| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
Jewish |
Breads: qui, Fruit and s |
12 |
Servings |
INGREDIENTS
| 1 |
|
Orange |
| 1/2 |
c |
Honey |
| 1 |
|
Egg |
| 3 |
tb |
Canola Oil |
| 1 1/2 |
c |
All-Purpose Flour; Unbleached |
| 1/2 |
c |
Whole Wheat Flour |
| 1 |
tb |
Baking Powder |
| 1/8 |
tb |
Salt |
| 1 |
c |
Dried Cranberries |
| 3/4 |
c |
Millet |
| 2 |
tb |
Wheat Germ; Optional |
INSTRUCTIONS
Preheat oven to 400F. Coat a 12 C muffin tin with nonstick spray or line
cups with paper liners.
Grate 1 Tbsp of rind and squeeze 1/3 C of juice from the orange and place
in a large bowl. Add the honey, egg, and oil. Whisk until blended.
In a med bowl, combine the flours, baking powder, and salt. Mix and add to
the honey mixture. Mix until just blended. The batter will be thick. Stir
in cranberries and millet, and wheat germ, if using.
Spoon batter into prepared muffin tins, filling about 3/4 full. Bake for 20
minutes, or until a toothpick inserted in the center comes out clean. Cool
slightly on a wire rack.
Yields 12 muffins
According to magazine per serving: Cal 292, Fat 5.2g, Sat Fat 0.6g, Carb
56.2g, Fib 3g, Pro 6.2g, Sod 152mg, CFF 16%
>From: Reggie Dwork <reggie@reggie.com>
Recipe by: Prevention, April 1998
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov
25, 1998, converted by MM_Buster v2.0l.
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