This is one recipe I was sad to cut from Amanda and my new book, A New Way to Dinner. Du Jour is a favorite the neighborhood spot in Brooklyn that I stop into a couple times a week. The owners, Vera and TJ Obias, are both talented cooks who have also become friends. Muffins are usually pretty far down the list of things I'd choose at a bakery, but not theirs. Their oatmeal muffin made an appearance in the Food52 Baking book, and another standout is the carrot zucchini muffin; it's tender and just sweet enough, studded with plump golden raisins. I asked Vera for the recipe and then played with it a bit. Now, it's a loaf cake with a lemon glaze—just as good for dessert as it is for breakfast. Icing is a breakfast food, right?
See original recipe: https://food52.com/recipes/64...
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Serving Size: 1 Serving (2051g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 6921 | ||
Calories from Fat: 4692 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 521.4g | 695 % | |
Saturated Fat 176g | 880 % | |
Monounsaturated Fat 232.8g | ||
Polyunsanturated Fat 86.1g | ||
Cholesterol 2090.6mg | 643 % | |
Sodium 80504.4mg | 2776 % | |
Potassium 2901.8mg | 76 % | |
Total Carbohydrate 509.2g | 150 % | |
Dietary Fiber 25.3g | 101 % | |
Sugars, other 483.8g | ||
Protein 83.3g | 119 % | |
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: 6921
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