BANANA-PECAN BREAD
1 3/4 cups all-purpose flour
2/3 cup Splenda granular
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup mashed ripe bananas (3 med bananas)
1/3 cup butter, softened
2 tbsp milk
2 eggs
1/3 cup chopped pecans
Preheat oven to 350 degrees.
In a large mixing bowl, combine 1 cup of the flour, Splenda granular, baking powder, baking soda, and salt. Stir the mixture to combine.
To the dry mixture, add the mashed bananas, butter, and milk. Using an electric mixer, blend on low speed until well blended. Turn speed to high and blend for two minutes. Add the eggs and the remaining 3/4 cup of flour. Beat the mixture until well blended. Stir in the pecans.
Spray an 8 or 9-inch loaf pan with nonstick cooking spray. Pour the batter into the pan and smooth out evenly. Bake at 350 degrees for 50 to 60 minutes or until the bread is browned and a toothpick inserted in the thickest part comes out clean. Cool in the pan on a wire rack for 5 to 10 minutes. Remove from the pan and cool completely on the wire rack.
NOTE: This bread is even better if cooled, wrapped in plastic wrap and allowed to set overnight before slicing.
ORANGE MARMALADE POPPY SEED BREAD
1 1/2 cups all-purpose flour
2/3 cup Splenda granular
2 tsps baking powder
1 tsp baking soda
2 tbsp poppy seeds
1/3 cup low-fat milk
1/2 cup no sugar added orange marmalade
2 tbsp canola oil
3 tbsp fat-free sour cream
1 1/2 tsp vanilla extract
Preheat oven to 325 degrees. Spray a 9 x 5-inch loaf pan with nonstick cooking spray; set aside.
In a large bowl, combine the flour, Splenda granular, baking powder, baking soda, and poppy seeds. In a small bowl, combine the milk, marmalade, canola oil, sour cream, and vanilla extract. Slowly add the milk mixture to the flour mixture. Mix gently, just until combined. Spread the batter evenly in the prepared loaf pan. Bake at 325 degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Place the pan on a wire rack to cool for 10 minutes before removing the bread. Remove the bread from the pan and allow to cool completely on the wire rack.
BRAN MUFFINS WITH CARROTS & RAISINS
1 1/4 cups oat bran cereal
3/4 tsp whole-wheat flour
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2/3 cup fat-free milk
2 large eggs
1/4 cup Splenda Brown Sugar Blend
2 pkts (1 gram each) NuStevia Sugar Substitute
1/3 cup canola oil
3/4 cup finely grated carrots
3/4 cup raisins
Preheat oven to 375 degrees. Coat 12 muffin cups with nonstick cooking spray; set aside.
In a large bowl, whisk together bran cereal, whole-wheat flour, all-purpose flour, the baking powder, baking soda, salt and cinnamon. Make a well in the center of the mixture.
In a small bowl, whisk together the milk, eggs, Splenda, Stevia, and oil. Stir in the grated carrots and the raisins. Pour the mixture into the well of the dry ingredients and fold mixtures together until all ingredients are moistened. Divide batter among the prepared muffin cups, using a third cup of batter per cup. Let rest in pan for 5 minutes at room temperature.
Bake muffins at 375 degrees for 16 to 18 minutes or until crowned and a wooden toothpick inserted in the center comes out clean. Cool on a wire rack.
Variation: Substitute golden raisins for the regular raisins and add 1/4 cup chopped walnuts.
MEXICAN CORNBREAD
1 cup self-rising cornmeal
1 cup shredded cheddar cheese
1 cup whole kernel corn
1 cup milk
1/2 cup chopped onion
1 jar (4-oz) diced pimiento, drained
1/3 cup butter
2 tbsp chopped jalapeno peppers (seeded)
1/2 tsp garlic powder
nonstick cooking spray
Preheat oven at 350 degrees.
Spray a 10-inch cast-iron skillet with the nonstick cooking spray; set aside.
Combine the cornmeal and milk together in a medium bowl. Stir until mixed. Add the remaining ingredients and mix well. Pour into the prepared skillet and put in the oven. Bake at 350 degrees for 45 minutes or until golden brown. Cut into wedges and serve warm with butter.
SUE'S PUMPKIN/BANANA BREAD
1 cup Splenda granular
1/2 cup granulated sugar
1/2 cup shortening
2 eggs
1 cup mashed ripe bananas
3/4 cup pumpkin pulp
1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 cup chopped nuts
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
Preheat oven to 350 degrees. Grease and lightly flour two loaf pans; set aside.
