Low Fat Healthy Breakfast Blueberry Orange Mini Loaves Recipes

BLUEBERRY ORANGE BREAD

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

HEALTHY BLUEBERRY BREAKFAST SMOOTHIE

Steps:

• Blend blueberries, yogurt, orange juice, sugar, vanilla extract, and cinnamon together in a blender on low speed for 30 seconds; increase speed to high and blend until smooth, about 2 minutes. Add ice and blend on high until smooth, about 1 minute more.

LOW-FAT, HEALTHY BREAKFAST BLUEBERRY-ORANGE MINI LOAVES

Steps:

• Heat oven to 425 degrees.
• Coat 2 4x6 inch mini loaf pans with nonstick cooking spray; set aside.
• In a large bowl, combine first 5 ingredients.
• Stir in blueberries and make a well; set aside.
• In a small bowl, combine next 4 ingredients. Pour mixture into the well int the dry ingredients and stir until just moistened and slightly lumpy.
• Pour batter into pans until they are 3/4 full. Sprinkle 1 t. of sugar over each loaf.
• Bake 40-45 minute until tops are light golden and a toothpick comes out clean.
• Cool for 5 min in pan, then remove from pan and cool on rack.

BLUEBERRY MINI LOAVES

Steps:

• Preheat oven to 350°. Spray 4 (5 1/2-inch) loaf pans with nonstick baking spray with flour. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, whisk together flour and next 3 ingredients. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition; gently stir in blueberries. Spoon batter into prepared pans. Bake for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool for 30 minutes on wire racks; serve warm.

ORANGE-BLUEBERRY LOAF

Steps:

• Preheat the over to 350 degrees F. Grease and flour one 8-1/2" x 4-1/2" loaf pan. In a small bowl, toss together the blueberries and 2 tablespoons of flour. In a medium bowl, combine the cornmeal, baking powder, baking soda, salt, and the remaining 1-3/4 cups of flour. In a large bowl, with an electric mixer on high speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Add the egg and beat well. Beat in the orange juice and orange peel. Add the flour mixture and, with the mixer on low speed, beat until well-blended. Stir in the blueberries. Spread in the prepared pan. Bake for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes. Remove from the pan and cool completely on the rack.

BLUEBERRY-CITRUS MINI LOAVES

Steps:

• Preheat oven to 350°. In a large bowl, combine flours, sugar, salt and baking soda. In a small bowl, whisk egg, orange juice, oil and orange zest. Stir into dry ingredients just until moistened. Fold in blueberries and pecans., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.