1 : /2 lb Ground lamb
1/2 : c Onion; minced
1/2 : c Fresh parsley; minced
3 : tb Flour
3 : tb Red wine; (or water)
1 : /2 ts Salt
1/2 : ts Freshly ground pepper
1/2 : ts Allspice
1/4 : ts Cinnamon
1/4 : ts Cayenne pepper
4 : 6-ounce straight zucchini;
-scrubbed : -scrubbed
1 : tb Olive oil
1/2 : lb Ground lamb
1 : ts Allspice
1 : ts Crumbled dried mint
1 : c Chopped onion
1 : Garlic clove; minced
2 : tb Pine nuts; toasted lightly
1 : c Plain yogurt
2 : tb Cornstarch; dissolved in
0: In a small mixing bowl combine bran and milk; let stand for 3 minutes
1: Stir in egg, molasses, and butter or margarine; set aside
2: In a medium mixing bowl combine all-purpose flour, whole wheat flour, wheat germ, baking powder, and baking soda
3: Make a well in the center
4: Add bran mixture; stir til moistened
5: Fold in raisins and nuts
6: Grease muffin cups or line with paper bake cups; fill two-thirds full
7: Bake in a 400 F oven for 20 to 25 minutes or til muffins are done
8: Cool
9: Cover and chill to store
10: Per muffin: 159 cal
11: , 5 g pro
12: , 21 g carbo
13: , 8 g fat, 33 mg chol
14: , 227 mg sodium
15: USRDA: 11% vit
16: A, 10% vit
17: C, 9% iron
18: Source: Better Homes and Gardens 1986 Best-Recipes Yearbook Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
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