In a large mixing bowl, cream together the Splenda granular, sugar, and shortening. Beat the eggs and add to the mixture along with the bananas, pumpkin, and vanilla. Mix together well.
In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Add the dry mixture to the wet mixture; add the nuts and mix together well. Spoon the batter into the prepared pans. Bake at 350 degrees for 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool 10 minutes before removing from the pans to a wire rack to finish cooling.
GREEK SPINACH-CHEESE ROLLS
1 loaf (1 lb) frozen bread dough
1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
3/4 cup crumbled feta cheese
1/2 cup shredded Monterey Jack cheese
4 green onions, thinly sliced
1 tsp dried dill weed
1/2 tsp garlic powder
1/2 tsp black pepper
Thaw bread dough according to the package directions. Spray 15 muffin cups with nonstick cooking spray and set aside.
Roll out dough on a floured surface to a 15 x 9-inch rectangle. (If the dough is springy and hard to work with, cover with plastic wrap and let rest 5 minutes.) Have the long edge of the rectangle running parallel to the edge of the work surface so it will be easier to work with.
In a large bowl, combine the spinach, cheeses, green onions, dill weed, garlic powder, and pepper; mix well. Sprinkle the mixture over the dough to within 1-inch of the long edges. Starting with long edge, roll up snuggly. Pinch the seam closed. With the seam side down, roll into 1-inch slices using a serrated knife. Place slices, cut side up, into the muffin cups. Cover loosely with plastic wrap. Let rolls stand for 30 minutes in a warm place. Rolls should become slightly puffy.
Meanwhile, preheat oven to 375 degrees. Bake 20 to 25 minutes or until golden brown. Serve warm or at room temperature. Maybe be stored in an airtight container in the refrigerator for a couple of days.
NOTE: Theses rolls make good appetizers, snacks or go great with soups and stews.
STRAWBERRY BREAD
1 pkgs (10-oz each) frozen unsweetened strawberries
4 eggs
1 1/2 cups oil
3 cups flour
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
1 1/2 cups Splenda
1/2 cup sugar
1 cup chopped pecans
Thaw strawberries but do not drain.
Preheat oven to 350 degrees.
In a large mixing bowl, mix together the strawberries, eggs, and oil. Sift the flour, baking soda, salt, and cinnamon into the strawberry mixture. Add the sugar and and stir to thoroughly blend. Stir in the pecans. Pour batter evenly into 2 greased and very lightly floured 9 x 5-inch loaf pans. Bake in a 350 degree oven for 1 hour. Cool completely before removing from pans.
NOTE: This recipe contains a small amount of sugar. If you cannot tolerate this, replace the sugar with splenda and increase the oil by a tablespoon.
LEMON-BLUEBERRY SCONES
1 1/4 cups whole grain pastry flour
1 cup ground whole oats
1/2 cup nonfat dry milk
2 tbsp ground flaxseed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat yogurt
1/4 cup honey
2 tbsp canola oil
2 tbsp lemon juice
1 tsp lemon zest
1 cup blueberries
Preheat oven to 400 degrees. Coat a baking sheet lightly with nonstick cooking spray; set aside.
In a large bowl, whisk together the flour, oats, milk, flaxseed, baking powder, baking soda, salt, and salt. In a small bowl, stir together the yogurt, honey, oil, lemon juice and lemon zest. Make a well in the center of the flour mixture and stir in the yogurt mixture. Add the blueberries and stir just until combined. Drop 1/4 cup batter onto prepared baking sheet to make 10 scones. Bake at 400 degrees 12 to 15 minutes or until light browned and firm.
Per scone: 260 calories, 40 g carbs 15 g protein, 5 g fat (0 saturated)
CINNAMON ROLLS
4 cups all-purpose flour, divided
1 pkg dry yeast
1/3 cup less 1 tbsp Splenda granular
1 tbsp sugar
1 cup milk
1/3 cup + 3 tbsp butter, divided
1 tsp salt
2 eggs
nonstick cooking spray
1/2 cup Splenda granular
2 tsp ground cinnamon
3/4 cup raisins
Combine 2 cups flour, yeast, and 1 1/4 teaspoons of the sugar in a large bowl; set aside.
