| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Asian |
Bread |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
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 |
ts |
Ginger |
| 1/4 |
c |
Low-fat milk |
| 1/2 |
ts |
Ground cloves |
INSTRUCTIONS
Preheat oven to 400°F, 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.
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”