Serves 12 (2 ¼inch muffins)
All-Purpose Flour, Sifted
Flax Seed, Ground
Baking Powder
Sugar
Salt
Canola Oil
Egg Whites, Slightly Beaten
Skim Milk

1. Preheat oven to 425^o F.
2. Sift dry ingredients. Make a well and put into it all at once the oil, egg and milk. Stir only enough to dampen the flour. Batter should be lumpy. Fill lightly oiled muffin tins, 2/3 full with the batter.
3. Bake 20 to 25 minutes.

Variations
Fruit Muffins: Add ½ cup of raisins, chopped dates or drained berries to the batter.

Jelly Muffins: Fill muffin cups 1/3 full and place a small spoonful of jam or jelly in the center of each. Then cover with remaining batter.

Servings: 8

Per Servings:
Calories: 180
Fat: 2gm

• Banana, ripe
      (sliced-approx 3 bananas) 1½ Cups
• Strawberries, frozen
      (sweetened, sliced, partially thawed) 1½ Cups
• Tofu, silken
      (soft, drained) 3oz.
• Yogurt, vanilla
      (low-fat) 1½ Cups

Directions
Combine all ingredients in a blender or food processor and process until smooth. Makes approximately 5 cups.

Servings: 8

Per Servings Calories: 210
Fat 9.5gm

Ingredients for Greek Seasoning Salt

Directions
Dredge chicken in flour mixed with 4 teaspoons of Greek seasoning. Heat oil in a large skillet over medium heat and add chicken, sautéing for 3 to 4 minutes until cooked through. Remove chicken from pan and set aside. Add onion to skillet and sauté until tender, about 2 minutes. Add bell pepper and cook another 2 minutes. Return chicken to skillet and cook 1 to 2 minutes, sprinkling remaining Greek seasoning. Mix in tomatoes. Remove from heat, transfer to serving dish and sprinkle with olives and feta cheese.