Categories: Breads- Rolls- Biscuits- Corn bread
Ingredients
- nonstick cooking spray
- 3/4 cup skim milk
- 3 Tbsp. vegetable oil
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
- 1/4 tsp. salt
- 2 tsp. baking powder
- 1/8 tsp. cinnamon
Directions
-
heat oven to 400 degrees. Spray regular, small or miniature muffin tins or loaf pan with cooking spray.
-
In food processor or large bowl beat milk, oil and egg.
-
In separate bowl, mix remaining ingredients well. Blend dry ingredients into egg mixture until just moistened. Add variation ingredients, as desired.
-
Pour into muffin tins or loaf pan. Fill muffin cups half full or fill loaf pan. Bake muffins for 15 to 18 minutes or until tops are golden.
-
makes 18 small muffins, 30 miniature muffins or 1 loaf.
-
Variations:
-
Blueberry: Fold 1 cup fresh blueberries or frozen blueberries thawed and drained, into batter.
-
Apple: Fold 1 1/2 cups peeled, shredded apple, 2 Tbsp. walnut pieces and a dash of ground ginger into batter.
-
Carrot: Fold 1 1/2 cups finely shredded carrot, 1/3 cup raisins and 2 Tbsp. walnut pieces into batter.
-
Zucchini: Fold 1 1/2 cups finely shredded zucchini, 1/3 cup raisins and 2 Tbsp. wlnut pieces into batter.
-
Peach: Peel and finely chop 1 1/2 cups peaches. Fold peaches into batter.
-
Banana: Decrease milk to 1/2 cup. Fold 1/2 cup well mashed banana and 2 Tbsp. walnut pieces into batter.
-
Pumpkin: Decrease milk to 1/2 cup. Fold 3/4 cup canned pumpkin, 1/8 tsp. nutmeg and 2 Tbsp. walnut pieces into batter.