CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
Jewish |
Low-cal, Low-fat, Muffins, Zucchini |
24 |
servings |
INGREDIENTS
1 1/2 |
c |
Whole wheat flour |
4 |
|
Egg whites |
1 |
ts |
Salt |
1/4 |
c |
Yogurt; skim milk |
1 1/2 |
ts |
Baking soda |
1 1/2 |
c |
Skim milk; or orange juice |
1 |
ts |
Cinnamon |
2 |
tb |
Vinegar |
1/2 |
ts |
Nutmeg |
1/2 |
c |
Honey |
1 1/2 |
c |
Bran |
1/4 |
c |
Molasses |
1/2 |
c |
Raising; optional |
3 |
|
Carrots; 1c grated |
INSTRUCTIONS
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together
in food processor, 4 to 5 seconds. Pour into large mixing bowl.
Process carrots until pureed and add to dry ingredients. Process the
eggs and oil for 2 - 3 seconds and add to bowl along with the milk,
vinegar, honey, molasses, and raisins. Stir with a wooden spoon until
just blended; do not overmix. Spoon the batter into paper-lined
muffin tins and bake at 375F for 20 to 25 min.
Recipe by: Net
Posted to JEWISH-FOOD digest by Annice Grinberg
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