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Caramel Nut-Topped Muffins Recipe
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Chopped pecans/Chopped walnuts||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
Serving size: Complete recipe
Calories 3630 Calories from Fat 1679
% Daily Value*
Total Fat 191 g294.3%
Saturated Fat 33.7 g168.3%
Trans Fat 0 g
Cholesterol 439.9 mg
Sodium 2448.6 mg102%
Total Carbohydrates 441 g147.2%
Dietary Fiber 29.1 g116.3%
Sugars 189.3 g
Protein 61 g122.3%
Vitamin A 130.8% Vitamin C 1.6%
Calcium 161.1% Iron 111.1%
*Based on a 2000 Calorie diet
Place in preheated oven for 2 minutes to melt.
Remove from oven and add 2 tsp (10 mL) nuts to each cup.
In a bowl, beat eggs with a fork.
Blend in milk and melted margarine.
In a large bowl, combine all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon and salt.
Add liquid mixture, stirring just until moistened and blended.
Do not overmix.
Spoon batter into muffin tin.
Bake in preheated oven for about 20 minutes.
Invert pan onto a plate so caramel nut topping is on top.