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Ingredientes
- 1Â 1/2 c. (375 ml) fresh raspberries
- 1/2 c. (125 ml) finely minced mint
- 1 c. (250 ml) sunflower seeds
- 2 c. (500 ml) all purpose flour
- 1 Tbsp. (15 ml) baking pwdr
- 3/4 c. (175 ml) brown sugar
- 1/2 c. (125 ml) buttermilk
- 1/3 c. (75 ml) vegetable oil
- 1 x Egg
Direcciones
- Prheat oven to 400 F. Grease a muffin tin. Mix together the raspberries, mint and sunflower seeds. In a larger bowl, mix the flour, baking pwdr and sugar. In another bown, mix buttermilk, oil and egg together. Pour the liquid mix into the flour mix and mix till just blended. Fold the raspberry-mint mix into the batter till just mixed. Spoon into muffin c. and bake for 20 to 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 214 | |
| Calories from Fat 67 | 31% |
| Total Fat 7.66g | 10% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.15g | |
| Cholesterol 16mg | 5% |
| Sodium 341mg | 14% |
| Potassium 108mg | 3% |
| Total Carbs 33.08g | 9% |
| Dietary Fiber 1.9g | 6% |
| Sugars 14.51g | 10% |
| Protein 3.8g | 6% |
