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Ingredients:
2 1/2 cups all-purpose flour
3/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup low-fat buttermilk
1/2 cup low-fat (1%) milk
1/3 cup part-skim ricotta cheese
1 tbsp vanilla extract
1 tsp almond extract
1 White from 1 large egg
1 large egg
2 tbsp vegetable oil
6 tbsp blueberry preserves
Instructions:

1. Preheat oven to 400°F (200°C)
2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine buttermilk, milk, ricotta, vanilla extract, almond extract, eggs and oil.
3. Add wet ingredients to dry ingredients. Stir gently until just combined. Mixture will be slightly lumpy.
4. Spray 3 mini muffin tins (36 muffin cups total) with cooking spray. Fill each cup 1/3 full with muffin mixture. Add 1/2 teaspoon blueberry preserves to each muffin cup, and top with remaining batter.
5. Bake for 10 to 12 minutes or until done. Stand for 5 minutes. Remove muffins to a wire rack to cool.

Ingredients:
1 c. oil or butter
1 1/2 c. firmly packed light brown sugar
1/2 c. molasses
2 eggs, well beaten
16 oz. can pumpkin (Libby’s)
2 c. flour
1-1/2 c. whole wheat flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1/2 tsp. salt
1/4 c. pecans, finely chopped (optional)

Directions:

Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar and molasses until well blended. Blend in egg and pumpkin. Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg and salt into mixture just until moistened. Fold in nuts. Fill pans and bake about 1 hour, until pick comes out clean. Cool on rack. Better if served the day after cooking. Bread freezes really well