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Fiddlehead muffins
Fiddlehead Muffins
Recipe By : The First Ever Fiddlehead Harvesters Guide
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables Fiddleheads
Amount Measure Ingredient -- Preparation Method
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250 milliliters flour
250 milliliters cornmeal
75 milliliters skim milk powder
50 milliliters sugar
1 milliliter salt
20 milliliters baking powder
50 milliliters oil
1 each egg
250 milliliters water
250 milliliters fiddleheads -- cooked and drained
Preheat oven to 200 C. Thoroughly combine dry ingredients in a large
bowl. In a small bowl, beat oil, egg and water with a rotary beater;
stir into dry ingredients with minimum mixing. Batter should be
somewhat lumpy. Blend in fiddleheads. Fill greased muffin pans with
50 ml of batter; bake about 20 min. Cool pans on a cake rack; loosen
muffins by running a small knife around the edges. Serve warm.
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| Free recipe:
Fiddlehead muffins
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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