| 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
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 23, 97.
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