Try this Orange and Carrot Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. Prepare pans. Pour buttermilk over oats in a bowl. Add beaten egg, melted butter, sugar, vanilla and rind and mix thoroughly. Combine dry ingredients and add to wet mix until just combined. If desired, raisins may be added at this point. Spoon into pans and bake for 15 to 20 minutes or until done. Formatted on September 3, 1996 by Jamie Calton Posted to MM-Recipes Digest V4 #318 by "Robert Ellis"
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Serving Size: 1 Muffin (81g) | ||
Recipe Makes: 12 | ||
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Calories: 209 | ||
Calories from Fat: 63 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 31.9mg | 10 % | |
Sodium 241.8mg | 8 % | |
Potassium 184.4mg | 5 % | |
Total Carbohydrate 33.1g | 10 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 30.6g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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