Friday, March 26, 2010
What a great idea for the Grandkids & Kids
I have not tried these but plan to closer to Easter... The eggs magically cook in the shells... WOW! Go Ahead try it too....
18 Servings Prep: 20 min. Bake: 20 min.
2 cups whole wheat flour
2 cups old-fashioned oats
1/2 cup sugar
2 tablespoons baking powder
1-1/2 teaspoons salt
2 eggs, lightly beaten
1-1/2 cups milk
1 cup raisins
3/4 cup vegetable oil
18 whole uncooked eggs, rinsed
In a large bowl, combine flour, oats, sugar, baking powder and salt; set aside. Combine eggs, milk raisins and oil; mix well. Stir into dry ingredients just until moistened. Fill 18 greased or paper-lined muffin cups half full. Place one whole egg (with shell) on top of each muffin. Bake at 400° for 18-20 minutes. Cut an egg open to test for desired doneness. Serve warm. Yield: 1-1/2 dozen.
Editor's Note: Uncooked eggs may be dyed with food coloring before being placed in the muffins.
Nutrition Facts: 1 serving (1 each) equals 299 calories, 16 g fat (3 g saturated fat), 239 mg cholesterol, 412 mg sodium, 29 g carbohydrate, 3 g fiber, 11 g protein.
Nestled Egg Muffins published in Cookin' Up Country Breakfasts Cookbook , p91