Our Favorite Light and Easy Recipes Cookbook

If extra muffins are too tempting, freeze them! Muffins freeze well wrapped in heavy aluminum foil…just pop ’em in the oven at 300 degrees, still wrapped, for 12 to 15 minutes to warm.

Chocolatey P.B. Pie

Makes 6 to 8 servings
2 c. fat-free milk
2 1.4-oz. pkgs. instant sugar-free chocolate pudding mix
1/2 c. reduced-fat creamy peanut butter
9-inch reduced-fat graham cracker crust
8-oz. container fat-free frozen whipped topping, thawed
Optional: baking cocoa
Combine milk and pudding mix in a medium bowl. Whisk together until thickened; stir in peanut butter. Spoon into crust; spread with whipped topping. If desired, sprinkle with baking cocoa. Chill for several hours until firm.

Make dessert a grand finale…serve it on sweet vintage flowered china plates.

Cinnamon Muffins

Makes one dozen
1-1/2 c. whole-wheat flour
1-1/2 t. baking powder
1/2 t. baking soda
1-1/2 t. cinnamon
1/4 t. salt
1 egg
1 c. buttermilk
1/2 c. frozen apple juice concentrate, thawed
3 T. applesauce
2 T. canola oil
In a large bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Make a well in the center; set aside. In a separate bowl, combine remaining ingredients; add to flour mixture and stir until moistened. Spoon into muffin cups sprayed with non-stick vegetable spray, filling three-quarters full. Bake at 400 degrees for 20 minutes.