Upside Down Tomato Cornbread Muffins

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Savory Muffins with Roma Tomato Goodness! 






4 medium roma tomatoes

1 large onion, chopped (1 cup)

2 TBSP olive oil

1 tsp garlic powder

1/2 tsp ground black pepper

One  8 1/2 ounce package corn muffin mix

4 ounces reduced-fat cheddar cheese, shredded (1cup)

One 4-ounce can diced green chile peppers, drained

1/4 cup fat-free milk

1/4 cup light dairy sour cream

1/4 cup refrigerated or frozen egg product, thawed, or one egg, slightly beaten

Non-Stick cooking spray



1. Preheat oven to 350 degrees F. Trim ends off tomatoes and remove cores. Cut tomatoes crosswise into 12 total slices (about 3/4-inch thick each). Line a 15x10x1-inch baking pan with parchment paper. Place tomato slices and chopped onion in the prepared pan. Drizzle with oil. Sprinkle with garlic powder and black pepper. Roast for 30 minutes. Remove from oven. Increase oven temperature to 400 degrees F.

2. Meanwhile, in a large bowl combine corn muffin mix, cheese, chile peppers, milk, sour cream, and egg product. Stir just until combined. Set aside.

3. Coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Place a tomato slice and some of the onions in the bottom of each muffin cup. Spoon corn muffin mixture on top of tomato slices, filling muffin cups nearly full.

4. Bake for 15 minutes or until tops are golden brown and a wooden toothpick inserted into muffins comes out clean. Let muffins stand in cups on wire racks for 10 minutes. Run a thin metal spatula around edges of muffins to loosen from sides of pan. Invert muffins onto a serving plate. Serve warm.

Makes 12 muffins

162 calories each

Recipe from Diabetic Living




Chocolate-Cherry Banana Bread

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We All Love Hot from the Oven Quick Breads!

A Slice of This Heaven  Has Only 110 Calories!






Nonstick cooking spray

1 and 1/2 cups all-purpose flour

2/3 cup sugar or sugar substitute-sugar blend equivalent to 2/3 c. sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 cup fat-free sour cream

1/4 cup fat-free milk

1/4 cup refrigerated or frozen egg product, thawed, or one egg, beaten

2 tsp cooking oil

2/3 cup mashed banana (about 2 medium)

1 tsp vanilla

8 maraschino cherries, drained and chopped

1/4 cup chopped walnuts

2 TBSP miniature semi-sweet chocolate pieces



1. Preheat oven to 350 degrees F. Lightly coat the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.

2. In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda. Make a well in center of flour mixture; set aside.

3. In a medium bowl, combine sour cream, milk, egg, and oil. Stir in mashed banana and vanilla.

4. Add sour cream mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in chopped cherries, walnuts, and chocolate chips.

5. Spoon batter into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack.

Makes 16 slices.

110 Calories per slice when made with sugar substitute

Recipe from Diabetic Living


Cranberry Whole Wheat Scones

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Quick Bread Scones!

They are Ideal for Breakfast, Brunch or Snack






1 and 1/2 cups all-purpose flour

1/2 cup whole wheat flour

3 TBSP sugar or sugar substitute equivalent

1 and 1/2 tsp baking powder

1 tsp ground ginger or cinnamon

1/4 tsp baking soda

1/4 tsp salt

1/3 cup butter

1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten

1/3 cup buttermilk

3/4 cup dried cranberries or dried currants


3 TBSP rolled oats



1. Preheat oven to 400 degree F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar or substitute, baking powder, ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

2. In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (some of the dough may look dry).

3. Turn out onto a floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Pat or light roll dough to an 8-inch circle about 3/4 inch thick. Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough. Cut into 12 wedges.

4. Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are light browned. Serve warm. Makes 12 scones.

169 Calories and Diabetic-Friendly

Makes 12 Servings

Recipe from Diabetic Living



Light Buttermilk Biscuits for Two

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If There are Only Two Dining, Why Make a Dozen Biscuits?

