FEBRUARY 2015 RECIPES

FEBRUARY 2015 RECIPES

Pineapple Plantain Muffins Serves: 15 Prep Time: 25 Minutes Cook Time: 1 Hour 7 Minutes Total Time: 1 Hour 32 Minutes 1 large ripe plantain 1/4 teaspoon light butter 1 1/2 teaspoons ground cinnamon 2 cups + 2 tablespoons all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons light butter 3/4 cup SPLENDA Sugar Blend 1/3 cup SPLENDA Brown Sugar Blend 2 egg whites 1 egg yolk 8 ounces light vanilla yogurt 1 teaspoon vanilla extract 1 small ripe banana, mashed 3/4 cup pineapple chunks 1/2 cup sliced almonds, for garnish (optional) 1. To prepare plantain: Preheat oven to 350 F. Slice skin of plantain and spread 1/4 teaspoon of butter and cinnamon on top. Wrap in aluminum foil and bake for 45 minutes. Allow to cool. Remove from skin and set aside. 4. Line muffin pans with paper liners. Fill each liner about 2/3 full. Top with sliced almonds if desired. 5. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. 2. To prepare muffins: Sift flour, baking powder and baking soda into a small bowl. In a large bowl, cream butter, SPLENDA Sugar Blend and SPLENDA Brown Sugar Blend. Add egg whites and yolk, yogurt, vanilla, mashed banana, and plantain. 3. Fold in flour mixture. Fold in pineapple. Calories: 210, Calories from Fat: 30, Total Fat: 3g Saturated Fat: 1g, Cholesterol: 20mg, Sodium: 135mg, Total Carbs: 38g, Dietary Fiber: 2g, Sugars: 20g, Protein: 4g

Very Berry Blueberry Muffins 2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 1/2 cup light margarine, softened 1 cup SPLENDA No Calorie Sweetener, Granulated 1/4 cup honey 2 large eggs 1 teaspoon vanilla extract 1/2 cup 1% low-fat milk Serves: Makes 12 Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 55 Minutes 1 cup fresh or frozen blueberries, thawed 1. Place oven rack in top 1/3 of oven. 2. Preheat oven to 400 F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray. 3. Sift together flour, baking powder and salt, set aside. 4. Beat margarine at medium speed with an electric mixer until creamy. Gradually add SPLENDA Granulated Sweetener and honey beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries. 5. Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack. NOTE To freeze muffins, wrap in heavy-duty aluminum foil or place in a zip-top plastic freezer bag. Freeze up to 3 months. Calories: 160, Calories from Fat: 45, Total Fat: 5g. Saturated Fat: 1g, Cholesterol: 35mg, Sodium: 280mg, Total Carbs: 26g, Dietary Fiber: 1g, Sugars: 8g, Protein: 4g

Traditional Bran Muffins 1/4 cup unsweetened applesauce 1 large egg 1 1/2 cups low-fat buttermilk 3 tablespoons canola oil 2 teaspoons vanilla extract 1/8 teaspoon salt 1/4 cup nonfat dry milk 3/4 cup SPLENDA No Calorie Sweetener, Granulated 1 cup wheat bran (also known as millers bran) 1 1/2 cups all-purpose flour Serves: 12 Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes 1 1/2 teaspoons baking soda 1 teaspoon cinnamon 2 tablespoons flax seeds 2 tablespoons dried currants (or raisins) bran flakes for garnish (optional) 1. Preheat oven to 350 F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners. 2. Mix applesauce, egg, buttermilk, oil, vanilla, salt, dry milk, and SPLENDA Sweetener, Granulated together in a large mixing bowl using a wire whisk. Stir until well blended. Add remaining wheat bran, flour, baking soda, and cinnamon. Stir well. Add remaining ingredients and stvir until well mixed. 3. Fill muffin cups with batter. Sprinkle tops with some bran flakes as a garnish, if desired. Bake in preheated oven for 20-25 minutes. Muffins will spring back slightly to the touch when done. These muffins are best served warm! NOTE: Try adding 1/4 cup sunflower seeds, or 1 cup blueberries or 1 cup raspberries, or 1 Tbsp. grated orange zest to the batter for flavor variety. Calories: 150, Calories from Fat: 50, Total Fat: 5g. Saturated Fat: 0.5g, Cholesterol: 20mg, Sodium: 230mg, Total Carbs: 22g, Dietary Fiber: 3g, Sugars: 6g, Protein: 5g

Cheery Cherry Muffins 1/2 pound fresh or frozen cherries, pitted 1/4 cup margarine 1/4 cup reduced-fat cream cheese 1/2 cup SPLENDA No Calorie Sweetener, Granulated 1 large egg 2 cups self-rising flour, sifted 1 cup nonfat milk Serves: 12 Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes 1. Preheat oven to 400 F. Line a 12-cup muffin tin with paper liners. Lightly spray liners with vegetable cooking spray. 2. Set aside 12 cherries. Chop remaining cherries. Place cherries on a paper towel to drain. 3. Beat margarine and cream cheese at medium speed with an electric mixer until creamy. Add SPLENDA Sweetener, Granulated beating well. Add egg beating until blended. until blended after each addition. Do not over beat. Stir in chopped cherries. Spoon one tablespoon of batter into each muffin cup. Place a cherry in the center of each cup. Top with remaining batter, filling muffin cups three-fourths full. 5. Bake 25 minutes or until muffins are lightly browned. Remove from pans immediately, and cool on wire racks. 4. Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed Calories: 150, Calories from Fat: 50, Total Fat: 6g. Saturated Fat: 1.5g, Cholesterol: 20mg, Sodium: 340mg, Total Carbs: 21g, Dietary Fiber: 1g, Sugars: 5g, Protein: 4g