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Blueberry Oat Bread
2 cups all-purpose
flour
1 cup rolled oats
1 cup sugar
1
1
⁄2 teaspoons baking
powder
1
⁄2 teaspoon baking
soda
1
⁄4 teaspoon salt
1
⁄4 teaspoon allspice
3
⁄4 cup low-fat milk
1
⁄2 cup butter or
margarine, melted
1 tablespoon grated
orange peel
2 eggs
1
1
⁄4 cups fresh or
frozen blueberries
(not thawed)
Combine dry ingredients in mixer bowl. Add
milk, butter, orange peel, and eggs. Attach bowl
and flat beater to mixer. Turn to STIR Speed and
mix about 30 seconds. With spoon, gently stir in
blueberries.
Spoon batter into 9 x 5 x 3" baking pan that has
been greased on the bottom only. Bake at 350°F
for 55 to 65 minutes, or until toothpick inserted
in center comes out clean. Cool in pan
10 minutes. Remove from pan and cool
completely on wire rack.
Yield: 16 servings (16 slices per loaf).
Per serving: About 196 cal, 3 g protein, 31 g
carb, 7 g fat, 27 mg chol, 177 mg sodium.
Baking Powder Biscuits
2 cups all-purpose
flour
4 teaspoons baking
powder
1
⁄2 teaspoon salt
1
⁄3 cup shortening
2
⁄3 cup low-fat milk
Melted butter or
margarine, if
desired
Place flour, baking powder, salt, and shortening
in mixer bowl. Attach bowl and flat beater to
mixer. Turn to STIR Speed and mix about
1 minute. Stop and scrape bowl. Add milk.
Continuing on STIR Speed, mix until dough starts
to cling to beater. Avoid overbeating.
Turn dough onto lightly floured surface and
knead about 20 seconds, or until smooth. Pat or
roll to
1
⁄2" thickness. Cut with floured 2" biscuit
cutter.
Place on greased baking sheets and brush with
melted butter, if desired. Bake at 450°F for
12 to 15 minutes. Serve immediately.
Yield: 12 servings (1 biscuit per serving).
Per serving: About 135 cal, 3 g protein, 17 g
carb, 6 g fat, 1 mg chol, 183 mg sodium.