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Lemon Nutmeg Puffins Recipe
|Whole wheat bread flour||1 Cup (16 tbs) (Around 250 milliliter)|
|Grated nutmeg||1⁄2 Teaspoon (Around 2 milliliter)|
|Salt||1⁄4 Teaspoon (Around 1 milliliter)|
|Milk||1 Cup (16 tbs) (Around 250 milliliter)|
|Vegetable oil||1 Tablespoon (Around 15 milliliter)|
|Lemons||1 , grated zest|
|Butter/Margarine||2 Teaspoon (Around 10 milliliter)|
Serving size: Complete recipe
Calories 1074 Calories from Fat 413
% Daily Value*
Total Fat 46 g71.5%
Saturated Fat 16.6 g83.1%
Trans Fat 0 g
Cholesterol 678.5 mg
Sodium 788.1 mg32.8%
Total Carbohydrates 119 g39.8%
Dietary Fiber 7.7 g31%
Sugars 13.8 g
Protein 45 g90.2%
Vitamin A 24.6% Vitamin C 74.6%
Calcium 37.8% Iron 54.3%
*Based on a 2000 Calorie diet
In a blender process eggs.
Gradually add flour mixture alternately with milk.
Add oil and zest, blending until smooth.
The batter should be thick.
Heat prepared muffin tins in preheated oven for a few minutes.
Cut butter into 6 pieces and place a piece in each muffin cup.
Return to oven until sizzling.
Spoon batter into muffin tin, filling cups two- thirds full.
Bake in oven for 25 minutes.
NOTE: If you are not serving these immediately, puncture tops with a sharp knife to release the steam inside.
Return pan to the turned-off oven, leaving door partially open, until you are ready to serve.