| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | Muffins, Low-fat | 12 | Servings |
INGREDIENTS
| 2 | c | Flour |
| 1 | tb | Sugar |
| 2 | ts | Baking powder |
| 1 | ts | Garlic powder |
| 1 | ts | Dry mustard |
| 1/2 | ts | Salt |
| 2 | Egg whites, lightly beaten | |
| 1 | c | Skim milk |
| 1/2 | c | Carrots, grated |
| 1/4 | c | Green onions, chopped |
| 4 | tb | Nonfat yogurt |
INSTRUCTIONS
Preheat oven to 375 Into a large bowl, sift together the flour and the next six dry ingredients. In a small mixing bowl, combine the egg and the rest of the ingredients. Blend the egg mixture gently into the flour mixture. Coat muffin pan with cooking spray. Spoon batter into muffin cups. Bake 18-20 minutes. Recipe by: Sandra C. Krogh (Modern Maturity Sep/Oct 95) Posted to JEWISH-FOOD digest V97 #027 by Annice Grinberg <[email protected]> on Jan 23, 97.
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