Combine milk, the 1/3 cup butter, and salt in a small saucepan; heat until the mixture reaches 120 to 130 degrees. Add liquid mixture to the flour mixture. Add eggs and beat at low-speed of electric mixer for 1/2 minute. Increase speed to high; beat 3 minutes. Gradually add remaining 2 cups flour, stirring to make a stiff dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic. This should take about 8 to 10 minutes. Shape dough into a ball and place in a bowl that has been sprayed with the cooking spray. Turn to grease the top. Cover and let rise in a warm place, free from drafts, for about an hour or until doubled in size. Punch dough down then divide in half. Cover and let rest 10 minutes. Roll one half of dough to a 12 x 8-inch rectangle. Melt remaining 3 tablespoons butter over low heat; brush half of melted margarine over shaped dough. Combine cinnamon and 2 teaspoons Splenda, stirring to blend; sprinkle half over shaped dough. Sprinkle with half the raisins. Roll up jellyroll fashion, baginning at long side; press edges and ends together securely. Cut into 12 slices. Arrange slices in a 9-inch round baking pan coated with cooking spray. Repeat process with remaining dough, melted butter, Splenda mixture, and raisins. Cover and let rise in a warm place 30 minutes or until doubled in size. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Cool slightly, remove from pans, and serve warm.
DIABETIC'S CARROT BREAD
4 eggs
1 3/4 cups Splenda Granular
1/4 cup sugar
1/4 cup vegetable oil
1/2 cup water
3 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
2 cups shredded carrots
Preheat oven to 350 degrees. Spray two 9-inch loaf pans with nonstick cooking spray; set aside.
In a large mixing bowl, combine eggs, Splenda and sugar. Beat at medium speed of electric mixer until the mixture thickens. Gradually add in the oil and water; beat until well combined.
Combine the flour, baking powder, baking soda, cinnamon, and salt; gradually add to the egg mixture. Stir just until moistened. Fold in the carrots. If batter seems too dry, add a tablespoon of water (moisture will depend on how wet or dry the carrots are). Spoon the batter into the prepared loaf pans. Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in the center comes out clean.
BANANA-APPLE BREAD
1/2 cup butter or margarine
1 cup Splenda granular
2 tbsp sugar
2 eggs
1 3/4 cups all-purpose flour
2 3/4 tsp baking powder
3 med bananas, chopped
1 cup peeled, coarsely chopped apple
Vegetable cooking spray
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
Cream butter in a large mixing bowl. Gradually add the Splenda and sugar to the butter, beating at medium speed of an electric mixer until light and fluffy. Add eggs and beat until thick and lemon colored.
Combine the flour and baking powder; add to the butter mixture, mixing well. Fold in the bananas and apple. Spoon batter into the prepared loaf pan. Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan 10 minutes. Remove from the pan and cool completely on a wire rack.
BLUEBERRY LOAF
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup shreds of wheat bran cereal
2 tbsps + 2 tsps Splenda Brown Sugar Blend
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened orange juice
1 egg
1 tbsp vegetable oil
1 cup fresh blueberries
vegetable oil spray
Preheat oven to 350 degrees. Spray an 8 1/2 x 4 1/2 x 3-inch loaf pan with the vegetable oil spray; set aside.
Combine all-purpose flour, whole wheat flour, Splenda, wheat bran cereal, baking powder, baking soda, and salt in a medium bowl. Stir the mixture until well combined. Set aside.
In a large bowl, combine orange juice, egg, and oil. Beat this mixture at medium speed of an electric mixer until well blended. Gradually add in the flour mixture, stirring just until moistened. Gently fold in the blueberries. Spoon the batter into the prepared pan. Bake at 350 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then remove from the pan and finish cooling on a wire rack.
16 slices at 85 calories, 15 g carbs, 2 g protein per slice
CHEESE CASSEROLE BREAD
1 cup all-purpose flour
1 cup whole-wheat flour
1 tbsp baking powder
1 tbsp minced onion
1/2 tsp salt
2 tbsps Splenda
1/2 tsp dried Italian Herb Seasoning
1/3 cup milk
1/4 cup butter, melted
2 eggs, beaten
Vegetable oil spray
1 tbsp grated Parmesan cheese
In a medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, onion, salt, Splenda, and Italian herb seasoning; make a well in the center. Combine the milk, butter, and eggs. Add milk mixture to the well of the flour mixture. Stir mixtures together just until all the flour mixture is moistened. Spray a 1 1/2-quart casserole dish with vegetable oil spray. Spoon batter into the casserole dish. Sprinkle the grated Parmesan cheese over the top of the batter. Bake at 400 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Let stand ten minutes before slicing. Slice and serve while warm for best results. This bread can be served at room temperature, however.
CINNAMON MONKEY BREAD WITH CREAM CHEESE GLAZE
3/4 cup Splenda granular
1 tbsp ground cinnamon
2 cans (7.5 oz each) refrigerated buttermilk biscuits
1/2 cup butter or margarine, melted and divided
4 oz cream cheese, softened
1/2 cup powdered sugar*
1 to 2 tbsps milk
Preheat oven to 350 degrees. Grease a 12-cup fluted tube pan and set aside.
