| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Breads, Quick | 12 | Muffins | |
INGREDIENTS
| 2 | c | AM Whole Wheat Flour |
| 2 | t | Non-alum baking powder |
| 1/2 | t | Sea salt, optional |
| 1/2 | t | Ginger |
| 1 | c | Flaked unsweetened coconut |
| 1/4 | c | AM Unrefined Vegetable Oil |
| 1 | Egg or egg replacer | |
| 2/3 | c | Buttermilk |
| 1/2 | c | Unsulphured molasses |
| OR- honey | ||
| 1 | t | Pure vanilla |
INSTRUCTIONS
In mixing bowl stir together flour, baking powder, salt, ginger and coconut. Mix liquid ingredients and add to the dry mixture until moistened. Fill well-greased muffin tins 2/3 full. Bake at 350 F. for 20-25 minutes. (Yield: 24 small or 12 large muffins) Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: 1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 71.3mg
Potassium: 21.8mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: 2.1g
Protein: <1g