CINAMMON MICRO MUFFINS
1-1/2 . flour
2 t. baking powder
1/2 t. salt
3/4 c. wheat germ
1/3 c. sugar
squirt of molasses
2/3 c. milk
1/3 c. oil
1 egg

Measure dry ingredients; add wet ingredients and mix just until 
moistened.  Place in double paper lined microwavable cups and cook on 
high for 2-1/2 to 3-1/2 minutes.  Makes one dozen.


APPLE MUFFINS
2 c. whole wheat flour
2 c. white flour
2 T. baking powder
1 t. salt
1 t. cinnamon
1/2 t. nutmeg
2 c. shredded apple
1/2 c. sugar
2 eggs
1-1/3 c. milk
6 T. oil 
2 c. bran flakes

Bake at 400 for 15-20 minutes.  Makes 2 dozen.


BOSTON BROWN BREAD
1/2 c. flour
1/2 c. cornmeal
1/2 c. whole wheat flour
3/4 c. buttermilk
1/4 c. molasses
1 t. baking soda
Dash salt
3/4 c. raisins

Place in lghtly greased 2-cup measure, microwave for 7 minutes at 
MEDIUM.  Stand 5 minutes. Makes 2.


OATMEAL MUFFINS
2 c. quick oats
1 c. whole wheat flour
1 c. white flour
1/2 c. sugar 
2 c. milk
2 T. baking powder
1 t. salt
2 eggs
6 T. oil

Bake in greased muffin tins at 425 for 20-25 min.  Makes 2 dozen.

CORNBREAD
1 c. yellow cornmeal
1 c. flour
1 T. sugar
1 T. baking powder
3 T. oil
1 egg 
1 c. milk

Bake in 8 x 8 pan at 400 for 15 minutes


CHERRY SWIRL COFFEE CAKE
4 cups biscuit mix
1/4 c. sugar
2 T. margarine
1/2 c. milk
1 t. vanilla
1 t. almond extract
3 eggs
1 can cherry or blueberry pie filling

Mix all ingredients exxcept pie filling; put in greased 15-1/2" x 
10-1/2" pan.  Spread pie filling evenly over batter.  Bake at 350 
for 20-25 minutes; drizzle with glaze.  


QUICK WHEAT BREAD
[yeastless]

1-1/2 c. whole wheat flour
1  c. flour
1/2 c. oatmeal
1/3 c. sugar
dollop of molaasses
1 T. grated citrus peel
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1-1/4 c. buttermilk
1 egg white
2 T. sunflower seeds

Grease a 1-1/2 qt. casserole and sprinkle with wheat germ.  Pour in 
batter and bake at 350 for 55 minutes.


WHOLE WHEAT MUFFINS
1 c. whole wheat flour
1 c. white flour
1/4 c. sugar
2 t. baking powder
1/2 t. baking soda
1 egg
1 c. buttermilk
1/4 c. oil

Bake in 12 greased muffin tins at 400 for 12-15 minutes.


SWEET POTATO MUFFINS
1-3/4 cups all purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground giner
1/2 teaspoon ground allspice
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup mashed, cooked sweet potato
1/4 cup plus 3 tablespoons sugar
1/3 cup plus 1 tablespoon skim milk
3 tablespoons vegetable oil
1 egg
Vegetable Cooking Spray

Bake in 12 greased muffin tins at 400 for 12-15 minutes.


ELI'S CARROT BREAD
3 cups white flour
1 t. salt
1 t. sugar
1 t. summer savory
1 pkg. dry yeast
1 c. shredded carrots
1/2 c. wheat germ
1/2 c. milk
1/4 cup water
2 oz. margarine

Bake for 30 minutes at 325o


OATMEAL BREAD
1-1/3 c. old-fashioned oats
2 cups boiling water
1-1/2 t. salt
1/2 c. warm water
2 t. dry yeast
3 T. honey
2 T. oil
2 cups whole wheat flour
3 cups or more of bread flour

Makes 2 8x4" pans; bake 45 minutes at 350


SCONES
2 cups all purpose flour
1/4 cup sugar 
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine, chilled and cut into small pieces
1 c. vanilla lowfat yogurt

Mix dry ingredients; cut in margarine with a pastry blender;
Add yogurt and mix well.  Knead 4-6 times.  I make two balls, flatten
to 3/4 " thick (about 8" diameter) and cut each into 8 wedges.   But
you could do biscuit shapes. 

Bake 13 minutes at 400.

CORN MUFFINS
1 c. flour
1 c. yellow cornmeal
2 T. sugar
1/2 t. salt
1 T. baking powder
1 egg
1 c. milk
3 T. oil

Combine dry ingredients.  Add wet ingredients, stirring only until 
moistened.  Place in 12 greased muffin cups and bake at 400 for 15-20 
minutes.


ANGEL BISCUITS
2 T. warm water
1 pkg. yeast
2 c. buttermilk
2-1/2 c. flour
1-1/2 t. sugar
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
3 T. shortening, softened

Dissolve yeast in water, add remaining ingredients and mix well; 
knead 2-4 times.  Form into a dozen rolls on baking sheet or in 
muffin cups, which have been sprayed with cooking spray.   Let 
rise for 15 minutes.

Bake at 400 for  10-12 minutes.