chapter one
prep time: 30 minutes · start to finish: 1 hour · 12 muffins
1 Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups or grease with shortening or cooking spray.
2 In small bowl, mix filling ingredients; set aside. In medium bowl, mix all streusel ingredients with fork until crumbly; set aside.
3 In large bowl, beat milk, oil, egg and lemon peel with fork or whisk until blended. Stir in remaining muffin ingredients all at once just until flour is moistened (batter will be lumpy).
4 Spoon about 1 tablespoon batter in bottom of each muffin cup (spread, if necessary, to cover most of bottom of cup). Alternately drop rounded ½ teaspoon blueberry mixture and 1 teaspoon remaining muffin batter in different areas in each muffin cup, layering as necessary. (Cups will be three-fourths full.)
5 Sprinkle streusel evenly over batter and blueberry mixture in each cup.
6 Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Serve warm if desired.
1 Muffin: Calories 230 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 210mg; Total Carbohydrate 37g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2½
bake smart For the prettiest muffins, drop the blueberry mixture near the center, allowing only some of it to go toward the edge of the muffin cup.
Adding fresh blueberries to the pie filling gives a burst of fresh fruit flavor. But if blueberries are not in season, simply use 1 cup pie filling.
prep time: 15 minutes · start to finish: 35 minutes · 12 muffins
1 Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
2 In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until moistened (batter will be lumpy). Gently fold in blueberries. Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture.
3 Bake 20 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.
1 Muffin: Calories 170 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 27g (Dietary Fiber 2g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2
bake smart For a twist on this classic muffin recipe, substitute frozen raspberries for the blueberries.
If you like, use apple pie spice or pumpkin pie spice instead of cinnamon in the brown sugar topper.
prep time: 20 minutes · start to finish: 50 minutes · 18 muffins
1 Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening or cooking spray.
2 In large bowl, beat eggs, oil, milk and vanilla with whisk until well blended. Add flour, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and ½ cup of the almonds. Divide batter evenly among muffin cups. Sprinkle remaining ¼ cup almonds over batter.
3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Serve warm if desired.
1 Muffin: Calories 250 (Calories from Fat 110); Total Fat 13g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 29g (Dietary Fiber 2g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2
prep time: 15 minutes · start to finish: 50 minutes · 12 muffins
1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
2 In medium bowl, stir cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in oil and egg with fork.
3 In another medium bowl, stir remaining ingredients until well mixed; stir into cereal mixture just until moistened. Divide batter evenly among muffin cups.
4 Bake 18 to 25 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.
1 Muffin: Calories 170 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 20mg; Sodium 220mg; Total Carbohydrate 26g (Dietary Fiber 3g); Protein 3g Exchanges: 1½ Starch, 1 Fat Carbohydrate Choices: 2
bake smart For extra flavor, stir in 1 cup chopped dates with the remaining ingredients in step 3. Bake as directed.
To crush the cereal, place it in a plastic bag or between sheets of waxed paper or plastic wrap and crush with a rolling pin. Or crush it in a blender or food processor.
prep time: 20 minutes · start to finish: 45 minutes · 12 muffins
1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray baking cups with cooking spray.
2 In large bowl, mix 1½ cups flour, 1 cup brown sugar, the baking soda, pumpkin pie spice and salt. Stir in pumpkin, buttermilk, oil and egg just until moistened. Divide batter evenly among muffin cups.
3 In small bowl, mix gingersnaps, 3 tablespoons flour, 3 tablespoons brown sugar and the butter with fork until crumbly. Sprinkle evenly over batter in each cup.
4 Bake 24 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Sprinkle with sliced almonds. Serve warm.
1 Muffin: Calories 250 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 250mg; Total Carbohydrate 43g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 2 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 3
prep time: 20 minutes · start to finish: 45 minutes · 12 muffins
1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
2 In small bowl, stir all topping ingredients until crumbly. In large bowl, stir all muffin ingredients just until moistened. Divide batter evenly among muffin cups. Sprinkle evenly with topping.
3 Bake 15 to 18 minutes or until golden brown. Cool slightly; remove muffins from pan to cooling rack. Serve warm.
1 Muffin: Calories 180 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g; Trans Fat 1g); Cholesterol 20mg; Sodium 270mg; Total Carbohydrate 24g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1½
bake smart Jazz up these muffins by using brightly colored or patterned paper liners. Visit www.fancyflours.com for examples.
To avoid soggy muffins, take them out of the pan immediately after removing them from the oven.
prep time: 15 minutes · start to finish: 30 minutes · 12 muffins
1 Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only with shortening or cooking spray.
2 In large bowl, stir ½ cup sugar, oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle with 1 tablespoon sugar and the almonds.
3 Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm if desired.
1 Muffin: Calories 180 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 160mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1½
bake smart The traditional bread basket lined with a clean paper or cloth napkin is still the ideal way to serve warm-from-the-oven muffins. The napkin holds in some warmth while the open weave of the basket lets steam escape, which could otherwise condense and make the muffins soggy.
prep time: 20 minutes · start to finish: 45 minutes · 12 muffins
1 Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
2 In medium bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender or fork, until crumbly. Set aside.
3 Chop cherries; set aside. In large bowl, mix 11⁄3 cups flour, the granulated sugar, baking powder and salt. In small bowl, beat oil, reserved ¼ cup cherry juice, the almond extract, vanilla and eggs with fork until blended. Stir cherry juice mixture into flour mixture just until flour is moistened. Fold in cherries and 3 tablespoons almonds. Divide batter evenly among muffin cups. Sprinkle each with about 1 tablespoon topping.
4 Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm if desired.
1 Muffin: Calories 260 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 35mg; Sodium 190mg; Total Carbohydrate 37g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 2½
prep time: 10 minutes · start to finish: 30 minutes · 12 muffins
1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
2 In medium bowl, mix flour, cocoa, baking powder and salt. In large bowl, beat brown sugar, milk, oil, coffee granules and egg with fork or whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chunks. Divide batter evenly among muffin cups.
