Bread

Chapatis Flatbread

	Nutrition Information: Calories: 150 Protein: 5 g Carbs: 29 g Fat: 3 g Saturated Fat: 1 g Sodium: 50 mg Fiber: 5 g
This delicous Indian flatbread gets a makeover with whole wheat flour. Enjoy with your favorite Indian dish.

Ingredients:

2 cups whole wheat flour
2/3 cup warm water
2 teaspoons vegetable oil
Pinch of salt

Directions:

1	Place the flour in a large mixing bowl. Add water, oil, and salt. Mix with fork and then with hands. Keep mixing until you can make a ball.
2	Knead the dough for about 10 minutes. Let rest for 30 minutes in the bowl, covered with a damp cloth.
3	Roll the ball into a 12-inch log and cut into 6 chunks.
4	Roll each chunk into a very thin pancake, about 7-inches in diameter. Don't worry about making the dough into a perfect circle-just try to get it as thin as you can.
5	Heat a cast iron skillet (lightly greased) on medium-high heat. Place one chapati in the skillet and cook for 30 seconds.
6	Use a spatula to lift bread. When chapati gets brown spots and bubbles, flip it over and cook for another 30 seconds.
7	Wrap the cooked chapati in a cloth napkin while cooking the rest.
8	ENJOY!

Blueberry Cranberry Muffins  Nutrition Information: Calories: 160 Protein: 3 g Carbs: 30 g Fat: 3 g Saturated Fat: 0 g Sodium: 62 mg Fiber: 2 g You can enjoy cranberries year round with this outstanding muffin recipe. Enjoy a muffin with yogurt and fruit for breakfast! Ingredients: 3-1/2 cups flour 1/2 cup sugar 4 tsp baking powder 1/2 tsp salt 1-1/2 cups milk 1/3 cup vegetable oil 1/3 cup fat free sour cream 1/2 cup egg substitute 4 cups fresh or frozen blueberries, unthawed if frozen 4 Tbsp sugar 8 oz dried cranberries Directions: 1 Line 24 muffin cups with paper liners and set aside. Preheat oven to 400º F. 2 In a large mixing bowl, combine flour, ½ cup sugar, baking powder and salt and stir to mix. Combine milk, oil and egg substitute in a medium bowl and beat with a wire whisk until blended. 3 Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened. In a medium bowl, combine 4 Tbsp. sugar and blueberries and toss to coat with sugar. 4 Stir gently into batter just until blueberries are distributed. Spoon batter into muffin cups, filling ¾ full. Bake at 400º F for 20–25 minutes, until light golden brown and firm to the touch. 5 Let cool on wire rack 3–4 minutes, then remove muffins from pan and cool completely on wire rack. 6 ENJOY!