4 eggs
12 ounces cottage cheese, 2%
1 box chopped broccoli, thawed and well drained
2 packages Jiffy cornbread mix
1/4 stick butter
1 onion, chopped

Mix all ingredients together.

Bake in a sprayed 9 x 13 pan at 400 degrees for 45 minutes.

Serves 12
PointsPlus: 5

3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
3/4 cup no-sugar-added applesauce
3 eggs
2 cups Splenda
2-3 cups chopped ripe pears
1 cup chopped pecans
1 tablespoon vanilla extract

In a large mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.

In a separate bowl, combine the applesauce, eggs, sugar, chopped pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened.
Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.

Sprinkle cinnamon sugar on top.

Bake in a preheated 325 degree F oven for one hour and 15 minutes.

Cool on wire rack before removing from the loaf pans.

Canned pears also works well!

Can also bake as muffins for 30 minutes – makes approximately 16 muffins

This tastes good, but it doesn’t rise very high.

1 egg
1 cup milk
1/4 cup vegetable oil
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1 cup blueberries

Butter 12 regular-size muffin cups and set aside.

Combine egg, milk, and oil in a medium bowl with a fork.

In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon with a fork.

Make a well in the center of the dry ingredients. Pour the wet ingredients into it. Add the blueberries.

Mix just until the ingredients are moistened.

Spoon the batter equally among the prepared muffin cups.

Bake for 15 to 20 minutes at 350 degrees or until a toothpick inserted in the center of a muffin comes out clean.

1 egg
1 cup milk
1/4 cup vegetable oil
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
2-1/2 medium apples, cored, peeled, and coarsely grated

Butter 12 regular-size muffin cups and set aside.

Combine egg, milk, and oil in a medium bowl with a fork.

In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon with a fork.

Make a well in the center of the dry ingredients. Pour the wet ingredients into it. Add the grated apples.

Mix just until the ingredients are moistened.

Spoon the batter equally among the prepared muffin cups.

Bake for 15 to 20 minutes at 350 degrees or until a toothpick inserted in the center of a muffin comes out clean.

1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 400 degrees.

Grease 12 standard size muffin-pan cups or use paper liners.

Beat together butter and sugar at medium speed until light and fluffy.

Add eggs, 1 at a time, beating well after each addition.

Beat in bananas until smooth.

Mix together flour, salt, baking powder, and baking soda.

Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.

Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth.

Spoon batter into prepared pan, filling 2/3 full.

Bake until lightly golden, 15 to 18 minutes.

Transfer muffin-pan cups to a wire rack to cool slightly.

Turn out onto rack.

Serve warm.

Makes 12 muffins.

1/4 cup butter, softened
1/3 cup sugar
1 large egg
2-/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen peeled peaches, chopped
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2-1/2 tablespoons chilled butter

Beat 1/4 cup butter at medium speed with an electric mixer until creamy.

Gradually add 1/3 cup sugar, beating until light and fluffy.

Add egg, beating until blended.

Combine 2 1/3 cups flour, baking powder, and salt.

Add flour mixture to butter mixture alternately with milk, stirring well after each addition.

Stir in vanilla extract, and fold in chopped peaches.

Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.

Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon.

Cut in 2-1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs.

Sprinkle evenly over muffin batter.

Bake at 375° for 20 minutes or until golden.

Remove from pans, and cool on wire racks.

3 cups self-rising flour
1/2 cup sugar
1 (12-oz.) can beer at room temperature

1. Mix flour, sugar, and beer together.
2. Place in greased and floured loaf pan.
3. Bake at 300 for 1 hour.

Servings: 4 | Prep Time: 5 minutes

1/2 c. cooking oil
1 c. sugar
2 eggs
3 ripe bananas

2 c. flour
1 t. soda
1/2 t. baking powder
1/2 t. salt

3T milk
1/2 t. vanilla

1. Blend first 4 ingredients in blender.
2. Sift dry ingredients in large bowl (or just dump and shake it up a little).
3. Add banana mixture, mix well.
4. Stir in milk and vanilla.
5. Pour into greased bundt pan.
6. Bake at 350 degrees for 45 minutes.

Servings: 12 | Prep Time: 1 hour