The Everything Lactose Free Cookbook
Page 6
Combine all ingredients except apples, raisins, and nuts in mixer bowl. Beat on low speed, scraping bowl, for 1 minute. Beat on medium speed for another minute. Fold in apples, raisins, and nuts. Pour into prepared pans.
Bake about 60 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes and remove from pans. Refrigerate to store.
Yields 2 loaves
Calories:214.79
Fat: 10.44 grams
Saturated Fat: 0.89 grams
Carbohydrates: 28.82 grams
Calcium: 8.63 mg
Lactose: 0.01 grams
3 cups flour
2½ cups sugar
1¼ cups oil
4 eggs, beaten
1 tablespoon plus
1 teaspoon vanilla
2 teaspoons cinnamon
1½ teaspoons salt
1½ teaspoons baking soda
1 teaspoon ground cloves
1½ teaspoons baking powder
3 cup chopped, unpeeled apples
⅔ cup raisins
½ cup chopped nuts
Orange Blueberry Bread
The combination of grated orange peel and blueberries will wake up your taste buds for sure.
Preheat oven to 350°F. Coat an 9" × 5" loaf pan with cooking spray. Set aside.
Mix blueberries with 2 tablespoons of the flour in a small bowl. Set aside. Mix remaining 1¾cups flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Set aside.
Place sugar and margarine in a large mixing bowl. Beat for 3 minutes on high with an electric mixer until light and fluffy. Add egg and beat well. Continue beating and add orange juice and orange peel. Place mixer on low speed, adding flour mixture gradually and blending well. Fold in blueberries.
Pour into prepared loaf pan. Bake about 60 minutes or until wooden toothpick comes out clean when inserted in center. Cool on wire rack for 5 minutes in pan. Remove pan and place back on wire rack to cool completely.
Whole Wheat Pastry Flour
If you haven' baked with whole wheat pastry flour, you're in for a treat!It feels almost like silk when you rub it between your fingers. It makes your home baking adventures light and airy. You may have to add a bit of unbleached white flour or regular whole wheat flour if the consistency of your dough isn' quite right.
Yields 1 loaf
Calories: 186.49
Fat: 6.53 grams
Saturated Fat: 1.13 grams
Carbohydrates: 30.32 grams
Calcium: 12.30 mg
Lactose: 0.0 grams Nonstick cooking spray
1 cup blueberries
1¾ cups plus
2 tablespoons whole grain pastry flour
¼ cup cornmeal
1½ teaspoon baking powder
½ teaspoon baking soda ½ teaspoon salt ¾ cup sugar
6 tablespoons soft margarine
1 large egg ½ cup orange juice
2 tablespoons grated orange peel
Corn Muffins
Corny muffins! These are delicious served warm with a hot bowl of soup. The moist texture yogurt cheese adds is a little different and quite delightful. The brown sugar adds a bit of sweetness.
Preheat oven to 425°F. Prepare 12 muffin cups with paper liners.
In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Set aside.
Combine yogurt cheese, egg whites, oil, and water in a small bowl, whisking until well blended. Add to dry ingredients, stirring until just moistened.
Fill muffin cups about three-fourths full. Bake 15–18 minutes or until golden brown.
Yields 12 muffins
Calories: 157.41
Fat: 5.53 grams
Saturated Fat: 0.80 grams
Carbohydrates: 21.93 grams
Calcium: 57.82 mg
Lactose: 0.0 grams
1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons light brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¾ cup yogurt cheese
2 egg whites
¼ cup oil
¼ cup water
Whole Wheat Muffins
Anything in the ingredients list that doesn' strike your fancy? Take it out or substitute it with something else. These whole wheat muffins are like nothing you've had before!
Preheat oven to 400°F. Prepare miniature muffin pan with paper muffin cups.
Combine flours, baking powder, baking soda, caraway seeds, poppy-seeds, salt, and walnuts in a medium bowl. Set aside.
In a small bowl, combine yogurt cheese, water, egg whites, oil, and honey. Whisk until well blended. Add to dry ingredients stirring until just moistened.
Spoon into muffin cups and bake for 15 minutes.
Yields 12 muffins
Calories: 74.17
Fat: 2.88 grams
Saturated Fat: 0.46 grams
Carbohydrates: 9.06 grams
Calcium: 38.82 mg
Lactose: 0.0 grams
½ cup whole wheat flour
⅓ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon caraway seeds
½ teaspoon poppy seeds
¼ teaspoon salt
3 tablespoons chopped walnuts, optional
½ cup yogurt cheese
2 tablespoons water
2 egg whites
1 tablespoon oil
1 tablespoon honey
Lemon Ginger Poppy Seed Muffins
Don' be surprised if strangers knock on your front door when you're baking these fragrant muffins! With the freshly squeezed lemon juice and fresh ginger you'll be delighted with their fresh taste.
