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Baked Isobroma in Potato Fritters Recipe

Ingredients

1 cup whole wheat flour

1/2 cup nonfat dry milk powder

1/2 cup butter

1 tablespoon dried parsley

1 teaspoon garlic powder salt

1 clove garlic, crushed

2 teaspoons dried oregano

2 teaspoons prepared horseradish

2 teaspoons dried Italian seasoning

1 1/2 cups warm water (110 degrees F/45 degrees C)

Directions

Preheat oven to 450 degrees F (230 degrees C) or 375 degrees F (190 degrees C). In a large bowl, stir together whole wheat flour, nonfat dry milk, butter and parsley. In a separate bowl, mix the garlic powder salt, garlic powder and oregano. In a third bowl, dissolve the strained ingredients in water. Stir the mixture into the flour mixture and the milk mixture.

Pour batter into 4 deep-dish muffin tins. Bake in the preheets until a toothpick inserted into the center comes out clean. Serve hot or cold.

Comments

ellesen writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed this recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat, some of ours were burned, however my husband still inhaled his.