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|Vegetable oil spray||1 Tablespoon|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Vegetable oil||1⁄3 Cup (5.33 tbs) (Acceptable)|
|Egg substitute||1⁄4 Cup (4 tbs) (Equivalent To 1 Egg)|
|Skim milk||1 1⁄4 Cup (20 tbs)|
Serving size: Complete recipe
Calories 1998 Calories from Fat 839
% Daily Value*
Total Fat 95 g145.8%
Saturated Fat 13.2 g65.8%
Trans Fat 0 g
Cholesterol 7 mg
Sodium 3405.9 mg141.9%
Total Carbohydrates 244 g81.4%
Dietary Fiber 6.8 g27.1%
Sugars 47.3 g
Protein 43 g85.1%
Vitamin A 3.1% Vitamin C 5.3%
Calcium 154.4% Iron 81.2%
*Based on a 2000 Calorie diet
Lightly spray muffin tins with vegetable oil.
Sift dry ingredients together into a large bowl.
Make a well in the center.
Pour oil, egg substitute and milk into the well all at once.
Stir just enough to dampen the flour.
Batter should be lumpy.
Fill prepared muffin tins two-thirds full with batter.
Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean.
FRUIT MUFFINS Add 1/2 cup of raisins, chopped dates or blueberries to the batter.
JELLY MUFFINS Fill muffin cups one-third full and place a small spoonful of jam or jelly in the center of each.
Then cover with remaining batter.
NUT MUFFINS Add 1/2 cup of unsalted dry-roasted coarsely chopped pecans or walnuts to the batter.