This muffin tastes a lot like a cake donut but doesn't have nearly the fat of a fried donut.
Place oven rack in middle of oven and heat to 350 degrees F. In a stand
mixer or large bowl, cream the butter and sugar. Beat in the eggs, one at
a time, until just mixed in. Sift together the flour, baking powder,
baking soda, salt and nutmeg. Combine the milk and buttermilk. With a
wooden spoon, mix a quarter of the dry ingredients into the butter
mixture. Then mix a third of the milk mixture. Continue mixing in the
remaining dry and wet ingredients alternately, ending with the dry. Mix
until well combined and smooth, but don't overmix.
Grease and flour a muffin tin. Scoop enough batter into each tin so that
the top of the batter is even with the rim of the cup, about 1/2 cup (for
standard muffins). Bake the muffins until firm to the tough, 30-35
minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 967 | ||
Calories from Fat: 588 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.3g | 87 % | |
Saturated Fat 40.1g | 200 % | |
Monounsaturated Fat 17.4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 338.3mg | 104 % | |
Sodium 521.4mg | 18 % | |
Potassium 83.3mg | 2 % | |
Total Carbohydrate 95.1g | 28 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 94.7g | ||
Protein 6g | 9 % | |
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: 967
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