Ingredients
1 cup Fiber One(r) original bran cereal
2 egg whites or 1 egg, slightly beaten
1/4 cup vegetable oil
2 containers (6 oz each) Yoplait(r) Original French vanilla yogurt
1 1/2 cups all-purpose flour
1/3 cup packed brown sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup fresh blueberries or raspberries

Preparation
Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
In medium bowl, stir together egg whites, oil and yogurt. Add crushed cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in berries. Divide batter evenly among muffin cups, filling each 3/4 full.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

Serves
12 muffins

Notes, Tips & Suggestions
High Altitude (3500 to 6500 ft): Heat oven to 425°F. Decrease baking soda to 3/4 teaspoon.

1 Muffin:

% Daily Value: Vitamin A 2%; Vitamin C 2%; Calcium 6%; Iron 10%

Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Fat

Carbohydrate Choices: 2

Calories: 170 Total Fat: 5g
Cholesterol: 0mg Protein: 4g
Carbohydrates: 28g Sodium: 280mg

Preparation Time
10 Minutes

Start to Finish Time
30 Minutes

Ingredients
1 medium sweet potato (yam) or 1 (15-ounce) can sweet potatoes, drained and mashed
3 cups all-purpose baking mix
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup chopped pecans
3/4 cup skim milk
1 teaspoon vanilla

Preparation
Place fresh* sweet potato and water (enough to cover tops of sweet potatoes) in microwave-safe dish; cover and microwave about 3 to 4 minutes until done; drain, peel and mash.
Preheat oven to 450°F. In large bowl, combine baking mix, sugar, cinnamon, nutmeg and pecans. Add yams, milk and vanilla, mixing until well combined. Roll on floured surface to 1-inch thick.
Cut with 2-inch cutter or glass and place on baking sheet. Bake 10 to 12 minutes or until golden.

Serves
Makes 1 1/2 dozen biscuits.

Notes, Tips & Suggestions
*Canned sweet potatoes are precooked

For another way to enjoy these biscuits, cut yam pecan biscuits in half, spread with honey-mustard sauce and place sliced ham inside.

Ingredients
1 cup Quaker oats (quick or old fashioned, uncooked*)
1/2 teaspoon salt
2 egg whites or 1 egg, lightly beaten
1 cup whole wheat flour
1 cup fat-free milk
1/2 cup packed brown sugar
1/4 cup vegetable oil
1/3 cup toasted wheat germ
2 teaspoons baking powder
1/4 cup apricot fruit spread, plus additional for glaze
1-1/2 teaspoons grated orange peel
1 teaspoon ground cinnamon
Oats, for topping

Preparation
Heat oven to 400°F. Place paper muffin liners in 12 regular muffin cups; set aside.
In large bowl, combine oats, flour, brown sugar, wheat germ, baking powder, orange peel, cinnamon and salt; mix well. Combine egg whites, milk and oil; mix well. Add to dry ingredients all at once; mix just until blended. (Batter will be thin.) Fill each prepared muffin cup 1/3 full with batter. Carefully spoon 1 teaspoon apricot fruit spread in center of each muffin cup. Spoon remaining batter over fruit spread, dividing evenly. Sprinkle each filled muffin cup with oats.
Bake 20 to 22 minutes, or until golden brown. Remove from oven to wire rack. Lightly brush additional fruit spread onto warm muffins to glaze. Let stand 10 minutes. Remove from pans. Serve warm.
To freeze, wrap cooled muffins securely in foil, or place in freezer bag. Seal, label and freeze up to 6 months.

Serves
Makes: 12

Notes, Tips & Suggestions
*If using old fashioned oats, add 2 tablespoons additional flour.

Nutrients per serving (1/12 of recipe or 1 muffin):
Calories: 180 Total Fat: 5g
Cholesterol: 0mg Protein: 4g
Carbohydrates: 29g Sodium: 170mg

Ingredients
1 package (7-8.5 oz.) blueberry muffin mix
Ingredients to prepare muffin mix
1/2 teaspoon grated orange zest
1/2 cup fresh or frozen raspberries (do not thaw berries if frozen)

Preparation
Preheat oven to 400°F. Spray Silly-Feet! Silicone Baking Cups with vegetable pan spray or line standard muffin pan with baking liners.
In large bowl, blend muffin mix with ingredients needed to prepare mix; mixture will be slightly lumpy. Gently stir in orange zest and raspberries; spoon into prepared baking cups.
Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool in baking cups. Serve warm or at room temperature. Insert Fun Pix with pictures and serve.

Serves
Makes 6 muffins

Notes, Tips & Suggestions
Wilton Products:
Silly-Feet! Silicone Baking Cups
Add-A-Message Fun Pix®

Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup fresh mashed cooked sweet potatoes or 1 (15-ounce) can sweet potatoes, drained and mashed
3/4 cup light brown sugar
1/4 cup canola oil
1/2 cup orange juice
1 egg, beaten
1 tablespoon grated orange rind
1/2 cup nonfat plain yogurt
1 1/2 cups cranberries, coarsely chopped

Preparation
Preheat oven to 400°F. Use nonstick cooking spray on or paper-line muffin tins.
In bowl, combine flour, baking powder, baking soda and cinnamon. In separate small bowl, combine sweet potatoes, brown sugar, oil, orange juice, egg and orange rind. Add orange juice mixture and yogurt to dry ingredients, stirring just until moistened. Fold in cranberries.
Spoon batter into prepared muffin tins, filling about three-fourths full. Bake 20 to 25 minutes or until done.

