Blueberry Oat Bread
2cups (500 mL)
1cup (250 mL) rolled oats
1cup (250 mL) sugar
11⁄2 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
1tbs (15 mL) grated orange peel
2 eggs
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.
11⁄4 cups (300 mL) fresh or frozen blueberries (not thawed)
Baking Powder Biscuits
2cups (500 mL)
4tsp (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.
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