Savory Herb Muffins
- 2 c Unbleached white flour
- 1/4 c Sugar
- 1 tb Baking powder
- 1 Egg; beaten
- 1 c Evaporated skim milk
- 1/4 c Low-calorie margarine;
- -melted
- 1/4 ts Savory
- 1/2 ts Dried thyme
- 1/4 ts Salt
Preheat the oven to 425 degrees. Combine the flour, sugar, and baking
powder in a small bowl.
Combine the remaining ingredients in a medium bowl. Add the dry ingredients
slowly to the medium bowl, mixing until blended after each addition. Do not
over beat. Fill nonstick muffin cups 2/3 full and bake for 20 to 25
minutes. Let cool for 10 minutes in the pan. Turn out to completely cool
before serving.
6 servings/Serving size: 1 muffin
Exchanges: Starch Exchange -- 1&1/2 Calories -- 133 Calories from Fat -- 23
Total Fat -- 3g Saturated Fat -- 1g Cholesterol -- 18mg Sodium -- 199mg
Carbohydrate -- 23g Dietary Fiber -- 1g Sugars -- 6g Protein -- 4g
Recipe by: http://www.diabetes.org/ada/rcptoday.html
Posted to EAT-LF Digest by jaclyn@itexas.net (Jack Dickson) on May 10,
1999, converted by MM_Buster v2.0l.
powder in a small bowl.
Combine the remaining ingredients in a medium bowl. Add the dry ingredients
slowly to the medium bowl, mixing until blended after each addition. Do not
over beat. Fill nonstick muffin cups 2/3 full and bake for 20 to 25
minutes. Let cool for 10 minutes in the pan. Turn out to completely cool
before serving.
6 servings/Serving size: 1 muffin
Exchanges: Starch Exchange -- 1&1/2 Calories -- 133 Calories from Fat -- 23
Total Fat -- 3g Saturated Fat -- 1g Cholesterol -- 18mg Sodium -- 199mg
Carbohydrate -- 23g Dietary Fiber -- 1g Sugars -- 6g Protein -- 4g
Recipe by: http://www.diabetes.org/ada/rcptoday.html
Posted to EAT-LF Digest by jaclyn@itexas.net (Jack Dickson) on May 10,
1999, converted by MM_Buster v2.0l.
