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Chat'n Dish: E11 - Sunshine Muffins Recipe Video
|Self rising flour||2 Cup (32 tbs)|
|Garlic powder||1 Teaspoon|
|Sun dried tomatoes||2 Tablespoon, finely chopped (4 tomatoes)|
|Mozzarella cheese curd||1 Cup (16 tbs)|
|Monterey jack/Cheddar cheese||1 Cup (16 tbs)|
|Corn kernel||1 Cup (16 tbs) (Fresh or frozen)|
|Crumbled bacon||1 Cup (16 tbs) (cooked)|
|Melted butter||4 Tablespoon|
|Butter milk||1 Cup (16 tbs) (can be substituted with mixture of lemon juice and milk)|
Calories 921 Calories from Fat 428
% Daily Value*
Total Fat 48 g73.4%
Saturated Fat 26.3 g131.4%
Trans Fat 0 g
Cholesterol 289.5 mg
Sodium 3556.4 mg148.2%
Total Carbohydrates 76 g25.3%
Dietary Fiber 1.6 g6.4%
Sugars 9 g
Protein 47 g94%
Vitamin A 28% Vitamin C 7.7%
Calcium 76.9% Iron 24.7%
*Based on a 2000 Calorie diet
1.Mix all the dry ingredients with the help of a wooden spoon.
2.Mix all the we ingredients.
3.Pour the wet buttermilk mixture into the dry ingredients mixture.
4.Gently mix them together using not more than 18 strokes.
5.Fill your tins about 3 quarters full.
6.Bake in the oven which is preheated at 400 degrees for about 25 minutes.
7.Make the tempting muffins even more presentable by serving in a lovely dishware.