1 cup whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sesame seeds
2 tablespoons flax seeds
1 tablespoon dried parsley
1/2 cup raw carrots (grated)
1/2 cup raw sweet potato (grated)
1/2 cup cabbage (finely chopped)
2 teaspoons lemon zest
4 ounces calcium rich tofu
1/2 cup non fat yogurt
1/4 cup concentrated, calcium enriched frozen orange juice
2 tablespoons safflower oil
2 tablespoons honey
1 egg
Mix vegetables with flour, baking powder and salt. Puree tofu, yogurt, orange juice, safflower oil, honey and egg and mix with vegetables and flour. Spoon into mini-muffin tins. Bake 15 – 20 minutes at 400 degrees.
Makes 18 mini-muffins.
Calories 77 Fat 3.2 g Carbs 10.5 g Sodium..111 mg Fiber 1.5 g.