| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Bread | 12 | Servings |
INGREDIENTS
| 4 | Egg whites | |
| 1 | c | Low-fat (2 percent) milk |
| 2 | tb | Melted margarine |
| 1 | c | Flour |
| 1 | ts | Mixed dried herbs (thyme; basil; oregano, parsley, sage or Italian seasoning) |
| 2 | tb | Parmesan cheese |
INSTRUCTIONS
From: christi@meaddata.com (Christi Wilson) Date: Wed, 15 Feb 1995 23:25:42 GMT Butter 12 muffin tins, or spray them with a vegetable oil spray. In a large mixing bowl, whisk the egg whites with the milk and margarine until frothy. Beat in the flour, herbs and Parmesan cheese, and allow the batter to sit for 5 minutes. Divide the batter among the prepared muffin tins, and place in the center of a preheated 450-degree oven for 20 minutes, then reduce the heat to 350 degrees and continue to bake for 30 minutes. Serve immediately. Makes 12. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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