Various Recipes

2 1/2 c Barley flour

2 ts Baking powder

ds Salt 2 Eggs

1/4 c Rich cream

1/4 c Honey

Sift together the barley flour, baking powder, and salt. Beat eggs slightly. Combine eggs, cream, and honey with dry ingredients and mix well. Pour batter into muffin tin and bake at 400 F for 25 minutes The same book says barley flour can be substituted for white flour and make an all-barley bread. So it seems one could substitute oats for some of the barley in this recipe to make Barley/oats muffins.

-Joyce Burton, PDPP83A 1 c +2 T. flour

1/2 c Nonfat dry milk powder

1/4 c Brown sugar; firmly packed

2 ts Baking powder

1/4 ts Nutmeg

1/2 ts Baking soda

1 c +2 T. buttermilk

1 Egg; lightly beaten

1/4 c Less 2 t. vegetable oil

2 tb Sweet whipped butter, melted

1 Banana; ripe, mashed

1/2 c Golden raisins; plumped

1 oz Walnuts; chopped

Preheat oven to 400. Spray 12 muffin cups with nonstick spray. In medium mixing bowl cmbine flour, milk powder, sugar, baking powder, baking soda and nutmeg; stir to combine and set aside. In small bowl, combine buttermilk, egg, oil, and butter and stir until blended; stir in dry ingredients. Add banana, raisins, and walnuts and stir to combine (mixture will be lumpy). Fill each baking cup with an equal amount of batter and bake for 15 minutes (until golden brown and a toothpick inserted in center comes out dry). Transfer muffins from pan to wire rack and cool. Makes 12 servings, 1 muffin each. One muffin equals 1/4

protein, 1/2 bread, 1 fat, 1/2 fruit, 1/4 milk, 30 optional calories. From WW Meals in a Minute Cookbook. Formatted by Joyce Burton..PDPP83A.

4 oz Tofu

1 c Sugar

1/4 c Amaretto

14 fl Coconut milk

2 1/2 c Flour

1/2 ts Salt

1 tb Baking powder

1 c Unsweetened coconut flakes

Preheat oven to 350 F. Grease a 9″ x 5″ x 3″ loaf pan. Blend together tofu and sugar thoroughly in an electric mixer or by mashing them together in a large mixing bowl with the utensil of your choice. Mix Amaretto and coconut milk into tofu until well blended. Meanwhile, sift together flour, salt and baking powder. Toss in coconut flakes, then add dry ingredients to liquid mixture and blend thoroughly. Spoon batter into prepared loaf pan. Bake until done, about 50 minutes. Cool slightly before removing from pan. Toasted slices of this bread are very nice with tea, coffee, or your fave hot beverage. [Note: 1 teaspoon of almond extract and 1/4 cup of water may be substituted for the 1/4 cup of Amaretto. 1 1/2 cups water plus 1/4 cup oil may be used instead of coconut milk.] (C) Copyright 1994 Karen Mintzias – May be freely distributed

3/4 c Whole wheat flour

3/4 c Flour, all-purpose

1 T Baking powder

1/2 t Salt

1/3 c Sesame seeds

2 t Poppy seeds

3/4 c Orange juice

1/4 c Honey

2 ea Eggs

1/4 c Vegatable Oil

1/2 c Bran cereal

Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5 x 4.5 x 2″ loaf pan. Bake at 350f about 40 min. Let cool 10 min and

remove from pan. Cool completely before slicing.

———————————–BATTER———————————– 2 c Flour, all-purpose

1/4 c Sugar, granulated

1 tb Baking powder

1 ts Apple pie spice

1 c Milk, skim

1 sm Apple, Delicious, Golden

- cored, pared, shredded 1/4 c Margarine

- melted 1 Eggs

——————————-CRUMB TOPPING——————————- 1/4 c Flour, all-purpose

7 ts Sugar, granulated

2 tb Margarine

- melted 1/8 ts Cinnamon, ground

Batter – preheat oven to 400F. Line 12 muffins cups with paper baking cups. Combine flour, sugar, baking powder and apple pie spice. Combine milk, apple, margarine and egg; pour into dry mix. Stir until combined – do not overmix. Fill each cup about 2/3 full. Topping & Baking – Combine topping ingredients, stir until thoroughly combined; sprinkle equal amount of topping over each muffin, bake for 15 to 20 minutes – or unitl toothpick comes out dry. Remove to wire rack and

cool. Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 50 Optional Calories. Nutritional Analysis per serving: 183 calories, 4 g. protein, 6 g. fat, 28 g. carbohydrate, 88 mg. calcium, 186 mg. sodium, 23 mg. cholesterol. Calories from fat: 28% Original recipe from Weight Watchers “Quick Start Plus Program” cookbook. Conversion by Rick Weissgerber. {GEnie D.WEISSGERBE]