MamasHealth.com Home Bread Recipes Applesauce muffin Apricot orange bread Banana muffin Banana nut bread Banana wheat muffins Blueberry muffins Bran muffins Cheesy garlic biscuits Chocolate banana Chocolate lover muffins Cinnamon apple muffins Cornbread Corny corn muffins Homestyle biscuits Ironman muffins Lemon poppyseed muffins Pumpkin bread Quick tea loaf Skillet cornbread Spoonbread Links   Email Mama Tips for healthy holiday meals Whole Wheat Bread vs. White Bread Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Cooking tips Mama's kitchen dilemmas Inexpensive Ovens Sign up for the MamasHealth Newsletter	Spoonbread Ingredients: 1 pkg. (8.5 oz.) corn muffin mix 2 cans (8 oz. each) cream style corn 8 oz. low-fat or fat-free sour cream ½ c. margarine, melted 2 egg substitutes Directions: Preheat oven to 350 degrees F. Stir all ingredients together and pour into a greased 11 x 7 in. baking dish. Bake for 35 minutes at 350 degrees F. Serves 12.       Crockpot whole wheat bread Ingredients: 2 c. warm skim milk 2 tbsp. olive oil ¼ c. honey ¾ tsp. salt 1 pkg. yeast 2 ½ c. whole wheat flour 1 ¼ c. white flour Directions: Mix together milk, oil, honey, salt, yeast and half of the flour into a bowl. Beat with electric mixer for 2-3 minutes; add remaining flour and mix well. Place dough into well-greased bread pan that will fit into slow cooker. Cover with greased aluminum foil and let stand for 5 minutes. Place into slow cooker. Cover cooker and bake for 3 hours on high. Remove pan and uncover. Let stand for 5 minutes and serve warm.	Sign up for our Email Newsletter For Email Marketing you can trust
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