1 cup low-fat milk
2 egg whites
2 cups whole-wheat flour
2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons finely ground toasted hazelnuts
1. Preheat oven to 400 degrees. Lightly grease10 popover pan cups or six to eight muffin tins.
2. Combine ingredients in a medium size bowl and whisk until smooth. Do not overbeat. Fill tins two-thirds full. Bake for 15-20 minutes at 350 degrees. Serve warm.
Each muffin has 93 calories, 2.5 grams of fat, 27 mg cholesterol, 103 mg sodium, and 1.25 grams dietary fiber. Enjoy!