Preheat the oven to 400°F. Baking rack in oven should be in the center position. Line muffin tins with paper muffin cups. Set aside.
In a large bowl, combine flour, baking powder, baking soda, salt, sugar, poppy seeds, and ginger. Mix together with a whisk until blended.
In another bowl, whisk together eggs, soy milk, lemon juice, margarine, and zest until well blended. Gently stir egg mixture into flour mixture until just combined. Batter will be lumpy.
Spoon the batter into prepared muffin tins, filling each cup two-thirds full. Bake 20 minutes until golden brown.
Let cool for about 10 minutes in pan then remove from pan and let cool completely on a wire rack.
Poppy Seed Trivia
And you thought those little black specs were just that! Poppy seeds are a source of calcium and magnesium and may help prevent high blood pressure and osteoporosis. Osteoporosis is always a concern but more so when paired with lactose intolerance. Go poppy seeds!
Yields 10 muffins
Calories: 199.51
Fat: 6.26 grams
Saturated Fat: 1.15 grams
Carbohydrates: 30.86 grams
Calcium: 20.55 mg
Lactose: 0.01 grams
2 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
2 tablespoons poppy seeds
3 tablespoons grated fresh ginger
2 large eggs
1 cup soy milk
1 tablespoon freshly squeezed lemon juice
¼ cup margarine, melted and cooled
2 tablespoons chopped lemon zest
Blueberry Muffins
How low can you go? This healthy remake of a classic favorite contains only 0.01 grams of lactose. Lots of family favorite recipes can be updated very easily with substitutions that make sense for you and your family.
Preheat oven to 350°F. Prepare muffin pan with large paper muffin cups.
Sift flour and sugar together in a bowl. Add egg, soy milk, and oil. Beat well. Fold in blueberries.
Spoon mixture into muffin cups. Bake for 20–25 minutes until risen and golden. Place on a wire rack to slightly cool. Serve warm.
Yields 8 muf
fins
Calories: 224.91
Fat: 7.40 grams
Saturated Fat: 0.90 grams
Carbohydrates: 36.06 grams
Calcium: 34.19 mg
Lactose: 0.01 grams
1¼ cups self-rising flour
⅔ cup brown sugar
1 egg, beaten
1 cup soy milk
3½ tablespoons sunflower oil
⅔ cup blueberries, rinsed
Blueberry Oat Muffins
Blueberries are great on hot oatmeal, so just imagine how tasty this combination is in a muffin.
Preheat oven to 400°F. Prepare 12 muffin cups with paper liners.
Place oats in a food processor or blender. Process about one minute. Transfer to a large bowl.
Add brown sugar, baking powder, cinnamon, lemon peel, and salt. Fold in blueberries.
In a small bowl, whisk the egg whites until foamy. Add yogurt cheese, oil, and water, whisking until well blended. Add to the dry ingredients. Stir until just moistened.
Fill muffin cups almost full. Bake 20 minutes or until golden brown.
Yields 12 muffins
Calories: 209.86
Fat: 5.17 grams
Saturated Fat: 0.95 grams
Carbohydrates: 33.73 grams
Calcium: 73.01 mg
Lactose: 0.0 grams
2½ cups quick or old-fashionedrolled oats
½ cup firmly packed dark brown sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon grated lemon peel
¼ teaspoon salt, or to taste
1 cup fresh blueberries
2 egg whites
⅔ cup yogurt cheese
2 tablespoons oil
3 tablespoons water
Cranberry Muffins
Happiness is a cranberry muffin with a splash of tart apple flavor and a zing of orange zest.
Preheat oven to 375°F.
In a medium bowl, combine oats with yogurt. Add egg, brown sugar, oil, and orange zest. Stir together.
In another bowl, combine flour, baking powder, baking soda, and salt. Sift dry ingredients over yogurt mixture. Fold in until just combined.
Toss cranberries with sugar. Fold in cranberries and apples. Spoon into prepared muffin tins. Bake for 20–25 minutes.
Cranberries and Cholesterol
These colorful, bright berries may just help control cholesterol. When you pick out cranberries at the market, look for firm-skinned fruits and a deep red color. Cranberry juice has the same cholesterol-lowering qualities.
Yields 12 muffins
Calories: 225.65
Fat: 6.67 grams
Saturated Fat: 1.06 grams
Carbohydrates: 37.40 grams
Calcium: 48.85 mg
Lactose: 0.0 grams
1 cup rolled oats
1 cup yogurt
1 egg, lightly beaten
¾ cup brown sugar
¼ cup oil
2 teaspoons orange zest
1¼ cups unbleached white flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup cranberries
2 tablespoons sugar
1 tart apple, cored and chopped
Bran English Muffins
Have your favorite fresh fruit purée ready to spread on one of these warm homemade English muffins.
