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1 cup all-purpose flour 250 mL #2 | | |
1/2 cup whole wheat flour 125 mL #3 | | |
1/4 cup chopped pecans 50 mL #4 | | |
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1/2 cup skim milk 125 mL #6 | | |
174 cup maple syrup 50 mL #7 | | |
2 tbsp unsalted butter or margarine, melted 25 mL #8 | | |
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3 tbsp granulated sugar 45 mL #10 | | |
* Preheat oven to 400°F (200°C) #11 | | |
* Muffin tin, paper-lined #12 | | |
1. In a bowl combine all-purpose flour, whole wheat flour and pecans. Set aside. #13 | | |
2. In another bowl combine egg yolks, milk, maple syrup and melted butter. Set aside. #14 | | |
3. In another bowl beat egg whites at high speed, gradually adding sugar, until stiff peaks form. #15 | | |
4. Beat milk mixture until well blended. Add to flour mixture; stir until moist. Gently fold in egg whites until blended. #16 | | |
5. Spoon batter into prepared muffin tin, filling to the top. Bake in preheated oven for 20 minutes or until lightly browned. #17 | | |
< Strawberry Tea Muffins #18 | | |
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