| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Bavarian | 1 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 1 | c | Milk |
| 2 | tb | Olive or vegetable oil |
| 3/4 | c | Flour |
| 2 | tb | Wheat germ |
| 2 | tb | Oat bran |
| 2 | tb | Soy flour |
INSTRUCTIONS
From: Smart Muffins by Jane Kinderlehrer These are shiny, crisp containers for tuna or salmon salad, or for elegant lemon custard or Bavarian cream fillings. Preheat oven to 375 F In a medium-size mixing bowl, using an electric beater, beat the eggs until foamy. Continue to beat as you add the milk and oil, then the pastry flour combined with the wheat germ, oat bran, and soy flour. Grease 12 regular-size muffin tins. Spoon the batter into the muffin wells till they are about 2/3 full. Bake for 40 to 50 minutes until they are puffed up like golden brown tennis balls. Posted to Bakery-Shoppe Digest by Cat in the Hat <catinhat@machines-and-tools.com> on Apr 03, 1998
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