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Raciónes: 12

Ingredientes

Cost per serving $0.67 view details

Direcciones

  1. Sift together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add in the fruit, carrots and nuts and stir to combine. In a separate bowl whisk the Large eggs with the oil and vanilla. Pour this mix into the bowl with the dry ingredients and blend well. Spoon the batter into cupcake tins lined with muffin papers. Fill each c. to the brim. Bake in a preheated 350 F oven for 35 min or possibly till a toothpick inserted into the center of a muffin is withdrawn clean. Cold the muffins in the pan for 10 min, then turn out and finish cooling on a rack. These muffins need 24 hrs for ripening to develop their full flavor. They also freeze extremely well. Recipe adapted from "A Kitchen Collection:Sconset Cafe" by Pamela
  2. YIELD: 16 muffins
  3. PREPARATION: 30 min plus baking and cooling times.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 127g
Recipe makes 12 servings
Calories 409  
Calories from Fat 194 47%
Total Fat 22.05g 28%
Saturated Fat 2.45g 10%
Trans Fat 0.47g  
Cholesterol 52mg 17%
Sodium 289mg 12%
Potassium 190mg 5%
Total Carbs 50.13g 13%
Dietary Fiber 2.5g 8%
Sugars 28.45g 19%
Protein 4.73g 8%
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