Bread always seems to be the biggest question on SB -- lets share our "Staff of life" recipes here.

molly

1 egg
1 cup skim milk
1/4 cup butter
1/2 cup Splenda
1/4 TSP salt
1/4 TSP cinnamon
1 TSP Lemon Juice
1/4 TSP Vanilla
1 cup Oat Flour
3/4 Cup Whole Wheat Flour
3 TSP baking powder
1 cup chopped fresh peaches

Beat egg and milk together. Add butter, Splenda, salt, cinnamon, lemon juice and vanilla.

Mix flours & baking powder and stir into milk mixture until just blended. Do not overmix.

Fold in peaches.

Fill 12 paper-lined muffin cups 2/3 full.

Bake at 375º for 20 minutes.

1 1/2 cups Whole Wheat Pastry Flour
2 tsp Baking powder
1 tbsp Splenda
1/4 tsp Salt
1/2 cup Wheat bran
3/4 cup Cooked ham; ground
2 Eggs
1 cup Milk
3 tbsp Canola Oil

Sift together flour, baking powder, splenda and salt. Stir in bran and ham.

Beat the eggs, add milk and oil. Add this to dry ingredients and stir gently, until just mixed.

Pour into well greased muffin tins. Fill tins about 2/3 full.

Bake at 350º for about 25 minutes.

Serve hot with butter.

1 cup Oat Flour
1 cup Whole Wheat flour
3/4 cup Splenda
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped pecans
1 large egg
1/4 cup canola oil
2 teaspoon grated orange peel
3/4 cup orange juice
1 1/4 cup rhubarb, fine chopped

Combine all dry ingredients.

Beat egg and oil; add orange juice.
Add to flour mix.

Add rhubarb.

Bake 350°F for 25-30 min.

Makes 6 large muffins

These are Sugar Free --- Dairy-free and eggless!

1 3/4 cups whole wheat flour
1/2 cup wheat bran
1 TB baking powder
1/2 tsp salt
1/2 cup walnuts, chopped
1/2 cup dried apricots, chopped
1/2 cup fresh apple, diced
1 cup apple juice
3 TB canola oil
SF apple butter or SF applesauce

Preheat oven to 400º.

Lightly oil a 6-muffin tin.

Mix first 4 dry ingredients.

Add walnuts, apricots and apple and stir well.

Mix liquid ingredients. (Adjust proportion of water to juice to increase or decrease sweetness.)

Combine dry and liquid ingredients stirring just enough to thoroughly blend batter. Add more bran if consistency is too thin.

Scoop into muffin tin.
Bake for 18 minutes.

Remove from oven and allow to sit in the tin for a few minutes before removing.

Slice in half and spread with SF applesauce or SF apple butter.

2 cups Stone Ground Whole Wheat Flour
1 cup half & half
3 tsp baking powder
1 egg
2 Tbsp Splenda
3/4 cup grated cheese
1/4 cup melted butter
1/2 cup crisp bacon pieces
In a large bowl stir together flour, baking powder, Splenda & bacon.

Beat egg lightly, add butter & half & half.
Add to dry ingredients.

Add cheese & mix to just combine. Do not overmix!

Fill greased muffin tins 3/4 full.

Bake 375º for 20-25 mins.
Makes 12.

2 cups oatmeal
1 cup whole wheat pastry flour
1/2 cup sunflower seeds
1/4 cup flax seeds; ground 1 teaspoon caraway seeds
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 cup unsalted butter, melted
1 cup milk
2 Tbsp frozen Orange Juice Concentrate

Preheat oven to 350 degrees.

Grease muffin cups.

In a medium bowl, mix together oatmeal, flour, sunflower, flax, and caraway seeds, baking powder, and salt.

In a small bowl, whisk together egg, butter, orange juice concentrate and milk.

Pour the liquid ingredients into the oatmeal mixture and stir until just blended.

Spoon into prepared muffin cups, filling each three-fourths full.

Bake in preheated oven until tops are golden, about 20 minutes.

Place muffins on a wire rack to cool.

2 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 large eggs
1 cup frozen unsweetened apple juice concentrate
2/3 cup buttermilk
2 tablespoons oat bran
2 small apples, peeled, cored, and chopped
1/2 cup chopped pecans

Preheat oven to 375 degrees.

Grease 12 standard size
muffin cups.

Mix together whole wheat pastry flour, baking soda, cinnamon, ginger, allspice, nutmeg and salt.

Mix eggs, apple juice and buttermilk. Stir flour mixture and oat bran into egg mixture until dry ingredients are just moistened.

Gently stir in chopped apples and nuts.

Spoon batter into muffin pan and bake 25 minutes.

What is the carb, protein and cal count for these recipes? I'd really like to make them, but can't if they are too high carb.

Hi Scarlett!

On SB we don't count grams of carbs or protein or calories so I don't figure them for my recipes.

Do you have Master Cook or know someone who does? Perhaps you could get the counts you need that way.

Sorry I couldn't be of more help.

molly

I have read SB and am trying to get my mother to follow it, but it's not for me. I do know you don't have to count the nutrients but thought maybe you would anyway . Sorry about that! What is masterchef?

Scarlett, I have been dieting for so long that I have developed an aversion to counting anything! LOL!

MasterCook is a computer program that not only has LOTS of recipes but also allows you to put in your own recipes and calculate the nutritional stats.

My daughter has it. It is really neat.

molly

1/2 cup Whole Wheat pastry Flour
1/4 tsp salt
2 eggs
1/2 cup milk

In a bowl combine flour and salt.

In a seperate bowl: Whisk together the eggs and milk.

Stir into the dry ingredients until just blended.

Pour into 4 greased and floured custard cups.

Place on a baking sheet.
Bake uncovered for 20 minutes at 425º. Do not open the oven door during cooking time.

Makes 4 popovers.

1 cup butter, softened
1 3/4 cups Sweetener (I use part Splenda & part Fructose)
4 eggs
2 1/2 cups cooked, mashed sweet potatoes
1 cup Oat flour
2 cups Whole Wheat Pastry Flour
2 teaspoons. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla
1/2 cup flaked unsweetened coconut
1-2 cup walnuts or pecans, chopped

Cream butter, gradually adding Sweetener._

Add the eggs one at a time beating after each one._

Add sweet potatoes and stir to combine._

Combine flour, baking powder, soda, cinnamon, nutmeg and salt._

Gradually add to sweet potato mixture beating after each addition._ Batter will be stiff._

Stir in vanilla, coconut and nuts._

Pour batter into a well greased tube pan and bake at 350 for 1 hour or until it tests done with toothpick._

Cool in pan for 15 minutes, remove from pan and let cool completely on a wire rack._

molly's note: This can also be baked in two loaf pans but I would check after 35 minutes and continue to bake until the loaves test done.

This is a great recipe for the holidays! And it's fab with a cup of hot tea.

1-1/2 cups Whole Wheat Pastry Flour
2 Tablespoons Splenda
1-1/2 teaspoons baking powder
3/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups milk
1 cup unsweetened pumpkin puree
2 eggs
3 Tablespoons oil

In a large bowl combine dry ingredients; stir well to mix thoroughly. In a separate bowl whisk remaining ingredients.

In a small bowl combine pumpkin,milk,eggs & oil.

Gradually whisk the pumpkin mixture into the dry mix. Stir until just smooth.

Coat waffle iron with a non-stick spray. Put batter into the center of a waffle iron to about 3/4 full.

Cook until done, about 3 to 4 minutes.

Serve with hot SF syrup.
and a dollap of Cinnamon Whipped Cream_
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