Katie's Corn Bread Muffins

I got this recipe from the listserv, and made it for a BBQ one night.  We served it to everyone and no one noticed!  They were delicious!  Will definitely make these muffins again.  Thanks to Cook for Love for the baking mix, and the listserv parent who shared this recipe.

1-1/2 c. Cook for Love baking mix (recipe on CFL's website)

1/2 c. corn meal

1/2 tsp. xanthan gum

2 tsp. Egg Replacer powder

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. sugar

1/2 c. oil

3/4 c. rice milk

1 tbsp. orange juice

Combine dry ingredients, combine wet ingredients, and mix all til combined. Bake in 12 cup muffin tin at 375 for 15 min.

Total yield: 12 muffins

Total phe: 456

Phe per muffin: 38 

Macksi's Pancrepes!

I made very thin pancake batter-

I used 1/4 cup Cambrooke's Mixquick and 1/4 cup bisquick (or however much phe you need) and just added water, a dash of vanilla, and 12 grams very thinly sliced bananas. (Each pancrepe was around 29.3 phe)

You could just use mixquick for less phe. I cooked this up and it made 4 small thin "pancrepes"! I then covered each with a 1 tablespoon of sour cream (18 phe) and drizzled with honey.

I rolled them up and served! One entire pancrepe ended up being around 47 phe which is good for us right now but could be dcreased by a ton by just using mixquick. 1 tablespoon sour cream was more than enough-so 1/2 would work too if you don't want as much phe.

Quick N Easy Lo Pro Donuts

CamBrooke Baking Mix, Loprofin, or other low protein baking mixes can be used here.

Tepid Water 200ml (about 3/4 Cup PLUS 1-1/2 Tbsp.)

Sugar and Ground Cinnamon to serve 5g and 5g

Loprofin Baking Mix 250g

Dried yeast 1 teaspoon

Bicarbonate of soda 1 teaspoon

Sugar 25g

Salt 1/2 teaspoon

Leave 5g of sugar and ground cinnamon for serving.

Put the Loprofin Mix in a bowl with the yeast,bicarbonate of soda, sugar, salt and tepid water. Blend together and leave to rise for 5 minutes. Heat oil in a deep fryer or chip pan. Drop 2 tablespoonfuls of the mixture into the hot oil. Cook until risen and golden brown. Toss in sugar and cinnamon and serve (best eaten fresh).

Rice Dream French Toast Recipes

French Dream Toast
2 medium bananas, sliced
1 1/2 cups Soy Dream Classic Vanilla (Use Rice Dream)
2 teaspoons ground cinnamon or 1 1/2 tsp.
2 teaspoons vegetable oil (or more, as required)
8 slices bread (your choice)
Fresh fruit / maple syrup for serving
1. Combine bananas, soy milk and cinnamon in blender or food processor and blend until smooth.2. Pour mixture into shallow dish. 3. Brush a large nonstick skillet with 2 teaspoons oil and heat to medium. 4. Dip bread in soy milk mixture to coat both sides. 5. Add several coated bread slices to pan and cook until browned on bottom, 3 minutes. 6. Turn and cook until second sides are browned, about 2 minutes. 7. Transfer to plate. 8. Cook remaining bread slices the same way; adding more oil to skillet as needed. 9. Garnish with fresh sliced fruit and maple syrup and serve.

Rice Dream® French Toast
1 1/2 cups Rice Dream Original
4-6 slices whole wheat bread
3 Tablespoons arrowroot powder or 2 eggs
3-4 Tablespoon oleic safflower oil or butter
1 teaspoon cinnamon powder
1. In a wide bowl, whisk together Rice Dream, cinnamon, and eggs (or arrowroot).2. Cut bread into triangles and soak in the Rice Dream mixture until softened (1-3 minutes).3. Heat portions of the oil or butter in a frying pan or griddle, over medium - high heat. 4. Add several pieces of the soaked bread; do not overcrowd the pan.5. Cook evenly on both sides for 2-3 minutes or until each is browned. 6. Serve immediately with your favorite fruits, jam or maple syrup.

Amber's Applesauce Muffins

1 cup wel- plan baking mix ( I have used others)
3 Tablespoons sugar
2 Teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 Tablespoon oil
1/3 cup water
1/3 cup applesauce
bake at 400 for 15-18 minutes. Makes six, these do freeze well Phe per muffin is 1 Can use any flavor applesauce and add jelly in the middle they are very good

Lo Pro Pumpkin Bread from LP Cookery Book

1 1/3cups wel-plan baking mix
1/2 cup sugar
2 tea baking powder
1 tea baking soda
1/4 tea salt
1 tea cinnamon
1/4 t nutmeg
1/4 tea cloves
1/4 cup vegetable oil
1/2 cup water
1/4 cup (50gm) canned pumpkin

Preheat 350 degree In a mixing bowl, stir together baking mix, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add oil and water to dry ingredients and mix until smooth. Add pumpkin and blend well. Pour batter into a greased 7 1/2x3 3/4 inch bread pan. Bake for 45 to 50 minutes. 16 slices phes 1 per slice 20 per recipe

Corn Muffins by Brenda W.

