| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Tried, Muffins |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Whole wheat flour; |
| 3/4 |
c |
All-purpose flour; |
| 1 |
c |
Oats; |
| 1/3 |
c |
Brown sugar; |
| 1 1/2 |
ts |
Baking powder; |
| 3/4 |
ts |
Baking soda; |
| 1 |
ts |
Ground ginger; |
| 1 |
pn |
Salt; |
| 1/2 |
c |
Raisins; |
| 1 |
|
Egg; |
| 1 |
cn |
Evaporated Skim Milk; |
| 1 1/2 |
c |
Pear; shred before measure |
| 1 1/2 |
tb |
Vegetable oil; |
| 1 1/2 |
ts |
Grated lemon rind; |
INSTRUCTIONS
In large bowl, combine whole wheat and all purpose flours, rolled oats,
sugar, baking powder and soda, ginger salt and raisins. In separate bowl,
beat egg. Stir in e. milk, pear, oil and lemon rind. Pour over dry
ingredients stirring until just moistened. Spoon into non-stick or paper
lined muffin tins. Filling to top. Sprinkle with some extra rolled oats for
garnish, if desired. Bake in 375 oven 20 to 25 min. or until wooden pick
inserted into centre of each muffin comes out clean.
Variation: Banana Spice Muffins: Omit shredded pear and substitute 1 1/2
cups mashed, peeled, ripe banana.
Per serving: 196 Calories; 3g Fat (15% calories from fat); 6g Protein; 37g
Carbohydrate; 15mg Cholesterol; 157mg Sodium
Recipe by: Posted by Lilia Prescod, Eat-L
Posted to Digest eat-lf.v097.n299 by #ebburtis <ebburtis@ix.netcom.com> on
Nov 25, 97
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