.: 6/1/09

22 June 2009

Almond Mocha Muffins

1 cup flour
1 cup whole wheat flour
2/3 cup + 2 tsp raw sugar
2 tsp baking powder

1/2 tsp baking soda
1/4 tsp salt
2 tbsp instant coffee
2 tbsp Dutch-process cocoa
3 tbsp butter, chilled & cut into small pieces
1 cup sliced almonds
1 cup plain, fat-free yogurt
1/4 cup fat-free milk

Preheat oven to 400° F. Coat 12 muffin cups with cooking spray.
In a mixing bowl, combine flours, 2/3 cup sugar, baking powder, baking soda, salt coffee and cocoa. Cut in butter, until mixture resembles coarse meal.
Add sliced almonds.
In a separate bowl combine yogurt and milk. Add to flour mixture, stirring until dry ingredients are just moistened.
Fill muffin cups with 1/4 cup batter. Sprinkle with remaining 2 tsp sugar.
Bake 18 minutes until an inserted toothpick comes out clean.

Yields 12 muffins

Nutritional Information

Calories 175 Carbohydrates 21 g
Fat 9 g Fiber 4 g
Cholesterol 10 mg Protein 6 g
Sodium 190mg

©Donna Detter, 2009

13 June 2009

Molasses Cookies

1 cup packed dark brown sugar

1/2 cup vegetable shortening

1/2 cup molasses

1 large egg

2-1/4 cups flour

2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground ginger

1/4 tsp salt

1/2 cup water

1/4 cup granulated sugar

Cooking spray

Combine brown sugar & shortening in a large bowl; beat at medium speed until light and fluffy. Add molasses & egg; beat well. Combine flour through salt, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed until just blended. Cover; freeze 1 hour.

Preheat oven to 375°.
Place water in a small bowl. Place sugar in another. Lightly coat hands with cooking spray. Shape dough into 1" balls. Dip top into water; dip wet side into sugar. Place balls, sugar side up, 1.5" apart on baking tray coated with cooking spray. Bake for 8 minutes. Remove from pans; cool on wire racks.

Yields 4 dozen cookies

NUTRITIONAL ANALYSIS:

Calories - 66

Fat - 2 g

Cholesterol - 4 mg

Sodium - 67 mg
Carbohydrates - 11.8 g
Fiber - .2 g
Protein - .7 g