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Suggest a better descriptionFrom memory, extracted from Graham Kerrs cookbook: Preheat the oven to 350 degrees Fahrenheit. Combine the dry ingredients, and whisk together (or sift after measuring). Combine wet ingredients, except for raspberries. Pour the wet ingredients over the dry ones, and fold gently in for about fifteen strokes. Add raspberries, and fold five more times while keeping the raspberries as whole as possible (avoid crushing). If flour still shows, fold until it is all wet and no longer visible, as little as possible. Spoon into muffin tins, sprayed *lightly* with cooking spray. Make each cup slightly rounded; these will not rise as much as light muffins made only with flour, and the batter is thick enough that it should not run over the sides and onto the oven floor. Bake for 25 minutes at 350 degrees. Remove from the tins, and let cool for five minutes before eating on a rack. DLB@YORK.WASH.INMET.COM (DAVID BARTON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 109 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 230.3mg | 8 % | |
Potassium 179.3mg | 5 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 24.2g | ||
Protein 2g | 3 % | |
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: 109
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