Healthy Breads and Muffins recipes tο hеƖр уου along wіth уουr diet food рƖаn. Remember my fat burning blog tips tο eat 5 tο 6 smaller meals a day аnԁ drink plenty οf ice сοƖԁ water wіth each meal аnԁ between meals. Eating smaller meals аnԁ smaller рοrtіοnѕ along wіth proper exercise wіll increase уουr ability fοr burning fаt quickly аnԁ keeping the extra weight οff permanently! Please try the sugar substitutes in recipes that call for Splenda for the Healthy Breads and Muffins recipes!
HEALTHY BREADS and MUFFINS RECIPES
Healthy Brown Rice Bread
2 cups brown rice flour
1 cup tapioca flour
2 tablespoons potato starch flour
2 tablespoons baking powder (non-aluminum)
2 tablespoons fructose
2 teaspoons xantham gum
1 teaspoon agar agar
1/2 teaspoon sea salt
1-1/4 cups rice milk
1 tablespoon cold pressed olive oil
Preheat oven to 350 F
Mix dry ingredients with dough hooks. Slowly add rice milk while kneading. Add olive oil. Dough will be slightly sticky. Press into an oiled loaf pan with a lightly oiled spatula. Bake at 350 F for 60 minutes or until top is medium brown. Remove from the pan and cool on a cake rack. Variations, add 2 teaspoons of Italian seasoning or other seasoning to your taste.
Banana Nut Muffins
2 cups brown rice flour
1 cup tapioca flour
2 tablespoons potato starch flour
2 tablespoons baking powder (non-aluminum)
2 tablespoons fructose
1 teaspoon xantham gum
1/2 teaspoon agar agar
1/2 teaspoon sea salt
4 medium bananas, peeled & mashed
3/4 cup almonds or walnuts, chopped
1-3/4 cups rice milk
2 tablespoons cold pressed sunflower oil
1 teaspoon vanilla extract
Preheat oven to 350 F
One of my favorite Healthy Breads and Muffins recipes! Mix dry ingredients with electric mixer. Slowly add rice milk while mixing. Add canola oil and vanilla extract. Add bananas. Spoon mixture into an oiled muffin pan. Bake at 350 F for 45 minutes or until top is light brown. Remove muffins from the pan and cool on a cake rack. Makes 12 healthy muffins.
Blueberry Muffins
2 cups brown rice flour
1 cup tapioca flour
2 tablespoons potato starch flour
2 tablespoons baking powder (non-aluminum)
3 tablespoons fructose
1 teaspoon xantham gum
1/2 teaspoon agar agar
1/2 teaspoon sea salt
1-3/4 cups rice milk
2 tablespoons cold pressed sunflower oil
1 teaspoon vanilla extract
1 cup blueberries or other fruit
Preheat oven to 350 F
Another one of my favorite Healthy Breads and Muffins recipes! Mix dry ingredients with electric mixer. Slowly add rice milk while mixing. Add canola oil and vanilla extract. Add blueberries. Spoon mixture into an oiled muffin pan. Bake at 350 F for 40 minutes or until top is light brown. Remove muffins from the pan and cool on a cake rack. Makes 9 healthy muffins. Add a little water to the unused muffin spaces.
Cinnamon Walnut Muffins
12 ounces cream cheese, soft
5 eggs
15 packets Splenda or best yet a sugar substitute
2 Teasps vanilla
1 ½ cups whole almond meal
1 cup unprocessed wheat bran
1 Teasp baking powder
2 Teasps ground cinnamon
1 cup chopped walnuts
Preheat oven to 325ºF. Lightly grease a 12-cup muffin pan (heavy-gauge metal
is best). You can also use muffin liners.
Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat
beater until smooth and fluffy. Add the other eggs, one at a time, beating briefly after
each. On slow speed, stir in the rest of the ingredients except the walnuts. When
mixture is well blended, stir in the walnuts.
Fill the muffin pans almost to the top. (The muffins will rise only slightly.) Bake
muffins for about 20 to 25 minutes or until golden brown. These muffins freeze well.
Thaw at room temperature.
Cranberry Muffins
12 ounces cream cheese, soft
5 eggs
15 packets Splenda or best yet a sugar substitute
2 Teasps vanilla
1 ½ cups whole almond meal
1 cup unprocessed wheat bran
1 Teasp baking powder
1 cup whole or coarsely chopped (fresh or frozen) cranberries
Preheat oven to 325ºF. Lightly grease a 12-cup muffin pan (heavy-gauge metal
is best). You can also use muffin liners.
Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat
beater until smooth and fluffy. Add the other eggs, one at a time, beating briefly after
each. On slow speed, stir in the rest of the ingredients except the cranberries. When
mixture is well blended, stir in the cranberries.
Fill the muffin pans almost to the top. (The muffins will rise only slightly.) Bake
muffins for about 20 to 25 minutes
Tasty Yeast Bread
1 c high gluten flour
1/2 cup wheat bran
1/4 c heavy cream
1/2 cup warm water
2 pkts yeast
1 t salt
2 t sugar (the real stuff)
2 T oil
Mix hot water and cream and pour into bread machine (or mixing bowl) pan. Add in
yeast, sugar and salt and stir to mix for a second. Let sit for 5 min to let yeast proof. Mix
flour and bran and add to water/yeast mixture. Let bread machine mix (or use whatever
method you normally use) and let rise one time. (If not using bread machine, let rise in
warm, draft free place for 1 hr. Punch down dough (may be slightly wet to touch, but
suntill “doughy,” not “batter-y”. Place in bread pan and let rise for 60 min. Bake at 350
for 25-35 min. (person who came up with recipe let rise 2nd time in her oven and did not
disturb it – just turned on the oven when it rose about the pan).
I dumped everything into my bread machine based on the bread machine directions. It
only rose about 2″ total, but is a great tasting bread with a regular wheat bread
Homestyle Biscuits
2 C flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
2/3 C 1% fat buttermilk
31/3 Tbsp vegetable oil
1. Preheat oven to 450 °F.
2. In medium bowl, combine flour, baking powder, baking soda, salt,
and sugar.
3. In small bowl, stir together buttermilk and all of the oil. Pour over
flour mixture and stir until well mixed.
4. On lightly floured surface, knead dough gently for 10–12 strokes.
Roll or pat dough to 3/4-inch thickness. Cut with 2-inch biscuit or
cookie cutter, dipping cutter in flour between cuts. Transfer biscuits
to an ungreased baking sheet.
5. Bake for 12 minutes or until golden
brown. Serve warm.
Yield: 16 Servings
Garlic and Sage Biscuits
2 1/4 cups all purpose flour
1/4 cup whole−wheat flour
1 teaspoon sugar
1 teaspoon dried sage
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 clove garlic chopped finely
3 tablespoons regular margarine or butter
3/4 cup & 2 tablespoons of fat−free buttermilk
Coat a baking sheet with non−stick spray and set aside.
In a large bowl stir together the all−purpose flour, whole−wheat
flour, sugar, sage, baking powder, baking soda, salt and garlic.
Add the margarine or butter. Using a pastry blender cut the margarine
or butter into the flour mixture until coarse crumbs form. Add the
buttermilk and stir to form a soft dough.
Place the dough on a floured surface and gently knead to form a ball.
Roll out the dough until it is about 3/4 inch thick. Cut into 12 round
circles and place on the prepared baking sheet.
Bake at 400 degrees for 18 to 20 minutes or until the biscuits are
golden brown.
Corn Muffins
2 cups yellow corn meal
1/2 cup brown rice flour
1/2 cup tapioca flour
2 tablespoons potato starch flour
2 tablespoons baking powder (non-aluminum)
3 tablespoons fructose
1 teaspoon xantham gum
1/2 teaspoon agar agar
1/2 teaspoon sea salt
1-3/4 cups rice milk
2 tablespoons cold pressed sunflower oil
1 teaspoon vanilla extract
1 cup corn kernels (optional)
Another one of my favorite Healthy Breads and Muffins recipes! Great with a healthy soup!
Preheat oven to 350 F
Mix dry ingredients with electric mixer. Slowly add rice milk while mixing. Add canola oil and vanilla extract. Add optional corn kernels. Spoon mixture into an oiled muffin pan. Bake at 350 F for 40 minutes or until top is light brown. Remove muffins from the pan and cool on a cake rack. Makes 9 healthy muffins. Add a little water to the unused muffin spaces.
Pita Bread
1 cup warm water (110 F)
1 tablespoon fructose
1 package dried yeast (1/4 oz.)