This is a Lightened Up Version that You Can Bake in Your Toaster Oven




One tsp. vegetable oil

3 TBSP. flour

2 TBSP. reduced fat buttermilk


Mix all together.  Bake at 450 degrees until golden brown.

Makes approximately 4 biscuits


To make a savory biscuit, add dried herbs in batter to taste.

To make a cheesy biscuit, add dried herbs in batter to taste plus a little sharp grated low fat cheese.

To make a sweet biscuit, add a bit of cinnamon and sugar to the batter to taste.

Recipe adapted from

Low Fat, Low Calorie Banana Bread

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The Perfect Breakfast Bread! 

Spread with Light Butter, Low Fat Cream Cheese, Lower Sugar Jam or Lower Fat Peanut Butter….YUM!  You Can Even Top with Light Cool-Whip as a Nice Desert!




      1/4 cup low fat margarine
      2 tbsp sugar
      2 tbsp Honey
      2 tbsp of splenda ( or 2-3 packets of sweetner)
      2 egg whites
      1/4 cup of water
      1 cup of mashed (or pureed)very ripe bananas
      1 and 1/2 cups of whole wheat flour
      1 tsp baking powder
      1/2 tsp baking soda
      1/4 tsp salt
      2 TBSP milk



Preheat oven to 350, Cream together sugar, honey ,sweetner and margarine, add egg whites and water, mix in bananas. In separate bowl sift together flour, salt, baking soda and baking powder. Mix together dry with wet. add milk blend well together. Spray loaf pan with no cal no fat cooking spray, pour mixture in pan. Bake in oven for 60 min or until tooth pick inserted into center of loaf comes out dry.
Recipe from Pinterest

Raspberry Lemon Yogurt Bread

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MMMMM Good!  It’s a MUST Make!






Vegetable oil cooking spray

2 cups all-purpose flour

2/3 cup + 1 Tbsp sugar, divided

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup fat-free lemon yogurt

2 large eggs, lightly beaten

4 Tbsp unsalted light butter, melted and slightly cooled

Grated zest of 1 lemon

1 tsp. vanilla extract

2 cups fresh raspberries


Preheat oven to 350 degrees F.  Coat a 1-lb. loaf pan with cooking spray.  Combine flour, 2/3 cup sugar, baking powder, baking soda and salt in a bowl.  Combine yogurt, eggs, butter, zest and vanilla in a second bowl.  Toss raspberries with remaining 1 Tbsp. sugar in a third bowl. 

Fold yogurt mixture into dry mixture; stir to combine completely.  Gently fold in raspberries.  Scrape batter evenly into loaf pan.  Bake until top is golden and springs back when you gently touch it, about 60 minutes.  Serve warm and enjoy!

Recipe from eatyourselfskinny

New York Times No-Knead Bread

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Nothing’s Better than Fresh, Hot from the Oven Bread! 

This is So Easy, You’ll Make it Often!




3 cups all-purpose or bread flour, more for dusting (or, 1/2 cup whole wheat flour plus 2 1/2 cups bread flour.

1/4 teaspoon instant yeast

1 1/4 tsp. salt

Cornmeal or wheat bran as needed.


1.  In a large bowl combine flour, yeast and salt.  Add  1 5/8  cups water, and stir until blended; dough will be shaggy and sticky.  Cover bowl with plastic wrap.  Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70-degrees.

2.  Dough is ready when its surface is dotted with bubbles.  Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.  Cover loosely with plastic wrap and let rest about 15 minutes.

3.  Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.  Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.  Cover with another cotton towel and let rise for about 2 hours.  When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4.  At least a half-hour before dough is ready, heat oven to 450-degrees.  Put a 6-to 8- quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.  When dough is ready, carefully remove pot from oven.  Slide your hand under towel and turn dough over into pot, seam side up;  it will straighten out as it bakes.  Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.  Cool on rack.

Yield:  One 1 1/2 pound loaf

Recipe from The New York Times

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