Cut each piece of biscuit dough into 4 pieces using kitchen scissors. In a medium mixing bowl, mix the Splenda and cinnamon. Roll the dough pieces in the Splenda/Cinnamon mixture. Place half the biscuit pieces into the prepared pan. Drizzle with 1/4 cup of the melted butter. Top with remaining biscuit pieces and drizzle with the remaining butter. Top the biscuit pieces with the remaining Splenda/Cinnamon mixture. Bake at 350 degrees 40 to 45 minutes or until golden. Let loaf stand for 5 minutes then invert onto a serving plate. Spoon the prepared cream cheese glaze over the loaf.
To prepare the glaze: Beat the cream cheese and powdered sugar in a bowl using an electric mixer. Beat until well blended. Add milk, beating until glaze reaches the desired consistency.
*For instructions on making sugar-free powdered sugar, check out that section of this web site.
Yield: 12 servings.
BETTY CROCKER'S SMOKY CHIPOTLE CORNBREAD
1 cup Fiber One original bran cereal
1 cup cornmeal
1 cup Gold Medal all-purpose flour
2 tsps baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp chili powder
1 1/4 cups buttermilk
1/4 cup barbecue sauce
2 tbsps finely chopped canned chipotle chiles in adobo sauce (from a 7-oz can)
2 tbsps vegetable oil
1 egg
Heat oven to 400 degrees. Spray an 8-inch square pan with cooking spray.
In a large bowl, stir together cereal, cornmeal, flour, baking powder, baking soda, salt and chili powder; set aside. In a medium bowl, stir together remaining ingredients. Stir mixture into cereal mixture. Pour into the prepared pan.
Bake at 400 degrees for 25 to 28 minutes or until golden brown. Serve warm.
Yield: 9 servings. Per serving: 200 calories (40 from fat), 33 grams carbs, 5 grams protein
Dietary Exchanges: 1 1/2 starch, 1/2 other carbs, 1 fat
VINTAGE RECIPE FOR APPLESAUCE RAISIN MUFFINS
1 large egg
2 tbsp vegetable oil
1 1/2 cup unsweetened applesauce
2 cups flour
3/4 tsp baking soda
2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
3/4 cup raisins
Beat together the egg, oil and applesauce. Add flour, baking soda, baking powder, nutmeg, and cinnamon; beat well. Stir in raisins. Spoon batter into oiled and floured muffin tins. Bake at 375 degrees for 20 to 25 minutes or until firm to the touch and browned. Cool on wire racks. Delicious topped with cream cheese!
Note: This is a soft and spicy muffin. Very good.
WHOLE-WHEAT BANANA MUFFINS
5 medium-ripe bananas
2 cups whole-wheat flour
1/2 tsp salt
3 tsp baking powder
2 tbsp honey
1/4 cup milk
2 tbsp melted butter
1 egg
Peel bananas and mash with a fork. Set aside. In a large bowl, mix together the flour, salt, and baking powder. Set dry ingredients aside. Add the remaining ingredients to the bananas and mix thoroughly. Add banana mixture to the flour mixture. Grease 12 muffins cups and divide mixture evenly into the muffin cups. Bake at 400 degrees for about 20 minutes or until done.
CHEESY CORN MUFFINS
1/4 cup chopped onion
1 tbsp butter
2 pkgs (8 1/2 oz each) unsweetened corn muffin mix
1/2 cup sour cream
1/2 cup shredded cheddar cheese
In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to the package directions; fold in onion. Fill greased muffin tins two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400 degrees for 15 to 20 minutes or until done. Cool in pan for five minutes before removing.
PUMPKIN CRESCENT DINNER ROLLS
2 tsp active dry yeast
1 1/2 cups warm water (110 to 115 degrees)
1 1/4 cups cooked (or canned) pumpkin
1/2 cup butter
1/3 cup Splenda
2 eggs
2 tsp salt
2 1/2 cups whole wheat flour
4 1/2 to 5 cups all-purpose flour
In a large mixing bowl, dissolve yeast in warm water. Add the pumpkin, butter, Splenda, eggs, salt, and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Stir in enoughall-purpose flour to make a soft dough. Turn dough onto a lightly floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in bulk, about one hour.
Punch down dough. Turn onto a lightly floured board, divide into 3 equal portions. Roll each portion into a 12-inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down, 2-inches apart, on greased baking sheets. Curve to for crescent shapes. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 12 to 15 minutes. Remove to wire racks to cool.