Given the small amount of cornmeal, toasting it gives a fuller flavor to the muffin tops. Makes 12 muffins at approximately 45 mg each
290 gm wheat starch (2 1/4 cup)
60 gm fine stone-ground yellow cornmeal (1/2 cup)(Arrowhead Mills and Hodgson Mill are good)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon xanthan gum
1/2 teaspoon guar gum
30gm mixed egg (1/2 large egg)
1/2 cup granulated sugar
1/4 cup maple syrup (60 gm)
8 tablespoons unsalted butter (1 stick), melted and slightly cooled
1 1/4 cup rice milk (300 gm)

1. Adjust oven rack to middle position and heat oven to 400 degrees. Line muffin pan.

2. Toast the cornmeal by placing in a small dry skillet over medium heat, stirring constantly for 2 minutes.
3. Whisk starch, cooled cornmeal, baking powder, baking soda, salt, xanthan gum and guar gum in medium bowl to combine; set aside.

4. Whisk the half of an egg in a medium sized bowl until well-combined and light colored. Add the sugar and the maple syrup to the egg; whisk vigorously until thick and homogenous, about 30 seconds. Add the melted butter in 3 additions, whisking to combine after each addition. Add half of the rice milk, whisking until combined. Add the remaining liquid and whisk.

5. Make a well in the dry mixture. Pour the wet ingredients into the dry and mix gently with a rubber spatula until the batter is just combined. Divide the batter evenly among the muffin pan. Do not level the mound formed.
6. Bake until the muffins are light and golden, about 18 minutes. Cool in pan for 5 minutes and then remove from pan onto a wire rack.

Tracy's Candy Shop Cupcakes/Muffinsd

I used Donna Taylor's tried-and true cake recipe but made a few changes. The basic recipe is the one I use for her breakfast muffins, but I've also made coconut and candy shop (which is really a chocolate chocolate chip cupcake with butterscotch chips. Here's the basic recipe and variations:

Chocolate Chip Muffins
Adapted Donna Taylor birthday cake recipe

2 ½ c. wheat starch
2/3 c. cake flour
1 tbsp. + 1 tsp. baking powder
4 oz box vanilla pudding
1 tbsp. + 1 tsp. egg replacer
1 1/3 c. sugar
2 c. water
½ c oil
1 tsp. vanilla
¼ c. butter, softened
100 gm mini chocolate chips

Whip egg replacer, water, and sugar until foamy. Add butter and remaining wet ingredients. Beat well, add to dry ingredients. Add chocolate chips and pour into 24 muffin cups. Sprinkle tops with granulated sugar and bake at 325 for 25 minutes.

Total phe: 562
Total yield: 24 muffins
Phe per muffin: 23

To make candy shop muffins, I use chocolate pudding instead of vanilla, and add 3 TBSP cocoa powder. The pudding and cocoa powder add 302 phe to the recipe, so for 24 muffins, the phe per muffin is 36. My daughter also likes some butterscotch chips added to the batter. Butterscotch chips are fairly low in phe (48 phe for 1/4 cup), so if you add them as well, add a few phes to each muffin.

To make coconut muffins, delete the chocolate chips and vanilla extract, add 1 tsp. coconut extract and add 75 gm shredded, sweetened coconut to the batter and 50 gms to the top of each muffin. For 24 muffins, the phe is 21 each.

