Wednesday, July 20, 2011

Low Fat Strawberry-Cornmuffin Bread

 Awkward title, I know. But how else to I explain that this low-fat bread is sweet like a muffin and not savory cornbread? I saw this recipe and hacked away at it. Sorry, Food Network. It was a good idea that you had, though. The one I made is a slice-able bread, uses no white sugar and has a bit more bite because of the strawberries. Also, instead of half cornmeal flour and half white flour, we have a little more fiber and nutrients by mixing it up with cornmeal, wheat flour and white flour. You know how I do.

Anyhoo, on to the food...

 Low Fat Strawberry-Cornmuffin Bread
Makes one loaf, but can easily double OR bake in muffin pans instead

1 cup cornmeal flour
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup orange juice + 1 TB zest
1/2 cup lowfat buttermilk
1 teaspoon vanilla extract
2 egg whites
1/3 cup agave syrup
1 cup chopped strawberries + 2 strawberries for topping
3 TB brown sugar + 2 teaspoons cinnamon mixed together, for topping

In a medium bowl, combine all dry ingredients. (cornmeal through baking powder on the list)
In a second bowl, whisk all wet ingredients. (orange juice through agave syrup)
Pour wet ingredients into dry ingredients and stir well. Fold in chopped strawberry.
Pour dough into a bread pan (I lined the bottom with a rectangle piece of parchment paper.). Top with sliced strawberries and brown sugar/cinnamon mixture.
Bake at 375 for 30 minutes, or until a toothpick comes out clean from center of loaf. Serve warm and buttered. Yum.

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