From: Smart Muffins by Jane Kinderlehrer Poppy seeds are a good source of important enzymes, the B vitamins, and many minerals--including zinc, which is essential to healing, to your sense of taste, to healthy bones, and to growth in children. In a mixing bowl or food processor, blend together the egg, orange concentrate, honey or/and molasses, oil or butter, yogurt or buttermilk, bran, and marmalade. In another bowl, mix together the flour, seeds, lecithin granules, wheat germ, oat bran, orange rind, baking powder, and baking soda. Preheat oven to 400F. Line 12 muffin wells with paper baking cups, or grease with a mixture of lecithin and oil. *Sorrel Ridge is what we use and what the book recomends, but you can use any. (oh great, now I have to get up, walk through the cold house, find the recipe for Cornbread Muffins, bring it back here, and type it with my sore fingers. Forget it, Ill do it tomorrow. Gotta catch up with reading my e-mail anyway. :o) Hope I dont forget to change the subject...) Cornbread Muffins Posted to Bakery-Shoppe Digest by Cat in the Hat
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|Serving Size: 1 Serving (501g)|
|Recipe Makes: 1|
|Calories from Fat: 266 (22%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 211.5mg||65 %|
|Sodium 1713.1mg||59 %|
|Potassium 2119mg||56 %|
|Total Carbohydrate 224.3g||66 %|
|Dietary Fiber 43.8g||175 %|
|Sugars, other 180.5g|
|Protein 46.5g||66 %|
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Calories per serving: 1204
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