| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Chopped onions |
| 2 |
tb |
Butter or oil |
| 1 |
|
Egg; beaten |
| 1 1/4 |
c |
Buttermilk |
| 1/2 |
c |
Grated Swiss or Cheddar cheese |
| 3/4 |
ts |
Dill weed or parsley flakes (or 1/2 tsp. dry mustard) |
| 1/2 |
c |
Whole wheat pastry flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 2 1/4 |
c |
Rolled oats; coarsely ground into 1 3/4 cups flour |
INSTRUCTIONS
This recipe is from The Best of Vegetarian Times recipe cards.
Preheat oven to 375 degrees F. Lightly spray a 12-cup muffin tin with
cooking spray.
Saut. onions in butter or oil until soft. Let cool. Transfer to a large
bowl and add egg. Stir in buttermilk, cheese and seasonings.
Sift together whole-wheat flour, salt, baking powder, and baking soda.
Combine with oat flour. Add cheese mixture, stirring just enough to mix.
Spoon into muffin tin and bake about 15 minutes. When done, muffins will be
a pale, creamy color on top and golden brown on sides and bottom.
Helpful Hints: To make oat flour, blend 1/2 to 3/4 cups of rolled oats at a
time in a blender or food processor.
Posted to Bakery-Shoppe Digest V1 #246 by Perry Greene
<palgreen@HiWAAY.net> on Sep 17, 1997
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