3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
1 Muffin: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 15mg; Sodium 220mg; Total Carbohydrate 33g (Dietary Fiber 2g); Protein 4g Exchanges: 1½ Starch, ½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 2
bake smart Be sure to use unsweetened baking cocoa, not hot chocolate mix.
For a bit of extra sweetness, drizzle muffins with a mixture of a teaspoon or two of brewed coffee and a spoonful of chocolate ready-to-spread frosting.
prep time: 15 minutes · start to finish: 40 minutes · 12 muffins
1 Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2 In medium bowl, mix crushed cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in all remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups.
3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.
1 Muffin: Calories 210 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 20mg; Sodium 360mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 4g Exchanges: 1 Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
bake smart Not only are these fantastic muffins really yummy, they’re also packed with fiber. Getting fiber from a variety of food sources every day is beneficial in a healthy diet.
prep time: 20 minutes · start to finish: 45 minutes · 12 puffs
1 Heat oven to 350°F. Grease 12 regular-size muffin cups with shortening, or spray with cooking spray.
2 In small bowl, mix flour, baking powder, salt and nutmeg. In large bowl, stir shortening, ½ cup of the sugar and the egg until mixed. Stir in flour mixture alternately with milk. Divide batter evenly among muffin cups.
3 Bake 20 to 25 minutes or until tops are light golden brown and bottoms are golden brown.
4 Meanwhile, in shallow dish, mix remaining ½ cup sugar and the cinnamon. Place melted butter in another shallow dish. Immediately roll hot puffs in melted butter, then in cinnamon-sugar. Serve warm.
1 Puff: Calories 260 (Calories from Fat 130); Total Fat 14g (Saturated Fat 7g; Trans Fat 1.5g); Cholesterol 40mg; Sodium 220mg; Total Carbohydrate 29g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, 1 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2
prep time: 20 minutes · start to finish: 50 minutes · 12 muffins
1 Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening, or place paper baking cup in each muffin cup.
2 In large bowl, beat butter and sugar with electric mixer on medium speed until smooth. Beat in almond extract and eggs. With spoon, stir in flour, baking powder, 1⁄3 cup condensed milk, the whipping cream, milk and ½ cup of the almonds just until moistened. Divide batter evenly among muffin cups. Sprinkle remaining ¼ cup almonds evenly over batter.
3 Bake 15 to 20 minutes or until light golden brown. Remove muffins from pan to cooling rack. Cool 10 minutes. Drizzle 1 teaspoon additional condensed milk over top of each muffin. Serve warm.
1 Muffin: Calories 310 (Calories from Fat 140); Total Fat 15g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 70mg; Sodium 170mg; Total Carbohydrate 37g (Dietary Fiber 1g); Protein 6g Exchanges: ½ Starch, 2 Other Carbohydrate, ½ High-Fat Meat, 2 Fat Carbohydrate Choices: 2½
bake smart Tres leches simply refers to the three milk sources in this recipe—here it is the sweetened condensed milk, whipping cream and milk.
prep time: 10 minutes · start to finish: 30 minutes · 12 muffins
1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
2 In large bowl, stir all ingredients except raspberries just until moistened. Fold in raspberries. Divide batter evenly among muffin cups.
3 Bake 15 to 18 minutes or until golden brown. Remove from pan to cooling rack. Serve warm.
1 Muffin: Calories 190 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 310mg; Total Carbohydrate 26g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
bake smart For a sweet finish, dip muffin tops into melted butter and then into coarse or granulated sugar. Or drizzle tops of muffins with melted white vanilla baking chips.
prep time: 15 minutes · start to finish: 45 minutes · 16 muffins
1 Heat oven to 375°F. Place paper baking cup in each of 16 regular-size muffin cups; spray baking cups with cooking spray.
2 In large bowl, mix 2 cups flour, the granulated sugar, baking soda and salt. Stir in buttermilk, oil, vanilla and egg just until moistened. Stir in strawberries. Divide batter evenly among muffin cups.
3 In small bowl, mix brown sugar, melted butter and ginger. Stir in ½ cup flour and the almonds with fork until crumbly. Sprinkle topping evenly over batter.
4 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Serve warm.
*To toast almonds, bake in ungreased shallow pan at 375°F for 6 to 10 minutes, stirring occasionally, until light brown.
1 Muffin: Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 20mg; Sodium 150mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2
bake smart It’s easy to substitute fresh blueberries for the chopped strawberries in this recipe. The muffins are delicious with either fruit choice!
prep time: 15 minutes · start to finish: 30 minutes · 12 muffins
1 Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only with shortening.
2 In medium bowl, mix 2 tablespoons brown sugar, 2 tablespoons almonds and 1 tablespoon Bisquick mix. Cut in butter with fork until crumbly; set aside.
3 In large bowl, mix all muffin ingredients except Bisquick mix and almonds. Stir in 2 cups Bisquick mix just until moistened. Stir in ¼ cup almonds. Divide batter evenly among muffin cups. Sprinkle evenly with streusel topping.
4 Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.
1 Muffin: Calories 200 (Calories from Fat 90); Total Fat 11g (Saturated Fat 2.5g; Trans Fat 0.5g); Cholesterol 20mg; Sodium 270mg; Total Carbohydrate 23g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 1½
bake smart If you have slivered almonds on hand, use them in place of the sliced almonds.
Serve these muffins warm with honey butter or cream cheese. Add fresh fruit and hot tea for a light breakfast, brunch or snack.
prep time: 25 minutes · start to finish: 50 minutes · 16 muffins
1 Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray (without flour).