Combine milk, margarine, and salt in a small pan. Cook over low heat until margarine melts. Add cereal, stirring well. Let cool at room temperature. Dissolve yeast in warm water in a large bowl. Allow to stand for 5 minutes. Stir lukewarm milk mixture into dissolved yeast.
Gradually stir in 3½ cups flour. Knead in enough remaining flour to make soft dough. Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place, free from drafts, for 60 minutes or until doubled in bulk. Turn dough onto a lightly floured surface.
Roll dough out to ½″ thickness. Cut into rounds with a 3″ biscuit cutter dipped in flour. Cover and let rest on a floured surface 30 minutes.
Coat an electric skillet with cooking spray. Heat at medium (350°F). Sprinkle lightly with cornmeal. Transfer muffins to skillet. Cook partially covered for 12 minutes. Turn and continue cooking, partially covered, an additional 12 minutes.
Transfer to wire racks. Allow to completely cool. Split muffins, and toast until lightly browned. Store in an airtight container.
Yields 16 muffins
Calories: 152.51
Fat: 2.31 grams
Saturated Fat: 0.36 grams
Carbohydrates: 28.15 grams
Calcium: 17.12 mg
Lactose: 0.0 grams
1⅔ cups soy milk
2 tablespoons margarine
½ teaspoon salt
1½ cups wheat bran flakes cereal
1 package dry yeast
¼ cup warm water
3½ to 4¼ cups all-purpose flour
Nonstick cooking spray
1 teaspoon cornmeal
Breakfast Muffins
Gotta grab breakfast on the run? Reach for these healthy muffins. Add more or less raisins and walnuts according to your personal preference.
Preheat oven to 350°F. Prepare two muffin tins with paper muffin liners. Set aside.
Sift together all dry ingredients except oats. Set aside.
Beat together molasses and yogurt until smooth. Stir in dry ingredients. Fold in oats, raisins, and walnuts (if desired), stirring until blended.
Allow to stand for 20 minutes. Fill muffin cups with batter. Bake for 45 minutes until golden brown.
Yogurt Yodel
Yogurt comes to the rescue by helping you create truly mouth-watering creations that you can enjoy with your LI lifestyle. These muffins are delightfully moist, and you can thank the yogurt for that! Cooking with yogurt gives you flexibility, great texture, and taste!
Yields 24 muffins
Calories: 115.44
Fat: 2.56 grams
Saturated Fat: 0.45 grams
Carbohydrates: 20.88 grams
Calcium: 32.57 mg
Lactose: 0.0 grams
1 cup unbleached white flour
1 cup rye flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
¼ cup molasses
1¼ cup plain yogurt
1 cup rolled oats
1 cup raisins
½ cup walnuts (optional)
Nonstick cooking spray
Honey Oat Bran Muffins
Made with oat bran, these muffins are a great breakfast-to-go and a dandy treat with a cup of tea. Don' expect them to last long when you bake them. In fact, they may not even have a chance to get cold!
Heat oven to 425ºF. Place 12 paper liners in muffin tin.
In a large bowl, mix oat bran, sugar, baking powder, and baking soda.
Add yogurt, egg whites, honey, and oil. Stir until ingredients are just moistened. Stir in raisins and nuts.
Spoon batter into muffin cups. Bake until golden brown, about 15 minutes.
Place individual muffins on a wire rack to cool.
Oat Bran Blessings
Oat bran is the outermost layer of the oat kernel. Not only is it a rich source of B complex vitamins, protein, minerals, and heart healthy soluble fiber, it helps to lower blood cholesterol levels, possibly reducing the risk of heart attacks. It helps the body use insulin more efficiently — a huge asset in controlling diabetes.
Yields 12 muffins
Calories: 146.02
Fat: 6.11 grams
Saturated Fat: 0.94 grams
Carbohydrates: 25.15 grams
Calcium: 41.74 mg
Lactose: 0.0 grams
2 cups oat bran
¼ cup packed dark brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 cup plain yog
urt
2 egg whites, slightly beaten
¼ cup honey
2 tablespoons oil
⅓ cup raisins
⅓ cup chopped walnuts
Cinnamon Apple Muffins
Granny Smith apples are great for baking and cooking, but you can substitute any other cooking apple. Feel free to combine some whole wheat flour with your regular flour or if you prefer, totally substitute with wheat flour!
Preheat oven to 350ºF. Place 12 paper liners in muffin tin. Peel, core, and dice apples. Set aside.
Mix flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Using a separate bowl, gently toss diced apples in ½ cup of the flour mixture until well coated.
In a small bowl, whisk together yogurt, vanilla, margarine, and egg. Fold yogurt mixture into flour mixture until just moistened. Fold in apples.
Spoon batter into prepared muffin cups. Bake until toothpick inserted in the center comes out clean, about 25 minutes.
Allow to cool in pan for 5 minutes. Transfer to wire rack to finish cooling.
Yields 12 muffins