Yield: 36 crescents. Per crescent: 134 calories, 23 g carbs, 4 g protein
APPLE-ALLSPICE MUFFINS
1/4 cup + 2 tbsp unsalted butter, divided
1/4 cup + 2 tbsp Splenda brown sugar blend, divided
1 egg
1 3/4 cups all-purpose flour, divided
2 tsp baking powder
1/2 tsp ground allspice
1/4 tsp salt
3/4 cup fat-free milk
1 cup peeled, finely chopped apple
Non-stick vegetable oil spray
1/2 tsp ground allspice
In a medium mixing bowl, cream 1/4 cup butter; gradually add 1/4 cup + 1 tsp of the Splenda brown sugar blend, beating at medium speed of electric mixer until mixture is light and fluffy. Add egg and mix well.
Combine 1 1/2 cups flour, baking powder, 1/2 tsp ground allspice, and salt. Add to the creamed mixture alternating with milk. Stir just until moistened. Gently stir in chopped apple. Spray 12 muffin cups with vegetable oil spray. Spoon batter into prepared muffin cups, filling each about two-thirds fulls.
Combine remaining Splenda blend, flour, and allspice in a small mixing bowl. Cut in the remaining two tablespoons of butter, using a pastry blender or two knives, until mixture resembles coarse meal. Sprinkle mixture evenly over the tops of the muffin batter. Bake at 400 degrees for 20 minutes or until lightly browned.
COCONUT TEA BREAD
3 cups flour
3 tsp baking powder
1 tsp salt
1 cup Equal Sugar-Lite
1 1/3 cups unsweetened flaked coconut
1 tbsp grated orange OR lemon rind
1 egg
1 1/2 cups milk
1 tsp vanilla
Preheat oven to 350 degrees.
Sift flour, baking powder, and salt into large mixing bowl. Stir in Equal, coconut and fruit rind. Beat egg in a medium mixing bowl; stir in milk and vanilla. Stir milk mixture into dry mixture and mix just until mixed well and moistened. Do Not beat. Spray a 9-inch loaf pan with vegetable oil spray. Pour batter into pan and bake for 1 hour and 10 minutes at 350 degrees.
TROPICAL MUFFINS
1 1/4 cups all-purpose flour
3/4 cup Equal Sugar-Lite OR Splenda
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup unsweetened coconut
3 medium ripe bananas, mashed
1/3 cup unsalted butter
1 egg, beaten OR 1/4 cup egg substitute
1 tsp orange zest
1/3 cup fresh squeezed orange juice
Vegetable oil spray
Preheat oven to 375 degrees. Spray 12 muffin cups with vegetable oil spray and set aside.
In a large mixing bowl, sift together flour, Splenda or Equal, baking powder, baking soda, and salt. Stir in the coconut and make a well in the center of the mixture. Combine the remaining ingredients together and put into the well of the dry mixture. Stir just until the dry ingredients are moistened. Spoon batter into muffin cups, filling each two-thirds full. Bake at 375 for 25 to 30 minutes or until lightly browned.
PUMPKIN WALNUT BREAD
3 1/2 cups sifted flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 1/2 cups Splenda
1/2 cup sugar
1 cup canola oil
4 eggs
2/3 cups water
1 cup chopped walnuts
2 cups canned pumpkin
Preheat oven to 350 degrees.
Sift all dry ingredients into a large mixing bowl. Add remaining ingredients and beat until smooth. Spray three 4 x 8-inch loaf pans with cooking spray. Bake at 350 degrees for 1 hour. Excellent served with cream cheese.
GARLIC MONKEY BREAD
1 pkg dry yeast
1 cup warm water*
2 cups whole-wheat flour, divided
1 cup all-purpose flour
1 tsp salt
vegetable cooking oil spray
1 tbsp salt-free butter, melted
1 garlic clove, minced
1 tsp dried parsley flakes
1/8 tsp freshly ground black pepper
In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes. Combine the all-purpose flour, 1/2 cup whole-wheat flour and salt. Add to yeast mixture, stirring well. Gradually stir in remaining flour to make a stiff dough. Turn dough out onto a lightly floured surface, cover and let rest for 10 minutes. Knead dough for about 10 minutes or until smooth and elastic. Spray a bowl with vegetable oil spray and place dough in the bowl, turning to grease the top. Cover and let rise in a warm place, away from drafts, until doubled in bulk--approximately 1 hour.
In a small mixing bowl, combine margarine, garlic, parsley, and pepper. Using hands, roll dough into 1 1/2-inch balls and dip each in the margarine mixture. Layer balls in a 10-inch ring mold pan. Cover again and let rise another hour or until doubled in size. Bake at 375 degrees for 25-30 minutes. Cool in pan 5 minutes before inverting onto serving platter. Best served warm.
