Method:
Preheat oven to 425. Grease muffin tin.

Add the onions to a food processor and pulse until pureed. Take 2 cups of onion puree and place into a bowl. Add butter, sugar, eggs, salt and sir well. Add the baking powder and flour and again, stir well until smooth. Gently stir in walnuts.

Spoon the muffin mixture into the muffin tin and bake for about 20 minutes or until cooked through. Leave the muffins to cool down for about 10 minutes, then put them on a wire rack to cool completely.

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• 2 cups oat bran
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 cup nonfat or low-fat vanilla yogurt
• 1/2 cup orange juice
• 1/2 cup fat-free egg substitute
• 2 tablespoons canola or walnut oil
• 3/4 cup fresh or frozen (unthawed) blueberries

Instructions:

In a large bowl mix together oat bran, sugar, baking powder, and baking soda. In another bowl combine yogurt, orange juice, egg substitute and oil. Add yogurt mixture to the oat mixture and stir until they are well blended. Next, add in the berries. Spritz muffin tin with nonstick spray. Fill cups approximately 3/4 full. Bake at 350 degrees F for 15 minutes or until toothpick/fork stuck in the center comes out clean.

Leftovers keep nicely in the fridge or freezer! You can easily substitute raspberries for blueberries for a different muffin.

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• 3 eggs, separated
• 1 C flour, divided
• 1/2 C + 1 T sugar, divided
• 2 t cinnamon
• 1 t baking powder
• 1 t ginger
• 1 t cloves
• 1/4 t baking soda
• 1/4 C butter, melted
• 1/4 C molasses
• 2 T water
• 1 T confectioners’ sugar
• 2 C prepared apple butter

How to Make It:

Place the egg whites in a small mixing bowl and allow the whites to stand at room temperature for 30 minutes.
Place a piece of wax paper on a large cookie sheet.
Spray the wax paper with a non stick cooking spray.
Sprinkle the prepared wax paper with 1 T of flour and 2 T of sugar then set aside.
Set the oven temperature to 375 degrees and allow the oven to preheat.
Place the remaining flour and sugar into a large mixing bowl.
Stir in the cinnamon, baking powder, ginger, cloves and baking soda.
Whisk the egg yolks and butter together in a separate bowl.
Add the molasses and water and whisk until well combined.
Add the egg yolk mixture to the flour mixture.
Use an electric mixer on low speed and beat the mixture until the dry ingredients are completely moistened.
Beat the egg whites with the electric mixer on medium speed until soft peaks form.
Fold the egg whites into the batter.
Spread the batter evenly onto the prepared pan.
Bake 14 minutes or until the cake bounces back when lightly touched.
Cool the cake for 5 minutes.
Lay a kitchen towel on a flat surface and dust with the confectioners’ sugar.
Place the cake on the towel and roll the cake like a jelly roll.
Allow the cake to cool to room temperature.
Unroll the cake and spread with the apple butter not quite to the edges.
Reroll the cake, place in a pan, cover and refrigerate for 1 hour before slicing.

Serving Size: 12

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1/2 cup flour
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon brown sugar
1 tablespoon baking powder
3 large eggs at room temperature
3/4 cup low-fat sour cream at room temperature
1/2 cup skim milk
1 stick unsalted butter, melted
Nonstick cooking spray

Instructions:

Place the flour, cornmeal, salt, brown sugar and baking powder in a sifter. Sift together into a large mixing bowl.  Add the eggs and sour cream.  Pour in the milk and butter.  Mix with a rubber spatula just enough to moisten the dry ingredients.  Heat the oven temperature to 400 degrees Fahrenheit.  Spray a baking pan with the non stick cooking spray.  Pour the batter into the prepared baking pan.  Bake 18 minutes or until a toothpick inserted in the center comes out clean.

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• 2 1/4 c almond flour
• 3 tbsp solid coconut or palm oil
• 1 1/2 tsp baking powder
• 1/2 c powdered egg whites
• 1/4 tsp. salt
• 1 tbsp artificial sweetener
• 1/2 c heavy cream
• 1/2 milk

How to Make It:

1. Set the oven to 400 degrees and allow the oven to heat while making the biscuit dough.
2. Place the flour in a large bowl.
3. Add the shortening and mix with a pastry blender until very coarse.
4. Add in the baking powder, egg white powder and salt and combine.
5. In a separate bowl whisk the artificial sweetener and heavy cream together.
6. Add in the milk and whisk until combined.
7. Pour the liquid ingredients into the dry ingredients.
8. Mix until a soft dough forms.
9. Allow the dough to set 5 minutes.
10. Cover a cookie sheet with aluminum foil.
11. Drop the dough by rounded tablespoons onto the covered cookie sheet.
12. Bake 8 minutes or until a light golden brown.
13. Cool on wire racks.

Be sure to use solid shortening oil for this recipe.  The shortening needs to be at room temperature before mixing into the flour.  There are solid coconut or palm oil readily available in many stores.

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