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Bread Recipes

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Egg Substitutes

Cooking tips


Lemon poppyseed muffins


  • 1 lemon cake mix
  • 1 c. boiling water
  • 1/2 c. olive oil
  • 1 sm. pkg. instant fat-free sugar-free vanilla pudding
  • 4 egg substitutes
  • 1/3 c. poppyseed


  1. Preheat oven to 425 degrees F.
  2. Combine all ingredients listed above. Stir until well mixed.
  3. Fill lined muffin tins 3/4 full.
  4. Bake at 425 degrees for 15 minutes.




Sugar-free strawberry muffins


  • 1 1/3 c. all-purpose flour
  • 1 c. quick oats
  • 2 packets Sweet'n Low
  • 1 tbsp. baking powder
  • 1/2 tsp. cinnamon
  • 1 c. skim milk
  • 2 egg whites
  • 3 tbsp. olive or canola oil
  • 1 c. fresh or frozen strawberries


  1. Preheat oven to 425 degrees.
  2. Spray medium muffin cups with cooking spray.
  3. In a large bowl, combine flour, oats, baking powder, Sweet'n low, and cinnamon.
  4. Add milk, egg whites and oil. Stir just until dry ingredients are moistened.
  5. Fold in strawberries.
  6. Fill muffin cups 2/3 full.
  7. Bake 25 to 30 minutes or until golden brown.

Great with our strawberry jam

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