OATMEAL-BLUEBERRY MUFFINS
1 cup + 2 tbsps flour
6 ounces uncooked regular oats
1 tbsp baking powder
2 tbsp Equal Sugar-Lite
1/2 tsp salt
1 cup skim milk
1 egg or 1/4 cup egg substitute
1/4 cup vegetable oil
1 cup fresh blueberries
Vegetable cooking spray
1 tsp ground cinnamon
In a medium mixing bowl, combine flour, oats, baking powder, Equal and salt. Make a well in the center of the mixture.
In a small mixing bowl, combine milk, egg and oil. Add to the well of the dry ingredients. Stir just until dry ingredients are moistened. Gently fold the blueberries into the mixture. Spray 12 muffin cups with vegetable oil spray. Fill each cup 2/3 full of the batter. Sprinkle cinnamon over the tops of the batter. Bake at 425 degrees for 20 to 25 minutes or until lightly browned.
HEALTHY CARB FRENCH TOAST MUFFINS
non-stick cooking spray
1 1/2 cups egg substitute
1/2 cup fat-free half and half cream
1 tsp ground cinnamon
3 tbsp Splenda Granular
2 tbsp milled flaxseed
1 tsp vanilla
6 slices whole-wheat bread, cut into chunks
Preheat oven to 400 degrees. Spray muffin pan with cooking spray. In a medium mixing bowl, whisk together all ingredients except bread chunks. Gently fold in the bread. Let set 5 minutes to soak the bread chunks. Divide the mixture evenly among the muffin cups, overfilling slightly. Bake 25 minutes or until puffed up and set. Serve immediately.
Per muffin: 140 calories, 17 g carbs, 11 g protein
This recipe is adapted from one in the Healthy Carb diabetes Cookbook
FRENCH TOAST STRATA
1/3 cup granulated sugar substitute (I use Splenda)
1 cup egg substitute
2/3 cup skim milk
3/4 tsp vanilla extract
1 tsp maple-flavored extract
8 slices cinnamon-raisin bread
2 cups apples, peeled, cored, sliced thin
1/4 cup low-fat cream cheese
1 tbsp granulated sugar substitute (for this I use Equal Sugar-Lite)
1/2 tsp ground cinnamon
Spray an 8-inch square baking pan with non-stick cooking spray.
In a medium mixing bowl, blend together 1/3 cup granulated sugar substitute, egg substitute, milk and extracts. Tear bread into small pieces and toss into egg mixture. Add apples. Coat the bread evenly with mixture and pour into prepared pan. Cut cream cheese into 8 pieces and place strategically over the top of mixture. Blend cinnamon with 1 tablespoon of sugar substitute and sprinkle over the strata. Covere and refrigerate overnight.
Next morning preheat oven to 350 degrees. Remove strata from fridge and bake 40-50 minutes or until lightly browned and set. Serve immediately while hot.
Carbs 20g, Protein 7 g in each 1/8 of strata serving.
BANANA CHOCOLATE CHIP MUFFINS
3-4 large bananas, ripe and mashed
3/4 cup Splenda granular
1/4 cup egg substitute or 1 egg
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt, optional
1/3 cup butter, melted
1/4 cup mini chocolate chips
Preheat oven to 375 degrees. In a large mixing bowl, blend together bananas, sugar and egg or egg substitute. Add flour, baking soda, baking powder and salt. Blend well. Stir in the butter and chocolate chips. Fill paper-lined muffin tins 2/3 full. Bake at 375 degrees for 15-20 minutes.
Yield: 18 muffins
OATMEAL & PUMPKIN MUFFINS
Note: Eating 1 of these nutritional muffins will provide 1 of your 3 recommended daily servings of whole grains. Whole grains and fiber are important to the diabetics diet.
2 cups + 2 tbsp old-fashioned oats
3/4 cup whole-wheat flour
1/2 cup Equal Sugar-Lite
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1 cup canned pumpkin
3/4 cup low-fat buttermilk
1/2 cup egg substitute
2 tbsp canola oil
Preheat oven to 375 degrees & lightly coat 12 muffin cups with non-stick cooking spray or paper muffin cups and set aside.
Place 2 cups of the oats in a food processor; cover and process until fine. Transfer to a large mixing bowl and stir in flour, Equal, pie spice, baking powder, baking soda, salt and cloves. Make a well in the center of the mixture and set aside.
Using a wire whisk, whisk together pumpkin, buttermilk, egg substitute and oil in a medium mixing bowl. Add mixture all at once into the well of the flour mixture. Stir just until moistened as you want the batter to be thick and lumpy. Spoon into the prepared muffin cups, filling each about 2/3s full. Sprinkle the remaining oats on the tops of muffin batter. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes before removing from cups.
