INTRO: Tender and just slightly sweet. Serve with spicy or chunky soups and stews. VARIATION: Add a few chopped walnuts or pecans. OVEN 350F Degrees.
BIG: Combine first dry ingredients in a mixing bowl and stir together.
SMALL: In another bowl, beat together the remaining ingredients. Slowly pour the wet ingredients into the dry and stir vigorously and quickly until well combined.
Divide the batter among 12 paper-lined (or sprayed) muffin tins. Bake 15 to 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one tests clean. Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
PER MUFFIN 24.5% cff: 110 cals; 3 g fat; 4g prot; 17g carb; 1g chol; 109mg sod.
>Recipe from VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas, 1992; 1996. Little, Brown and Co. >McRecipe from Pat Hanenman (Kitpath), 1998 Mar.
Recipe by: VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 09, 1998
