| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
Vegetarian |
Bread |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1/4 |
c |
Brown sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Yogurt; skim milk |
| 2/3 |
c |
Milk; skim |
| 1 |
sm |
Banana -or- (up to) |
| 2/3 |
c |
Cut up fruit |
INSTRUCTIONS
Date: Tue, 12 Mar 1996 13:21:46 -0600
From: "J. Jones" <jjjones@ix.netcom.com> (Joni)
This is a recipe I developed based on one posted by Dannon in a mag a
couple years ago. Each muffin only has 89 calories and 0.2 grams fat. They
are really tasty, rise well, and are nice and light in texture. Based on my
personal experience, I strongly recommend you not use muffin papers. But if
you do a 1-second squirt of Pam (or equivalent) in each cup, they'll slide
right out. They freeze well, too. Enjoy.
In large mixing bowl combine flour, sugar, baking powder, baking soda, and
salt. Gently stir in yogurt and milk, blending just until dry ingredients
are moistened. Fill lightly greased muffin cups 3/4 full. Bake at 400° for
18 minutes or until well-browned. Serve warm.
NOTE: Do not use muffin papers--the muffins become one with the papers.
FATFREE DIGEST V96 #71
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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