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Upside Down Whole Wheat: Muffins Recipe
|Brown sugar||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Milk||3⁄4 Cup (12 tbs)|
|Margarine||1⁄2 Cup (8 tbs), melted|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Icing sugar||1⁄3 Cup (5.33 tbs)|
|Baking soda||2 Tablespoon|
|Ground cinnamon||1 Teaspoon|
Serving size: Complete recipe
Calories 3624 Calories from Fat 1728
% Daily Value*
Total Fat 197 g303.3%
Saturated Fat 34.2 g170.8%
Trans Fat 0 g
Cholesterol 439.9 mg
Sodium 9442.1 mg393.4%
Total Carbohydrates 428 g142.6%
Dietary Fiber 29.8 g119.3%
Sugars 178.7 g
Protein 62 g123.5%
Vitamin A 130.9% Vitamin C 1.8%
Calcium 41.9% Iron 98.4%
*Based on a 2000 Calorie diet
Butter or line large muffin pan cups with paper cups.
Place 2 tsp (10 mL) brown sugar and 1 tsp (5 mL) margarine in each cup.
Melt in oven 2 minutes or so.
Remove from oven.
Divide pecans among cups.
In a bowl, beat eggs with a fork.
Add milk and melted margarine.
In a second bowl, sift dry ingredients.
Add egg mixture, stirring only as needed to moisten dry ingredients.
Spoon batter into cups until full.
Bake in oven 20 minutes or so.
Turn over a rack at once.