Apple-cinnamon Bran Muffins

2 cups bran flakes cereal
1 cup skim milk or plain soy milk
2 Tbsp. grapeseed oil
1 egg
1 Tbsp. honey
1/3 cup molasses
1 tsp. vanilla extract
1 1/2 cups whole-wheat flour
1 tsp. baking powder
2 apples, grated and coated with 1 tsp. cinnamon

Preheat oven to 350°. Spray twelve 2 1/2 -inch muffin cups with nonstick cooking spray. Mix bran cereal and milk in a medium bowl and let stand for 5 minutes. In a large bowl, mix oil, egg, honey, molasses, vanilla extract, and cereal mixture. Add flour and baking powder. Fold in apple-cinnamon mixture. Divide batter into 12 muffin cups. Bake 25 minutes. Eat fresh out of the oven, or freeze individual muffins in freezer bags.

YIELD: 12 muffins

Nutrition Facts per Muffin:
Calories: 150
Calories from Fat: 30
Total Fat: 3.5g
Saturated Fat: 0g
Cholesterol: 20mg
Sodium: 110mg
Total Carbohydrate: 28g
Dietary Fiber: 4g
Sugar: 12g
Protein: 4g

Apple Raisin Bread

1/2 cup light-tasting olive oil
1/2 cup honey
1/2 cup molasses
4 eggs
1 cup seedless raisins
2 tsp. vanilla extract
2 1/4 cups whole-wheat flour
1 cup wheat germ
4 tsp. baking powder
1 tsp. cinnamon
1 tsp. lemon rind
1 tsp. nutmeg
2 medium apples, peeled and grated

Preheat oven to 350 degrees. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Combine all ingredients in a large bowl and mix until well combined. Pour in pan and bake 1 hour or until a toothpick inserted in the center of the bread comes out clean.

Makes 16 servings

Nutrition Facts Per Serving

Calories 260
Calories from Fat 80
Total Fat 9 g
Saturated Fat 1.5 g
Cholesterol 55 mg
Sodium 120 mg
Total Carbohydrate 41 g
Dietary Fiber 4 g
Sugars 24 g
Protein 6 g

Buckwheat Pancakes

1 cup buckwheat flour
1 cup other whole-grain flour
1 tsp. baking powder
2 cups soy milk or water
2 egg whites
1 Tbsp. light olive oil
1 Tbsp. honey
½ cup blueberries (optional)

Stir the dry ingredients together. Add the soy milk, egg whites, oil, and honey. Mix briefly. Add the blueberries, if using, and stir gently. Cook on a hot griddle, lightly oiled with olive oil.

Makes 14 servings

Nutrition Facts Per Serving

Calories 90
Calories from Fat 20
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 30 mg
Total Carbohydrate 14 g
Dietary Fiber 2 g
Sugars 2 g
Protein 4 g

Dried Fruit Spelt Muffins

1 cup spelt flour
1 cup whole-wheat flour
1/4 cup soy flour
2 tsp. baking powder
2 tsp. cinnamon
1 cup plain nonfat yogurt
1 tsp. vanilla extract
2 eggs
1/4 cup light-tasting olive oil
1/2 cup honey
1/2 cup seedless raisins
1/2 cup dried apricots, chopped
1/2 cup chopped dried dates

Preheat oven to 350 degrees. Spray twelve 2 1/2-inch muffin cups with non-stick cooking spray. Mix dry ingredients in a medium bowl. In a large bowl mix the remaining ingredients except dried fruits. Mix in the flour mixture until just moistened. Fold in the dried fruits. Divide into muffin cups, filling almost full. Bake 25-30 minutes or until toothpick inserted in center of muffin comes out clean.

Makes 12 medium muffins

Harvest Pancakes

These carrot-apple pancakes are feather light even though they are made with whole-grain flour. The secret is to use whole wheat pastry flour (not bread flour). Look for it in the natural or organic section of your grocery.

1 3/4 cup low-fat milk
2 Tbsp. lemon juice
2 cups whole-wheat pastry flour (not bread flour)
1 Tbsp. sugar
2 tsp. double-acting baking powder
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. cinnamon
2 eggs
2 Tbsp. butter, melted and cooled slightly
1 medium carrot, grated
1 small apple, chopped (with skin)
1/3 cup chopped walnuts

Combine milk and lemon juice in a small bowl and set aside. (If you have buttermilk on hand, you can use 2 cups of buttermilk in place of the milk and lemon juice.) While milk is souring, combine dry ingredients thoroughly in a large bowl. Add eggs and melted butter to milk mixture and whisk together until blended. Add milk mixture to dry ingredients along with carrots, apple, and walnuts. Stir until just blended. If mixture is too thick, add a bit more milk. Pour 1/2 cup of batter onto hot, oiled skillet or griddle and cook until edges are set. Flip once and cook until done. Recipe makes 12 cakes.

Makes 6 servings

Nutrition Facts Per Serving

Calories 258
Fat 11 g
Carbohydrates 32 g
Protein 10 g

© 2006 Monica Reinagel

Orange Cranberry Muffins

1 cup cranberries
3/4 cup sugar
1 ½ cup orange juice
2 3/4 cups all-purpose flour
½ cup ground flaxseed
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. orange peel, grated
1 organic egg, beaten
¼ cup canola oil

Blend together cranberries, ¼ cup sugar and ¼ cup orange juice. The recipe will come out better if the cranberries get mushed up. Mix together flour, ground flaxseed, remaining sugar, baking powder, baking soda, salt, and orange peel. Combine beaten egg, oil, and remaining orange juice. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fold in cranberry mixture with a few strokes. Fill muffin cups 2/3 full. Bake at 375 degrees for 30-35 minutes.

Makes 12 medium muffins