Date: Mon, 16 Sep 2013 09:09:19 GMT -------------- BEGIN bread-bakers.v113.n033 -------------- 001 - Reggie Dwork Subject: Cranberry-Oatmeal Muffins Date: Sun, 08 Sep 2013 14:06:17 -0700 * Exported from MasterCook * Cranberry-Oatmeal Muffins Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MUFFIN INGREDIENTS 1/2 cup whole wheat flour 1/2 cup all-purpose flour 1/2 cup old-fashioned oats 1/4 cup packed dark brown sugar 1 1/2 teaspoons baking powder 1 teaspoon grated orange peel 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 cup cherry-flavored dried cranberries 1/2 cup plain yogurt 1/2 cup milk 1 egg -- beaten 2 tablespoons butter -- melted 1/2 teaspoon vanilla extract STREUSEL INGREDIENTS 1/4 cup old-fashioned oats 3 tablespoons packed dark brown sugar 2 tablespoons butter -- softened 1/2 teaspoon ground cinnamon 1 Heat oven to 400F. Line 9 muffin cups with paper liners. Whisk whole wheat flour, all- purpose flour, 1/2 cup oats, 1/4 cup brown sugar, baking powder, orange peel, salt and 1/4 teaspoon cinnamon in large bowl. Stir in cranberries. 2 Whisk yogurt, milk, egg, butter and vanilla in medium bowl. Stir in flour mixture just until combined. Spoon into muffin cups. 3 Combine all streusel ingredients in small bowl; sprinkle over muffins. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely on rack. 9 muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 7g Fat (36.0% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 277mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. PER MUFFIN: 215 calories, 7 g total fat (4 g saturated fat), 4.5 g protein, 35.5 g carbohydrate, 40 mg cholesterol, 255 mg sodium, 2.5g fiber --------------- MESSAGE bread-bakers.v113.n033.2 --------------- From: Reggie Dwork Subject: Banana-Flax Breakfast Muffins Date: Mon, 09 Sep 2013 22:08:14 -0700 * Exported from MasterCook * Banana-Flax Breakfast Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup low-fat buttermilk 2 cups bran cereal -- such as Nature's Path SmartBran or Kellogg's Original All-Bran 1/4 cup flaxseed meal -- or ground flaxseed 4 bananas -- divided 1 cup sugar 1 large egg 1/4 cup canola oil 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1. Place cereal, buttermilk, and flaxseed in bowl of food processor, and pulse to combine. Let stand 30 minutes, or until cereal is soft. Preheat oven to 350F. Coat 12-cup muffin pan with cooking spray. 2. Add 3 bananas to cereal mixture, and process until smooth. Add sugar, egg, and oil, and process until smooth. 3. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in bowl. Add to cereal mixture in food processor, and pulse until smooth. 4. Fill each muffin cup with 1/2 cup batter. Slice remaining banana into 1/2-inch-thick rounds, and place on tops of muffins. Bake 20 to 25 minutes, or until muffin tops are browned and toothpick inserted in center comes out clean. Cool on wire racks. Description: "These morning treats are a lot more healthful than they taste. Ground flaxseed gives them a slightly nutty flavor. If you can't find flaxseed meal, grind whole flaxseeds in a coffee grinder until powdered." Source: "Vegetarian Times" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 7g Fat (23.4% calories from fat); 5g Protein; 46g Carbohydrate; 6g Dietary Fiber; 18mg Cholesterol; 167mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n033.3 --------------- From: Reggie Dwork Subject: Banana Split Bread Date: Mon, 09 Sep 2013 22:08:50 -0700 * Exported from MasterCook * Banana Split Bread Recipe By : Serving Size : 14 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened 1 cup sugar 1 egg 1 cup mashed ripe bananas -- (about 2 large) 3 tablespoons milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup semisweet chocolate chips -- (6 oz) Prep: 15 min. Bake: 1 hour + cooling Yield: 16 Servings In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans. Pour into a greased 9" x 5" loaf pan. Bake at 350F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf. Source: "www.tasteofhome.com/" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 11g Fat (38.6% calories from fat); 3g Protein; 36g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 155mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n033.4 --------------- From: Reggie Dwork Subject: Lemon-Chive Biscuits Date: Sun, 15 Sep 2013 20:49:44 -0700 * Exported from MasterCook * Lemon-Chive Biscuits Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon fine salt 1/2 teaspoon baking soda 8 tablespoons cold unsalted butter -- (1 stick), cut into 1/2" pieces 1 cup cold whole milk 1/4 cup finely chopped chives -- (from about 2 bunches) 2 teaspoons finely grated lemon zest -- (from about 2 medium lemons Cutting out biscuits is messy, and it's hard to find the extra time to clean up first thing in the morning. These biscuits are formed right out of the bowl so there's no need to roll and stamp out the dough on a flour-dusted counter. Just whisk the dry ingredients together, cut in a cold stick of butter, and stir in milk, fresh lemon zest, and chives. Divide the dough into 6 portions, pat them into rounds, drop on a baking sheet, and after about 15 minutes, you'll have buttery, flaky biscuits to slather with more butter. Heat the oven to 425F and arrange a rack in the middle. Line a baking sheet with parchment paper and set it aside. Whisk the flour, baking powder, salt, and baking soda together in a large bowl to aerate and combine. Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes. Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it's in pea-size pieces. Drizzle in the milk, add the chives and lemon zest, and stir with a wooden spoon just until a moist, shaggy dough comes together. Pat the dough into a disk and divide it into 6 equal portions (about 1/2 cup each). Pat each portion into a 2-1/2" wide disk and place them on the prepared baking sheet, spacing them about 2" apart. Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer to a wire rack to cool slightly before serving. Source: "http://www.chow.com/" Start to Finish Time: "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 314 Calories; 17g Fat (49.0% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 646mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n033.5 --------------- From: Reggie Dwork Subject: Bavarin Honey-Bran Muffins Date: Sun, 15 Sep 2013 21:00:55 -0700 * Exported from MasterCook * Bavarin Honey-Bran Muffins Recipe By : Serving Size : 16 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups wheat bran -- regular or white wheat bran 2 cups all-purpose flour 3/4 cup raisins 1/4 cup sugar 1 1/4 teaspoons baking soda 1/4 teaspoon salt 1 egg -- beaten 3/4 cup milk 2/3 cup honey 1/2 cup margarine -- melted 1 In a large bowl, stir together wheat bran, flour, raisins, sugar, baking soda, and salt. In a small bowl, combine egg, milk, honey, and melted margarine. Add all at once to flour mixture. Stir just until moistened; don't beat. 2 Grease muffin cups or line with paper bake cups; fill 2/3 cull. Bake in a 400F oven for 16 to 18 minutes or until golden. Remove from pans. Serve warm. Makes about 16 muffins. Makes 16 Description: "These low-fat bran muffins get extra sweetness and moisture from the raisins." Source: "Midwest Living" Start to Finish Time: "0:36" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 7g Fat (27.3% calories from fat); 4g Protein; 37g Carbohydrate; 4g Dietary Fiber; 15mg Cholesterol; 210mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : Calories 208, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 14 mg, Sodium 270 mg, Carbohydrate 36 g, Fiber 2 g, Protein 3 g --------------- MESSAGE bread-bakers.v113.n033.6 --------------- From: Reggie Dwork Subject: Diet Bread Date: Sun, 15 Sep 2013 21:17:15 -0700 * Exported from MasterCook * Diet Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Large Loaf: 9 ounces water 3 cups bread flour 1 1/2 teaspoons yeast Small Loaf: 6 ounces water 2 cups bread flour 1 teaspoon yeast 1. This bread is very low in calories. 2. An entire 1 1/2 pound loaf has less than 1500 calories. 3. Put all ingredients into your bread machine in order listed by the machine. Press start. Source: "allthecooks.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 1g Fat (4.3% calories from fat); 11g Protein; 63g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat. --------------- END bread-bakers.v113.n033 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved