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Breads, rolls, muffins, snack breads etc.

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Old 08-07-2004, 06:01 PM   #1
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Lightbulb Breads, rolls, muffins, snack breads etc.

Work in progress- will post some recipes soon
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Old 03-18-2005, 03:22 PM   #2
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Default Chai Banana bread -lacto-ovo


Ingredients:

1 3/4 c flour
1 Tbs baking powder
3/4 c sugar
1/2 c fat free cream cheese
2 eggs
3/4 c mashed banana
1/4 c chai tea at room temperature

Method:

Preheat oven to 350 degrees.

In a medium bowl, mix all of the dry ingredients together except for the sugar and set aside. In a separate bowl (large), beat cream cheese with an electric mixer until creamy. Add the 2 eggs and continue beating until well blended. Add the sugar and the chai tea to the mixture. Be sure to beat any lumps out of the batter. Slowly add the flour mixture to the batter, blending the wet and dry ingredients together as you go.

Pour all of the batter into a 9x5 inch pan that has been greased with non-stick cooking spray and bake the bread for about 50-60 minutes.

Delicious with a nice cuppa!
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We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury

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Old 10-28-2005, 10:34 AM   #3
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Default Cranberry Apple Muffins

(originally posted by 3fc member Tobeytoe)
12 Servings

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 egg whites
3/4 cup brown sugar
1/4 cup nonfat sour cream
1 teaspoon vanilla extract
1 apple, peeled and chopped
3/4 cup fresh cranberries, chopped

Preheat oven at 350. Prepare 12 muffin pans with cooking spray and flour; set aside. In a mixing bowl, combine flour, baking soda, cinnamon, and salt. In another mixing bowl, combine egg whites, brown sugar, sour cream, vanilla extract, apples, and cranberries. Mix dry ingredients with wet ingredients just until moistened. Use an ice cream scoop to fill muffin pans 2/3 full. Bake 20
to 30 minutes, or until lightly browned.

Amount Per Serving
Calories 105 Calories from Fat 3
Percent Total Calories From:
Fat 3% Protein 12% Carb. 85%

Nutrient Amount per Serving % Daily Value

Total Fat 0 g 1%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 133 mg 6%
Total Carbohydrate 22 g 7%
Dietary Fiber 1 g 3%
Sugars 0 g
Protein 3 g

Vitamin A 0% Vitamin C 3% Calcium 0% Iron 6%
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Old 10-28-2005, 12:12 PM   #4
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Default Bran Muffins

(originally posted by TobeyToe)

12 Servings

4 1/2 ounces prune baby food
1/4 cup brown sugar
1/2 cup egg whites
1 cup skim milk
1 cup whole wheat flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1 1/2 cups wheat bran
1/2 cup raisins, (optional)


Blend baby food and sugar together. Add eggs whites and beat together well. Add milk and then
bran. Combine flour, baking poweder, and baking soda together. Add to liquid ingredients. Add
raisins, if desired (this will add about 20 more calories per serving). Place in prepared muffin tins
and bake at 400 for 18 - 20 minutes.

Amount Per Serving
Calories 96 Calories from Fat 5
Percent Total Calories From:
Fat 5% Protein 19% Carb. 76%

Nutrient Amount per Serving % DailyValue
Total Fat 1 g 1%
Saturated Fat 0 g 1%
Cholesterol 0 mg 0%
Sodium 167 mg 7%
Total Carbohydrate 18 g 6%
Dietary Fiber 1 g 3%
Sugars 1 g
Protein 4 g

Vitamin A 1% Vitamin C 0% Calcium 0% Iron 7%
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We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury

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Old 10-28-2005, 12:49 PM   #5
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Default Wheat Free, Low Fat Blueberry Muffins

(Originally posted by TobeyToe)

12 Servings

1 3/4 cups rolled oats
1/2 cup oat bran
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup unsweetened applesauce
1/2 cup honey
1 teaspoon vanilla
1/2 cup skim milk
3 egg whites, lightly beaten
1 cup blueberries


Preheat oven to 350F. Pulse rolled oats and oat bran in food processor for 10 seconds. In medium bowl, combine oat mixture with baking soda and cinnamon; mix well. Set aside.

In small bowl, combine applesauce, honey, vanilla and milk; pour into oat mixture. Stir until just blended. Gently mix in egg whites. Gently fold blueberries into batter.

Divide mixture evenly into lined muffin tin and bake at 350F for 20-25 minutes, or until toothpick inserted into centre comes out clean. Cool on wire rack for 10 minutes, and remove muffins from pan.