Note: I adapted this recipe from a recipe in the Smart Spot magazine.
HEALTHY BRAN MUFFINS
1/4 cup unsweetened applesauce
1/4 cup egg substitute
1 1/2 cups low-fat buttermilk
3 tbsp canola or olive oil
2 tsp vanilla extract
1/8 tsp salt
1/4 cup instant low-fat dry milk
3/4 cup SPLENDA granular
1 cup wheat bran, divided
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
2 tbsp flaxseeds
2 tbsp raisins
Preheat oven to 350 degrees. Line 12 muffin cups with paper baking liners.
Blend applesauce, egg substitute, buttermilk, oil, vanilla, salt, dry milk, and SPLENDA together in a large mixing bowl, using a wire whisk. Reserve 2 tablespoons wheat bran and set aside. Add remaining wheat bran, flour, baking soda and cinnamon to mixture in large mixing bowl. Stir well. Mix in flaxseeds and raisins. Fill muffin cups 2/3 full with batter. Top each with a sprinkle of the reserved wheat bran. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
LEMON POPPYSEED MUFFINS
2 1/4 cups cake flour
1/2 cup SPLENDA
1/2 cup Equal Sugar-Lite
3/4 cup butter, softened
1/2 cup nonfat instant dry milk
2 tsp baking powder
3/4 tsp baking soda
3/4 cup buttermilk
2 tbsp fresh lemon juice
2 1/2 tbsp grated lemon peel
1 egg
1/2 cup egg substitute
2 tsp vanilla extract
2 tbsp poppyseeds
Preheat oven to 350 degrees. Line 18 muffin cups with paper baking cups. Set aside.
In a large mixing bowl, mix cake flour, SPLENDA, Equal, and butter on medium speed of electric mixer 1-2 minutes until blended and crumbly. Add dry milk, baking powder, baking soda and salt. Mix on low speed until blended. Blend buttermilk, juice, lemon peel, egg, egg substitute and vanilla in a small mixing bowl. Add 2/3 of buttermilk mixture to flour mixture. Mix on medium speed one minute. Stop and scrape sides and bottom of bowl. Mix on medium-high speed 45 to 60 seconds. Reduce mixer speed to low and add remaining liquid; blend. Stop mixer and scrape sides and bottom of bowl again. Add poppyseeds. Mix on medium-high speed 30 seconds. Pour muffin batter into prepared pans. Bake muffins 12-15 minutes or until toothpick inserted in center comes out clean.
BLUEBERRY LEMON BREAD
1 1/3 cups all-purpose flour
2/3 cup whole wheat flour
2/3 cup Equal Sugar-Lite
2 tsp baking powder
1/2 tsp salt
1/4 cup egg substitute
1 egg white
1/2 cup unsweetened applesauce
1/2 cup skim milk
3 tbsp butter, melted
1 cup fresh blueberries
2 tsp grated lemon peel
GLAZE:
1/3 cup unsweetened powdered sugar (see how-to section of this website)
2 tbsp lemon juice
Preheat oven to 350 degrees. Spray an 8-inch loaf pan with nonstick cooking spray. In a large mixing bowl, combine the flours, Equal, baking powder and salt. In a small mixing bowl, beat the egg substitute, egg white, applesauce, milk and butter together. Stir into the dry ingredients just until moistened. Fold in blueberries and lemon peel. Put batter in prepared pan and bake for 60-65 minutes or until a toothpick inserted in the center of loaf comes out clean.
If desired, combine the glaze ingredients and pour over loaf while it is warm. Cool in the pan 10 minutes then remove to a wire rack to finish cooling.
FRUIT AND NUT BREAD
1/2 cup fresh blueberries
2 1/4 tsp baking powder
1/3 cup light olive oil
1/2 cup quick cooking oats
1 1/2 cups flour
2/3 cup Splenda
1/4 tsp salt (optional, according to diet)
1/2 cup egg substitute
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Sprinkle 2 teaspoons of the flour over blueberries. Sift rest of the flour with Splenda, baking powder and salt. Stir in oats. Blend egg substitute, olive oil and banana together. Combine dry ingredient mixture with banana mixture. Stir in nuts. Fold in blueberries. Pour into a loaf pan that has been sprayed with cooking spray. Bake one hour. Cool ten minutes then remove from pan. Allow to cool before slicing.
ENJOY!
