Herb-Scented Drop Biscuits

Preheat oven to 450°. Combine 4.5 ounces (1 cup) all-purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt; cut in 1 tablespoon cold unsalted butter until mixture resembles coarse meal. Make a well in center of mixture; add 1/3 cup 1% milk, 2 tablespoons plain fat-free Greek yogurt, and 1 1/2 teaspoons fresh thyme leaves, stirring just until combined. Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray to form 8 biscuits; coat tops with cooking spray. Bake at 450° for 15 minutes or until golden brown. Yield: 4 servings.

Gluten Free Orange Cranberry Muffins

Fresh Cranberry Muffins

Banana-Raspberry Bread

yield: Makes 8 servings

Healthy bonus: Manganese from fruit; antioxidants and fiber from berries; selenium from egg

ingredients

Vegetable-oil cooking spray

2 cups all-purpose flour or GF flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

4 large ripe or overripe bananas, mashed

1/4 cup milk of choice

1 large egg

1 tsp pure vanilla extract

1 cup fresh or frozen raspberries

preparation

Heat oven to 350°F. Coat an 8" loaf pan with cooking spray. In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside. In a bowl, combine bananas, milk, egg, and vanilla; fold in raspberries. Pour batter into center of dry ingredients; fold together until combined. Do not overmix. Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Slice before wrapping individually.

Banana Bread

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