Peanut Orange Breakfast Puffs Recipe
Ingredients
| Sifted flour | 2 Cup (32 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Egg | 1 , beaten | |
| Milk | 1 Cup (16 tbs) | |
| Peanut oil | 1⁄4 Cup (4 tbs) | |
| Salted peanuts | 1⁄2 Cup (8 tbs), chopped | |
| Orange rind | 1 Teaspoon, grated | |
| Butter | 1⁄4 Cup (4 tbs), melted |
Nutrition Facts
Serving size: Complete recipe
Calories 2858 Calories from Fat 1366
% Daily Value*
Total Fat 157 g241.3%
Saturated Fat 50.8 g253.9%
Trans Fat 0 g
Cholesterol 355 mg118.3%
Sodium 3595.3 mg149.8%
Total Carbohydrates 323 g107.8%
Dietary Fiber 13.8 g55.2%
Sugars 116 g
Protein 52 g104.1%
Vitamin A 38.1% Vitamin C 11.9%
Calcium 152.5% Iron 92.7%
*Based on a 2000 Calorie diet
Directions
Combine the egg, milk and peanut oil.
Add to flour mixture all at once and stir just until flour is moistened.
Stir in the peanuts.
Fill greased muffin cups 2/3 full.
Bake in 425-degree oven for 15 to 20 minutes or until lightly browned.
Blend remaining sugar and orange rind in a bowl.
Dip hot muffin tops in melted butter, then in sugar mixture.
Serve warm.
Chef
