| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | *nava atlas, Lowfat, Quick bread | 12 | Servings |
INGREDIENTS
| 1 1/4 | c | Whole wheat flour |
| 3/4 | c | Rolled oats |
| 1 1/2 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| BOWL: | ||
| 2 | Egg whites, beaten | |
| 1 | c | Buttermilk |
| 3 | T | Honey |
| 2 | T | Canola oil |
| 1 | mg sod. | |
| 1996 | ttle, Brown and Co. >McRecipe from Pat Hanenman Kitpath | |
| 1998 | . |
INSTRUCTIONS
INTRO: Tender and just slightly sweet. Serve with spicy or chunky soups and stews. VARIATION: Add a few chopped walnuts or pecans. OVEN 350F Degrees. BIG: Combine first dry ingredients in a mixing bowl and stir together. SMALL: In another bowl, beat together the remaining ingredients. Slowly pour the wet ingredients into the dry and stir vigorously and quickly until well combined. Divide the batter among 12 paper-lined (or sprayed) muffin tins. Bake 15 to 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one tests clean. Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature. PER MUFFIN 24.5% cff: 110 cals; 3 g fat; 4g prot; 17g carb; 1g chol; >Recipe from VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas, 1992; Recipe by: VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 09, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 95
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: <1mg
Sodium: 241.4mg
Potassium: 56.7mg
Carbohydrates: 15.4g
Fiber: <1g
Sugar: 5.4g
Protein: 2.6g