2 In small bowl, mix flours, xanthan gum, baking powder, baking soda and salt with whisk; set aside. In medium bowl, beat eggs, oil, milk, bananas, brown sugar and vanilla with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups.
3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm.
1 Muffin: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 25mg; Sodium 200mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 2g Exchanges: 1 Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
Jean Duane, Alternative Cook { www.alternativecook.com }
bake smart Cooking gluten free? Always read labels to make sure that each recipe ingredient is gluten free. Products and ingredient sources can vary.
This recipe is a great way to use bananas that are getting a little too ripe. You may find that you buy bananas just to make these muffins!
prep time: 15 minutes · start to finish: 40 minutes · 12 muffins
1 Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray (without flour), or place paper baking cup in each muffin cup.
2 In large bowl, stir Bisquick mix, 1⁄3 cup sugar, the milk, butter, eggs and lemon peel just until moistened. Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle 2 tablespoons sugar evenly over muffins.
3 Bake 14 to 16 minutes or until set and lightly browned. Cool 5 minutes. Remove muffins from pan to cooling rack. Serve warm.
1 Muffin: Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 65mg; Sodium 280mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 3g Exchanges: ½ Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
bake smart Cooking gluten free? Always read labels to make sure that each recipe ingredient is gluten free. Products and ingredient sources can vary.
You can use frozen blueberries instead of fresh—thaw them completely and pat away excess moisture with a paper towel.
prep time: 15 minutes · start to finish: 40 minutes · 12 muffins
1 Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only with shortening.
2 In medium bowl, beat eggs with fork. Stir in beer and melted butter. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Divide batter evenly among muffin cups (cups will be full).
3 Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 3 minutes. Remove muffins from pan to cooling rack. Serve warm.
1 Muffin: Calories 180 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 50mg; Sodium 260mg; Total Carbohydrate 25g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1 Fat Carbohydrate Choices: 1½
bake smart Poblano chiles are large and fairly mild in flavor. They add a delicious, fresh taste to these cornbread muffins.
prep time: 15 minutes · start to finish: 45 minutes · 12 muffins
1 Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
2 In large bowl, mix flour, cornmeal, sugar, baking powder and salt with whisk. Stir in corn and basil. In medium bowl, mix milk, melted butter and egg. Stir into flour mixture just until moistened. Divide batter evenly among muffin cups.
3 Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm.
1 Muffin: Calories 210 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 35mg; Sodium 300mg; Total Carbohydrate 28g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
bake smart Peak-season fresh corn is ideal for this recipe. If it’s unavailable, use frozen corn and thaw before adding it to the batter.
prep time: 10 minutes · start to finish: 45 minutes · 6 popovers
1 Heat oven to 450°F. Generously grease 6-cup popover pan with shortening. Heat popover pan in oven 5 minutes.
2 Meanwhile, in medium bowl, beat eggs slightly with fork or whisk. Beat in remaining ingredients just until smooth (do not overbeat or popovers may not puff as high). Divide batter evenly among popover cups.
3 Bake 20 minutes. Reduce oven temperature to 325°F. Bake 10 to 15 minutes longer or until deep golden brown. Immediately remove from pan. Serve hot.
1 Popover: Calories 120 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 75mg; Sodium 240mg; Total Carbohydrate 18g (Dietary Fiber 0g); Protein 6g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1
bake smart After baking the popovers, pierce each popover with the point of a sharp knife to let the steam out, and cool completely on a cooling rack. If you don’t serve them right away, just reheat uncovered on an ungreased cookie sheet at 350°F for 5 minutes.
prep time: 20 minutes · start to finish: 40 minutes · 12 muffins
1 Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray baking cups with cooking spray. In 10-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Remove bacon from skillet; drain on paper towels.
2 Meanwhile, in medium bowl, beat egg slightly. Stir in remaining ingredients and the bacon just until moistened. Divide batter evenly among muffin cups.
3 Bake 16 to 19 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.
1 Muffin: Calories 170 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g; Trans Fat 0.5g); Cholesterol 35mg; Sodium 470mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 6g Exchanges: 1 Starch, ½ High-Fat Meat, 1 Fat Carbohydrate Choices: 1
bake smart Jazz up these breakfast muffins by substituting Cheddar-Jack with jalapeño peppers cheese blend for the plain Cheddar cheese. You can find this shredded cheese blend in the dairy section of your supermarket.
prep time: 15 minutes · start to finish: 35 minutes · 8 scones
1 Heat oven to 400°F. In large bowl, mix flour, 3 tablespoons granulated sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg, vanilla and just enough of the 4 to 6 tablespoons whipping cream so dough leaves side of bowl.
2 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with additional whipping cream; sprinkle with coarse sugar.
3 Bake 14 to 16 minutes or until light golden brown. Immediately remove scones from cookie sheet to cooling rack; carefully separate wedges. Serve warm.
1 Scone: Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g; Trans Fat 0.5g); Cholesterol 55mg; Sodium 360mg; Total Carbohydrate 31g (Dietary Fiber 0g); Protein 4g Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2
cherry–chocolate chip scones: Stir in ½ cup each of dried cherries and miniature semisweet chocolate chips with the egg, vanilla and whipping cream.
currant scones: Stir in ½ cup dried currants or raisins with the egg, vanilla and whipping cream.
raspberry–white chocolate scones: Substitute almond extract for the vanilla; increase whipping cream to ½ cup. Stir in ¾ cup frozen unsweetened raspberries (do not thaw) and 2⁄3 cup white vanilla baking chips with the egg, almond extract and whipping cream. Omit kneading step; on ungreased cookie sheet, pat dough into 8-inch round. Continue as directed, except bake 18 to 23 minutes. Raspberries will color the dough slightly.
Roll or pat dough into 8-inch round on ungreased cookie sheet.
