Yields: 12 muffins

2 c. unbleached, all-purpose flour

1/2 c. brown sugar

1 Tbsp. baking powder

1 tsp. baking soda

1/2 tsp. salt                                         Variations: 1 c. blueberries

1/8 tsp. nutmeg                                                      1 c. chocolate chips

2 egg whites                                                            1 c. cinnamon chips

1 c. nonfat milk                                                        1/2 c. chopped strawberries

1/2 c. lowfat, plain yogurt                                       1 c. raspberries or blackberries

3 Tbsp. vegetable oil

Preheat oven to 400 deg. and place muffin liners in tin. (I prefer to use foil liners as they peel off much easier).

Combine egg whites, milk, yogurt, and oil and mix well. Add remaining ingredients and mix JUST until combined (overmixing=tough muffins).

Fill muffin liners almost to the top (about 1/4 c. of batter). Bake for 18-25 minutes, or until golden brown and toothpick comes out clean.

As you can see, the variations are endless. If you like, sprinkle with a little uncooked, rolled oats for a pretty presentation or sprinkle lightly with sugar (sanding sugar works well here, too).

Yields: 2 loaves

2 c. all-purpose flour

1 c. whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/8 tsp. ground nutmeg

1 Tbsp. cinnamon

1 tsp. Kosher salt

2 c. zucchini, shredded

2 eggs plus 1 egg white

2 c. white sugar

½ c. vegetable oil

½ c. all-natural applesauce (no sugar added)

2 Tbsp. lemon juice

1. Preheat oven to 350. Grease and flour 2 loaf pans.

2. In large bowl, stir together wet ingredients (eggs-lemon juice).

3. In medium bowl, whisk together dry ingredients (flour-salt).

4. Add dry ingredients to wet ingredients and stir until just combined. Add shredded zucchini. Mix well.

5. Pour into prepared pans.

6. Bake for 50-60 minutes, or until golden brown and a toothpick inserted into center comes out clean.

7. Cool on wire racks.

8. To store, cool completely and then place in gallon zip-top bag. Freezes very well this way.

*To defrost…simply remove from freezer and place on counter. DO NOT open bag….you will lose moisture if you open bag. Re-wrap in bag in between servings.

2 c. unbleached flour

5 Tbsp. sugar

1 Tbsp. baking powder (aluminum free, if possible)

1/2 tsp. Kosher salt

zest of 1 orange (washed & dried first)

6 Tbsp. butter (cold, right from the fridge), cut into small pieces

2/3 c. fat-free milk

2 Tbsp. orange juice (squeezed from the orange you zested)

1/2 c. dried cranberries

Preheat oven to 425

Place flour, sugar, baking powder, salt, and orange zest in mixer bowl. Mix briefly to evenly distribute ingredients.

Add butter, a few pieces at a time. Combine until butter pieces resemble small pebbles in the flour. Add milk and OJ. Mix until just combined.

Add dried cranberries. Mix until just combined.

Turn out dough (it will be sticky) onto well-floured surface. Gently “knead” dough about 3 times to cover in a light dusting of flour.

Pat (no rolling pins!) dough into circle, 1” thick. Using pizza cutter, cut dough into 8 triangles.

Place on ungreased baking sheet, about 1/2” apart. Brush with a bit more milk and sprinkle with sugar.

Bake for 15 minutes. Remove from baking sheet and cool on racks. {If you let scones sit on baking sheet, they will begin to stick}.

Store in airtight container on counter for up to 3 days. These freeze well in a gallon zip-top bag.

This is on the labor-intesive side, but WELL worth the effort. There is nothing comparable to homemade bread…you and your family will LOVE this!

                                                         Yields: 2 loaves

3 ½ c. very warm water (100-110 deg)

3 Tbsp. honey

¼ c. molasses

4 ½ tsp. active dry yeast

4 c. all-purpose flour, plus more for dusting

3 c. whole-wheat flour

1 c. wheat germ

1 ½ Tbsp. Kosher salt

Veg. oil or spray for coating bowls

Melted butter to brush top of bread

1. Combine warm water, honey, molasses, and yeast in liquid measuring cup. Stir until yeast is well dissolved. Let stand until foamy (proofing the yeast).

2. In LARGE bowl, place 3 ½ c. all-purpose flour, the wheat flour, wheat germ, and salt. Whisk to combine.

3. For stand mixer: (ie. Kitchen Aid), attach dough hook. Pour yeast mixture into mixing bowl, add flour mixture SLOWLY. Gradually add rest of flour 1/3 c. at a time. Knead on Speed 2 for about 4 min. STOP if motor sounds overloaded and begin kneading by hand (you will have to do some by hand anyway). 

a. By hand: Use wooden spoon/hands to mix yeast mixture & flour mixture. Gradually add rest of flour 1/3 c. at a time.

b. For BOTH methods: STOP adding flour when dough is just slightly tacky to touch. Turn dough out onto LIGHTLY floured surface. Knead by hand for 10-15 min. Dough will be uniform in texture, elastic, and moist but not sticky to the touch when kneaded well.

4. Lightly coat inside of  2 large bowls with oil. DIVIDE dough in half. Toss each ball in bowl to coat very lightly with oil. Cover with clean towel or plastic wrap sprayed with oil. Let rise 1-1 ½ hours, or until double in size.

5. Punch dough down (with fist 1 time). Let rest 10 min.

6. Take one dough ball out of bowl and put on lightly floured surface. Use rolling pin to shape into rectangle the length of your loaf pan, adding small amt. flour as needed. Roll into log. Spray or coat loaf pan with oil. Put dough log SEAM SIDE DOWN into pan. Repeat with second dough ball. Let rise again…this time for 30 min

7.  Preheat oven to 400 deg. Bake loaves for 45-55 minutes…or until browned on top. When baked properly, loaf will have a hollow sound when tapped on the bottom.

8. Brush with softened butter. Let cool.

9. After completely cool, store in airtight container or gallon zip top bag. (You can also save your plastic bread bags to use when you bake your own.)

This bread freezes very well. When defrosting, simply place frozen bread in sealed bag on counter. Do not open bag while bread is defrosting. Some condensation will form on the inside of the bag…this is good as it will keep bread most. Once bread is completely defrosted, it will not be wet or soggy—trust me.