baking for the road

My darling husband is watching the boys all weekend while three girlfriends of mine and I head to Highlands, NC for a getaway weekend. Three of us are either pregnant or in the middle of selling our homes...so needless to say, we are really excited about a little R & R in the midst of the ongoing chaos!! We are each doing a little cooking beforehand and I thought I'd share the 2 yummy light recipes I'm making. The pound cake recipe is not originally light, but I tweak it a little and it was given to Jamie and I when we got married. It is divine! The muffins are from Cooking Light and I figure the lemon might help ward off some of our nausea!

Bon Appetit!

Triple-Lemon Muffins

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine, melted
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice, divided

2 large eggs
1 (8-ounce) carton lemon low-fat yogurt
Cooking spray
1 1/2 tablespoons sugar

*I like to add a few shakes of poppyseeds to this recipe.

Preparation

Preheat oven to 400°.

Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine margarine, lemon rind, 2 tablespoons lemon juice, eggs, and yogurt; stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon batter into each of 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden.

Combine 2 tablespoons lemon juice and 1 1/2 tablespoons sugar in a small saucepan; bring to a boil. Cook 2 minutes or until slightly thick. Brush muffins with lemon glaze; remove from pans.

Yield

1 dozen (serving size: 1 muffin)

Nutritional Information

CALORIES 181(21% from fat); FAT 4.3g (sat 0.9g,mono 1.7g,poly 1.2g); PROTEIN 4g; CHOLESTEROL 37mg; CALCIUM 56mg; SODIUM 158mg; FIBER 0.6g; IRON 1.1mg; CARBOHYDRATE 26.6g

Cooking Light, MAY 1997

Chocolate Chip Pound Cake

Preheat oven to 325.

1 yellow cake mix
1 sm. pkg. instant choc. pudding-i use fat free
1 sm. pkg. instant vanilla pudding-i use fat free
4 eggs
1/2 c veg. oil-can substitute 1/2 c. unsweetened apple sauce
1.5 c. water
12 oz. semi sweet chips-i use a little less

Mix all ingreds. except chips for 2 mins. w/ hand mixer set on high. Stir in chips. Pour into greased bundt pan and cook for approx. 1 hr. 15 mins. For my oven at home, I set it to 350 and take the cake out after 50 mins.
Garnish with powdered sugar and strawberries.