Chocolate Bran Muffins Heres the recipe...recipe added 01/15/2003 1 box no pudge brownie mix 3 cups Kellogs all bran extra fiber cereal 2 1/2 cups water 1/2 TBS baking powder Soak the cereal in the water for 5 minutes then add the baking powder and brownie mix, mix well with spoon. Put into 12 muffin tins sprayed with Pam. Bake approx 35 min ( mine took 40 minutes) check with toothpick. Makes 12 regular size muffins, 2 stars each. They have 4 gr of fiber each so they're healthy also. Cindy:) Flaxseed Muffins Recipe added 01/15/2003 1 cup whole wheat flour � cup ground flaxseed 1/3 cup brown sugar � tablespoon baking powder � teaspoon nutmeg � teaspoon cinnamon 1 � cups milk Preheat the oven to 350�. Mix everything together. Pour into greased muffin tins. Bake at 350� for 35 minutes. Makes 10 muffins at 2 stars each (maybe it was suppose to make 12, but I only filled 10 and they came out regular-sized). These were pretty good. I think theyd be better smothered in pumpkin butter, but what wouldnt?! Ive been wanting to incorporate flaxseed into my diet and this recipe is an easy way! Katie V. HONEY Pancakes submitted by Jen 3 cups all-purpose flour 2 tablesppons baking powder 1/2 teaspoon salt 3 cups fat-free milk 1/2 cup egg substitude 1/4 cupvegetable oil 1/4 cup honey 1. Combine first 3 ingredients in a large bowl, and stir well. Combine milk and next 3 ingredients; stir well. Add milk mixture to flour mixture until blended. 2. Spoon about 1/4 cup batter for each pancake onto hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield 14 servings . (serving size 2 pancakes)these pancakes freeze well. To reheat just pop in microwave for 30 sec to a 1 min and they are done. 4 stars each 173 Cal, 4g of fat, 0.7 fiber BLT Egg McMuffin 2 eggs 1/4 cup skim or nonfat milk dash pepper 4 sun-dried tomato halves (not packed in oil) - chopped 2 slices crips bacon - crumbled 1 English muffing (2 oz) split in half and toasted 2 lettuce leaves Using a fork, in small microwavable bowl combine eggs, milk, and pepper and beat until combined; stir in tomatoes. Microwave on high for 2 minutes, stirring twice during cooking. Stir in bacon and microwave on high for 1 minute. To serve - top each muffin half with a lettuce leaf and half of the egg mixture.makes 2 servings per serving: 210 calories; 9 g fat; 1 g dietary fiber 5 stars Stuffed French Toast (Cooking Healthy with a Man in Mind cookbook) 8 slices reduced-calorie white bread 1/4 cup (2 ounces) Philadelphia fat-free cream cheese 1/4 cup strawberry spreadable fruit spread 2 eggs or equivalent in egg substitute 2 tablespoons skim milk 1/2 teaspoon vanilla extract Spread 1 teaspoon cream cheese onto each slice of bread. Spread 1 teaspoon fruit spread over top of each. Put bread together to form 4 sandwiches. In a medium bowl, combine eggs, skim milk, and vanilla extract. Beat well, using a fork. Spray a griddle or large skillet with butter-flavored cooking spray. Dip each sandwich into egg mixture, coating both sides evenly. Place on griddle and cook 2 to 3 minutes on each side or until golden brown. Serve at once. Serves 4 - Each serving equals: 182 Calories, 2 gm Fa, 13 gm Pr, 28 gm Ca, 400 mg So, 1 gm FiDIABETIC: 1 St, 1 Mt, 1 Fr 4 stars per serving Sent in by Marsha Breakfast Cookies - a recipe by Jackie Serves: 4 @ 4 stars per serving: Ingredients: 1 1/4 cup oatmeal (6 stars) 1/4 cup raisins (2 stars) 1/4 cup flour (2 stars) 1 1/2 cup dry milk (4 stars) 1 cup applesauce (1 star) 1 1/2 tsp cinnamon 1 1/2 tsp baking powder 1/4 cup splenda (0 stars) or 1/4 cup sugar (4stars)--I like splenda Preheat oven to 350*. Line a cookie sheet with parchment paper or you may grease your pan. Mix all ingredients together until thoroughly blended. Spoon 4 large mounds on the sheet. Bake 15-20 minutes. These are wonderful out of the oven and just slightly cooled. They are like a large muffin top. I think the key to making them good is to slightly undercook them so they stay soft. These cookies have many possibilities---add shredded carrots, coconut, pineapple, different flavorings.... Low-Fat Breakfast Pizza for 2 stars each serving 6 1/2 ozs. pizza crust mix 4 pieces low-fat breakfast sausage, cooked and crumbled 4 slices fat-free turkey bacon, cooked and crumbled 1 c. fat-free cheddar cheese, grated 1 c. frozen hash browns, thawed 6 whole egg whites, slightly beaten 3 tbsps. skim milk 1 tsp. salt 1/2 tsp. black pepper Preheat 375 degrees. Prepare pizza crust according to package directions. Sprinkle sausage and bacon over crust. Then, sprinkle with hash browns and cheddar cheese. Meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. Pour over potatoes and cheddar cheese. Bake for 20 minutes or until crust is golden brown. Makes 10 servings.Calories...111...Fat...2 g...Carbs...17 g...Protein...8 g...Sodium...529 mg...Fiber...1 g. Have a leftover muffin, and want a great breakfast idea... make a breakfast sundae.Crumble the muffins (star-friendly of course!) into a bowl, top with a serving of fruit (berries work very well), and top with a couple of Tbsps of non-fat plain yogurt sweetened with sugar substitute, and your choice of extract (vanilla, almond, etc.). Sarah Beth I think I would probably count these as 2 stars, since 1 star is definitely stretching it, but either way, sounds like a good breakfast and/or snack Sarah Beth 1 star bran muffin Serving Size: 30 1 cup whole wheat flour 1 1/2 cups white flour 1/2 teaspoon salt 3/4 cup brown sugar 1/2 cup All-Bran cereal 2 � teaspoons baking soda 1 cup raisins 1 1/2 cups bran 1 egg, beaten 2 tablespoons molasses 1/2 cup applesauce 2 cups buttermilk 3/4 cup water Mix together first 8 ingredients, leaving a well in the center. Beat egg, mix in all other liquid ingredients. Refrigerate overnight. Heat oven to 400 degrees. Stir batter well and fill muffin tins 2/3 full. Bake 17-20 minutes |