Cut into 8 wedges with sharp knife or pizza cutter dipped in flour; do not separate.
prep time: 20 minutes · start to finish: 40 minutes · 10 scones
1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
2 In large bowl, mix flour, 1⁄3 cup sugar, the baking powder, baking soda and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in chocolate chips. In medium bowl, stir buttermilk, coffee powder, vanilla and egg yolk with whisk. Stir into flour mixture just until soft dough forms.
3 On floured surface, press or roll dough to ½-inch thickness. Cut with floured 3-inch round cutter. On cookie sheet, place rounds about 1 inch apart. Brush dough with milk; sprinkle with 1 tablespoon sugar.
4 Bake 15 to 17 minutes or until golden brown. Remove from cookie sheet to cooling rack.
5 In small microwavable bowl, microwave baking chocolate uncovered on High 30 to 45 seconds until softened and chocolate can be stirred smooth. Drizzle over scones.
1 Scone: Calories 330 (Calories from Fat 150); Total Fat 17g (Saturated Fat 10g; Trans Fat 0g); Cholesterol 45mg; Sodium 270mg; Total Carbohydrate 38g (Dietary Fiber 2g); Protein 5g Exchanges: 2 Starch, ½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 2½
prep time: 20 minutes · start to finish: 40 minutes · 8 scones
1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, mix flour, granulated sugar, ginger, baking powder, orange peel and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in ¾ cup whipping cream and the orange juice until soft dough forms.
2 On lightly floured surface, pat dough into 7-inch round. Cut into 8 wedges. On cookie sheet, place wedges about 2 inches apart. Brush dough with 2 tablespoons whipping cream.
3 Bake 15 to 18 minutes or until golden brown. In small bowl, mix powdered sugar and enough milk until thin enough to drizzle. Drizzle over scones. Serve warm.
1 Scone: Calories 390 (Calories from Fat 190); Total Fat 21g (Saturated Fat 13g; Trans Fat 1g); Cholesterol 65mg; Sodium 440mg; Total Carbohydrate 44g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 4 Fat Carbohydrate Choices: 3
prep time: 20 minutes · start to finish: 40 minutes · 8 scones
1 Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1⁄3 cup of the baking chips into crumb mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
2 On lightly floured surface, knead dough lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate.
3 Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges.
4 In small resealable freezer plastic bag, place remaining 1⁄3 cup baking chips; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chips are smooth; cut off tiny corner of bag. Squeeze bag to drizzle melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Drizzle remaining melted chips over apricots and scones. Serve warm or cool.
1 Scone: Calories 330 (Calories from Fat 130); Total Fat 15g (Saturated Fat 10g; Trans Fat 0g); Cholesterol 50mg; Sodium 300mg; Total Carbohydrate 43g (Dietary Fiber 1g); Protein 5g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 3
bake smart It’s easy to use kitchen scissors sprayed with cooking spray to finely chop the dried apricots.
prep time: 20 minutes · start to finish: 40 minutes · 8 scones
1 Heat oven to 400°F (375°F for dark or nonstick cookie sheet). In small bowl, mix 3 tablespoons flour, the granulated sugar and 2 tablespoons nuts. Cut in 2 tablespoons butter, using pastry blender or fork, until crumbly; set aside.
2 In large bowl, mix 2 cups flour, the brown sugar, baking powder and salt. Cut in ½ cup butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in ½ cup nuts. Stir in maple syrup, egg and just enough of the 2 tablespoons milk so dough leaves side of bowl and starts to form a ball.
3 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch round. Brush with additional milk. Sprinkle with topping. Cut into 8 wedges, but do not separate.
4 Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
*To toast nuts, bake in ungreased shallow pan at 400°F for 4 to 6 minutes, stirring occasionally, until light brown.
1 Scone: Calories 390 (Calories from Fat 200); Total Fat 22g (Saturated Fat 8g; Trans Fat 1g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 43g (Dietary Fiber 2g); Protein 5g Exchanges: 2 Starch, 1 Other Carbohydrate, 4 Fat Carbohydrate Choices: 3
bake smart Serve these tender scones warm with a dollop of honey butter or a drizzle of maple syrup.
prep time: 20 minutes · start to finish: 1 hour · 8 scones
1 Heat oven to 350°F. In large bowl, mix flours, granulated sugar, orange peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in 1⁄3 cup milk, the orange juice and cranberries just until dry ingredients are moistened.
2 On ungreased cookie sheet, pat dough into 8-inch round. Cut into 8 wedges, but do not separate.
3 Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes; carefully separate wedges.
4 In small bowl, mix powdered sugar and 2 to 3 teaspoons milk until thin enough to drizzle. Drizzle over scones. Serve warm or cool.
1 Scone: Calories 260 (Calories from Fat 80); Total Fat 8g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 20mg; Sodium 250mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 4g Exchanges: 1 Starch, 2 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 3
bake smart Use dried blueberries instead of the cranberries if you’d like. You can also substitute grated lemon peel for the orange peel.
prep time: 15 minutes · start to finish: 30 minutes · 10 scones
1 Heat oven to 425°F. In medium bowl, mix flour, ¼ cup sugar, the lemon peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves side of bowl and forms a ball. Stir in cherries.
2 Onto ungreased cookie sheet, drop dough by about 1⁄3 cupfuls about 1 inch apart. Brush with milk. Sprinkle with additional sugar.
3 Bake 10 to 15 minutes or until light brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.
1 Scone: Calories 220 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g; Trans Fat 0.5g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 30g (Dietary Fiber 1g); Protein 3g Exchanges: 1½ Starch, ½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
bake smart Despite its name, buttermilk is not full of butter. In fact, it’s similar to 2% or skim milk in fat content. Traditionally, buttermilk is a fermented beverage made from the liquid that remained after butter was churned from fresh cream. Today, buttermilk is made by exposing milk to good bacteria (just like making yogurt), causing it to become acidic. The acid tenderizes cakes and breads and enhances flavor, just like a squirt of lemon brightens a soup.
prep time: 25 minutes · start to finish: 50 minutes · 8 scones
1 Heat oven to 400°F. Generously spray cookie sheet with cooking spray. In large bowl, mix Bisquick mix and 1⁄3 cup granulated sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
2 In small bowl, mix egg, yogurt and ¼ cup whipping cream. Stir into crumb mixture just until combined. Stir in lemon peel and rosemary. Place dough on cookie sheet.
