Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

• nonstick cooking spray
• 3/4 cup skim milk
• 3 Tbsp. vegetable oil
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1/4 cup rolled oats
• 1/2 cup brown sugar, packed
• 1/4 cup white sugar
• 1/4 tsp. salt
• 2 tsp. baking powder
• 1/8 tsp. cinnamon

Directions

1. heat oven to 400 degrees. Spray regular, small or miniature muffin tins or loaf pan with cooking spray.

2. In food processor or large bowl beat milk, oil and egg.

3. In separate bowl, mix remaining ingredients well. Blend dry ingredients into egg mixture until just moistened. Add variation ingredients, as desired.

4. Pour into muffin tins or loaf pan. Fill muffin cups half full or fill loaf pan. Bake muffins for 15 to 18 minutes or until tops are golden.

5. makes 18 small muffins, 30 miniature muffins or 1 loaf.

6. Variations:

7. Blueberry: Fold 1 cup fresh blueberries or frozen blueberries thawed and drained, into batter.

8. Apple: Fold 1 1/2 cups peeled, shredded apple, 2 Tbsp. walnut pieces and a dash of ground ginger into batter.

9. Carrot: Fold 1 1/2 cups finely shredded carrot, 1/3 cup raisins and 2 Tbsp. walnut pieces into batter.

10. Zucchini: Fold 1 1/2 cups finely shredded zucchini, 1/3 cup raisins and 2 Tbsp. wlnut pieces into batter.

11. Peach: Peel and finely chop 1 1/2 cups peaches. Fold peaches into batter.

12. Banana: Decrease milk to 1/2 cup. Fold 1/2 cup well mashed banana and 2 Tbsp. walnut pieces into batter.

13. Pumpkin: Decrease milk to 1/2 cup. Fold 3/4 cup canned pumpkin, 1/8 tsp. nutmeg and 2 Tbsp. walnut pieces into batter.

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