Whole Wheat Rolls

My mother found this recipe on Everyday Food Storage and was raving about it. I had the chance to try it while I was visiting her and agree with her, they are really good. I got the recipe from her yesterday and tried them myself. They came together really well and tasted really good. My mother always doubles the recipe and gets a cookie sheet full of rolls.

1 1/4 cup warm water
1 Tbs Yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour
1/4 cup vital wheat gluten
1 tsp salt
2 Tbs nonfat dry milk
1 Tbs butter or margerine or oil

Start the yeast then mix in other ingredients. Knead for 10 minutes. Transfer to oiled bowl and let rise for 1 hour or until doubled. Punch the dough and shape into 2-3 in balls (push the dough through a ring made by your thumb and index finger to get a uniform ball). Allow rolls to rise.

Bake at 375 for 20 minutes (my rolls took less than 15)

Low Fat Blueberry Oat Muffins

Another healthy muffin recipe that uses fresh blueberries. My boys also loved these. They were very moist and cinnamon sweet. I found this recipe at http://stephchows.blogspot.com

1 1/4 cup whole wheat flour
1 1/4 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 Tbsp canola oil
1 large egg, lightly beaten
3/4 + cup blueberries (fresh or frozen)

Preheat oven to 400 degrees

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes (I always cut the time on my oven. Mine cooked for 14 min)

Cranberry, Orange and Pecan Muffins

I found this recipe online, tried it and loved it. I then tried it again with the following modifications with whole wheat and flax. The boys love these muffins inspite of my healthy additions. I will say these are a very dense muffin and on the dry side BUT very yummy and filling. The original recipe was from www.cooksister.com

2 Cups Wheat Flour (original recipe uses all purpose flour)
1/2 Cup Sugar
1/2 Cup Milled Flax (not in original recipe)
2 tsp Baking Powder
1/2 tsp Salt
1 Cup Craisins
2 tsp Orange Zest
2 Eggs
1/2 Cup Orange Juice
1/4 Cup Vegetable Oil (original called for 1/2 Cup)
1/2 Cup Chopped Pecans
Whole Pecans to Decorate

Preheat oven to 375 and prepare muffin pan.

Soak the Craisins in the orange juice for 20 mins or so (I let them sit while I mix the other ingredients)

In mixing bowl combine flour, sugar, flax, baking powder and salt.

In a smaller mixing bowl, lightly beat the eggs then add the oil, cranberry/orange juice mixture, and the orange zest. Then mix the dry and wet ingredients until the dry ingredients are moistened. Fold in the nuts then spoon the batter into the prepared muffin pan and top each muffin with a whole pecan.

Bake for 13-20 muffins, until they just start to golden. Don't over cook or they will be even drier and the whole pecan will burn.