| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Egg |
| 2 |
tb |
Frozen orange juice concentrate; (slightly thawed) |
| 2 |
tb |
Honey or molasses; (I used one of honey, one of molasses) |
| 2 |
tb |
Olive oil or sofened butter |
| 1/2 |
c |
Yogurt of buttermilk |
| 2 |
tb |
Wheat bran |
| 1/3 |
c |
Unsweetened orange marmalade* |
| 1 1/2 |
c |
Sifted whoe wheat pastry flour |
| 3 |
tb |
Poppy seeds |
| 2 |
tb |
Lecithin granules; (liquid works too, just put it in with the wet ingredients) |
| 2 |
tb |
Wheat germ |
| 2 |
tb |
Oat bran |
| 1 |
tb |
Grated orang rind |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
|
|
Orange glaze; (2 tablespoons orange marmalade mixed with 1 tablespoon boiling water) |
INSTRUCTIONS
From: Smart Muffins by Jane Kinderlehrer
Poppy seeds are a good source of important enzymes, the B vitamins, and
many minerals--including zinc, which is essential to healing, to your sense
of taste, to healthy bones, and to growth in children.
In a mixing bowl or food processor, blend together the egg, orange
concentrate, honey or/and molasses, oil or butter, yogurt or buttermilk,
bran, and marmalade. In another bowl, mix together the flour, seeds,
lecithin granules, wheat germ, oat bran, orange rind, baking powder, and
baking soda. Preheat oven to 400F. Line 12 muffin wells with paper baking
cups, or grease with a mixture of lecithin and oil.
*Sorrel Ridge is what we use and what the book recomends, but you can use
any.
(oh great, now I have to get up, walk through the cold house, find the
recipe for Cornbread Muffins, bring it back here, and type it with my sore
fingers. Forget it, I'll do it tomorrow. Gotta catch up with reading my
e-mail anyway. :o) Hope I don't forget to change the subject...) Cornbread
Muffins
Posted to Bakery-Shoppe Digest by Cat in the Hat
<catinhat@machines-and-tools.com> on Apr 03, 1998
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