Eat Carbs for Breakfast

Blueberry-Orange Mini Loaves

Prep time: 15 minutes
Cook time: 40 minutes
Makes: 8 servings

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cup blueberries
• 1 cup 2 percent milk
• 1 large egg, beaten
• 2 tablespoons extra-light olive oil
• 1 teaspoon grated orange rind
• 1 teaspoon sugar

1. Heat oven to 425 degrees F. Coat two 4-by-6-inch mini loaf pans with nonstick cooking spray; set aside.
2. In a large bowl, combine first 5 ingredients. Stir in blueberries and make a well; set aside.
3. In a small bowl, combine next 4 ingredients. Pour mixture into well in dry ingredients and stir until mix is just moistened and batter is still slightly lumpy.
4. Pour batter into pans until they are three-quarters full. Sprinkle remaining 1 teaspoon sugar evenly over both loaves. Bake 40 to 45 minutes, or until tops are light golden and a toothpick inserted in center comes out clean. Cool for 5 minutes in pan on a rack, then remove from pan to cool completely.

Per serving: 219 calories, 5 g protein, 38 g carbohydrate, 5 g fat (1 g saturated), 2 g fiber.