Our Recipes
Bran Bud Muffins
Ingredients:
1 ¼ cups white whole-wheat flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice (If you don’t have pumpkin pie spice, you can use 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg)
¼ teaspoon baking soda
¼ teaspoon salt
1 ½ cups bran buds (Kellogg’s All Bran cereal preferred)
1 ¼ cups boiling water
¾ cup skim milk or plain low-fat yogurt
½ cup applesauce, unsweetened
1 egg
½ cup raisins
Directions:
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Preheat oven to 400F and lightly spray muffin pans with cooking spray or line with cupcake papers.
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Stir together flour, baking powder & soda, pumpkin pie spice and salt; set aside.
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In large mixing bowl, stir together cereal, boiling water, and raisins; let stand 2 minutes OR until water is absorbed.
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Stir in milk and applesauce.
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Add egg; beat well.
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Add flour mixture, stirring just until combined.
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Portion batter evenly into lightly greased muffin cups.
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Bake about 20 minutes or until top of muffins are light golden and spring back when lightly touched.
Berry Microwave Minute Muffins
Single Serving
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Ingredients:
1/4 cup of quick oats
1 egg
A small handful of blueberries
Drizzle of raw honey
Directions:
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Mix all ingredients in a coffee mug. If you want your muffin a little moist a tablespoon of plain soymilk or almond milk will do it.
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Place in the microwave for 1 minute. Watch it carefully, if a small mug is used there’s the potential for overflow.
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If the muffin top does not look firm, place back in 30 sec at a time.
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Once ready, flip mug upside down onto a plate and slice some fresh strawberries to decorate.
Breakfast Egg Bake
Makes 4 servings
Ingredients:
1 cup skim milk
4 large eggs
2 Al Fresco Chicken Sausage Patties, diced
1 ¼ cup Sweet Potato Waffle Fries (Alexia brand found at Market Basket used), thawed
½ cup Cabot 50% Lite Shredded Cheese
2 cups finely chopped vegetables of your choice
Directions:
Preheat oven to 400F.
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Grease or spray with Pam a 7 x 9” glass oven proof pan.
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Line pan with thawed sweet potatoes.
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Bake in hot oven for 10 minutes. After 10 minutes is up, remove pan and reduce oven heat to 350F
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Combine 4 eggs and 1 cup of milk and beat. Pour over par-cooked sweet potatoes.
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Evenly distribute diced sausage and vegetables to mixture.
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Season as desired with herbs and spices.
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Sprinkle with shredded cheese.
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Bake 30 minutes at 350F. Allow to cool, then cut and serve!
Blueberry Sauce
Makes 6 servings (3 cups)
Total Cooking Time: 11-12 minutes
​1 Serving: ½ cup
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Ingredients:
1 lb Frozen Blueberries
1 Tablespoon Cornstarch
2 Tablespoons Lime or Lemon Juice
1 Tablespoon Sugar
1/8 teaspoon salt
¼ teaspoon nutmeg
½ teaspoon cinnamon
1 cup water
Directions:
In a large glass bowl, toss berries with cornstarch and sugar.
Add spices, then water and lemon or lime juice.
Microwave on high for 3 minutes. Stop and stir thoroughly
Repeat. Microwave 3 minutes, stop and stir and microwave 3 more minutes, or until it has reached desired consistency.
Mixture should be the consistency of syrup (not thick). If you desire a thicker syrup, add 1 extra tablespoon of cornstarch.
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Baked Oatmeal – Mayo Clinic
Makes 4 servings
Ingredients:
1 tablespoon canola oil
1/2 cup unsweetened applesauce
3 tablespoons raw honey
Egg substitute equivalent to 2 eggs, or 4 egg whites
3 cups uncooked rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
1 cup skim milk
¼ cup raisins
¼ cashews
Directions:
In a good-sized bowl, stir together oil, applesauce, sugar and eggs. Add dry ingredients and milk. Mix
well.
Spray a 9-by-13 baking pan generously with cooking spray. Spoon oatmeal mixture into pan. Bake uncovered at 350 F for 30 minutes.
South Beach Oatmeal Pancakes
Servings: 1
Ingredients:
4 egg whites
¼ cup low fat cottage cheese (tofu can be used) or 1/4 cup fat-free cottage cheese (tofu can be used)
1/2 cup old-fashioned oatmeal, uncooked
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Directions:
In a blender or a food processor, blend together all ingredients until smooth.
Spray a medium sized skillet with cooking spray and set heat to medium.
Add the pancake batter to skillet and cook until sides are lightly browned.
Top with a low sugar syrup, trans fat free butter and/or a few sprinkles of a sugar substitute and serve with fresh fruit; blueberries or strawberries are allowed and would go nicely.
