Triple Wheat-Honey Muffins From Bob Hogan Recipe




Triple Wheat-Honey Muffins From Bob Hogan Ingredients

1/4 cup uncooked wheat flakes -(rolled whea, t)
2 large egg whites or 1/4 cup -cholesterol, free egg prod
3/4 cup water
1 1/4 cup nonfat buttermilk
1/3 cup honey
1/4 cup vegetable oil
1 tsp vanilla
1 1/4 cup whole wheat flour
1 cup wheat bran
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

A Recipe for
Triple Wheat-Honey Muffins From Bob Hogan

 

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




Triple Wheat-Honey Muffins From Bob Hogan

I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning.

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Triple Wheat-Honey Muffins From Bob Hogan Directions

Heat wheat flakes and water to boiling in 1-quart saucepan; reduce
heat.

Cover and simmer about 30 minutes or until liquid is absorbed. Cool 10
minutes.

Heat oven to 400ø.

Spray bottoms only of 12 medium muffin cups, 2 1/2" x 1 1/4" with
nonstick cooking spray or line with paper baking cups.

Beat buttermilk, honey, oil, vanilla and egg whites in large bowl.
Stir in flour, wheat bran, baking powder, abaking soda and salt just
until flouri is moistened. Fold in cooked wheat flakes.

Divide batter evenly among muffin cups (cups will be fery full).

Bake 22 to 24 minutes or until golden brown. Immediately remove from
pan.

*3/4 cup cooked brown rice can be substituted for wheat flakes and
water.

NUTRITIONAL INFORMATION (1 MUFFIN):

Calories 155 Protein
6%

Protein, g 4 Vitamin A
*

Carbohydrate, g 23 Vitamin C
*

Fat, g 5 Thiamin
6%

Unsaturated 4 Riboflavin
8%

Saturated 1 Niacin
: 8%

Dietary Fiber, g 3 Calcium
6%

Cholesterol, mg 0 Iron
: 6%

Sodium, mg 190

Potassium, mg 170 SOURCE: Betty Crocker's Healthy Choices
Cookbook

Serves: 12

 

 

 

 

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