| 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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