3 cups whole wheat flour
1-1/2 teaspoons sea salt
1 tablespoon cold pressed olive oil
Put warm water in a small bowl. Add fructose and mix well. Dissolve yeast in water mixture and let stand for about 10 minutes.
Add flour, salt, oil, and water mixture and knead for 10 minutes. Add more flour if sticky. Place dough into a large bowl coated with oil. Cover with a damp towel and let rise in a warm place for 1 hour.
Punch dough down, turn it out, and knead again for 2 minutes. Divide into 6 equal parts. Form each part into a round dough ball. Place dough ball in oil bowl again and let rise for another 15 minutes.
Preheat oven to 475 f.
Roll each ball out to about 1/4 inch in thickness. For thinner or thicker Pita’s, roll the dough out thinner or thicker. Place them on an ungreased cookie sheet and bake on lowest possible oven rack for 8-10 minutes or until they are puffed and golden brown.
Garlic Pita Bread
3 tablespoons cold pressed olive oil
3 cloves garlic, pressed
1/4 teaspoon basil
1/4 teaspoon oregano
Dash of black pepper
Dash of sea salt
Preheat oven to 350 degrees F.
Spoon mixture over pita bread and bake in oven or a few minutes or until bread is slightly brown.
Apricot-Orange Bread
1 package (6 oz) dried apricots, cut into
small pieces
2 C water
2 Tbsp margarine
1 C sugar or sugar substitute
1 egg, slightly beaten
1 Tbsp orange peel, freshly grated
31/2 C all-purpose flour, sifted
1/2 C fat free dry milk powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 C orange juice
1/2 C pecans, chopped
1. Preheat oven to 350 °F. Lightly oil two,
9- by 5-inch loaf pans.
2. Cook apricots in water in covered medium-size saucepan for 10–15
minutes or until tender but not mushy. Drain and reserve 3/4 cup
liquid. Set apricots aside to cool.
3. Cream together margarine and sugar. By hand, beat in egg and
orange peel.
4. Sift together flour, dry milk, baking powder, soda, and salt.
Add to creamed mixture alternately with reserved apricot liquid
and orange juice.
5. Stir apricot pieces and pecans into batter.
6. Turn batter into prepared pans.
7. Bake for 40–45 minutes or until bread springs back when lightly
touched in center.
8. Cool for 5 minutes in pans. Remove from pans and completely cool
on wire rack before slicing.
Yield: 2 healthy loaves
Another one of my favorite Healthy Breads and Muffins recipes!
Carrot-Raisin Bread
11/2 C all-purpose flour, sifted
1/2 C sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
11/2 tsp ground cinnamon
1/4 tsp ground allspice
1 egg, beaten
1/2 C water
2 Tbsp vegetable oil
1/2 tsp vanilla
11/2 C carrots, finely shredded
1/4 C pecans, chopped
1/4 C golden raisins
1. Preheat oven to 350 °F. Lightly oil two, 9- by 5-inch loaf pans.
2. Stir together dry ingredients in large
mixing bowl. Make well in center of
dry mixture.
3. In separate bowl, mix together
remaining ingredients. Add mixture
all at once to dry ingredients. Stir
just enough to moisten and evenly
distribute carrots.
4. Turn into prepared pan. Bake for 50
minutes or until toothpick inserted in
center comes out clean.
5. Cool for 5 minutes in pan. Remove
from pan and complete cooling on
wire rack before slicing.
Yield: 2 loaves
Heart Healthy Cornbread
1 C cornmeal
1 C flour
1/4 C white sugar
1 tsp baking powder
1 C 1% fat buttermilk
1 egg, whole
1/4 C tub margarine
1 tsp vegetable oil (to grease baking pan)
1. Preheat oven to 350 °F.
2. Mix together cornmeal, flour, sugar,
and baking powder.
3. In another bowl, combine buttermilk
and egg. Beat lightly.
4. Slowly add buttermilk and egg mixture
to dry ingredients.
5. Add margarine, and mix by hand or
with mixer for 1 minute.
6. Bake for 20–25 minutes in an
8- by 8-inch, greased baking dish.
Cool. Cut into 10 squares.
Yeild: 12 Servings
HEALTHY RECIPES
HEALTHY SOUPS and SAUCES RECIPES
I hope you enjoy these Healthy Breads and Muffins recipes!
