| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Muffins | 12 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/3 | c | Sugar |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 4 | Eggs | |
| 1/2 | c | Milk |
| 1/4 | c | Butter-flavored shortening; melted |
INSTRUCTIONS
1. In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. In a medium mixing bowl combine eggs, milk, and melted shortening; add all at once to flour mixture. Stir with a fork till the dry ingredients are just moistened. 2. Grease 12 muffin cups; fill almost full. Bake in a 4000 oven about 15 minutes or till muffins are golden. Remove from pan. Serve warm. Makes 12 muffins. Nutrition facts per muffin: 160 cal., 6 g total fat (2 g sat. fat), 72 mg chol., 206 mg sodium, 21 g carbo., 1 g fiber, and 4 g pro. Daily Values: 3% vit. A, 0% vit. C, 9% calcium, and 8% iron. Source: Better Homes & Gardens October 1996 NOTE: Like traditional popovers, this dinner bread has a rich, yet light, taste. It.s a breadbasket hit with the Rohinson family, especially alongside a meat- and-potato dinner (such as Pork with Sweet Potatoes). Recipe by: Dinner From the Heart Posted to MC-Recipe Digest V1 #1013 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 15, 1998
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