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Summer Fall Muffins Recipe
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Vegetable oil||5 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Cranberries||1 1⁄2 Cup (24 tbs) (or dates)|
Serving size: Complete recipe
Calories 2491 Calories from Fat 825
% Daily Value*
Total Fat 93 g143.4%
Saturated Fat 16.4 g82.2%
Trans Fat 0 g
Cholesterol 439.9 mg
Sodium 2383.5 mg99.3%
Total Carbohydrates 377 g125.7%
Dietary Fiber 17 g68.1%
Sugars 165.6 g
Protein 45 g89.6%
Vitamin A 15.5% Vitamin C 36.9%
Calcium 149.3% Iron 91%
*Based on a 2000 Calorie diet
Grease a 12-cup muffin pan.
In a mixing bowl, combine flour, sugars, baking powder, cinnamon, and salt.
In a separate bowl, beat eggs, oil, and milk until well blended.
Add egg mixture to flour mixture; beat just until batter is moistened.
Stir in dates.
Fill muffin cups 2/3 full.
Bake for about 2 minutes.
Remove muffins from pan immediately; cool on a wire rack.