Holiday Breakfast and Brunch Recipes (cont.)

Preparation:

  1. Preheat oven to 350 degrees. Coat a nonstick baking sheet with cooking spray.
  2. In a small bowl, blend the sour cream and baking soda and set aside. In a food processor, combine the flours, sugar, baking powder, salt, and cream of tartar and pulse to blend well. Add the margarine and cream cheese and pulse to cut them in. (If you don't have a food processor, cut in the margarine and cream cheese with a pastry blender.)
  3. In a large bowl of an electric mixer, combine the flour mixture, sour cream mixture, half-and-half, orange zest, beaten egg, and cranberries. Beat on low speed just until a dough forms.
  4. Turn the dough onto a lightly floured piece of wax paper and knead a couple of times. Pat the dough into a 3/4-inch round. Cut the round into 12 wedges and place them an inch apart on the prepared baking sheet. Bake scones for 15 to 20 minutes or until they're golden brown on the bottom. Serve warm or cold.

Yield: About 12 scones

Nutrition Information: Per scone: 311 calories, 8 g protein, 55 g carbohydrate, 7.5 g fat, 1.6 g saturated fat, 21 mg cholesterol, 3.5 g fiber, 500 mg sodium. Calories from fat: 21%.

Gingerbread Muffins

Ingredients:
1 cup boiling water
2 teaspoons baking soda
1 1/4 cups whole-wheat flour
1 1/4 cups unbleached white flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup canola oil
1/4 cup light or fat free cream cheese or sour cream
1/2 cup dark brown sugar, packed
1 cup unsulfured molasses
2 teaspoons freshly grated ginger (optional)
1 large egg, higher omega-3 if available
1/4 cup egg substitute
Powdered sugar for dusting over the top of the muffins if desired

Preparation:

  1. Preheat oven to 350 degrees. Add muffin liners to 20 muffin cups.
  2. In a small bowl, combine baking soda with boiling water, stir briefly, then set aside. In a large bowl, combine flours, ground ginger, cinnamon, cloves, nutmeg, salt and baking powder with whisk.
  3. Fit your electric mixer with the paddle attachment. Then, in a large mixing bowl, combine canola oil, light cream cheese or sour cream, and brown sugar together by beating on medium speed. While beating on low speed, add molasses, the baking soda mixture and the flour mixture. Now beat in the egg and egg substitute.
  4. Fill muffin cups each with about 1/4-cup of batter. Bake until the top center of a muffin barely springs back when gently pressed (about 22-25 minutes). Let the muffins cool, then dust the tops with powdered sugar if desired.

Yield: 20 muffins

Nutrition Information: Per muffin: 139 calories, 3 g protein, 25 g carbohydrate, 3 g fat, 0.3 g saturated fat, 10 mg cholesterol, 1.1 g fiber, 149 mg sodium. Calories from fat: 20%.

Published December 18, 2007


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