Breads and Muffins: Muffins
- Canola oil cooking spray
- 1 cup fat-free sour cream
- 1 teaspoon baking soda
- 2 cups unbleached white flour
- 2 cups whole-wheat flour
- 3/4 cup granulated sugar (or substitute 1/2 cup Splenda® plus 1/2 cup sugar)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/2 cup less-fat margarine (use a brand with no less than 8 grams of fat per tablespoon)
- 1/2 cup light cream cheese (or fat-free cream cheese)
- 2 tablespoons fat-free half-and-half
- Zest from 1 orange, finely chopped
- 1 large egg, higher omega-3 if available, lightly beaten
- 3/4 cup dried cranberries
- Preheat oven to 350 degrees. Coat a nonstick baking sheet with cooking spray.
- 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.)
- 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.
- 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 golden brown on the bottom. Serve warm or cold.
About 12 scones
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%.
© 2007 Elaine Magee
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