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Buttermilk Muffins

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Submitted by crazynet

YIELD

servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 1E+1
TEASPOONS ML BAKING POWDER
2 1E+1
TEASPOONS ML BAKING SODA
4 946
1 5
TEASPOON ML SALT
4 6E+1
TABLESPOONS ML WHEAT GERM
4 6E+1
TABLESPOONS ML SESAME SEEDS
4 6E+1
TABLESPOONS ML POPPY SEED
1 ½ 355
CUPS ML BROWN SUGAR *
1 237
CUP ML NUTS
chopped, optl
2 2
LARGE LARGE EGGS
½ 118
CUP ML VEGETABLE OIL
2 ⅔ 631
CUPS ML BUTTERMILK

Directions

In a large bowl, stir together the first four ingredients, then stir in the next six.

Beat together the last 3 items and then pour into the dry ingredients.

Stir to blend.

Fill muffin cups and bake at 350℉ (180℃). for 20 mins.

To make a loaf, fill a 9 x 5 loaf pan and bake for 1 hour at 350℉ (180℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 403g (14.2 oz)
Amount per Serving
Calories 1120 47% from fat
 % Daily Value *
Total Fat 59g 90%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 1081mg 45%
Total Carbohydrate 40g 40%
Dietary Fiber 9g 37%
Sugars g
Protein 64g
Vitamin A 3% Vitamin C 3%
Calcium 50% Iron 57%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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