| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Asian | Bread | 12 | Servings |
INGREDIENTS
| 1 1/4 | c | Flour |
| 2 | t | Baking powder |
| 1/2 | t | Baking soda |
| 2 | Eggs | |
| 1 | c | Wholemeal flour |
| 2 | c | Finely chopped nashi |
| 1/4 | c | Oil |
| 1/4 | c | Finely chopped dried |
| apricots | ||
| 1 | c | Apricot yoghurt |
| 1 | t | Ginger |
| 1/4 | c | Low-fat milk |
| 1/2 | t | Ground cloves |
INSTRUCTIONS
Preheat oven to 400øF, prepare pans. Sift the flour with the b/pdr & soda, add the wholemeal flour. Add the nashi & apricots. To the eggs add the oil yoghurt, milk & spices. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 20 mins or until cooked. Makes 12. 169 calories per muffin. *Note: I believe Nashi are called Asian Pears in the States. Pears can be used to replace Nashi if desired. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 31.2mg
Sodium: 151.4mg
Potassium: 34.9mg
Carbohydrates: 10.5g
Fiber: <1g
Sugar: <1g
Protein: 2.6g