“This is a tasty version of muffins with a strawberry flavor. A sweet meal to start your day will be great! So try it now!”

INGREDIENTS

1.5 cup Strawberries, chopped
3/4 cup + 1T sugar
1 cup all purpose flour
1 cup whole wheat flour (or, use all whole wheat flour)
2 teaspoons Baking powder
1 teaspoon Salt
1 teaspoon nutmeg
4 egg whites and 1 egg (or, ¾ cup egg substitute)

DIRECTIONS

• Sprinkle the chopped strawberries with 1 T. sugar and set aside.
• Combine flour, remaining 3/4 C. sugar, baking powder, nutmeg and salt in large bowl.
• Beat eggs in a small bowl.
• Add oil, milk blend well.
• Add egg mixture to flour mixture and stir well.
• Drain chopped berries and fold into batter.
• Fill paper lined cups 2/3 full.
• Bake at 400° F. for 15 minutes, or until a toothpick inserted in center comes out clean.

“Enjoy your morning with this tasty warm, freshly baked cornbread that surely gives a good day to start!”

INGREDIENTS

1 can no salt added cream style corn
1/2 cup egg substitute
1 cup corn meal
3/4 cup non-fat milk
3 tablespoons canola oil
1/2 tsp baking soda
1 (4 oz) can diced green chiles
1/2 red bell pepper, diced
1/2 cup light shredded cheese

DIRECTIONS

• Preheat oven to 400 F.
• Mix all ingredients.
• Pour into an 8" X 8" baking pan sprayed with cooking spray.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

“In this scrumptious recipe your breakfast for a week is ready by just making these in several batches!”

INGREDIENTS

1 3/4 cups plus 3 tablespoons flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons applesauce
1/2 cup low fat milk
1 egg
1/3 cup raisins

DIRECTIONS

• In a medium-sized mixing bowl, measure 1 3/4 cup flour, 3 tablespoons sugar, baking powder, cinnamon and salt.
• Mix together with a large spoon.
• Melt butter and place in a medium bowl with the applesauce.
• Add milk, egg and raisins.
• Stir until ingredients are blended.
• Add wet ingredients to flour mixture.
• Stir until dough forms into a ball.
• Sprinkle the 3 tablespoons flour on a flour surface.
• Flour your hands well and move dough from bowl to surface.
•  Knead the dough by using the heel of your hand to push the dough away from you.
• Pull the dough back toward you, folding over as you pull it by using your hands; repeat this for about 1 minute.
• Place the kneaded dough on an ungreased cookie sheet or pizza pan. Pat the dough into an 8" circle. With a knife or pizza cutter, cut the dough into 8 wedges.
• Place baking sheet in a preheated 425º oven and bake for 15-20 minutes or until golden brown.

“Several batches of this delightful recipe could be your breakfast, for it is already ready for a week!”

INGREDIENTS

1 1/4 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup rolled oats
1 egg
1 egg white
3/4 cup pumpkin, winter squash or sweet potato puree (canned or jarred)
3/4 cup evaporated skim milk
1/2 cup unsweetened pineapple juice
2 tablespoons canola oil
1/4 cup packed brown sugar
4-5 tablespoons apricot preserves

DIRECTIONS

• Preheat oven to 400 degrees and then prepare regular muffin tin with 2.5-inch muffin liners or cooking spray.
• Sift together the flour, baking powder, salt and cinnamon in a large bowl; stir in oats.
• Lightly beat the whole egg with the egg white in another bowl.
• Stir in the pumpkin puree, evaporated milk, pineapple juice, oil and brown sugar.
• Fold the wet ingredients.
• Spoon the batter into prepared muffin tin and dot the center of each muffin with a teaspoon or less of apricot preserves.
• Bake for 20-25 minutes, or until a toothpick inserted in the center of the muffin comes out clean and dry.
• Cool in the tins for 5 min

“Here a healthier, yummier version of pretzels that you can make at home

INGREDIENTS

1 package active dry yeast
1 1/2 cups warm water
1 tablespoon sugar
1 tablespoon salt
4 cups flour
1 egg, beaten
Salt (optional)

DIRECTIONS

• Preheat oven to 425º F.
• Combine water, sugar and salt then sprinkle yeast on surface of water in a medium sized bowl.
•  Let stand for 10 minutes to activate yeast.
• Stir in flour and mix well with a wooden spoon.
• Place dough on a floured surface and knead until smooth.
•  To knead dough:
• Flatten it with your hands, fold the dough into quarters and then flatten again.
• Do this for about five minutes.
• Flour your hands and the work surface to keep the dough from sticking.
• Roll the dough into 12" lengths, about 1/2" thick.
• Form the dough strips into different shapes: the "usual pretzel shape," numbers, letters, etc.*
• Place on a lightly oiled baking sheet.
• Bake at 425º F. for 15 minutes or until golden brown.
• Option: You may brush with egg or water then sprinkle lightly with salt

“Have your own pizza at home with this healthy, tasty pizza recipe!”