Tracy, Chicago

All Purpose Dough Recipe from Carol Weeks

Below is the all purpose recipe I use for bread, pizza crust, bread sticks, English muffins and bagels, as I sent it recently to another mom on the list.This recipe is a favorite at our house. We use it for bread (add 1 tbsp Citrucel for additional fiber when making bread), pizza crust, bread sticks,English muffins and bagels. It is very forgiving, easy to make since itdoesn't need a bread machine, and very inexpensive since you are onlyusing wheat starch instead of baking mixes. It is one I got from thelistserve several years ago---I am not sure who developed it originally.When I copied it from my file, I don't remember if it called for liquidCoffeemate or powder, but you can use 1/2 cup liquid or 3 Tablespoons ofpowder (and then add another 1/2 cup water).I will send the cooking instructions for the bagels, bread sticks, andEnglish muffins if you want them.Carolmom of Matthew (PKU) and Sarah (non) 18 yr old twinsand Joe (PKU) 13Bemidji MNWHEAT STARCH DOUGH3 cups plus 2 TBSP ( 350 gm) wheat starch1 TBSP baking powder2 TBSP sugar1/2 tsp salt1/3 cup Metamucil1 1/2 tsp. yeast1/2 cup liquid non dairy creamer2 TBSP vegetable oil1 1/4 cups very warm waterPut all dry ingredients into a bowl. Add liquid ingredients all at once.Mix well using a large spoon., or mix on low speed with a mixer until allingredients are blended. This will not look like a dough but rather, abatter. Cover. Let dough sit in a warm oven (115 - 120 degrees) for 15min to 1 hour ( I go 30 min). (I use a mixer with dough hooks, and as long as the kitchen is fairly warm I can even just cover the mixer with a dish towel and leave it stand.) Remove from oven after rising and scrape out of bowl onto wheat starch covered surface. Just knead a few times to make dough smooth and soft. If you have a mixer with dough hooks, you can leave it in the mixing bowl and knead a few minutes with the mixer.From here there are no limits to what you can do with it! The total phe for this recipe is 125 mg. (You might want to recheck this---it seems low to me.)For pizza crust: this recipe will make 5-6 medium thickness personal panpizza size crusts. Divide dough into 5 or 6 equal portions. Put wheatstarch or oil/butter on hands to keep dough from sticking. After kneading,shape dough into a firmly packed ball like you would to make a meat ball.Flatten the ball and place in the center of a small pan, then continue toflatten/smooth the dough until it touches the edges of the pan. If youprefer a raised edge, you can create a slightly raised edge before you begin pressing out the crust, and continue as above. I bake the crust 8 to 10 minutes, then add toppings and bake an additional 6 to 8 minutes in a 375 to 400 degree oven.For a thinner crust, you could sprinkle a small amount of wheat starch on apastry cloth and use a rolling pin to roll out the crust like you would apie crust. Or use a pizza pan and grease your hand and flatten the doughout with your hands.For bread sticks: weigh out 30 gram portions, roll on a pastry cloth or between your hands until it forms a long thin stick. Place on a greased cookie sheet, put in warmed oven (heat at 200 degree for 2 to 3 minutes, then turn off the oven and let the dough rise. A pan of warm water under the bread product will help.) Allow to rise about 30 minutes. Bake at 375 for 15 to 20 minutes.For bread: add 1 tbsp Citrucel fiber therapy powder to dry ingredients for dough. This gives a softer texture. After kneading, place bread in a greased loaf pan and allow to rise about 1 hour in warmed oven. Remove bread from oven, set oven temp for baking, and preheat oven, then return bread to oven and bake at 400 degrees for 30 minutes. Remove baked bread from pan and allow to cool thoroughly before slicing.For English muffins: we add to this recipe---1/2 cup raisins and 1 tsp cinnamon and a little more sugar, or 1/2 cup craisins are both good. Add either fruit just before the dough is done kneading. Weigh the entire dough ball and calculate a weight per muffin---we usually make 14 or 15 with each weighing about 60 grams. Grease or butter your hands and shape the dough into patties like you would to shape hamburgers---make a ball and then gradually flatten to about an inch thick. Place on a greased cookie sheet, and place cookie sheet in warm oven to rise 30 to 40 minutes. Sautee the muffins---I use an electric fry pan. I put about 1 Tbsp butter and 1 Tbsp vegetable oil in the fry pan, warm to 300 or 325 degrees and cook 4 or 5 muffins at a time for 4 to 5 minutes on each side. When both sides are cool, remove to a cooling rack, and a little more oil and butter and cook remaining English muffins.For bagelsAdd an additional 150 grams of wheat starch to the dry ingredients (total of 500 grams). Mix, let stand and knead as for the other recipes. We have added raisins, craisins, chunks of low phe chocolate bark, or 1 to 1 1/2 Tablespoons of dried onion flakes to these for different taste combinations.Prepare bagels by weighing out 90 gram portions. Shape into a ball, insert your thumb into the center of the ball to make a hole, and then holding the bagel on your thumb like a ring---twirl the dough gently to make an expanded ring. Place bagel rings on a greased cookie sheet and rise in oven 30 to 40 minutes. When bagels are almost raised, prepare a water bath by placing a 6 to 8 qt soup kettle at least 1/2 full of water on the stove and bring to a boil. Add 2 to 3 TBSP sugar to the water. Place 2 or 3 raised bagels in the water briefly (about 30 seconds), turning once after they float to the surface. Drain the bagels and place additional bagels in the water bath. Then bake the bagels in 375 degree oven for 20 to 25 minutes.All these products freeze well so you can make a batch and use them over several weeks or months. I store them in freezer weight zip loc bags labeled with the contents and the phe value.

