Low Fat Blueberry Muffins

Blueberry muffins are the perfect snack and breakfast food for the entire family. Is it possible to make a delicious but low fat version? Absolutely! Out of all the low fat muffin recipes available, this is the one you will make over and over again.

1 cup whole wheat flour
1 1/2 cup quick cooking rolled oats
2 tsp. baking powder
2 lg. egg whites
1/2 tsp. baking soda
1/2 cup buttermilk
3/4 cup orange concentrate
1 1/2 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 pinch salt
1 1/2 cup unsweetened blueberries

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Preheat oven to 425 degrees. Combine egg whites, buttermilk, orange juice concentrate, and vanilla. In a separate bowl, combine flour, oats, nutmeg, cinnamon, salt, baking powder, and baking soda. Add the liquid mixture to dry ingredients; blend until mixture is moistened. Spray non-stick cooking spray onto muffin pan. Spoon out mixture into muffin pans until cup in pan is 3/4 full. Bake for 30 minutes. Remove from oven and allow to cool. This recipe serves 12 muffins.

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Cranberry Apple Muffins

After trying these muffins you won’t believe they are low in fat.

This is a sweet treat on a crisp morning.

Here is what you will need:

1 cup whole wheat flour

2 tsp. baking powder

2 lg. eggs

1/2 tsp. baking soda

1/2 cup buttermilk

3/4 cup orange concentrate

1 1/2 tsp. vanilla

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1 pinch salt

1 cup apples, peeled and chopped finely

1/2 cup cranberries, rinsed

Preheat oven to 425 degrees. Combine eggs, buttermilk, orange juice concentrate, and vanilla. In a separate bowl, combine flour, nutmeg, cinnamon, salt, baking powder, and baking soda. Add the liquid mixture and fruit to dry ingredients; blend until mixture is moistened. Spray non-stick-cooking spray onto muffin pan. Spoon out mixture into muffin pans until cup in pan is 3/4 full. Bake for 30 minutes. Remove from oven and allow cooling. This recipe serves 12 muffins.

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Autumn Vegetable Soup

Autumn Soup

Autumn is the perfect time for making this flavorsome soup. It is easy to make and good for you. This was one of the soups my dad would make when I was growing up and is still one of my favorite soups. The tantalizing aroma will warm up the house and bring a smile to the taste buds. Hearty and colorful, and titled accordingly, this is the “must make” soup recipe for Fall.

Ingredients:
3 medium carrots, rinsed and chopped
1 medium onion, rinsed, peeled and chopped
5-6 medium Russet potatoes
3 celery stalks, rinsed, chopped
1 large can tomato juice
1 large can diced tomatoes
1 1/2 pounds lean ground beef
3 Bay leaves
1 tsp. Seasoned Salt
Salt
Pepper

In medium sized soup pan, add beef, chopped onions, chopped celery, potatoes and carrots. Add Seasoned Salt. Cook at low to medium heat, stirring occasionally until hamburger is fully cooked. Add can of diced tomatoes, including juice from the can. Add 2/3 can of tomato juice. Depending on consistency preference, the rest of juice can be added later. Add Bay leaves and stir until mixed well. Cover and allow simmering for up to 2 hours so the enticing flavor spreads throughout soup. This can serve up to 6. Add salt and pepper to taste for each bowl. Add some fresh baked bread or breadsticks or variety of crackers.

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