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Archive for the ‘Lower Calories’ Category

To be quite honest, I don’t think that I have ever made the blueberry recipe for these muffins before. I have made the Apple-Cinnamon and the Banana though, and they are very good. So I am sure these are too.

 

Streusel Topping(below), if desired

3/4 cup milk

1/4 cup vegetable oil (Sub: applesauce)

1 large egg ( Sub: egg substitute such as ‘Egg Beaters’ )

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh, canned(drained) or frozen blueberries

 

1.) Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, with shortening, or line with paper baking cups.

2.) Make Streusel Topping; set aside.

3.) Beat milk, oil and egg in larg bowl with fork or wire whisk. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 1 TBSP topping.

4.) Bake 20 to 25 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired.

Streusel Topping

1/4 cup all-purpose flour

1/4 cup packed brown sugar

1/4 tsp. ground cinnamon

2 Tablespoons firm butter or stick margarine

 

Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter, using blender or crisscrossing 2 knives, until crumbly.

1 Muffin: Calories 170; Fat 6g

 

Apple-Cinnamon Muffins: Omit blueberries. Beat in 1 cup chopped peeled apple (about 1 medium) with the milk. Stir in 1/2 tsp. ground cinnamon with the flour. Bake 25 to 30 minutes.

 

Banana Muffins: Omit blueberries. Decrease milk to 1/3 cup. Beat in 1 cup mashed very ripe bananas (2 medium) with the milk. Use packed brown sugar for the sugar.

 

Cranberry-Orange Muffins: Omit blueberries. Beat in 1 TBSP grated orange peel with the milk. Fold 1 cup cranberry halves into batter.

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This is the only version of meatloaf that I have ever had in our home since I could remember. Another one of my Mom’s great findings from years ago.  I have included some substitutes with this recipe for those who are watching their figures 😉 .

                                              

1 lb. ground beef – Sub. 1 lb. Lean ground beef

1 cup rolled oats (regular, not quick)

1/8-1/4 cup minced onion – Sub. Dried minced onion(works just as well and doesn’t make you cry 🙂 ).

1/4 cup green pepper, minced

1 egg – Sub. Egg substitute

1/4 tsp. each salt and pepper

1/2 TBSP. Worchestershire sauce

1/2 tsp. dry mustard

1/8 cup milk – (Low fat milk will work just fine, including rice or soy milk)

1/4 cup ketchup

To taste: 1 tsp. turbinado sugar, 1/8 tsp. garlic powder, and 1/2 tsp. Italian seasoning.

 

Preheat oven to 400 degrees F. In large bowl, mix together all ingredients. Shape meat into loaf and place in loaf pan sprayed with nonstick cooking spray. Drizzle more Ketchup over meatloaf. Bake for 40 minutes. Enjoy!  Serves: 6 slices  

 

 

 

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My Mom has been using this bread recipe for years now from her faithful Betty Crocker’s Cookbook.  I’ve added some ingredient substitutes to help make this yummy bread a little bit lower in fat and calories for those of us who are more conscious of how we eat 🙂 .

 

                                       

                                           

 

 * 1/3 cup milk

* 2-3 medium bananas

* 3 Tablespoons vegetable oil ( Substitute: 1 Tablespoon of oil & 2 Tablespoons of applesauce)

* 1 egg ( Substitute: 1 egg worth of egg sub. such as Egg Beaters)

* 2 1/2 cups all-purpose flour

* 1/2 cup granulated sugar

* 1/2 cup packed brown sugar

* 3 1/2 tsp. baking powder

* 1 tsp. salt

 

Heat oven to 350 degrees. Grease 9 inch loaf pan. Mix all ingredients; beat 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean. Bake for 55- 65 minutes; cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.

 

 

 

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