| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains, Vegetables |
|
Muffins |
6 |
Servings |
INGREDIENTS
| 3 |
|
Egg whites |
| 1/2 |
c |
Skim milk |
| 1 |
tb |
Margarine |
|
|
=(Reduced Calorie/Melted) |
| 1/3 |
c |
Bread flour |
| 2 |
tb |
Flour, whole-grain wheat |
| 1/8 |
ts |
Salt |
|
|
Vegetable cooking spray |
| 2 |
tb |
Sharp cheddar cheese |
|
|
=(Reduced Fat/Shredded) |
INSTRUCTIONS
Beat egg whites at high speed until foamy. Add milk and margarine; beat at
medium speed until well blended. Gradually add bread flour, whole wheat
flour and salt, beating until mixture is smooth. Coat muffin pans with
cooking spray. Heat at 450 degrees for 2-3 minutes or until hot. Remove
pans from oven. Pour 1 tablespoon batter into each cup; sprinkle each with
1 teaspoon cheese. Fill cups three-fourths full with remaining batter. Bake
at 375 degrees for 45 minutes. Cut a small slit in top of each turnover and
bake an additional 5 minutes. Serve immediately. Yield: 6 popovers (70
calories each/27 percent from fat) Fat: 2.1 g (0.5 is saturated fat).
Recipe from The Low Fat Way to Cook Oxmoor House. Jo Merrill
Recipe by: Jo Merrill
Posted to MM-Recipes Digest V4 #307 by "John Weber" <hdbrer@ibm.net> on Nov
26, 97
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”