bonanza muffins

[Guest guest]

1 cup yogurt whey? months!

 

 

* Exported from MasterCook *

 

Bonanza Muffins

 

Recipe By :Francesca DiPaolo

Serving Size : 13 Preparation Time :0:00

Categories : Muffins Whole Grain

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

~In a medium bowl blend well...

2 large eggs

1/2 cup butter -- melted, cooled

1 cup honey

1 cup whey

or fresh orange juice

~Add...

1 cup grated carrots or apples

1 cup mashed very ripe bananas

or unsweetened applesauce

~In a large bowl sift together...

1 1/2 cups all-purpose flour

3/4 cup whole-wheat flour

3/4 cup buckwheat flour

1 cup nonfat dry milk powder

1/2 teaspoon baking soda

1 tablespoon baking powder

~Add...

1 1/2 cups miller's wheat or oat bran

1 cup wheat germ

1 cup chopped dried fruit

(dates, prunes, raisins, or dried apricots)

1/2 cup toasted sunflower seeds

1/2 cup chopped walnuts

or roasted unsalted peanuts

 

Preheat the oven to 375F and prepare the pan. Combine ingredients as listed.

 

Combine the two mixtures, wet into dry, just enough to blend. Spoon the batter

into the prepared pan. Bake for 25 minutes. Remove the muffins from the pan, and

cool on a wire rack. Serve warm.

 

Source:

" Muffins: over 200 recipes and variations to accompany any meal (Dipaolo 2000) "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 471 Calories; 15g Fat (27.3% calories

from fat); 13g Protein; 78g Carbohydrate; 9g Dietary Fiber; 49mg Cholesterol;

468mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2

Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.

 

NOTES : Don't discard the whey when making yogurt cheese. Whey contains almost

all the calcium and potassium found in milk products with none of the fat.

Yields 13 large muffins

 

Nutr. Assoc. : 0 0 0 0 0 2130706543 0 926083 4111 2130706543 0 0 0 0 0 0 0 0

2329 0 515 2130706543 0 0 2130706543

 

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[Guest guest]

Here's a recipe to try instead. It's dairy free. -- doesn't have as much stuff

in it, but the other recipe was developed to use yogurt whey.

 

 

 

* Exported from MasterCook *

 

Banana Nut Muffins

 

Recipe By :Bryanna Clark Grogan & Joanne Stepaniak

Serving Size : 6 Preparation Time :0:00

Categories : Breads Special Diets

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup whole wheat pastry flour -- and

2 tablespoons whole wheat pastry flour -- combined

1 teaspoon nonaluminum baking powder -- (such as Rumford)

1/2 teaspoon baking soda

2/3 cup ripe banana -- (1 to 2 medium bananas) mashed well

3 tablespoons apple juice concentrate

2 teaspoons oil

1 teaspoon vanilla extract

2 tablespoons finely broken or chopped walnuts -- (2 to 3 tablespoons)

2 tablespoons raisins or currants -- optional (2 to 3 tablespoons)

 

1. Preheat the oven to 350F. Coat a 6-cup muffin tin with nonstick spray, and

set aside.

 

2. Place the flour, baking powder, and baking soda in a medium mixing bowl, and

stir them together.

 

3. In a separate small mixing bowl, place the banana, apple juice concentrate,

oil, and vanilla. Stir them together until they are well combined. Pour this

liquid mixture into the dry ingredients, and stir them together to form a thick

batter. Stir in the walnuts and raisins or currants, if using.

 

4. Immediately spoon the batter equally into the prepared muffin cups. Bake the

muffins for 18 to 22 minutes.

 

5. Gently loosen the muffins and turn them in their sides in the muffin tin.

Cover the muffins with a clean kitchen towel, and let them rest for 5 minutes.

This keeps them from developing a hard crust.

 

6. Transfer the muffins to a cooling rack, and serve them warm or at room

temperature.

 

Source:

" Dairy-Free and Delicious "

Copyright:

" 2001 Brenda Davis, Bryanna Clark Grogan, Joanne Stepaniak "

Yield:

" 6 muffins "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 155 Calories; 4g Fat (19.5% calories from

fat); 4g Protein; 29g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 190mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 1646 1646 2136 0 0 0 0 0 905471 904680