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Blueberry Oat Bread
2 cups (500 mL)
all-purpose flour
1 cup (250 mL) rolled
oats
1 cup (250 mL) sugar
1
1
⁄2 tsp (7 mL) baking
powder
1
⁄2 tsp (2 mL) baking
soda
1
⁄4 tsp (1 mL) salt
1
⁄4 tsp (1 mL)
all spice
3
⁄4 cup (175 mL) low-
fat milk
1
⁄2 cup (125 mL) butter
or margarine,
melted
1 tbs (15 mL) grated
orange peel
2 eggs
1
1
⁄4 cups (300 mL) 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" (23 x 13 x 7.5 cm)
baking pan that has been greased on the bottom
only. Bake at 350°F (180°C) 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 (500 mL)
all-purpose flour
4 tsp (20 mL) baking
powder
1
⁄2 tsp (2 mL) salt
1
⁄3 cup (75 mL)
shortening
2
⁄3 cup (150 mL) 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" (1 cm) thickness. Cut with floured 2"
(5 cm) biscuit cutter.
Place on greased baking sheets and brush with
melted butter, if desired. Bake at 450°F (230°C)
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.