In this issue:

Wednesday's O.A.M.C. Recipe: *Breakfast Muffins*
Requests & Replies from Subscribers:   Monkey Bread

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* Exported from MasterCook *

Breakfast Muffins

Recipe By : Real Food for Real People
Serving Size : 12    Preparation Time :0:00
Categories : Breakfast                      Diabetic
Low Carb                 O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Egg
2 tablespoons Sugar
1 cup Sour Cream
1 tablespoon Vegetable Oil
1 teaspoon Prepared Mustard
1 cup Flour
1/2 cup Wheat Gluten
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 1/2 ounces Cooked Ham -- finely chopped
1/2 cup Shredded Swiss Cheese

Beat eggs until light. Add sugar, sour cream, shortening and mustard; stir well.
Add dry ingredients; stir just until moistened. Do not overbeat. Gently stir in
ham and cheese. Fill greased muffin tins 3/4 full. Bake at 400 degrees F 20 to 25
minutes.

To freeze for later use, wrap cooled muffins tightly in foil or plastic wrap
individually, then place all into a larger zip baggie. Label and freeze 6 weeks
to 3 months. Thaw overnight in refrigerator before use.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 178 Calories; 9g Fat (44.1% calories from
fat); 13g Protein; 12g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 313mg
Sodium.

Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other
Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
My son is coming home from out of state college for the summer, I would like to
make him his favorite cookie. Soft peanut butter with whole (or chopped) peanuts.
The recipe I use is the one from the Betty Crocker cook book, nothing special.
And mine also seem to come out harder that I would hoped for. There is no peanuts
in it, except from the crunchy PB. He has recently informed me that the peanut
taste and the crunch from the nuts is why he likes them so well. Can anyone help
a non-creative baker? Thanks bunches!

Heidi
   

 
I lost my recipe for pop up or pop in pizza. Can someone help me. My recipe files
got erased. It is one of my favorite recipes. Thank you.

Shellie
  

In the interest of being healthier, I'm looking for more veggie dishes.
Preferably side dishes that don't have a ton of calories. You can only eat
steamed veggies for so often, before you going looking for something else) Thank
you!! (By the way, I love the ezine and look forward to seeing it in my mail
box!)

Stacey
 

~ Subscriber Responses ~
 

I received this from a friend. It is delicious, but not low in fat. Enjoy!

Kay                    Kay.Corder@ngc.com

Darlyne's Chicken Spaghetti

1 whole chicken
1 stick butter
garlic
1 large onion, chopped
1 can cream mushroom soup
1 large can tomatoes
2 tsp chili powder
spaghetti noodles - 1 box
10 oz grated mozzarella cheese
10 oz grated cheddar cheese

Boil and bone chicken. Save broth for noodles. Cook onion in butter and add
garlic and next four ingredients. Cook then put in chicken. Simmer (the longer
the better). Cook noodles in broth and drain, leaving a little of the broth. Put
noodles in the bottom of a 9x13 pan and pour sauce over. Top with mozzarella and
then cheddar cheese. Bake at 350 until cheese melts and bubbles.
 

This is a reasonably healthy muffin and my kids and grandsons love it. Don't know
about my granddaughter yet, but she is really into veggies.

Peter Rabbit's Favorite Muffins

3/4 c. egg substitute
1 c. unsweetened applesauce
11/4 c. sugar (Splenda)*
1 tsp. vanilla
1 c. zucchini, shredded
1 c. carrots, shredded
1 c. crushed pineapple, well drained
3 c. enriched flour( whole wheat flour)**
11/4 tsp. baking powder
2 tsp. baking soda
1/4 tsp. nutmeg
11/2 tsp. cinnamon
1 c. raisins
Vegetable cooking spray

Preheat oven to 350°. Line or spray cooking spray in two 12-cup muffin tins.
Combine egg substitute, applesauce, sugar, and vanilla in a large bowl. Add
zucchini, carrots, and crushed pineapple; mix well. In another bowl, blend flour,
baking powder, baking soda, nutmeg, and cinnamon. Add dry ingredients to the
liquid mixture and mix well. Blend in raisins, mixing well. Pour into prepared
tins and bake for 25-35 minutes. Pattie Pool  gonewtwind57@hotmail.com
*To cut calories, substitute Spenda for Baking (non calorie, non nutritive
sweetener which tastes like sugar and bakes well).
**Freshly ground whole wheat flour is wonderful in this.

I remember these from my childhood. My mother worked for a school district and
their offices were in an old Middle School. It had a kitchen (for Home Ec) and
several of the ladies took turns making various variations of this type of
muffin. They would bake as many muffins as there were people in the office
whether it was 8 or 20.

Long Term Muffins

Pour 2 Cups boiling WATER over;
2 cups - ALL BRAN
2 cups - SHREDDED WHEAT, crumbled
3 cups - SUGAR
1 cup- SHORTENING =Let cool

Add :
4 beaten EGGS
1 quart - BUTTERMILK*
1 cup - RAISINS**
5 1/2 cups FLOUR (half whole wheat works well)
2 Tsp. SALT
1/2 Tsp. BAKING POWDER
4 1/2 Tsp. BAKING SODA

Batter maybe stored up to one month in Refrigerator. BAKE at 400 degrees F.

I have successfully cut sugar down to 2 cups but the original recipe does call
for 3 cups. These make wonderful muffins! wjhzlb@cland.net

* Powdered buttermilk keeps forever in the refrigerator and works well in this.
** I sometimes substitute diced dried apricots. Any dried fruit that is chewy,
not crisp works nicely.

Mary in Azusa             Tis1947@aol.com
 

Monkey Bread

2 loaves white bread, uncooked (freezer section of grocery store)
1 stick melted butter (add more if needed)
2 cup sugar
2 tablespoons cinnamon

1. Thaw bread dough overnight in refrigerator. When soft, use kitchen scissors to
cut it up into one inch pieces. Dip dough into melted butter, then roll around in
sugar/cinnamon combination until covered.

2. Line bottom of a Bundt pan and then start to layer in evenly. Cook at
temperature recommended on dough packaging for about one hour until golden brown
and hard on the top. Remove from oven and flip over on to a larger platter. Let
sit with pan on top for a few minutes while the sweet mixture runs down the
bread.

3. Garnish with holly, maraschino cherries, candied nuts, icing, or decoration of
your choice.

4. To eat, pick apart—like a bunch of monkeys.

Patty Kift                pkift@evenlink.com
 

Good Ol' Banana muffins

cp butter or margarine, softened
1 cp sugar
2 eggs
3 medium over-ripe bananas, mashed
2 cps self-rising flour
1 tsp baking soda
1/2 cup chopped pecans

In bowl, cream butter and sugar. Add eggs, one at a time, beating well after each
addition. Beat in bananas. Combine flour and baking soda; add to creamed mixture
just until moistened. Stir in pecans.

Fill greased or paper lined muffin cups three-fourths full. Bake at 350 for 20-25
minutes or until toothpick comes out clean. Cool for 5 minutes before removing
from pans to wire racks.

Karlyoh@aol.com 
 

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