Ingredients:

Dough:
1 cup all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon salt
2 ounces cream cheese, softened
2 tablespoons butter, softened
2 tablespoons milk

Filling:
1/3 cup chopped walnuts, toasted
1/2 cup packed brown sugar
1/4 cup brown rice syrup (or light corn syrup)
1/2 teaspoon grated orange zest
2 tablespoons fresh orange juice
1/8 teaspoon salt
1 large egg

Procedure:

Preheat oven to 350 degrees F.

For the dough: In a medium bowl, whisk together flour, granulated sugar and 1/8 teaspoon salt. In a large mixing bowl, add cream cheese, butter and milk. Beat until creamy and well combined. Mix in the flour mixture and beat just until combined. Scoop dough out onto a lightly floured surface and gently knead a couple times until it comes together. Evenly divide dough into 24 pieces. Lightly coat 24 mini muffin cups with nonstick spray. Press one dough piece into the bottom and up sides of the muffin cup.

For the filling: Spoon about 1/2 teaspoon walnuts in each cup. In a medium bowl, whisk together brown sugar, brown rice syrup, zest, juice, salt and egg. Pour about 2 teaspoons over walnuts in each muffin cup. Bake until the crusts are lightly browned and the filling is very puffy - about 18-22 minutes. Remove and place on a wire rack to cool for 10 minutes. Carefully remove each tassie, running a knife around the sides if necessary, and place on a wire rack to cool completely.

Ingredients:

1 cup oat bran
1 cup whole wheat pastry flour
1 cup flaxseed, ground
1 cup wheat bran
1 cup raisins (can use raisins)
1 tablespoon baking powder
1/2 teaspoon salt
2 oranges, whole (washed, quartered and seeded)
1 cup brown sugar
1 cup 1% milk
1 tablespoon cider vinegar
1/2 cup oil (If you sub applesauce - use 1 cup)
2 eggs
1 teaspoon baking soda

Procedure:

In a large bowl, combine oat bran, flour, flaxseed, wheat bran, baking powder and salt. Set aside. In a blender or food processor, combine oranges, brown sugar, milk, vinegar, oil, eggs and baking soda. Blend well until smooth. Pour orange mixture into dry ingredients. Mix until just moistened. Fill paper lined muffin tins almost to the top. Bake in 375 degrees F. oven for 18 to 20 minutes or until wooden pick inserted in the center. Makes 18 muffins.

Ingredients:

3 cups corn kernels (about 6 ears)
1/4 cup chopped fresh chives
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups 1% low-fat milk
1/2 cup egg substitute
2 tablespoons 1/3-less-fat cream cheese
1 large egg, lightly beaten

Procedure:

Preheat oven to 350 degrees F. Combine corn, chives, thyme, salt, and pepper in a medium bowl. Whisk together the milk, egg substitute, cream cheese, and egg in a medium bowl. Add the milk mixture to the corn mixture, and stir well to combine. Pour the corn mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350 degrees F. for about 55 minutes or until top of pudding is golden brown.

Ingredients:

1/3 cup whole golden flaxseeds, ground fine with a coffee grinder
1 cup whole wheat pastry flour
3/4 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup pure maple syrup
1 cup buttermilk
1/4 cup canola oil
2 teaspoons freshly grated orange zest
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1 1/2 cups blueberries
2 tablespoons raw sugar

Procedure:

Preheat oven to 400degrees F. In a large bowl, whisk together ground flaxseeds, flours, baking powder, baking soda, salt and cinnamon. In a medium bowl, whisk together eggs and maple syrup. Add in buttermilk, oil, orange zest, orange juice and vanilla - whisk until blended. Add the wet ingredients into the dry and fold together just until combined. Gently fold in the blueberries. Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with cooking spray. Sprinkle tops with the raw sugar. Bake for 15 to 25 minutes, until a toothpick comes out with a few moist crumbs attached. Remove from the oven and let cool slightly for 5 minutes. Carefully remove muffins to a wire rack and cool completely.