| 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
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Oct 22, 98, converted by
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