3 With greased hands, pat dough into 8-inch round. Brush dough with 1 tablespoon whipping cream; sprinkle with 1 tablespoon granulated sugar. With sharp knife dipped in additional Bisquick mix, cut into 8 wedges, but do not separate.
4 Bake 15 to 20 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and lemon juice. Drizzle over scones. Serve warm.
1 Scone: Calories 310 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g; Trans Fat 1.5g); Cholesterol 45mg; Sodium 500mg; Total Carbohydrate 47g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 3
prep time: 15 minutes · start to finish: 35 minutes · 8 scones
1 Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.
2 In large bowl, mix flour, 3 tablespoons of the sugar, the baking powder and orange peel. Cut in 1⁄3 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. Add orange segments, milk and egg; stir with fork just until mixture leaves side of bowl and soft dough forms.
3 Place dough on floured surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 7-inch round. Sprinkle with remaining 1 tablespoon sugar. Cut into 8 wedges; separate slightly.
4 Bake 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, beat ½ cup butter until light and fluffy; stir in marmalade. Serve with warm scones.
1 Scone: Calories 350 (Calories from Fat 180); Total Fat 20g (Saturated Fat 12g; Trans Fat 1g); Cholesterol 80mg; Sodium 300mg; Total Carbohydrate 37g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 4 Fat Carbohydrate Choices: 2½
bake smart When grating orange peel, be sure to grate only the orange part of the skin. The white part, or pith, is very bitter.
prep time: 20 minutes · start to finish: 50 minutes · 8 scones
1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
2 In large bowl, mix flour, brown sugar, baking powder, cinnamon and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in ½ cup of the pecans. Stir in sour cream and bananas until soft dough forms.
3 On lightly floured surface, knead dough lightly 5 times. On cookie sheet, press dough with floured hands to 8-inch round. Cut into 8 wedges, but do not separate.
4 Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; carefully separate wedges.
5 In small microwavable bowl, microwave dulce de leche on High 30 seconds or until pourable. Drizzle over scones. Sprinkle with remaining ¼ cup pecans. Serve warm.
*To toast pecans, bake in ungreased shallow pan at 400°F for 4 to 6 minutes, stirring occasionally, until light brown.
1 Scone: Calories 470 (Calories from Fat 210); Total Fat 24g (Saturated Fat 11g; Trans Fat 0.5g); Cholesterol 45mg; Sodium 410mg; Total Carbohydrate 58g (Dietary Fiber 3g); Protein 7g Exchanges: 2 Starch, 2 Other Carbohydrate, 4½ Fat Carbohydrate Choices: 4
bake smart Stirring mashed bananas into the batter gives these scones a texture similiar to banana-nut bread. They require a slightly longer baking time than most scones.
prep time: 15 minutes · start to finish: 50 minutes · 8 scones
1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In food processor bowl with metal blade, place flour, baking powder and 3 tablespoons of the sugar. Cover; process with on-and-off pulses 6 times or until blended. Add butter, scattering evenly over dry ingredients, and lemon peel. Cover; process with on-and-off pulses 12 times or until consistency of coarse crumbs.
2 Transfer crumb mixture to large bowl. Add blueberries, tossing with fork until blended. Add whipping cream and vanilla, tossing with fork just until dough begins to form, about 30 seconds (do not overmix).
3 On cookie sheet, press dough into 8-inch round. Cut into 8 wedges; separate wedges slightly. Sprinkle remaining 1 tablespoon sugar evenly over wedges.
4 Bake 14 to 16 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes. Serve warm or cool.
1 Scone: Calories 320 (Calories from Fat 170); Total Fat 19g (Saturated Fat 12g; Trans Fat 0.5g); Cholesterol 60mg; Sodium 260mg; Total Carbohydrate 33g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, ½ Other Carbohydrate, 3½ Fat Carbohydrate Choices: 2
prep time: 15 minutes · start to finish: 40 minutes · 10 scones
1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, sugar and cocoa. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in 1 cup of the chocolate chips.
2 In small bowl, mix 1⁄3 cup whipping cream, the vanilla and egg. Add to crumb mixture, stirring with fork until soft dough forms. On cookie sheet, pat dough into 8-inch round. Cut into 10 wedges, but do not separate.
3 Bake 15 minutes or until set. Remove from cookie sheet to cooling rack; carefully separate wedges. Cool 10 minutes.
4 In small microwavable bowl, microwave 2 tablespoons whipping cream and remaining ½ cup chocolate chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Drizzle over scones.
1 Scone: Calories 360 (Calories from Fat 190); Total Fat 21g (Saturated Fat 12g; Trans Fat 1.5g); Cholesterol 55mg; Sodium 330mg; Total Carbohydrate 37g (Dietary Fiber 2g); Protein 5g Exchanges: 1½ Starch, 1 Other Carbohydrate, 4 Fat Carbohydrate Choices: 2½
prep time: 15 minutes · start to finish: 35 minutes · 8 scones
1 Heat oven to 400°F. In large bowl, mix flour, brown sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg and half-and-half until soft dough forms. Stir in pear and pecans.
2 Onto ungreased cookie sheet, drop dough by slightly rounded 1⁄3 cupfuls.
3 Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.
1 Scone: Calories 280 (Calories from Fat 120); Total Fat 14g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 50mg; Sodium 270mg; Total Carbohydrate 35g (Dietary Fiber 2g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2
bake smart If you prefer apple scones, just use chopped peeled apple in place of the pear and use any type of nuts you wish.