Serves
Makes approximately 18 muffins

Nutritional analysis per muffin:
Calories: 153 Total Fat: 4g
Cholesterol: 12mg Protein: 3g
Carbohydrates: 28g Sodium: 91mg

Ingredients
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoons baking powder
Dash salt
2 eggs
3 tablespoons canola oil
2 tablespoons milk
1 (15-ounce) can sweet potatoes, drained and mashed, or 1 cup cooked and mashed fresh sweet potatoes

Preparation
Preheat oven to 425°F. Line baking sheet with parchment paper.
In large bowl, combine flour, sugar, baking powder and salt. In separate bowl, whisk together eggs, canola oil, milk and mashed sweet potato. With fork, stir together moist and dry ingredients, just until combined.
Turn out onto well-floured board and knead once or twice to form ball. Roll out to 1/2 inch thick. Cut into biscuits using 1 1/2-inch cookie cutter.
Place biscuits on prepared baking sheet. Bake 12 to 15 minutes or until golden brown and cooked through.

Serves
Makes 12 biscuits

Ingredients
1 egg or 1/4 cup fat-free egg product
1 1/2cups all-purpose flour
1 1/2cups Whole Grain Total cereal, slightly crushed (1 cup)
1/3 cup sugar
1/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container (6 ounces) lemon fat-free yogurt (2/3 cup)
1/2 cup fresh or frozen (partially thawed) raspberries

Preparation
Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Serves
10 muffins

1 Muffin:
% Daily Value: Vitamin A 2%, Vitamin C 10%, Calcium 30%, Iron 25%

Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat

Carbohydrate Choices: 2

Recipes reproduced by permission from Win at Weight Loss: A Healthy Guide for the Whole Family by Betty Crocker. Copyright © 2005 by Betty Crocker. All rights reserved.
Calories: 190 Total Fat: 6g
Cholesterol: 20mg Protein: 4g
Carbohydrates: 30g Sodium: 340mg

Preparation Time
15 minutes

Start to Finish Time
35 minutes

Ingredients
Baking spray
1/2 cup (4 ounces) butter
1 cup sugar
1 tablespoon ground cinnamon
3 9.5-ounce tubes pull-apart biscuits (buy the small, cheap ones)
1 cup chopped pecans
1 cup butterscotch chips
3/4 cup orange marmalade

Preparation
Preheat oven to 400°F. With baking spray, coat a 10-inch Bundt pan.
In small microwave-safe dish, melt butter in the microwave. In small bowl, mix together cinnamon and sugar. Using 1 tube, pull apart biscuits and dip each one in butter, then in sugar mixture, and line baking pan with them, laying them flat. Sprinkle with 1/3 of the pecans, 1/3 of the butterscotch pieces, and 1/4 cup marmalade. Continue layering with the remaining 2 tubes of biscuits and the remaining pecans, chips and marmalade.
Bake for 25 minutes, or until top is golden and bubbly. Cool for 15 minutes. Invert pan onto a serving plate. If the top biscuits stick, just pull them out of the pan and replace them on the loaf.

Serves
Makes 8 servings

Ingredients
1 package frozen bread dough, thawed
1 egg
1 tablespoon water
24 raisins

Preparation
Preheat oven to 350°F. Divide the dough into 6 sections. Take one section and divide it in half. Roll each half into an 8-inch rope. Cross the ropes in the middle. Then coil the ends in tight circles. Shape five more buns in the same way.
Place the buns 2 inches apart on a greased cookie sheet.
Mix the egg and water with a fork in a small bowl. Brush this mixture lightly over the top of each bun. Decorate the buns with raisins.
Bake the buns for 15 to 20 minutes. When the buns are golden brown, move them to a wire rack to cool.

Serves
Makes 6 buns

Ingredients
1 can (13.5 ounces) Popeye Chopped Spinach, well drained
1 loaf (1 pound) frozen bread dough, thawed
1 1/2 cups shredded Monterey Jack cheese with green chilies or Pepper Jack cheese
1 egg

Preparation
Preheat oven to 400°F.
Lightly grease baking sheet; set aside.
Drain spinach very well, patting excess moisture with a paper towel; set spinach aside.
Roll out bread dough into 13- x 6 1/2-inch rectangle.
Spread spinach on dough.
Sprinkle cheese evenly over spinach.
Roll up rectangle, jelly roll fashion, beginning at long
edge. Pinch seams and edges together to seal.
Place roll, seam side down, on prepared baking sheet.
Lightly beat egg. Brush egg over roll.
Bake loaf 30 minutes.
Cut in 1-inch slices. Serve warm.

Serves
Makes 1 loaf.