from Soups & Muffins by Sue Gregg* (Click here)
3 large eggs
1 1/2 cups milk
1 cup whole wheat flour
3/4 tsp salt
Mix all the ingredients in your Bosch Blender. Pour batter into your greased stainless steel muffin pan (Click here). Fill each muffin cup 3/4 full.
Bake 450 degrees for 15 minutes THEN lower oven temp to 350 degrees and bake for another 30 minutes.
Cool 5 minutes before removing from pan. Makes 12.
Note from Paula: These are great to eat with your soups and stews and fun because they puff up. They are light and fluffy! Serve them immediately for best results as they begin to fall with time.
*I can adjust the shipping charges on the cookbook by mailing it media mail. Let me know if you are interested in this cookbook or others via email: paulasbread@gmail.com
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