Drizzle warm scones with caramel topping. They’ll be “pear-fectly” scrumptious!
prep time: 20 minutes · start to finish: 50 minutes · 10 scones
1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
2 In large bowl, mix flours, potato starch, xanthan gum, 2 tablespoons of the sugar, the baking powder and salt with whisk. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Add strawberries; stir gently to coat with crumb mixture. Stir in 1 cup plus 2 tablespoons whipping cream, mixing just until combined.
3 Onto cookie sheet, drop dough by ¼ cupfuls about 2 inches apart. Brush with remaining 2 tablespoons whipping cream; sprinkle with remaining 1 tablespoon sugar.
4 Bake 25 to 30 minutes or until golden and puffed. Remove from cookie sheet to cooling rack. Serve warm.
1 Scone: Calories 280 (Calories from Fat 150); Total Fat 17g (Saturated Fat 10g; Trans Fat 0.5g); Cholesterol 50mg; Sodium 280mg; Total Carbohydrate 29g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Starch, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 2
Silvana Nardone, Silvana’s Kitchen { www.silvanaskitchen.com }
bake smart If you can’t find millet flour at your local supermarket, increase the white rice flour to 1¼ cups.
Cooking gluten free? Always read labels to make sure that each recipe ingredient is gluten free. Products and ingredient sources can vary.
prep time: 10 minutes · start to finish: 30 minutes · 8 scones
1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper; spray with cooking spray (without flour). In medium bowl, mix flours, 6 tablespoons sugar, the baking powder, baking soda, 1 teaspoon cinnamon and the salt.
2 In small bowl, beat eggs, melted ghee, milk and both gums with electric mixer until well blended. Add egg mixture to dry ingredients; beat with electric mixer on low speed until blended.
3 Coat work surface and hands with oil. Place dough on work surface; pat dough into round, about 1 inch thick. Cut into 8 wedges; place about 1 inch apart on cookie sheet. In small bowl, mix all topping ingredients; sprinkle over dough.
4 Bake 14 to 18 minutes or until set. Remove from cookie sheet to cooling rack. Serve warm.
1 Scone: Calories 400 (Calories from Fat 180); Total Fat 20g (Saturated Fat 16g; Trans Fat 0g); Cholesterol 55mg; Sodium 570mg; Total Carbohydrate 54g (Dietary Fiber 1g); Protein 2g Exchanges: 1½ Starch, 1 Fruit, 1 Other Carbohydrate, 3½ Fat Carbohydrate Choices: 3½
chocolate scones: Omit the cinnamon-sugar topping and stir ¼ cup miniature chocolate chips into the batter.
Jean Duane, Alternative Cook { www.alternativecook.com }
bake smart Cooking gluten free? Always read labels to make sure that each recipe ingredient is gluten free. Products and ingredient sources can vary.
prep time: 10 minutes · start to finish: 25 minutes · 6 scones
1 Heat oven to 425°F. Lightly grease cookie sheet with shortening or cooking spray.
2 In large bowl, stir Bisquick mix, cheese and chives. In small bowl, beat egg and yogurt; add to dry ingredients, stirring just until moistened.
3 On lightly floured surface, knead dough lightly with floured hands 4 or 5 times. On cookie sheet, pat dough into 9-inch round. Using knife sprayed with cooking spray, cut dough into 6 wedges, but do not separate.
4 Bake 12 minutes or until lightly golden. Serve warm.
1 Scone: Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 45mg; Sodium 770mg; Total Carbohydrate 38g (Dietary Fiber 0g); Protein 13g Exchanges: 2 Starch, ½ Other Carbohydrate, 1 High-Fat Meat Carbohydrate Choices: 2½
prep time: 20 minutes · start to finish: 45 minutes · 8 scones
1 Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, egg, cheese, chiles and bacon.
2 Place dough on lightly floured surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate.
3 Bake 18 to 23 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm with honey.
1 Scone: Calories 310 (Calories from Fat 150); Total Fat 17g (Saturated Fat 10g; Trans Fat 0.5g); Cholesterol 65mg; Sodium 510mg; Total Carbohydrate 33g (Dietary Fiber 2g); Protein 7g Exchanges: 1 Starch, 1 Other Carbohydrate, ½ High-Fat Meat, 2½ Fat Carbohydrate Choices: 2
bake smart White whole wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with white whole wheat flour, gradually increasing the proportion as desired.
prep time: 15 minutes · start to finish: 40 minutes · 12 scones
1 Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
2 In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion to oil; cook 3 to 4 minutes, stirring frequently, until tender and just beginning to brown; remove from heat.
3 In large bowl, stir flour, oats, sugar, poppy seed, baking powder, mustard and salt; set aside. In small bowl, stir together buttermilk, ¼ cup egg product, the cooked onions and remaining 2 tablespoons oil. Add flour mixture to onion mixture all at once; stir just until moistened.
4 On lightly floured surface, knead dough 10 times. On cookie sheet, lightly roll or pat dough into 8-inch round about ¾ inch thick. With sharp knife dipped in additional flour, cut round into 12 wedges. Carefully pull wedges out about ½ inch to create small amount of space between each scone. Brush scones with 1 tablespoon egg product. Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; cool 5 minutes. Serve warm.
1 Scone: Calories 130 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 1
bake smart To keep scones tender, handle the dough as little as possible. After kneading a few times, the dough should hold its shape, but it may still look a bit rough.
prep time: 15 minutes · start to finish: 30 minutes · 12 biscuits
1 Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray.
2 In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly. Stir in milk until dough forms; beat 15 strokes. Onto cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.
3 Bake 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.
4 In small bowl, beat all glaze ingredients with spoon until smooth, stirring in additional water if necessary. Drizzle glaze over biscuits. Serve warm.