INGREDIENTS

1 cup warm water
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar or honey
2 tablespoons olive oil
2.5 cups whole wheat flour

DIRECTIONS

• Preheat oven to 450°F. Spray pizza pan or baking sheet with cooking spray and set aside.
• In a large mixing bowl dissolve yeast in warm water; add salt, sugar, oil and flour.
• Mix and form dough into a ball.
• Let rest for 20 minutes in a warm area.
• Shape dough in floured hand into the shape of a circle.
• Spread and shape dough evenly over pizza pan.
• Bake for 10 minutes.
• Remove from oven.
• Put toppings on pizza crust and bake about 20 minutes or until pizza is done.
• Option:
• If you like thinner crust, let rise for 5 to 10 minutes.
• If you like it thick let it rise longer.

“This recipe has its own extraordinary flavors which tastes very pleasing for a breakfast with a cup of yogurt or even as dessert.”

INGREDIENTS

2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup unsalted roasted pistachios (or walnuts), shelled and chopped
8 dried figs, chopped
2 teaspoons grated fresh ginger (or 1 teaspoon ground ginger)
1 cup low-fat buttermilk
1/3 cup molasses
2 tablespoons canola oil
2 eggs
Nonfat cooking spray

DIRECTIONS

• Preheat oven to 350º F.
• Combine flour, sugar, baking powder, cinnamon, baking soda, salt and nutmeg in a large mixing bowl; mix well.
• Make a well in the center of the mixture and add the pistachios and figs. Mix well.
• Combine ginger, buttermilk, molasses, oil and eggs in a medium-sized bowl; mix well then pour into flour mixture.
• Stir until batter is moist.
• Coat an 8" x 4" loaf pan with nonfat cooking spray.
• Pour in batter then bake at 3500 for 1 hour or until toothpick or knife inserted in center comes out clean.
• Let pan cool for 15-20 minutes on a wire rack.
• Loosen bread from pan and cool completely on wire rack before slicing.

“This muffin’s recipe has an extra tastiness in every bit you’d take. So try this now!”

INGREDIENTS

1 cup quick-cooking oats
2-1/2 cups all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
4 cups chopped ripe pear
3/4 cup low-fat buttermilk
1/3 cup light Ricotta cheese
1/4 cup vegetable oil
1 Tbsp vanilla extract
1 large egg white
1/4 cup egg substitute

DIRECTIONS

• Preheat oven to 400ºF.
• Combine 1/2 cup oats, flour, and next 6 ingredients (flour through allspice) in a large bowl.
• Stir in pear, and make a well in center of mixture.
• Combine buttermilk and next 5 ingredients (buttermilk through egg), and stir well with a whisk.
• Add to flour mixture, stirring just until moist.
• Spoon batter into 12 muffin cups coated with cooking spray.
• Sprinkle 1/2 cup oats evenly over batter.
• Bake for 18 to 20 minutes or until done.
• Remove from pans immediately, and cool on a wire rack.

“This a convenient way to consume your breakfast with its healthy attributes especially when you are in a hurry!”

INGREDIENTS

1 egg
1/4 cup canola oil
1/4 cup brown sugar
1 cup mashed bananas
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup oat bran
1/2 cup dried cherries

DIRECTIONS

• Combine egg, oil, sugar, bananas, and vanilla in a bowl; mix well.
• Mix together flour, baking soda, baking powder, cinnamon, oat bran, and dried cherries in another bowl.
• Stir into egg mixture, mixing until batter is smooth.
• Spoon into 12 muffin liners or muffin tins coated with cooking spray, filling each about 2/3 full.
• Bake at 400 degrees for 20-25 minutes or until firm to the touch.
• Remove from oven and let stand for 2 minutes before removing muffins.

“This cake recipe is a fusion of sweetness and sourness which is unusual compared with a regular cake. It’s a perfect substitute to a regular cake.”

INGREDIENTS

1 cup yellow corn meal
1 cup flour
1/2 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
6 ounces yogurt, lowfat lemon
2 teaspoons finely grated lemon peel
1 Tablespoon canola oil
1 egg yolk
2/3 cup nonfat milk
3 egg whites
Nonstick cooking spray
Optional lemon glaze:
3 Tablespoons lemon juice
1/2 cup powdered sugar

DIRECTIONS

• Preheat oven to 400 degrees.
• Mix first five ingredients together in mixing bowl.
• Combine yogurt, lemon peel, oil, egg yolk and milk together and stir into dry ingredients just until blended.
• Whip egg whites with mixer until stiff.
• Fold into corn meal mixture.
• Pour into round 9-inch cake pan coated with nonstick cooking spray.
• Bake for 20-25 minutes or until corn cake tests done.
• For optional lemon glaze:
• Blend lemon juice together with powdered sugar over low heat.
• Pierce cake top repeatedly with fork.
• Slowly pour glaze evenly over the top.