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Fiddlehead Muffins

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Submitted by jrowles

YIELD

1 dozen

PREP

20 min

COOK

20 min

READY

60 min

Ingredients

1 237
1 237
CUP ML CORNMEAL
79
CUP ML MILK
skim powder
47
CUP ML SUGAR
½ 2.5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML BAKING POWDER
50 5E+1
MILLILITRES MILLILITRES VEGETABLE OIL *
1 1
EACH EACH EGGS
250 2.5E+2
MILLILITERS MILLILITERS WATER *
1 237
CUP ML FIDDLEHEADS
cooked and drained *

Directions

Preheat oven to 200 C.

Thoroughly combine dry ingredients in a large bowl.

In a small bowl, beat oil, egg and water with a rotary beater; stir into dry ingredients with minimum mixing.

Batter should be somewhat lumpy.

Blend in fiddleheads.

Fill greased muffin pans with 50 ml of batter; bake about 20 minutes.

Cool pans on a cake rack; loosen muffins by running a small knife around the edges.

Serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 288 9% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 331mg 14%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 12%
Sugars g
Protein 16g
Vitamin A 3% Vitamin C 0%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
 
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