Honey breakfast muffins

Yield: 12 Servings

Measure Ingredient
1⅓ cup Skim milk
2 Egg whites
⅓ cup Honey
3 tablespoons Canola oil
¾ cup Whole wheat pastry flour
½ cup Unbleached flour
½ cup Cornmeal
2 tablespoons Wheat germ
2 tablespoons Millet
2½ teaspoon Baking powder
½ teaspoon Sea salt

Combine dry ingredients in small bowl. Combine and stir all wet ingredients, in a seperate bowl. Add wet to dry and mix just until moistened. Batter will be lumpy. Divide mixture into 12 muffin cups, lightly sprayed with pam. Bake at 400ø for about 18 minutes or until golden brown.

NOTE: Divide batter into 12 FOIL ONLY muffin cups. Bake 6 muffins at 400ø for 18 minutes. Leave the remaining unbaked 6 muffins in muffin tin, cover with foil tightly. Freeze. After about 3 hours, remove muffin cups to freezer bag. To serve, thaw overnight in the frig or bake frozen at 400 for about 18 minutes. If frozen when baking, allow an extra 5 minutes.

Nutrition (per serving): 150 calories Saturated fat 0 g Total Fat 4 g (24% of calories) Protein 4 g (10% of calories) Carbohydrates 24 g (65% of calories) Cholesterol 0 mg Sodium 196 mg Fiber 0 g Iron 1 mg Vitamin A 78 IU Vitamin C 0 mg Alcohol 0 g ]]]

Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@...> on May 2, 1998

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