BREADS
Chocolate Chip Pumpkin Bread 
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See the Birthday Snack/Wellness Policy Guidelines

WELLNESS POLICY

I am happy to say that the Wellness Policy is alive and healthy here at Mountain View School.  The District Wellness Committee shared a new recipe with me that I hope you all enjoy! 

Berry Tasty Muffins

1 c flour                                                1 c blueberries, washed

1 c oatmeal                                           1 egg

3 tsp. sugar                                           1 c milk

1tsp salt                                                ¼ c vegetable oil

4 tsp baking powder                                    nonstick spray 

1. Preheat oven to 400 degrees.
2. In a large bowl, mix together the flour, oatmeal, sugar, salt and baking powder.  Mix in blueberries.
3. In another bowl, break the egg and use a fork to beat it just a little bit.  Then add the milk and vegetable oil, and mix.
4. Add this mixture to the first mixture in the large bowl.
5. Using a mixing spoon, mix about 25 or 30 times.  Don’t mix too much!  Your muffin mixture should be lumpy, not smooth.
6.  Line a muffin tin with paper liners or lightly spray with nonstick spray.  Spoon in the muffin mix.  Fill each muffin cup about 2/3 of the way up.
7. Bake for about 20 minutes
8. When the muffins are finished baking, remove from muffin tin and cool them on a wire rack.

Yield:  12 muffins 

Source:  Allison Brinkley, RD, LDN, CNSD.  “KidsHealth: Berry Tasty Muffins.”  Nemours Foundation.  2003.  http://www.kidshealth.org/kid/recipes/berry_muffins.html

Chocolate Chip Cookies
from Forbidden Foods Diabetic Cooking, by the American Diabetes Assoc. 

1 ½ c. flour                                            ½ c. powdered sugar                                   2 Tbsp. 1% milk½ tsp baking soda                       ¼ c. firmly packed brown sugar                          2 tsp. Vanilla extract¼ tsp. Salt                                             1 egg                                                                      ½ c chocolate chips½ c. stick margarine                               ¼ c. unsweetened applesauce

1. Preheat oven to 350 degree F.  Spray 2 baking sheets with nonstick cooking spray.
2. In a small bowl, whisk together the flour, baking soda and salt.
3. In a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy.  Add the sugars, egg, applesauce, milk and vanilla and beat 1 minute.  Slowly, add the flour mixture and beat until combined, about 1 minute.  Stir in the chocolate chips.
4. Drop the dough by teaspoonfuls onto the prepared baking sheet.  Bake until lightly browned,     14-16 minutes.  Remove and cool on a baking sheet.

Serving size – 1 cookie = 72 calories (3 from fat), 3 grams of fat

Chocolate Chip Pumpkin Bread 

2 cups sugar                                   2 teaspoons ground cinnamon

2 cups canned pumpkin                   1 ¼ teaspoons salt

½ cup canola oil                               1 teaspoon baking soda

½ cup fat-free vanilla pudding            1  cup semisweet chocolate chips

4 large egg whites                                Cooking spray

3 cups all-purpose flour 

1. Preheat oven to 350 degrees.
2. Combine first 5 ingredients in a large bowl, stirring well with a whisk.  Lightly spoon flour into dry measuring cups, level with a knife.  Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk.  Add flour mixture to pumpkin mixture, stirring just until moist.  Stir in chocolate chips.
3. Spoon batter into 2 (8 X 4 inch) loaf pans coated with cooking spray.  Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean.  Cool 10 minutes in pans on a wire rack, and remove from pans.  Cool completely on wire rack.  Yield:  32 services – service size: 1 slice

Calories 152 (30% from far), Fat 5 g, Protein 2 g, Carb  26.5 g, fiber 1.1 g, chol 0 mg, iron 1mg, sodium 137 mg. Calcium 10 mg.

From the "Cooking Light" magazine, December 2004