Breakfast

Name: Healthy Apple Walnut Muffins with Apple Butter
Yield: 8 - 12 people
Ingredients: 3/4 cup all-purpose flour; 3/4 cup whole wheat flour; 1 1/2 tsp ground cinnamon; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup low fat buttermilk; 1 cup bran cereal; 2 Tbsp wheat germ; 1/4 cup packed brown sugar; 2 Tbsp canola oil; 1 large egg ((or egg beater's equivalent)); 1/2 cup roasted walnuts (chopped)

Healthy Apple Walnut Muffins with Apple Butter

By
Stephanie Kinturi

Healthy Apple Walnut Muffins with Apple Butter

Servings

people

Ingredients

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low fat buttermilk
1 cup bran cereal
2 Tbsp wheat germ
1/4 cup packed brown sugar
2 Tbsp canola oil
1 large egg (or egg beater's equivalent)
1/2 cup roasted walnuts chopped

Servings

people

Ingredients

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low fat buttermilk
1 cup bran cereal
2 Tbsp wheat germ
1/4 cup packed brown sugar
2 Tbsp canola oil
1 large egg (or egg beater's equivalent)
1/2 cup roasted walnuts chopped

Instructions

Preheat oven to 400 degrees F. In a bowl, combine flours, cinnamon, baking powder, baking soda and salt.
In another bowl combine the buttermilk, bran flakes, wheat germ, brown sugar, oil and egg. Mix thoroughly with a wire whisk.
Stir wet mixture into the flour mixture by hand until just moistened. Batter will still have lumps. (Do not over mix as this will cause muffins to be dense)
Stir in the apples and walnuts.
Spoon into a greased muffin pan until cups are nearly full.
Bake for 1520 minutes until a wooden toothpick inserted in the center comes out clean
Serve with purchased applebutter and/or jam.

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Posted in Breakfast, Recipes

Crepes a la orange

By
Stephanie Kinturi

Crepes a la orange

Servings

people

Ingredients

2 large eggs
1 cup all-purpose flour
1 cup 1% milk
1/2 cup water
1/4 tsp salt
2 tsp butter melted
1 Tbsp orange zest (apprx. one orange)
2 tsp sugar
1 tsp vanilla
fat free cottage cheese
sugar free orange marmalade

Servings

people

Ingredients

2 large eggs
1 cup all-purpose flour
1 cup 1% milk
1/2 cup water
1/4 tsp salt
2 tsp butter melted
1 Tbsp orange zest (apprx. one orange)
2 tsp sugar
1 tsp vanilla
fat free cottage cheese
sugar free orange marmalade

Instructions

Measure all ingredients into a blender. Blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover batter and chill for 1 hour.
Heat an 8 inch nonstick crepe pan or skillet over medium heat. Pour just under ¼ cup of the batter into the pan and tilt the pan in all directions so that the batter coats it evenly. Cook about 1 minutes or until the crepe can be shaken loose from the pan and is lightly browned. Flip and cook on the other side for 30 seconds or until center is set.
Place crepes on wax paper and cool completely.
Fill crepes with fat free cottage cheese and roll into tubes. Top with marmalade. Serve immediately.

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Posted in Breakfast, Recipes

Cranbran Muffins

By
Stephanie Kinturi

Cranbran Muffins

Servings

people

Ingredients

4 cups bran cereal
1 cup sugar (you may substitute 1/2 cup sugar and 1/2 cup stevia)
2 1/2 tsp baking soda
2 1/2 cups self rising flour
1 tsp salt
1 tsp cinnamon
2 cups dried cranberries chopped
1 cup waluts chopped
2 Tbsp orange zest (about two oranges worth)
1/2 cup vegetable oil
2 cups low fat buttermilk
2 large eggs beaten

Servings

people

Ingredients

4 cups bran cereal
1 cup sugar (you may substitute 1/2 cup sugar and 1/2 cup stevia)
2 1/2 tsp baking soda
2 1/2 cups self rising flour
1 tsp salt
1 tsp cinnamon
2 cups dried cranberries chopped
1 cup waluts chopped
2 Tbsp orange zest (about two oranges worth)
1/2 cup vegetable oil
2 cups low fat buttermilk
2 large eggs beaten

Instructions

Combine dry ingredients first and then add wet ingredients. Stir by hand until combined. (Be careful not to over mix as this will cause your muffins to be heavy)
Spoon into greased muffin cups until 2/3rds full.
Bake at 400 degrees for 1520 minutes. If muffins are fuller, allow more time. Muffins are done when a toothpick inserted into the center comes out clean.
Serve warm with fresh fruit, and orange juice.

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Posted in Breakfast, Recipes

Cranberry Orange Scones

By
Stephanie Kinturi

Cranberry Orange Scones

Servings

people

Ingredients

3 cups all-purpose flour
1/3 cup sugar
2 Tbsp orange zest (grated orange peel from approx. 2 oranges)
2 1/2 tsp baking powder
1 tsp salt
1/2 tsp bakig soda
3/4 cup cold butter cut into cubes
1 cup dried cranberries
1 cup buttermilk
1/2 tsp vanilla extract
1/2 tsp orange extract
2 Tbsp butter melted
few pinches ricotta cheese (optional)

Servings

people

Ingredients

3 cups all-purpose flour
1/3 cup sugar
2 Tbsp orange zest (grated orange peel from approx. 2 oranges)
2 1/2 tsp baking powder
1 tsp salt
1/2 tsp bakig soda
3/4 cup cold butter cut into cubes
1 cup dried cranberries
1 cup buttermilk
1/2 tsp vanilla extract
1/2 tsp orange extract
2 Tbsp butter melted
few pinches ricotta cheese (optional)

Instructions

Preheat oven to 400 degrees. Grease a baking sheet (unless it is non stick) and set aside.
In a large mixing bowl, combine flour, sugar, orange zest, baking powder, salt and baking soda. Using a pastry blender, cut in the ¾ cup cold butter until mixture resembles coarse crumbs. Add the dried cranberries and mix well.
Add the buttermilk, vanilla and orange extracts. Stir just until moistened.
Turn the dough out onto a floured surface. Knead dough by patting and folding into a 10 inch circle. Dough will be about 1” thick. With a knife, cut the dough circle into 8 wedges (like a pie).
Place the wedges 2 inches apart on the baking sheet. If desired, brush with melted butter and sprinkle with the coarse cane sugar (This will add shine and help them to brown evenly)
Bake for approximately 20 minutes or until bottom of the scones are golden. Cool on a baking sheet for 5 minutes. Serve warm.

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Posted in Breakfast, Recipes