Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Toasted Oatmeal, Maple Muffins October 22, 2013

Filed under: Bread & Muffins,Breakfast — lowfatdiva @ 4:00 pm

I learned a trick with oatmeal when my husband was making beer one day.  He wanted to make an oatmeal  breakfast stout but was not sure what he wanted to do with the oatmeal to get the flavor he was after.  I suggested he “toast” the oatmeal before he added it to his wort.  I got out a frying pan and we put the oatmeal in the pan and just dry roasted it for a few minutes until it browned a bit and the oatmeal flavor really came around!  Great trick and now I use it in my baking too.  Try it with this muffin recipe and you can really taste the difference.   Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

 

1   cup quick-cooking or regular rolled oats
1/2  cup no fat half & half
1   cup all-purpose flour
2   teaspoons baking powder
1/4  teaspoon salt
1/4  teaspoon ground cinnamon
3/4  cup pure maple syrup
1/4  cup butter, melted
¼ cup Egg Beaters
1/4  cup chopped pecans

 

Grease twelve 2-1/2-inch muffin cups or line with paper bake cups.  In a medium bowl, combine oats and no fat half & half; let stand for 5 minutes. In a large bowl, combine flour, baking powder, salt, and cinnamon. Make a well in center of flour mixture.

Stir maple syrup, melted butter and egg into oats mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with chopped pecans. Bake in a 400 degree by oven for 15 to 18 minutes or until tops are golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Remove from muffin cups; serve warm.

NOTE:  If you choose to “toast” your oats, do so before you add them to the no fat half & half.

maple-oatmeal-muffins-R119797-ss

 

Cupcakes For Breakfast! October 8, 2013

Filed under: Bread & Muffins,Breakfast — lowfatdiva @ 1:37 pm

Yes, you read the post heading correct, cupcakes for breakfast!  I have used this same technique with an egg and potato mixture but not with pancake batter.  I made them for my granddaughters and they thought they were great and even take them to school.  I have modified the original recipe (as most of you know I would) .  Try these delicious cupcakes out and let me know what varieties you make.   Enjoy !!!! Ramona@lowfatdivablog.com 

6 slices  Turkey Bacon

4 cups prepared pancake batter

1/2 cup fresh/frozen blueberries

8 ounces mascarpone cheese

1 cup powdered sugar

2 tablespoons maple syrup

Heat oven to 350°F. Spray  muffin pan with Pam Butter Flavored cooking spray ; set aside. Cook turkey bacon as specified on the package. Crumble and set aside.

Gently fold blueberries into pancake batter and pour into muffin cups filling about ¾ full. Bake 12 minutes.  In medium bowl, combine mascarpone cheese, powdered sugar and maple syrup. Stir well to combine and set aside.

Remove cupcakes from oven and cool on rack, about 10 minutes. Frost cupcakes with icing and top with crumbled bacon.

This recipe is a great way to get your kids/family involved in cooking.  Sprinkling the tops of the “cupcakes” with bacon is probably one fo the best parts 🙂
turkey bacon cupcake
 

Raspberry Muffins With Lemon! August 26, 2013

Filed under: Bread & Muffins — lowfatdiva @ 12:10 pm

I have been learning to experiment and enjoy the mixture of flavors I have not had before,, like raspberry and lemon.  I have already tried blueberry and lime so I thought what the heck, let’s go for raspberry and lemon.  These muffins are delightful!  They are rich and so tasty.  I hope you enjoy them as much as I do.  Remember when ever you are making “quick bread” and muffins are in that category, do not over mix them or the bread/muffin will become tough.    Enjoy!!!!!

Raspberry Muffins With Lemon

1 lemon
1/2 cup sugar
1 cup nonfat buttermilk,
1/4 cup canola oil
3 tablespoons vanilla low fat yogurt or you can use low fat sour cream
¼ cup Egg Beaters
1 teaspoon vanilla extract or use dry Beanilla
1 cup pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh  raspberries
Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

Use a zester/microplane to remove the  zest from the lemon . Combine the zest and sugar and mix well.    Add buttermilk, oil, Egg Beaters and vanilla and mix until well blended.
Combine pastry flour, all-purpose flour, baking powder, baking soda and salt in a large bowl and whisk it together. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

lemon raspberry

 

Great Low Fat Flaky Biscuits! June 2, 2013

Filed under: Bread & Muffins — lowfatdiva @ 6:13 pm
Tags: ,

Usually I don’t make homemade biscuits very often because the really good tasting ones have a great deal of butter in them.  However, one day I was surfing the food sites for a particular recipe and stumbled upon this recipe.  It is great!  Only 1/4 cup of butter and I used a lite butter and also lite buttermilk.  You can mix these with spices to be savory or sweet.  Delish.   Enjoy!!!!For comments/questions email ramona@lowfatdivablog.com

Flaky Biscuits

2  cups  self-rising flour (you need to use this type of flour because it’s the key to the biscuits success)
1/4  teaspoon  baking soda
1/4  cup  lite butter (I can’t believe it’s not butter, etc)
3/4  cup  lite buttermilk

Preheat oven to 425 degree F. In a medium mixing bowl stir together flour and baking soda. With a pastry blender or two knives cut in butter  until mixture resembles coarse crumbs. Make a well in center. Add the buttermilk all at once; stir until moistened. Do not over mix
Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2/ 2/3 -inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter. Place biscuits 1 inch apart on a lightly Pam sprayed baking sheet. Bake for 10 to 15 minutes or until golden. Remove biscuits from baking sheet and serve hot.