Ann's Miracle Pancakes & Biscuits

To make pancakes, just add 2 teaspoons of sugar to the dry mix and add more water to make the batter "pourable".

Miracle Biscuits
1 cup loprofin mix
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons Miracle whip salad dressing
1/4 cup riches coffee cream
1/4 cup water plus 2 TBS spoons
In a bowl cut ALL DRY ingredients and Miracle whip together until it resembles coarse crumbs. Add coffee cream and water and stir until mixed. Spoon into four muffin tins. Bake at 425 for 12 to 14minutes. They will look like muffins but have a biscuit texture.

Applesauce Muffins

Applesauce Muffins

27g Cake flour (105mg)

½t cinnamon (1.5mg)

83g Wel-Plan (4.15mg)

¼t salt (0mg)

3T granulated sugar (0mg)

3T vegetable oil (0mg)

2t baking powder (0mg)

1/3c water (0mg)

½t baking soda (0mg)

80g applesauce (4mg)

Preheat oven to 400 degrees. In a medium mixing bowl, stir together cake flour, wel-plan, sugar, baking powder, baking soda, cinnamon and salt. Mix together oil, water and applesauce in a liquid measuring cup. Add all at once to dry ingredients and mix by hand, 20 to 30 seconds, until smooth (do not use electric mixer). Spoon batter into six greased 2 ½ inch muffin cups (they will tend to stick to cupcake liners). Bake for 12-15 minutes. About 19mg/muffin, 6 muffins/recipe (if you use the recipe in the book, I think it is 1mg/muffin!)

Easy Drop Danish

2 c. (200g) Cambrooke Foods MixQuick
1/4 c. softened butter or margarine
2 Tbl. sugar
1/3 c. Rich's Coffee Rich mixed with 1/3 C water
1/4 c. canned pie filling (strawberry, lemon, or cherry)


Glaze:
2/3 C powdered sugar
1/4 tsp. vanilla
1Tbl. warm water

Heat oven to 425 degrees. Lightly coat cookie sheet with cooking spray. Stir MixQuick, margarine, and sugar in medium bowl intil crumbly. Stir in Coffee Rich and water unitl dough forms, beating about 15 strokes. Drop dough by well-rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make a shallow well in center of each with back of spoon or by wetting fingers and smoothing dough; fill with 1-2 tsp. pie filling. Bake about 10 min. or until golden. Mix together glaze ingredients. While warm, drizzle with glaze (or other commercial frosting that has been softened in microwave for 45 seconds). Makes 8 danishes.
per recipe - 50mg PHE, 1.6 g. Protein, Calories is 1695
per danish - 6 mg PHE, 0.2 g Protein, calories 212
You might could do a cream cheese filling with wildberry cream cheese....someone adventurous can try this and let me know!!! I don't venture out from recipes very often!!

Apple Cider Donuts

Apple Cider Doughnuts
Ingredients
1 cup (100g) Cambrooke Foods MixQuick
2/3 cups apple cider
1/2 tsp. ground cinnamon
Directions- Mix the ingredients with a fork until blended.
- Using a doughnut batter dispenser, drop batter and fry in a preheated deep fat fryer at approximately 380 F until browned. Be sure to flip them so both sides are golden.
- Drain on a wire rack. Sprinkle with sugar and cinnamon mix if desired.
- Makes 5 donuts.
Per Total Recipe
PHE: 4 mg
Pro: 0.4 g
LEU: 9 mg
Calories: 440

Cinnamon Rolls (by April Sharp)

Cinnamon Rolls:
58g Bisquick (209.96mg)
2T sugar, separated (0mg)
75g MixQuick (0.75mg)
1T margarine (0mg)
66g non-dairy creamer (14.52mg)
½t cinnamon (0mg)

Heat oven to 375. Grease muffin pan. Stir Bisquick, MixQuick, 1T sugar and non-dairy creamer until dough forms. Beat 20 strokes. Place dough on surface sprinkled with MixQuick; roll in MixQuick to coat. Shape into a ball; knead 10 times. Roll or pat dough into a 8x4 rectangle. Spread with margarine. Mix 1T sugar and cinnamon; sprinkle over dough. Roll up tightly, beginning at the 8-inch side. Pinch edge of dough into roll to seal. Cut into 6 equal pieces. Arrange with cut sides down in muffin pan. Bake 15-20 minutes. Cool slightly; remove from pan to wire rack. Cool completely.
May spread with frosting if desired. For frosting, mix ¾c confectioners sugar and 1/8c margarine until light and fluffy then add 1T non-dairy creamer and ½t vanilla until smooth and spreadable.
Phe per recipe: 225.23mg Approx. phe per gram without frosting: 0.96mg