1 : /2 c All-purpose flour
1/4 : ts Salt
4 : tb Vegetable shortening
2 : oz Lowfat cream cheese
2 : ts Lemon juice
4 : tb Ice water; up to 5Tbs
1 : md Sweet potato; thinly sliced
2 : c Basmati rice; dry measure
2 : tb Olive oil
1 : ts Saffron threads; gently
-toasted : -toasted
2 : tb V-8 juice
16 : oz Chickpeas; canned rinse
-drain : -drain
1 : tb Virgin olive oil
2 : lg Tomatoes; chopped
1 : c Cucumber; chopped
2 : tb Onion; minced
2 : tb Lemon juice
1 : tb Chopped parsley; or
Fresh : Fresh mint
1 : c Arugula; or shredded
Lettuce : Lettuce
1/8 : ts Cumin
4 : 6 inch pita bread rounds;
-halved : -halved
0: 1
1: Heat oven to 375-F
2: Grease twelve 3-inch muffin-pan cups
3: In large bowl, combine flour, sugar, baking powder, baking soda, and salt; add cloves, if desired
4: Add blueberries and toss to coat with flour mixture; set aside
5: 2
6: In medium-size microwave-safe howl, microwave butter on medium (50 percent), 10 to 15 seconds, or until melted
7: Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended
8: 3
9: Stir yogurt mixture into flour-berry mixture just until blended and dry ingredients are moistened- do not overmix
10: Divide batter among muffin-pan cups
11: Bake 20 to 25 minutes or until muffins spring back when gently pressed with fingertip
12: Cool in pan on wire rack 5 minutes
13: Remove muffins from cups and serve warm
14: Nutrition information per muffin- protein: 4 grams; fat: 4 grams; carbohydrate 32 grams; fiber: 1 gram; sodium 238 milligrams; cholesterol: 26 milligrams; calories: 161
15: Source: 1994 COUNTRY COOKING, p
16: 110 From: Sallie Krebs These muffins won Sally a second-place ribbon at the Dartmouth Mall Cookbook and Recipe Contest, as well as continuous raves from guests
17: MAKES TWELVE 3-INCH MUFFINS From: Sallie Krebs Date: 08-26-94 Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 23:38:37 -0500 From: pickell@cyberspc
18: mb
19: ca (S
20: Pickell)