Title: Mincemeat Swirls
Categories: Muffins Diabetic Holiday
Yield: 12 Buns
| 1 | tb | Dry yeast |
| 1/4 | c | Warm water - 110 degrees |
| 1/3 | c | Skim milk |
| 2 | tb | Sugar |
| 1/4 | c | Margarine |
| 1/2 | ts | Salt |
| 1 | | Egg |
| 2 | c | To 2 1/4 cups whole wheat flour |
| 1 | c | Mincemeat - see sep. recipe |
SOURCE: Special Celebrations and Parties Cookbook by Betty Wedman, M.S.,
R.D., copyright 1989, ISBN #0-13-004219-6. MM format by Ursula R. Taylor.
Dissolve yeast in warm water. Heat milk, sugar and margarine in a
suacepan until margarine melts. Cool. Add yeast mixture, salt, egg and 2
cups flour. Beat until smooth. Add extra flour, if needed, to make a stiff
batter. Refrigerate for 2 hours or overnight. Place dough on a lightly
floured surface and roll into a 12 by 9 inch rectangle. Spread with
mincemeat. Roll up jelly-roll fashion, starting with the long side. Seal
edges. Cut into 12 slices. Place each in an oiled muffin cup with cut
side up. Cover and let rise in a warm place about 1 hour, or until doubled
in bulk. Bake in a 350~ oven for 20 to 25 minutes, or until golden brown.
Serve warm.
Yield: 12 buns.
Food Exchanges per bun: 1 starch/bread + 1/2 fruit + 1 fat.
Nutritional information per bun: 163 calories, 5 g protein, 24 g
carbohydrate, 5 g fat, 139 mg sodium, 163 mg potassium and 26 mg
cholesterol.