1 Biscuit: Calories 170 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g; Trans Fat 1g); Cholesterol 10mg; Sodium 250mg; Total Carbohydrate 27g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 2
prep time: 15 minutes · start to finish: 35 minutes · 8 rolls
1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, milk, sour cream, granulated sugar and orange peel until soft dough forms.
2 On surface sprinkled with additional Bisquick mix, knead dough 5 times. Roll dough into 16×12-inch rectangle, about ¼ inch thick. Spread 2⁄3 cup of the jam over dough to within 1 inch of edges. Starting with 12-inch side, roll up tightly. Pinch edges to seal. With sharp knife, cut dough into 8 slices. On cookie sheet, place slices cut side down.
3 Bake 15 to 16 minutes or until golden brown.
4 In small bowl, mix powdered sugar and whipping cream until smooth. In small microwavable bowl, microwave remaining 1⁄3 cup jam uncovered on High 10 to 20 seconds or until melted. Spoon melted jam on top of rolls. Drizzle glaze over jam. Serve warm.
1 Roll: Calories 400 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g; Trans Fat 2g); Cholesterol 10mg; Sodium 490mg; Total Carbohydrate 76g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 3½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 5
prep time: 10 minutes · start to finish: 35 minutes · 24 biscuits
1 Heat oven to 400°F. Line 17×12-inch half-sheet pan with cooking parchment paper.
2 In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with whisk. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in chocolate chips and banana. Stir in buttermilk until dough leaves side of bowl.
3 Onto pan, drop dough by 2 tablespoonfuls about 1 inch apart. Sprinkle with turbinado sugar.
4 Bake 12 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack. Serve warm.
1 Biscuit: Calories 120 (Calories from Fat 45); Total Fat 5g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 10mg; Sodium 130mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, ½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
bake smart Serve these chocolate-studded biscuits with honey or your favorite preserves.
prep time: 15 minutes · start to finish: 25 minutes · 12 biscuits
1 Heat oven to 450°F. In medium bowl, stir all biscuit ingredients just until soft dough forms.
2 Place dough on surface generously sprinkled with additional Bisquick mix; gently roll dough in Bisquick mix to coat. Shape dough into a ball; knead 10 times. Roll to ½-inch thickness; cut with 2½-inch round cutter dipped in Bisquick mix. On ungreased cookie sheet, place rounds about 2 inches apart.
3 Bake 8 to 10 minutes or until golden brown.
4 In small bowl, mix all glaze ingredients with spoon until smooth. Drizzle glaze over biscuits. Serve warm.
1 Biscuit: Calories 170 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g; Trans Fat 0.5g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 31g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, ½ Fat Carbohydrate Choices: 2
bake smart To make drop biscuits, instead of kneading and rolling the dough, drop it by 12 to 15 rounded spoonfuls onto an ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
Sweetened dried cranberries can be used in place of the raisins for a slightly tart flavor.
If you don’t have a round biscuit cutter, a glass that’s 2½ inches in diameter is a good substitute.
prep time: 15 minutes · start to finish: 25 minutes · 12 sweet rolls
1 Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. In small bowl, mix all filling ingredients until smooth; set aside.
2 In medium bowl, stir Bisquick mix, 2 tablespoons granulated sugar and the butter until mixture looks like coarse crumbs. Stir in 2⁄3 cup milk until dough forms; beat with spoon 15 strokes.
3 Onto cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Make shallow well in center of each with back of spoon; fill each with about 1 teaspoon filling.
4 Bake 8 to 10 minutes or until golden brown. Meanwhile, in small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm rolls. Store covered in refrigerator.
1 Sweet Roll: Calories 190 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 1g); Cholesterol 20mg; Sodium 300mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 3g Exchanges: ½ Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 1½
bake smart Make two batches of these—one batch with the cream cheese filling and the second batch filled with your favorite flavor of preserves or jam.
prep time: 15 minutes · start to finish: 30 minutes · 12 biscuits
1 Heat oven to 450°F. In large bowl, mix flour, baking powder and salt. Stir in 1 cup whipping cream. Add remaining whipping cream, 1 tablespoon at a time, until dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)
2 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Roll or pat to ½-inch thickness. Cut with floured 2- to 2¼-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.
3 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.
1 Biscuit: Calories 140 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 30mg; Sodium 210mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1
cinnamon-raisin cream biscuits: Stir in 2 tablespoons sugar, 1 teaspoon ground cinnamon and 1⁄3 cup raisins or dried currants with the flour.
chocolate chip cream biscuits: Stir in 1 tablespoon sugar and ¼ cup miniature semisweet chocolate chips with the flour.
cranberry cream biscuits: Stir in 2 tablespoons sugar, ¼ teaspoon ground nutmeg and ½ cup sweetened dried cranberries with the flour.
herbed cream biscuits: Stir in ½ teaspoon dried Italian seasoning with the flour.
prep time: 20 minutes · start to finish: 35 minutes · 8 biscuits
1 Heat oven to 450°F. In large bowl, mix flour, baking powder and salt; stir in bacon and thyme. Shred frozen butter, using large holes of grater; add to flour mixture and toss to coat. Stir in sweet potatoes and buttermilk just until soft dough forms.
2 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 4 or 5 times. Press or roll dough to ¾-inch thickness. Cut with floured 2½-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.
3 Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.
1 Biscuit: Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 15mg; Sodium 480mg; Total Carbohydrate 24g (Dietary Fiber 1g); Protein 6g Exchanges: 1½ Starch, 1½ Fat Carbohydrate Choices: 1½
bake smart Coarsely shredding frozen butter is a nifty way to disperse small butter pieces into biscuit dough, making biscuits that are tender and flaky.
prep time: 20 minutes · start to finish: 30 minutes · 8 servings (1 biscuit and 1 tablespoon butter)
1 Heat oven to 425°F. In 10-inch nonstick skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Drain on paper towels.
2 In medium bowl, stir Bisquick mix, cornmeal, sugar and bacon. Stir in milk until soft dough forms. Onto ungreased cookie sheet, drop dough by 8 spoonfuls.
