Total Recipe Resources

Blueberry Bran Muffins

Ingredients:

2 cups oat bran
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup nonfat or low-fat vanilla yogurt
1/2 cup orange juice
1/2 cup fat-free egg substitute
2 tablespoons canola or walnut oil
3/4 cup fresh or frozen (unthawed) blueberries

Instructions:

In a large bowl mix together oat bran, sugar, baking powder, and baking soda. In another bowl combine yogurt, orange juice, egg substitute and oil. Add yogurt mixture to the oat mixture and stir until they are well blended. Next, add in the berries. Spritz muffin tin with nonstick spray. Fill cups approximately 3/4 full. Bake at 350 degrees F for 15 minutes or until toothpick/fork stuck in the center comes out clean.

Leftovers keep nicely in the fridge or freezer! You can easily substitute raspberries for blueberries for a different muffin.

Mouth Watering Vegetarian Chocolate Cake

Ingredients:

1/2 cup soft soy margarine
1 tablespoon vinegar
1 cup soy milk
1 - 2/3 cups all-purpose white flour
2/3 cup unsweetened cocoa powder
1-1/2 cups rice syrup
1-1/2 teaspoons baking soda
2 teaspoons Ener-G Egg Replacer
1/4 cup water
1 teaspoon vanilla
1/2 cup water

Instructions:

Mix together flour, cocoa, rice syrup and baking soda together well in a large mixing bowl. In a small bowl mix egg and 1/4 cup of water and stir until mixture becomes smooth.  In a separate bowl place soy milk and vinegar together and stir.  Stir margarine, vanilla, vinegar and milk mixture and egg mixture to dry ingredients.  Using an electric mixer beat on medium speed about 3 minutes.  Preheat oven to 350 degrees.  Spray 2 round cake pans with cooking spray.  Pour cake mixture evenly into both pans.  Bake 35 minutes or until toothpick comes out clean.  Cool slightly then remove from pans to continue cooling until ready to frost.

Carrot Muffins

Ingredients:

1 3/4 cup rolled oats
1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon nutmeg
2 1/3 cups shredded carrot
2/3 cup fat free milk
2 tablespoons fat free sour cream
1/4 cup egg whites, lightly beaten

Insturctions:

Line muffin pan with papers or spritz with nonstick spray. In a mixing bowl, combine flour, sugar, oats, baking powder, and nutmeg. 
In a separate bowl mix together carrots, milk, sour cream, and egg white. Blend together dry and wet ingredients.  Fill each muffin cup a little over half full. Bake at 350 degrees F for 20 minutes.   A toothpick or fork inserted in center should come out clean when done.

Springy Spice Cake

Ingredients:

1 ½ C. all-purpose flour
¾ C. sugar substitute
1 ½ teaspoons baking soda
1 teaspoon apple pie spice
¾ C. raisins
½ C. fat-free mayonnaise
¼ C. plain fat-free yogurt
1 C. unsweetened apple juice
1 teaspoon vanilla extract
Butter flavored cooking spray

Directions:

Preheat oven to 350 degrees F. Spray an 8 x 8 inch baking dish with cooking spray. In a large bowl, combine flour, sugar substitute, baking soda, and apple pie spice. Stir in raisins. Add mayonnaise, yogurt, apple juice, and vanilla extract. Mix well and spread into baking dish.

Bake at 350 degrees F for 30-35 minutes, until a toothpick inserted in center comes out clean. Cool and cut into 8 servings. (Serves 8)

Low calorie, no fat, low salt

Fruity Ginger Cake

Easy Cake Recipes

This is more of a tea bread than cake.  It’s low in sugar and can be served with a little butter or even jam.  I’m happy to have it plain with a nice cup of coffee!

4 ounces dried apricots, finely chopped
4 ounces dried cherries, finely chopped
4 ounces dried prunes, stoned and finely chopped
1 ounce of grated fresh ginger, (alternatively you can use 1 tablespoon dried ginger)
8 ounces whole wheat flour
2 teaspoons baking powder
4 ounces dark brown sugar
1 egg
2 cups of hot fruity tea (make 2 cups of tea using any of the fruity varieties available on the market – a nice orange or berry tea will go nicely)
1 ounce of melted butter

Place the dried fruit in a large bowl, add the hot tea and set aside to soak for at least an hour, ideally 2 hours.

Preheat the oven to 325F and using a little butter lightly grease a loaf tin.  Set aside.

Add the remaining ingredients to the soaked fruit and mix through.  Spoon into the prepared tin and bake in the oven for approximately 45 to 60 minutes or until baked through.

Cool in the tin for 10 minutes then turn onto a wire rack to cool completely.  Will keep for up to 3 days stored in an airtight container.

Tip1:  For a lower fat cake, replace the ounce of butter with an equal ounce of apple sauce.