IDEAS: Prepare biscuits as above, except stir 3/4 cup shredded Monterey Jack cheese with jalapeno peppers (3 ounces), 2 tablespoons snipped chives, and 1/8 teaspoon ground red pepper into flour/butter mixture.  Or Oscar Mayer Turkey Bacon Bits – Yummmm

biscuits    maple-bacon-biscuits

 

Maple Bacon Biscuits May 20, 2013

Filed under: Bread & Muffins,Breakfast — lowfatdiva @ 11:05 am

I’m sure when you first read the title of this recipe or you read the face book post you probably thought I went off the deep end or at least went of the reservation!  But alas I did not.  What I did was take an awesome recipe and make it a bit lower in fat but the biscuits still  had wonderful flavor!  I chose to use Pioneer Biscuit Mix but you can use what ever your favorite mix is.  You follow the typical recipe but add just a couple of things to get the maple, bacon flavor.

When you are adding the liquid they require, replace some of that with 1/4 cup of good maple syrup.  Just before the biscuits are totally  mixed  together (be sure not to over mix or they will be tough), f0ld in some turkey bacon bits or other bacon bits by Oscar Mayer (I gave these a great review in one of my earlier blogs).

Roll out the biscuits and cut with a thick round 2″-2.5″ cookie cutter.  Bake according to directions on box.  As the biscuits bake make a maple glaze to brush on the biscuits when them come out of the oven.  Be sure to serve warm, although they warm up nicely for eating later.  I omitted the glaze and used them for BLT’s and my husband was a very happy man!

1/2 cup powdered sugar
1/4 cup maple syrup
1/2 teaspoon vanilla extract

maple-bacon-biscuits

 

Lemon Blueberry Bread

Filed under: Bread & Muffins,Breakfast — lowfatdiva @ 10:15 am
Tags: , , ,

It’s hard to believe after the very long winter and then cold, wet spring we have had here in the Mitten, it’s finally spring which actually feels a bit more like the beginning of summer.  Not only because it warmed up quickly but also because there is fresh asparagus everywhere.  I have even tried some asparagus bread that was made by one of my readers grandma.  It was intriguing but just didn’t hit the taste I wanted so I started going through some of my quick bread recipes and remembered I had this one.

Blueberries and fresh strawberries will be here before we know if so this bread recipe will be used a lot.  But for right now, I will use some “shipped in” blueberries.  Have fun with the recipe and enjoy!!!   For comments/questions email ramona@lowfatdivablog.com

Lemon Blueberry Bread

1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt or plain Greek yogurt
1 cup sugar
2/3 cup Egg Beaters
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/3 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

Lemon Syrup

1/3 cup freshly squeezed lemon juice
1/3 cup sugar

Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Preheat the oven to 350. Spray bottom and sides of one 9 x 5-inch loaf pan and  dust with flour, tapping out excess.
In a medium bowl, whisk together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, Egg Beaters, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes before removing loaf to a wire rack.  Place some wax paper below the racks.

While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

NOTE:  You do not need to use the entire amount of lemon glaze or lemon syrup.  The amount is a personal preference.  I find sometimes its good to make the exact way the first time so you know how it should turn out and then tweak the next time 🙂

lemonloaf1

 

Gluten Free Soda Bread March 14, 2013

Filed under: Bread & Muffins,Gluten Free — lowfatdiva @ 2:41 pm

Just in time for St. Patrick’s Day, this recipe was sent to me from Living Without.  It looks very delicious and I can’t wait to make it for my daughter!

Iris Soda Bread  – From Living Without

½ cup currants
2 cups gluten free high protein blend flour-     more if dough is sticky and for dusting
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
2 tablespoons unmelted coconut oil or organic non-hydrogenated vegetable shortening
2 tablespoons butter, dairy-free margarine or Earth Balance Buttery Spread
1½ teaspoons lightly toasted caraway seeds
¾ cups buttermilk

1. Preheat oven to 400 degrees. Lightly dust cookie sheet with flour. Plump currants by covering them in hot water for 10 minutes to soak. Drain thoroughly and set aside.

2. Mix flour blend, sugar, baking powder, baking soda, xanthan gum and salt together.

3. Pinch coconut oil and butter into the dry ingredients until mixture has a sandy texture.

4. Fluff in drained currants and caraway seeds.

5. Make a well in the mixture and pour in ½ cup buttermilk. Mix dry ingredients into the milk, adding more milk as needed to form a soft dough. (Better to have a wetter mixture than one that is too dry.)

6. Dust your working surface with flour blend. Turn dough out and gently knead into the flour, adding more flour as necessary to keep dough from sticking. Shape dough into a flat, round 6-inch loaf.

7. Place dough on prepared cookie sheet. Sprinkle top with more flour. Using a sharp knife, slash an X in the top.

8. Place dough in preheated oven and bake for 25 to 30 minutes until golden brown. Cool on a wire rack.

soda bread

 

 
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