Amount Per Serving
Calories 131 Calories from Fat 10
Percent Total Calories From:
Fat 8% Protein 12% Carb. 80%

Nutrient Amount per Serving % Daily Value
Total Fat 1 g 2%
Saturated Fat 0 g 1%
Cholesterol 0 mg 0%
Sodium 73 mg 3%
Total Carbohydrate 26 g 9%
Dietary Fiber 2 g 6%
Sugars 0 g
Protein 4 g
__________________
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury

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Old 10-28-2005, 01:11 PM   #6
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Default Raspberry-Currant Scones

(originally posted by TobeyToe)

16 Servings

3 cups whole wheat pastry flour
5 teaspoons baking powder
1/2 teaspoon nutmeg
5 tablespoons margarine
1/4 cup sugar
1/3 cup currants
1/2 cup skim milk
16 teaspoons unsweetened raspberry jam

Preheat oven to 350. Spray a baking sheet with cooking spray. In medium bowl, mix flour, baking powder and nutmeg. Using food processor, cut in margarine to form fine crumbs. Stir in sugar and currants. Mix in enough milk to form a stiff dough.

Roll dough into 16 balls and place on prepared baking sheet. Use your thumb to make a deep well in centre of each ball. Smooth edges and fill each hole with 1 tsp of jam.

Bake for 20 minutes or until golden brown.

Amount Per Serving
Calories 134 Calories from Fat 37
Percent Total Calories From:
Fat 27% Protein 10% Carb. 62%

Nutrient Amount per % Daily
Serving Value
Total Fat 4 g 6%
Saturated Fat 1 g 4%
Cholesterol 0 mg 0%
Sodium 156 mg 7%
Total Carbohydrate 21 g 7%
Dietary Fiber 1 g 2%
Sugars 0 g
__________________
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury

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Old 10-28-2005, 01:18 PM   #7
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Default Low-Fat Carrot Muffins

(originally posted by TobeyToe)
12 Servings

2/3 cup brown sugar, packed
2 tablespoons margarine
3/4 cup skim milk
1 teaspoon vanilla extract
2 egg whites
3/4 cup whole wheat flour
1 1/2 cups rolled oats
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup carrots, shredded
1/2 cup raisins

Preheat oven to 350.

Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add milk, vanilla, and egg whites; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt); gradually add to sugar mixture,beating just until blended. Stir in carrot and raisins.

Pour batter into lined muffin tin. Bake at 350 for 33 minutes or until a wooden pick inserted in center comes out almost clean.

Amount Per Serving
Calories 146 Calories from Fat 25
Percent Total Calories From:
Fat 17% Protein 11% Carb. 72%

Nutrient Amount per % Daily
Serving Value
Total Fat 3 g 4%
Saturated Fat 0 g 2%
Cholesterol 0 mg 0%
Sodium 170 mg 7%
Total Carbohydrate 26 g 9%
Dietary Fiber 2 g 6%
Sugars 0 g
Protein 4 g
__________________
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury

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Old 10-28-2005, 02:15 PM   #8
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Default Anything Muffins

(originally posted by TobeyToe)

wet ingredients:
2 egg equivalent substitute
3/4 - 1 cup brown sugar
1 tsp vanilla
1/2 cup applesauce

dry ingredients:
2 C flour
1 tsp baking powder
1/2 tsp salt

Fruit combination (pick one)

1 C mashed banana and 1/2 C low sugar marmalade
1 C mashed banana and 1/2 C low sugar strawberry preserves
1-1/2 C fresh blueberries
1-1/2 C chopped granny smith apples
1 C mashed banana and 1/2 C mandarin orange pieces, mashed

Preheat oven to 350 degrees. Mix dry ingredients thoroughly, set aside. Mix wet ingredients in a large bowl, add dry ingredients, mix until just blended, add fruit. Bake for 30 minutes or until toothpick inserted in center of muffin comes out clean.
__________________
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury

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Old 11-27-2008, 03:18 PM   #9
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Default Pumpkin Muffins

(These are vegan)

1 3/4 cups flour
1 1/4 cups sugar (I used natural raw)
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pumpkin puree (fresh or from a can)
1 tablespoon soy yogurt (I used applesauce)
1/2 cup soymilk (I used almond breeze)
1/2 cup vegetable oil
2 tablespoons molasses

Directions:

1) Preheat oven to 400°F.
2) Grease muffin tins with vegetable shortening or spray on oil.
3) Sift together dry ingredients (flour through cloves).
4) In a separate bowl, whisk together wet ingredients (pumpkin through molasses).
5) Pour wet into dry and combine.
6) Fill 12 muffin tins 2/3 of the way.
7) Bake for 20 minutes, till a toothpick inserted in the center comes out clean.

These are from RecipeCzaar, I believe. Since I didn't have regular sugar, soy yogurt or soy milk, I used what I had (see notes above). These were incredibly moist, delicious and light (not light as in calories, I'm sure) and the raw sugar gave them a nice texture. Yum!
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Last edited by Sheila53 : 11-27-2008 at 03:19 PM.
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