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Kristina Finds Advice & Encouragement at MoBap’s Support Groups

At the top of Kristina Skinner’s to-do list when she was pregnant with her first baby was to learn about breastfeeding. In preparation for her new arrival, Kristina attended Missouri Baptist Medical Center’s breastfeeding class, where she learned the basics of breastfeeding and received information about pumping.Then as her due date approached, Kristina and her husband, Nathan, finished the nursery and eagerly awaited the arrival of their first child. “I felt prepared for delivery, breastfeeding and becoming a mom.”

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MoBap Offers a New FDA-Approved Treatment for People With Advanced Prostate Cancer

 On March 23, 2022, prostate cancer treatment for those with advanced disease took a step forward with the FDA approving the first targeted therapy for the treatment of progressive, PSMA-positive prostate cancer that has spread or metastasized to other parts of the body. Missouri Baptist Medical Center is one of three sites in Missouri that is currently offering this treatment.

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Dr. Stein Uses Molecular Testing to Inform His Patients' Cancer Treatment

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Related Content

Orange Cranberry Olive Oil Muffins
James W
/ Categories: Nutrition, Recipes

Orange Cranberry Olive Oil Muffins

Olive oil contributes heart healthy monounsaturated fatty acid and the white whole wheat flour and cornmeal are whole grain flours, contributing extra fiber to the recipe.

Ingredients

Image

2 eggs
½ cup granulated sugar
⅓ cup extra virgin olive oil
⅓ cup milk
⅓ cup orange juice
⅓ cup corn meal
1 cup white whole wheat flour
2 tsp baking powder
1 tsp salt
1 Tbsp. Orange zest
½ tsp cinnamon
1 cup dried cranberries

Directions

Pre-heat oven to 350 degrees. Line a muffin tin with 10 muffin liners.

Add eggs, sugar, olive oil, milk, and orange juice to a medium bowl and whisk together until well incorporated.

Add cornmeal, white whole-wheat flour, baking powder, salt, orange zest, and cinnamon and whisk until incorporated. Add cranberries and fold into batter.

Fill muffin liners ¾ full. Bake for 20-25 minutes until toothpick inserted in center comes out clean. Cool on wire rack.

Per serving:  

215 Calories, 37 mg Cholesterol, 9 g Total Fat, 1 g Saturated Fat, 348 mg Sodium, 34 g Carbohydrate, 3 g Fiber, 4 g Protein.

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