BANANA NUT BREAD
3 large well-ripened bananas
1 egg or 1/4 cup egg substitute
1/2 cup sugar-free applesauce
1/3 cup low-fat milk
1/3 cup sugar or Splenda for Baking
1 tsp. salt, optional
1 tsp. baking soda
1/2 tsp. baking powder
1 cup all-purpose flour
1/2 cup whole-wheat flour
(or you can use 1 1/2 cups all-purpose flour)
1/2 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Mash bananas with a fork. Add egg, applesauce, milk, sugar or Splenda, salt, baking soda and baking powder to bananas. Mix well with fork. Slowly stir in the flour. Stir only until flour is moistened. Fold in chopped nuts. Lightly grease a loaf pan with cooking spray. Pour batter into pan. Bake 45 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 5 minutes before removing to a cooling rack.
BANANA-ZUCCHINI BREAD
1 cup egg substitute
2 cups Equal Sugar-Lite
3/4 cup canola oil
1/4 cup unsweetened applesauce
2 medium sized ripe bananas, mashed (1 cup)
2 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups shredded unpeeled zucchini
1 cup chopped pecans
In a large mixing bowl, beat eggs. Blend Equal, applesauce and oil into eggs. Add banana and mix well. Combine flours, baking powder, baking soda, cinnamon and salt. Stir flour mixture into egg mixture. Stir in zucchini and pecans just until combined. Pour mixture into two greased 9-inch loaf pans. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes. Remove from pans and cool completely on wire racks.
APPLE BREAD
1 cup canola oil
2 cups peeled and diced apples
3 eggs, well beaten or 3/4 cup egg substitute
2 cups Equal Sugar-Lite
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1 cup chopped walnuts
Preheat oven to 350 degrees. Mix together thoroughly the oil, apples, eggs and Equal. Mix spices with flour and add to apple mixture. Stir together well. Add vanilla extract and nuts. Mix well. Pour into two greased and floured loaf pans and bake for 50-60 minutes. Cool about 10 minutes then remove from pans to a wire rack to finish cooling.
MOM'S APPLESAUCE BREAD
2 cups all-purpose flour
3/4 cup Equal Sugar-Lite
3 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 cups no-sugar-added applesauce
1/4 cup egg substitute
2 tbsp light olive oil or canola oil
1/2 cup walnuts or pecans, optional
Preheat oven to 350 degrees. Sift together flour, Equal, baking powder, salt, baking soda, and cinnamon. Beat egg into applesauce and add to dry ingredients. Add oil and mix well. Stir in nuts, if desired. Pour batter into a greased and lightly floured loaf pan or use a non-stick cooking spray. Bake approximately one hour until golden brown.
PUMPKIN NUT BREAD
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup cooked pumpkin
1 cup Equal Sugar-Lite
1/2 cup fat-free milk
2 eggs or 1/2 cup egg substitute
1/4 cup butter, softened
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In mixing bowl, combine pumpkin, Equal, milk and eggs. Add dry ingredients and butter. Mix only until flour is moistened. Stir in nuts. Bake in a well greased 9x5x3-inch loaf pan or 65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan then remove and place on a wire rack to cool.
PUMPKIN SPICE SPREAD
1 pkg (8 oz) cream cheese, room temperature
1/2 cup canned pumpkin
1/2 cup Splenda
1 tsp cinnamon
1 tsp vanilla
1 tsp maple flavoring
1/2 tsp pumpkin pie spice
1/4 tsp nutmeg
1 small carton frozen whipped topping, thawed
In a large mixing bowl, combine cream cheese, pumpkin, Splenda, spices and flavorings. Mix together well. Fold in whipped topping. Refrigerate until serving time. Serve with graham crackers or gingerbread.
PUMPKIN LOAF WITH RAISINS AND WALNUTS
1/3 cup nonfat plain yogurt
1 tbsp nonfat sour cream
2 cups canned pumpkin
3/4 cup egg substitute
1/4 cup canola oil
2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup Splenda Granular
4 tsp baking powder
1 tbsp pumpkin pie spices
1 cup raisins
1/3 cup chopped walnuts
Preheat oven to 350 degrees. Spray 2 nine-inch loaf pans with non-stick cooking spray. In a large mixing bowl, blend yogurt, sour cream, pumpkin, egg substitute and oil together. Add flour, Splenda, baking powder and pumpkin pie spices. Stir all together, scraping sides of bowl. Mix in raisins and walnuts. Divide the batter evenly and spread into the prepared pans. Bake approximately 45 minutes until toothpick inserted in the center of loaves comes out clean. Cool sligthly in pan then remove from pan and finish cooling on a wire rack.
NOTE: 1/8 of a loaf equals 8 grams of sugar, 28 grams of carbs and 5 grams of protein