Raspberry-Filled Cinnamon Muffins
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup low-fat buttermilk
1/4 cup margarine, melted
1 egg, lightly beaten
Vegetable cooking spray
1/4 cup seedless raspberry preserves
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions:
- Combine first 5 ingredients in a medium bowl, and make a well in center of
mixture. Combine buttermilk, margarine, and egg, and stir well.
Add to the flour mixture, stirring just until moistened.
- Spoon about 1 tablespoon batter into each of 12 muffin cups coated with
cooking spray. Spoon 1 teaspoon preserves into center of each muffin
cup (do not spread over batter), and top with remaining batter.
- Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; stir well.
Sprinkle evenly over muffins. Bake at 400 degrees F for 20 minutes or until
muffins spring back when touched lightly in center. Remove muffins
from pans immediately, and place on a wire rack. Yield: 1 dozen
(serving size: 1 muffin).
CALORIES 153 (27% from
fat); PROTEIN 2.6g; FAT 4.6g (sat
1g, mono 1.9g, poly 1.4g); CARB 25.7g; FIBER 0.5g; CHOL 18mg; IRON 0.9mg; SODIUM
116mg; CALC 63mg
Irish Wheat Bread
The secret to this tender bread is in your
hands: Don't overwork the dough -- just lightly knead it.
Ingredients:
2 cups all-purpose flour
2 cups whole-wheat flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
3 tablespoons chilled stick margarine, cut into small pieces
1 1/3 cups low-fat buttermilk
2 egg whites
Vegetable cooking spray
Directions:
- Combine first 5 ingredients in food processor, and pulse until
well-blend. With the processor on, drop margarine through food chute,
and process for 10 seconds.
- Combine buttermilk and egg whites; stir well. With the processor on,
pour the mixture through food chute, and process for 20 seconds or until
dough leaves sides of bowl and forms a ball. Turn the dough out onto a
lightly floured surface, and lightly knead about 10 times.
- Pat the dough into an 8-inch round cake pan coated with cooking spray, and
cut a 1/4-inch-deep "X" in top of the dough. Bake at 375 degrees
F
for 45 minutes or until lightly browned. Remove bread from pan, and
let cool completely on a wire rack. Slice bread into wedges or
1/2-inch thickness. Yield: 12 servings.
CALORIES 184 (17% from fat); PROTEIN 6.3g; FAT 3.5g (sat 0.7g,
mono 1.3g, poly 1.1g); CARB 32.7g; FIBER 3g; CHOL 1mg; IRON 1.7mg; SODIUM 337mg;
CALC 46mg
Almond Biscotti
Yummy when dipping in wine, tea or coffee.
Ingredients:
2 cups all-purpose flour
1 cup sugar
1/2 cup slivered almonds, chopped and toasted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs
1 egg white
Vegetable Cooking Spray
Directions:
- Combine first 5 ingredients in a large bowl. Combine vanilla and
next 3 ingredients; add to flour mixture, stirring until well-blended (dough
will be dry).
- Turn the dough out onto a lightly floured surface, and knead lightly 7 or
8 times. Shape dough into a 16-inch long roll. Place roll on a
baking sheet coated with cooking spray, and flatten roll to 1-inch
thickness.
- Back at 350degreesF for 30 minutes. Remove roll from baking sheet to a
wire rack, and let cool 10 minutes. Cut roll diagonally into 30
(1/2-inch) slices, and place, cut sides down, on baking sheet.
- Reduce oven temperature to 325 degrees F, and bake 10 minutes. Turn cookies
over, and bake an additional 10 minutes (cookie will be slightly soft in
center but will harden as they cool). Remove from baking sheet; let
cool completely on wire rack. Yield: 2 1/2 dozen (serving size:
1 cookie).
CALORIES 72 (16% from fat); PROTEIN 1.7g; FAT 1.3g (sat 0.2g,
mono 0.7g, poly 0.3g); CARB 13.5g; FIBER 0.4g; CHOL 15mg; IRON 0.5mg; SODIUM
26mg; CALC 14mg
[ Salads ] [ Soup and Stews ] [ Entrees ] [ Desserts ] [ Breads ] [ Beverages ] [ Appetizers ]
[ Home ] [ Low Fat Recipes ] [ Vegetarian ] [ Chinese ] [ Sinful Delights ] [ Daily Nutrition Guide ] [ My Profile ]
[ Sign
Guest Book ] [View
GuestBook ]
This site is developed by Cynthia Leonard
Revised: September 24, 2002