Quick Blueberry Tea Bread
- 4 tablespoons canola oil
- 1 1/2 cups sugar
- 2 eggs
- 2 egg whites
- 4 cups unbleached flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups skim milk
- 2 cups blueberries (if frozen, thaw and pat dry)
Preheat oven to 350. Spray two 9"x 5" loaf pans with nonstick oil
Using electric mixer, cream oil and sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. In a separate bowl, combine flour, baking powder and salt. Add dry ingredients to egg mixture alternately with milk, beginning with dry ingredients. Gently fold blueberries into batter.
Divide batter between prepared pans. Bake until tester inserted in center comes out clean, about 50 minutes.
Cool breads in pans 20 minutes, then turn out onto rack. Cut each loaf into 12 slices. Serve with warm honey, cinnamon and cup of hot tea.
Makes 2 loaves. Serving 1 slice; Protein 4 gm; Carbs 31 gm; Sodium 268 mg; Calories 164; Fat 3 gm; Cholesterol 18 mg; Calcium 105 mg