| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
12 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Skim milk |
| 2 |
|
Egg whites |
| 1/3 |
c |
Honey |
| 3 |
tb |
Canola oil |
| 3/4 |
c |
Whole wheat pastry flour |
| 1/2 |
c |
Unbleached flour |
| 1/2 |
c |
Cornmeal |
| 2 |
tb |
Wheat germ |
| 2 |
tb |
Millet |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Sea salt |
INSTRUCTIONS
Combine dry ingredients in small bowl. Combine and stir all wet
ingredients, in a seperate bowl. Add wet to dry and mix just until
moistened. Batter will be lumpy. Divide mixture into 12 muffin cups,
lightly sprayed with pam. Bake at 400° for about 18 minutes or until golden
brown.
NOTE: Divide batter into 12 FOIL ONLY muffin cups. Bake 6 muffins at 400°
for 18 minutes. Leave the remaining unbaked 6 muffins in muffin tin, cover
with foil tightly. Freeze. After about 3 hours, remove muffin cups to
freezer bag. To serve, thaw overnight in the frig or bake frozen at 400 for
about 18 minutes. If frozen when baking, allow an extra 5 minutes.
Nutrition (per serving): 150 calories
Saturated fat 0 g Total Fat 4 g (24% of calories) Protein 4 g (10% of
calories) Carbohydrates 24 g (65% of calories)
Cholesterol 0 mg Sodium 196 mg Fiber 0 g Iron 1 mg Vitamin A 78 IU Vitamin
C 0 mg Alcohol 0 g ]]]
Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@aol.com> on May 2, 1998
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