| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs, Grains |
|
Breads, Fruits, Low fat, Want to try |
18 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Sifted all-purpose flour |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/8 |
ts |
Salt |
| 1/2 |
c |
1% fat milk or buttermilk |
| 1 |
pk |
Butter Buds®; liquefied |
| 1 |
lg |
Egg |
| 1 |
ts |
Grated orange rind |
| 1 |
c |
Chopped fresh or frozen cranberries, (unthawed) |
| 1/4 |
c |
Chopped walnuts |
INSTRUCTIONS
1. Preheat the oven to 350F. Spray a 9 x 5-inch loaf pan with nonstick
cooking spray.
2. In a large bowl, sift the dry ingredients. Combine the milk, Butter
Buds, egg, and orange rind; stir into the dry ingredients until moistened.
Add the cranberries and walnuts. Spoon the batter into a prepared pan. Bake
45 minutes, or until toothpick inserted in the center comes out clean. Cool
in the pan on a wire rack 10 minutes. Remove from the pan and cool
completely before slicing.
Makes 18 slices.
Per Serving (1 slice): 110 calories, 3 g protein, 1 g fat, 22 g
carbohydrate, 10 mg cholesterol, 80 mg sodium
Diabetic Exchanges: 1 starch/bread, 1/2 fruit
Tip: For quick serving, wrap individual slices of bread in plastic wrap and
freeze. Muffins may be frozen, individually covered with wax paper, on a
cookie sheet; when firm, place in a plastic bag. To serve, heat muffins or
slices of bread in a microwave at high power for 30 to 60 seconds or a 400F
oven for
10 minutes.
Posted to Digest eat-lf.v097.n297 by Reggie Dwork <reggie@reggie.com> on
Nov 23, 1997
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“Time: A longing in man for reuniting with God.”