim mozzarella cheese Instructions Spread Italian bread with 1 tsp. reduced-calorie margarine on each. Top with tomato, zucchini, onion, and green pepper slices. Sprinkle with garlic powder, basil, and pepper; top with cheese. Broil until browned on edges and cheese is melted. Nutrition Information 317 Calories; 17g Fat (47.9% calories from fat); 19g Protein; 22g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 672mg Sodium.

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Blueberry Muffins

Number of Servings 18 Ingredients 1 cup mashed banana 2 egg whites 1-1/2 cup unsweetened pineapple juice concentrate 1/4 cup vanilla yogurt 1 tablespoon water 1 cup low-fat Pioneer Baking Mix 1 cup whole-wheat flour 1 cup fresh or frozen blueberries, left to thaw in a strainer 2 teaspoons baking soda 1/8 teaspoon salt 1 package Equal Instructions Preheat oven to 350 degrees. Prepare 18 standard-sized cups with paper liners. In a large bowl stir together banana, egg, pineapple concentrate, yogurt and water. Add baking mix, flour and blend. Gently stir in blueberries. Add baking soda quickly, and then mix (28 to 30 beats.) Spoon batter into prepared muffin cups. Bake about 20 minutes or until a toothpick inserted in the center of one muffin comes out clean. As soon as they are done, removed muffins from tins and sprinkle with one package of Equal if desired. Nutrition Information 112

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Blue Ribbon Cornbread

Number of Servings 10 Ingredients 1 cup yellow cornmeal 1 cup flour 1/2 teaspoon salt 1 tablespoon baking powder 1 egg 1 cup 1/2% or skim milk 4 oz. sugar-free, nonfat vanilla yogurt Instructions Sift together dry ingredients in bowl; add egg, milk and yogurt. Beat together one minute. Spray a 9×9 or 9×13-baking dish with a non-stick cooking spray and pour in mixture. Bake at 425 degrees for 20 minutes. Variations: Replace yogurt with 1-cup cream-style corn Replace milk with 1-cup buttermilk (made from skim milk) Use the cream corn recipe and pour 1/2 batter into the baking dish. Layer 4 oz. grated or sliced low-fat cheese, top with sliced jalapeno peppers, pour on remaining mixture. Nutrition Information 118 Calories; 1g Fat (7.0% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 280mg Sodium.

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