Ingredients
- 2 egg whites
- 250 gr all purpose flour
- 240 ml skim milk
- 80 ml olive oil
- 60 gr cholesterol-free egg product
- 45 gr bell pepper (chopped red)
- 30 gr green onions (chopped)
- 14 gr baking powder
- 14 gr sugar
- 1 gr basil (dried)
- 1 gr salt
- 1 gr pepper
Heat oven to 400 degrees. Spray dozen medium muffin cups, 2- half X 1- quarter inches, with nonstick cooking spray. Beat milk, oil and egg whites in large bowl, using fork. Stir in remaining ingredients just until flour is moistened. Divide batter among muffin cups. Bake 18 to 20 minutes or until golden brown. Immediately remove muffins from pan.
MICROWAVE DIRECTIONS: Place 6 paper baking cups in microwavable muffin ring. Prepare batter as directed. Fill each muffin cup with scant quarter cup batter. Microwave uncovered on high 3 to 5 minutes, rotating ring quarter turn every minute, until tops are almost dry and wooden pick inserted in centers comes out clean. (Parts of muffins may appear slightly moist but will continue to cook while standing.) Immediately remove muffins from ring. Let stand uncovered on wire rack 2 minutes. Repeat with remaining batter. dozen MUFFINS. Recipe by: Betty Crocker's Low-Fat ----
