Tag Archives: bread

Healthy muffins…really!

19 Jan

Muffins are one of those foods that we all know are bad for us, but they’re so tempting. Luckily I don’t love them enough to eat 700 calories worth of muffin, but many people do. Before he was on his health kick, the Filthy Fowl ate one several days a week. Even the reduced fat blueberry from good old Dunkin’ Donuts has a lot of fat and calories.

So, wanting something that I can grab in the morning and eat on my way, I looked for a muffin recipe that’s a little lighter on the calories. What I found was Strawberry-Cinnamon Muffins from Cooking Light. These are delicious. I’ve only found two problem with these. One – they’re actually kind of hard to eat on the run, because the strawberry part of the recipe is right in the middle of the muffin, and two – it’s hard to eat just one of them.

These taste great and the strawberry surprise in the middle is so good, especially if you use jam with whole strawberries like the one I got at Trader Joe’s. Yum.

Wait until you see what's inside...

Wait until you see what's inside...

Told you!

Told you!

Low-Fat Strawberry-Cinnamon Muffins

Ingredients

  • 1 1/2  cups  all-purpose flour
  • 1/2  cup  sugar
  • 2 1/2  teaspoons  baking powder
  • 1  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 2/3  cup  vanilla fat-free yogurt
  • 1/4  cup  butter, melted
  • 3  tablespoons  1% low-fat milk
  • 1  large egg, lightly beaten
  • Cooking spray
  • 1/4  cup  strawberry jam
  • 1  tablespoon  sugar
  • 1/2  teaspoon  ground cinnamon

Preparation

Preheat oven to 375º.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam (I used a makeshift piping bag – a Ziploc with the tip cut off). Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.

Nutritional Information

Calories: 165 (24% from fat)
Fat: 4.4g (sat 2.6g,mono 1.3g,poly 0.3g)
Protein: 3g
Carbohydrate: 29g
Fiber: 0.6g
Cholesterol: 28mg
Iron: 1mg
Sodium: 206mg
Calcium: 94mg

Pita Bread

19 Jan

I know, I know it’s been a few days since I last posted. Sorry…I know you were all waiting on the edge of your seats to see what the City Girl would cook up next. My new job has been very exhausting, especially because I haven’t worked full-time since May. I’ve been so tired that just cooking dinner has been a challenge, let alone blog about it. I do have to give a shout out to the Filthy Fowl, who has also been working very hard and late this week and still managed to help with cooking even more than usual. I think he was feeling extra loving because it was our three-month anniversary last weekend. Or he secretly ruined a favorite article of clothing in the wash or something. Hmmm…

Anyway, I have a few things that won’t disappoint – and a few that will. I’ll start with my favorite, though…pita bread from another blog, Loves to Eat.

Yes – I made pita bread! It was so good and so surprisingly easy. I don’t know why pita bread seems harder to make than regular bread, but to me, it does. I made it with Italian Wedding Soup (another entry) and I have to say, I enjoyed the pita more than the soup itself. I just have to say it again because I’m so amazed – I made pita bread!

Pre-bake

Pre-bake

Here’s the recipe…

Pita Bread

Recipe from recipezaar.com via Loves to Eat

Makes  8 rounds

  • 2 cups flour
  • 2 1/4 teaspoons quick-rising yeast
  • 1/2 teaspoon salt
  • 1 1/4 cups hot water (but not boiling)
  • 1-1 1/2 cup flour
  1. Combine first four ingredients in a large bowl.
  2. Beat well about 1 minute.
  3. Then mix in the remaining flour, using just enough to make a soft, sticky dough.
  4. Turn out on floured board and continue to knead for 5 minutes.
  5. Divide into 8 balls.
  6. Roll out each one to about 1/4 inch thick and 6 inches in diameter.
  7. Place on very lightly greased cookie sheet sprinkled with cornmeal (although cornmeal is really not necessary if you don’t have it).
  8. Let rise in warm place for 25-35 minutes .
  9. Bake at 450 for 4 min, and then turn over for 4 more minutes or until lightly browned.
  10. Wrap immediately in a dishtowel for 3 or 4 minutes.
Fresh from the oven

Fresh from the oven