MamasHealth.com Home Bread Recipes Applesauce muffin Apricot orange bread Banana muffin Banana nut bread Banana wheat muffins Blueberry muffins Bran muffins Cheesy garlic biscuits Chocolate banana Chocolate lover muffins Cinnamon apple muffins Cornbread Corny corn muffins Homestyle biscuits Ironman muffins Lemon poppyseed muffins Pumpkin bread Quick tea loaf Skillet cornbread Spoonbread Links   Email Mama Tips for healthy holiday meals Whole Wheat Bread vs. White Bread Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Cooking tips Mama's kitchen dilemmas Inexpensive Ovens Sign up for the MamasHealth Newsletter	Quick tea loaf Ingredients: ¾ c. Splenda 1 egg substitute 3 c. biscuit mix 1 ¼ c. orange juice ¾ c. chopped walnuts ¼ c. raisins 1 tsp. grated orange rind 1 tbsp. confectioners sugar (optional) 1 tsp. cinnamon Directions: Preheat oven to 350 degrees F. Combine Splenda, egg substitute, juice, biscuit mix and cinnamon; beat well Stir in nuts, rind and raisins. Pour into greased loaf pan. Bake about 50 minutes or until toothpick comes out clean. Cool completely before serving. Sprinkle with confectioners sugar if desired.       Mexican Cornbread Ingredients: 1 box Jiffy cornbread mix (do not follow instructions on box) 1 egg 1 can corn Jalapeno peppers with juice (optional) 1 c. reduced-fat cheddar cheese, shredded Directions: Preheat oven to 350 degrees F. Mix all ingredients together. Place the mix into a 9 x 9 in. cake pan and bake for 35 to 40 minutes.	Win this beautiful Princess House stainless steel set Save money in the kitchen Recession proof your relationship
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