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Breads

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A Dozen Delicious Waffle Variations
Angel Biscuit Rolls
Applesauce Pancakes
Applesauce Puffs
Banana Bread Recipe
Banana Pancakes
Basic Pizza Dough
Blueberry Yogurt Pancakes
Bread Soup Bowls
Buttermilk Pancakes
Cake Mix Bread
Cheese Garlic Biscuits
Cherry Apple Scones
Cherry Oat Muffins
Chocolate Chip Sweet Cream Scones
Chocolate Cinnamon Buns
Chocolate Crumb Muffins
Cinnamon Streusel Muffins
Cinnamon Swirl Bread
Easy Rolls
Egg Bagels
Ezekiel Bread
Fried Biscuits
Homemade Bisquick
Honey Almond Twist
Irresistible Banana Bread (lowfat)
Lemon Scones
Mayonnaise Biscuits
Monkey Bread
Monkey Bread w/Apples
Never Fail Butterhorn Rolls
Pancakes for One
Parmesan Pull Apart Rolls
Peanut Butter Oatmeal Muffins
Pita Bread Recipe
Pizza Muffins
Potato Refrigerator Dough
Pumpkin Bread
Sour Cream Biscuits
Spinach Pinwheels
Sunshine Bread
Super-Moist Apple Bread
White Pizza
Peanut Butter Oatmeal Muffins

3/4 cup old-fashioned oats
2 1/4 cups all-purpose flour
1/2 cup brown sugar -- firmly packed
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 cup lowfat buttermilk
3/4 cup 2% low-fat milk
1/2 cup lowfat ricotta cheese
2 large egg whites
1/4 cup lowfat peanut butter
1 tablespoon lowfat peanut butter
1 tablespoon vanilla extract
2 tablespoons granulated sugar (for tops of muffins) (up to 3 Tbl)

Preheat oven to 375F. Line a muffin pan with paper muffin cups and lightly coat them with vegetable or canola oil spray.

Put the oatmeal in a food processor and process it until it is coarse in texture.

In a large mixing bowl combine oats, flour, 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. In a separate mixing bowl combine all the remaining ingredients except for the granulated sugar, and whisk together until smooth. Pour into the dry ingredients and mix just until all ingredients are moist.

Spoon batter into prepared muffin cups, filling to the rims, and sprinkle the top of each muffin with 1/2 teaspoon of granulated sugar. Bake muffins for approximately 20 minutes. Muffins should be light golden brown, and a cake tester inserted into the center should come out clean.

Cool in pan for 10 minutes before removing to cool completely. Store in an airtight container.