Herbed Crumb Muffins

[Guest guest]

Corinne Craig wrote:

> Does anyone have a copy handy of a recipe from Laurel's Kitchen Bread

> Book - Bread Crumb Muffins. I had the book, but seem to have lost it.

> They are wonderful with soup.

 

I could not find " Bread Crumb Muffins " in the book, and if these aren't

them, please let me know. I can send you the table of contents and maybe

that will jog your memory.

 

This is in 5.0/6.0 and 4.0 formats

 

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<mx2 source= " MasterCook " date= " June 27, 2003 " >

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Herbed Crumb Muffins

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<RcpE name= " Herbed Crumb Muffins " author= " Laurel Robertson with Carol

Flinders & amp; Bronwen Godfrey " >

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<![CDATA[

* Exported from MasterCook *

 

Herbed Crumb Muffins

 

Recipe By :Laurel Robertson with Carol Flinders & Bronwen Godfrey

Serving Size : 0 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups whole wheat flour

3/4 teaspoon salt

2 teaspoons baking powder

1 cup whole-grain bread crumbs

2 tablespoons parmesan cheese -- grated

3 tablespoons oil

1 tablespoon honey

1 egg

2 tablespoons chives -- chopped

or minced raw sauteed onions

3 tablespoons parsley -- finely chopped

1 cup milk

 

Heat oven to 375 F

 

Sift Flour, salt, and baking powder. Stir in the bread crumbs and cheese.

 

Combine oil, honey, egg, onion, parsley, and milk, stirring to dissolve the

honey.

 

Add the dry ingredients to the liquids, mixing just enough to moisten them.

Spoon into greased muffin tins and bake on for fifteen to twenty minutes.

 

Description:

" Hearty but not heavy, these make a satisfying accompaniment to soup and

salad. "

Source:

" The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking "

Copyright:

" 1984 by the Blue Mountain Center of Meditation, Inc. "

Yield:

" 12 pieces "

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

 

Per Serving (excluding unknown items): 1721 Calories; 67g Fat (33.4%

calories from fat); 59g Protein; 241g Carbohydrate; 34g Dietary Fiber; 228mg

Cholesterol; 3837mg Sodium. Exchanges: 13 1/2 Grain(Starch); 1 1/2 Lean

Meat; 0 Vegetable; 1 Non-Fat Milk; 12 1/2 Fat; 1 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

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Breads

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<IngR name= " whole wheat flour " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 3/4 " ></IngR>

<IngR name= " baking powder " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " whole-grain bread crumbs " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " parmesan cheese " unit= " tablespoons " qty= " 2 " >

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grated

</IPrp>

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<IngR name= " oil " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " honey " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " egg " qty= " 1 " ></IngR>

<IngR name= " chives " unit= " tablespoons " qty= " 2 " >

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chopped

</IPrp>

</IngR>

<IngR name= " or minced raw sauteed onions " code= " T " ></IngR>

<IngR name= " parsley " unit= " tablespoons " qty= " 3 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " milk " unit= " cup " qty= " 1 " ></IngR>

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<DirT>

Heat oven to 375 F

</DirT>

<DirT>

Sift Flour, salt, and baking powder. Stir in the bread crumbs and cheese.

</DirT>

<DirT>

Combine oil, honey, egg, onion, parsley, and milk, stirring to dissolve the

honey.

</DirT>

<DirT>

Add the dry ingredients to the liquids, mixing just enough to moisten them.

Spoon into greased muffin tins and bake on for fifteen to twenty minutes.

</DirT>

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Hearty but not heavy, these make a satisfying accompaniment to soup and

salad.

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The Laurel & apos;s Kitchen Bread Book: A Guide to Whole-Grain Breadmaking

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1984 by the Blue Mountain Center of Meditation, Inc.

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