Recipe - Honey Breakfast Muffins

1 1/3 cup Skim milk
2 Egg whites
1/3 cup Honey
3 tablespoon Canola oil
Three fourths cup Whole wheat pastry flour
One half cup Unbleached flour
One half cup Cornmeal
2 tablespoon Wheat germ
2 tablespoon Millet
2 One half teaspoon Baking powder
One half 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 EATLF Digest by MOMnAaron MOMnAaron@aol.com on May 2, 1998