3 Bake 7 to 9 minutes or until golden brown.
4 In small bowl, beat butter, marmalade and honey with whisk until blended. Serve warm biscuits with orange butter.
1 Biscuit: Calories 260 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g; Trans Fat 1g); Cholesterol 25mg; Sodium 450mg; Total Carbohydrate 34g (Dietary Fiber 1g); Protein 5g Exchanges: 1 Starch, 1 Other Carbohydrate, ½ Medium-Fat Meat, 2 Fat Carbohydrate Choices: 2
bake smart Try serving these biscuits with other flavored butters. Simply substitute your favorite flavor of jam, jelly or preserves for the orange marmalade.
Save time by purchasing cooked real bacon pieces in a jar or package rather than cooking sliced bacon.
prep time: 15 minutes · start to finish: 30 minutes · 12 biscuits
1 Heat oven to 450°F. In large bowl, mix flours, baking powder, sugar and salt. Cut in butter, using pastry blender or fork, until mixture is crumbly. Stir in cheese, onions and milk just until moistened.
2 Onto ungreased cookie sheet, drop dough by 12 spoonfuls about 2 inches apart.
3 Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.
1 Biscuit: Calories 190 (Calories from Fat 90); Total Fat 10g (Saturated Fat 7g; Trans Fat 0g); Cholesterol 30mg; Sodium 440mg; Total Carbohydrate 18g (Dietary Fiber 1g); Protein 6g Exchanges: 1 Starch, ½ High-Fat Meat, 1 Fat Carbohydrate Choices: 1
bake smart For a spicy flavor twist, add ½ teaspoon chili powder to the flour mixture.
prep time: 15 minutes · start to finish: 25 minutes · 12 biscuits
1 Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add ¾ cup of the whipping cream; stir with fork just until dry ingredients are moistened. (Stir in additional whipping cream, 1 tablespoon at a time, if necessary, to form a soft dough.)
2 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Press or roll dough to ½-inch-thick square. Cut dough into 12 rectangles. On ungreased large cookie sheet, place rectangles about 1 inch apart.
3 Brush dough with melted butter; sprinkle with remaining 1 tablespoon cheese.
4 Bake 8 to 10 minutes or until light golden brown. Serve warm.
1 Biscuit: Calories 150 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 25mg; Sodium 260mg; Total Carbohydrate 18g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1½ Fat Carbohydrate Choices: 1
bake smart Serve warm biscuits with shaped butter cutouts made easily with mini cookie cutters.
prep time: 10 minutes · start to finish: 25 minutes · 10 biscuits
1 Heat oven to 450°F. In large bowl, mix flours, cornmeal, baking powder and salt. Cut in shortening, using pastry blender or fork, until mixture looks like fine crumbs. Stir in oats. Stir in just enough milk so dough leaves side of bowl and forms a ball.
2 On lightly floured surface, knead dough lightly 10 times. Roll or pat to ½-inch thickness. Cut with floured 2½-inch round cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides; touching for soft sides. Brush with milk and sprinkle with additional oats if desired.
3 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
1 Biscuit: Calories 150 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1.5g; Trans Fat 1g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 21g (Dietary Fiber 2g); Protein 4g Exchanges: 1 Starch, ½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½
bake smart These tasty biscuits contain three grains: cornmeal, whole wheat and oats. Combining grains adds flavor, texture, variety and fun.
prep time: 25 minutes · start to finish: 50 minutes · 8 biscuits
1 Heat oven to 400°F. In 9-inch cast-iron skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons bacon drippings in skillet, coating bottom and side completely. Discard any remaining drippings.
2 In large bowl, stir Bisquick mix, milk, ¼ cup of the onions, the garlic powder and red pepper until soft dough forms. On surface sprinkled with additional Bisquick mix, pat dough to 1-inch thickness. Cut with 2½-inch round cutter. Arrange rounds in skillet; sprinkle ¾ cup of the Cheddar cheese evenly between rounds.
3 Bake 15 to 17 minutes or until lightly browned. Sprinkle mozzarella cheese and remaining ¾ cup Cheddar cheese on tops of biscuits. Bake 2 to 4 minutes longer or until cheese is melted. Sprinkle with bacon and remaining 2 tablespoons onions. Serve warm.
1 Biscuit: Calories 450 (Calories from Fat 190); Total Fat 21g (Saturated Fat 9g; Trans Fat 3g); Cholesterol 40mg; Sodium 1100mg; Total Carbohydrate 47g (Dietary Fiber 2g); Protein 17g Exchanges: 2½ Starch, ½ Other Carbohydrate, 1½ Medium-Fat Meat, 2½ Fat Carbohydrate Choices: 3
prep time: 5 minutes · start to finish: 15 minutes · 10 biscuits
1 Heat oven to 425°F. In medium bowl, mix Bisquick mix and ¼ teaspoon garlic powder. Cut in ¼ cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, cheese and eggs until soft dough forms.
2 Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 3 inches apart.
3 Bake 8 to 10 minutes or until light golden brown. In small bowl, mix ¼ cup melted butter and ¼ teaspoon garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.
1 Biscuit: Calories 230 (Calories from Fat 120); Total Fat 13g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 95mg; Sodium 400mg; Total Carbohydrate 22g (Dietary Fiber 0g); Protein 5g Exchanges: 1½ Starch, 2½ Fat Carbohydrate Choices: 1½
bake smart Cooking gluten free? Always read labels to make sure that each recipe ingredient is gluten free. Products and ingredient sources can vary.
Serve these quick biscuits with fresh fruit for a delicious light breakfast.
