Lite Recipes: Breads / Muffins

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1 Lite Recipes: Breads / Muffins Lite recipes are for people who are controlling their sodium, cholesterol, fat or calorie intake. Pumpkin Bran Muffins 1 cup flour ½ cup bran 1 Tbsp sugar ½ tsp cinnamon 2 Tbsp vegetable oil ½ cup canned pumpkin 1 egg ¾ cup orange juice 1/3 cup raisins Wheat germ 1. Combine all ingredients in mixing bowl. Stir to blend. 2. Spoon into lightly oiled muffin cups. Sprinkle on wheat germ. 3. Bake in 200 degree oven 10 to 15 minutes. 1 muffin 8 muffins 1 bread, 1 fruit and 1 fat 151 calories, 27 gm carbohydrate, 4 gm protein, 5 gm fat, 3 gm saturated fat, 23 mg cholesterol, 2 gm fiber, 169 mg sodium, 120 mg phosphorus, 178 mg Learn more about your health care. More on next page Copyright January 29, The Ohio State University Wexner Medical Center - Upon request all patient education handouts are available in other formats for people with special hearing, vision and language needs, call (614)

2 Page 2 Cornbread 2 cups cornmeal ½ tsp salt ½ tsp baking soda 1 Tbsp sugar or honey 1 egg 1 cup low-fat buttermilk or sour milk 1 Tbsp vegetable oil 1. Combine cornmeal, salt, baking soda and baking powder in bowl. Mix to blend. 2. Add sugar, egg, oil and milk. Mix well. 3. Pour into lightly oiled 8-inch square baking pan. 4. Bake in 400 degree oven 20 to 25 minutes. One 2" x 2-2/8" square 12 servings One (1) Bread 125 calories, 23 mg carbohydrate, 3 gm protein, 2 gm fat, 1 gm saturated fat, 16 mg cholesterol, 1 gm fiber, 260 mg sodium, 69 mg phosphorus, 74 mg Sugar - Free Cinnamon Buns ½ cup chopped nuts ½ cup raisins Cinnamon 1 package sugar - free vanilla or butterscotch pudding mix (not instant) ½ cup sugar - free pancake syrup ½ stick margarine, melted 1 (24 count) package frozen dinner roll dough

3 Page 3 1. Spray 9x13-inch pan with non-stick spray. Sprinkle nuts and raisins on bottom of pan. 2. Roll frozen dough balls in cinnamon and arrange over nuts and raisins. 3. Sprinkle dry pudding mix over dough. Drizzle with syrup and margarine. 4. Cover with towel and let set 6 hours or overnight. Bake at 350 degrees for 25 to 30 minutes. Invert pan onto serving plate. Replace any topping that sticks to the pan. One (1) bun 24 servings 1 ½ bread, 1 fat 165 calories, 26 mg carbohydrate, 4 gm protein, 5 mg fat, 2 gm saturated fat, 0 mg cholesterol, 2 gm fiber, 332 mg sodium, 18 mg phosphorus, 72 mg Carrot Bread 1 cup all purpose flour 1/3 cup quick cooking rolled oatmeal ½ cup bran cereal or Wheaties ½ cup margarine 1 tsp baking soda ½ tsp grated orange peel Artificial sweetener, equivalent to ½ cup sugar 2 eggs 2 Tbsp milk 1 tsp vanilla 1 cup raw carrots, shredded ½ cup chopped nuts 1. Combine flour, bran, oats and soda. Set aside. 2. In a large mixing bowl, beat margarine, then add sugar and beat until fluffy. Add eggs, milk, vanilla, orange peel and mix well. Stir in carrots. Add flour mixture 1/3 at a time, mixing well after each addition. Stir in nuts.

4 Page 4 3. Bake in 8 x 4 x 2-inch loaf pan in 350 degree oven for 55 to 60 minutes or until toothpick inserted in the center comes out clean. Note: This bread freezes well. One (1) slice 18 slices ½ bread, ½ vegetable, 1 ½ fat 132 calories, 13 gm carbohydrate, 3 gm protein, 8 gm fat, 2 gm saturated fat, 21 mg cholesterol, 1 gm fiber, 147 mg sodium, 65 mg phosphorus, 92 mg Whole Wheat Bread ¾ cup skim milk 2 Tbsp sugar 2 tsp salt 1/3 cup vegetable oil 1/3 cup light or dark molasses 2 Tbsp active dry yeast 1 ½ cups warm water ( degrees) 4-12 cups whole wheat flour 2 cups unbleached white flour 1. Scald the milk and stir in the sugar, salt, oil and molasses. Cool to lukewarm. 2. Meanwhile, combine the warm water and yeast in the mixing bowl and stir until the yeast is dissolved. Stir in the milk mixture. Add 2 cups of the whole wheat flour and 1 cup of the unbleached flour. Beat until smooth. Stir in the remaining flours. 3. Turn the dough onto a lightly floured surface. Knead until smooth and elastic. 4. Place in a greased bowl. Brush the top with vegetable oil. Cover with a damp cloth and let rise in a warm place for about 1 hour, or until doubled. Turn onto a lightly floured board. Divide in half. Shape into loaves. 5. Place in lightly oiled 9 x 5 x 3 - inch bread pans. 6. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 400 degree oven for about 45 minutes.

5 Page 5 One (1) slice 26 slices 1 bread 144 calories, 26 gm carbohydrate, 4 gm protein, 3 gm fat, 2 gm saturated fat, 0 mg cholesterol, 2 gm fiber, 185 mg sodium, 91 mg phosphorus, 160 mg The American Diabetes Association Holiday Cookbook by Betty Wedman, M.S., R.D. Banana Bread 2 cups whole wheat flour ½ tsp baking soda ½ tsp ground nutmeg 2 eggs ½ cup vegetable oil 2 Tbsp sugar 1 ½ cups sliced bananas (2 large) 1. Combine flour, baking powder, baking soda and nutmeg in mixing bowl. Stir to blend. 2. Puree eggs, oil, sugar and bananas in blender until smooth. Pour banana mixture into flour. Mix well. 3. Pour into oiled 9 x 5-inch loaf pan. Bake in 350 degree oven for minutes. Cool on a wire rack. Let stand 10 minutes before removing from pan. Cool thoroughly before serving. One (1) slice 15 slices 1 bread, ½ fruit, 1 ½ fat 147 calories, 17 gm carbohydrate, 3 gm protein, 8 gm fat, 6 gm saturated fat, 25 mg cholesterol, 2 gm fiber, 117 mg sodium, 87 mg phosphorus, 121 mg

6 Page 6 The American Diabetes Association Holiday Cookbook by Betty Wedman, M.S., R.D. Bran Muffins ¾ cup whole wheat flour 1/3 cup bran ½ tsp baking soda 1 Tbsp sugar 2 Tbsp vegetable oil 1 egg ½ cup low-fat milk 1. Mix the flour, bran, baking powder, baking soda and sugar in a bowl. Add the oil, egg and milk. Stir just to combine the ingredients. 2. Spoon into lightly oiled muffin tins. 3. Bake in a 400 degree oven for 15 to 20 minutes. One (1) muffin 6 muffins 1 starch / bread, 1 fat 132 calories, 18 gm carbohydrate, 5 gm protein, 6 gm fat, 4 gm saturated fat, 32 mg cholesterol, 2 gm fiber, 289 mg sodium, 161 mg phosphorus, 126 mg The American Diabetes Association Holiday Cookbook by Betty Wedman, M.S., R.D.

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