Photo courtesy of CoffeeB

About 160 calories with 4 grams of fat in one muffin

Yield 12 muffins

INGREDIENTS:

1-1/2 cups whole wheat flour (or use half white and whole wheat)

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ginger powder

1/2-3/4 cup brown sugar, packed (or to taste, or can use brown sugar Splenda)

1 large egg, slightly beaten

3 tablespoons vegetable oil

2 teaspoons vanilla

1/2 cup fat-free (or use low-fat milk)

1 (8 ounce) cans crushed pinapple, well drained

1-1/2 cups grated carrots (squeeze out some of the moisture with hands)

1/2 cup raisins

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.

In a small bowl whisk together egg, oil, milk and vanilla.

In a medium bowl mix the shredded carrots with the crushed pineapple.

Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.

Mix in the raisins and chopped nuts.

Bake for about 20-25 minutes,or until the muffins test done

Yield 12-14 muffins

INGREDIENTS:

1 1/2 cups all-purpose flour

1-1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2-1 teaspoon cinnamon

3 large bananas, mashed

2 teaspoons vanilla

1 cup sugar

1 large egg, slightly beaten

1/2 cup butter, melted

1-1/2 cups fresh blueberries (or use frozen, semi thawed)

TOPPING:

1/4 cup all-purpose flour

3/4 cup brown sugar, packed

1 teaspoon cinnamon

2 tablespoons soft butter

INSTRUCTIONS:————————————-

Set oven to 350 degrees F.

Set oven rack to second-lowest position.

Line 14 regular size muffin tins with paper liners.

For the topping; in a bowl mix together the flour, brown sugar and cinnamon; blend in the soft butter using your fingertips; set aside.

In a medium or large bowl sift together flour with baking powder, baking soda, salt and cinnamon.

In another bowl beat the melted butter with sugar, egg and vanilla extract until well blended (about 2 minutes) using a wooden spoon mix in the mashed bananas until just blended.

Using a wooden spoon mix in the flour mixture until just blended (the batter will be lumpy, do not over mix)

Mix in the blueberries.

Divide the batter evenly between muffin tins, then sprinkle the topping mixture on top of each muffin.

Bake for about 20 minutes, or until muffins test done (if using partially thawed blueberries baking time will be slightly longer).

Taken from my “Favorites” folder!….

The stuffing may also be baked in a 16-18 pound turkey

Yield 14 cups

INGREDIENTS:

8 bacon strips, diced

4 celery ribs, chopped

1 large onion, chopped

1 pound fresh mushrooms, chopped

4 large garlic cloves, minced

1 teaspoon dried sage

1 (16 ounce) package corn bread stuffing mix

1/2 cup chopped celery leaves

2 tablespoons minced fresh parsley

4  large eggs, lightly beaten

2-1/2 cups chicken broth

seasoned salt and fresh ground black pepper, to taste

3 tablespoons butter, diced

INSTRUCTIONS:————————————

Grease a 13 x 9-inch baking pan.

In a large skillet cook bacon until crisp; remove with a slotted spoon to paper towel. Drain and reserve the fat in the skillet.

Add in the chopped celery ribs and onion; cook until until tender (about 5 minutes).

Add mushrooms, garlic and dried sage; cook and stir for 5 minutes; remove from the heat; stir in the stuffing, celery leaves, parsley and cooked chopped bacon.

Combine eggs and broth; stir into stuffing mixture.

Season with seasoned salt or white salt and black pepper to taste.

Spread into baking dish (dish will be full).

Dot the top with butter cubes.

Cover and bake in a preheated 350 degree oven for 30 minutes.

Uncover and bake 12-15 minutes longer or until lightly browned.