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Yields 12 muffins
1-1/2 cups all purpose flour
2/3 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2 large)
1 large egg
1/2 cup (1 stick) butter, melted
1/4 cup milk
1 cup semisweet chocolate chips
brown sugar
Preheat oven to 350. Line twelve 1/3 muffins cups with foil muffin liners or spray the cups […]
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From Cooking Light.
The cream cheese in the batter gives the cake lots of moisture. Because it’s so tender, use a serrated knife for cutting.
1-3/4 cups sugar, divided
1/2 cup stick margarine, softened
1 teaspoon vanilla extract
6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
2 large eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 […]
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From Cooking Light, July 2006
The tangy dressing contrasts well with the smoky bacon, sweet bell pepper, and red onion.
Dressing:
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped shallots
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt
Salad:
8 […]
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Courtesy of Fresh magazine.
Serves 4
This is many people’s choice when they go to a Chinese restaurant. It’s clean, fresh and very easy to make.
2 tablespoons vegetable oil
3 cloves garlic, peeled and finely sliced (I used minced)
2 skinless chicken breasts
1 egg, beaten
flour, for dipping
freshly ground black pepper
Noodles, to serve
For the lemon sauce:
Zest […]
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Serves 4
Prep: 20 minutes Cook: 20-25 minutes
1 lb, 12 oz boneless pork, cut into chunks or strips
3 tablespoons olive oil
1 large onion chopped
2 garlic cloves, finely chopped
2 red peppers, seeded and roughly chopped
6 oz long grain rice
1 cup vegetable stock or water
280g jar artichokes in oil, drained and quartered (I added […]
