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Suggest a better descriptionCombine oats and buttermilk; refrigerate 1 hour or overnight. Heat oven to 400 F. Grease 12 medium muffin cups or line with paper baking cups. In large bowl, combine egg, margarine and brown sugar; mix well. Add oat mixture alternately with combined dry ingredients to egg mixture, mixing just until dry ingredients are moistened (batter will be slightly lumpy). Stir in raisins. Fill prepared muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in glass measuring cup. Add enough milk to equal 1 cup; mix well. Let stand 10 minutes. NUTRITIONAL ANALYSIS per muffin: * calories 162 * carbohydrates 23 g * protein 4 g * fat 6 g * calcium 56 mg * sodium 160 mg * cholesterol 25 mg * dietary fiber 1 g Source: "Hurry, Lets Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip
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Serving Size: 1 Muffin (77g) | ||
Recipe Makes: 12 | ||
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Calories: 236 | ||
Calories from Fat: 96 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 18.4mg | 6 % | |
Sodium 356.7mg | 12 % | |
Potassium 193.6mg | 5 % | |
Total Carbohydrate 33.5g | 10 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 32g | ||
Protein 3.6g | 5 % | |
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: 236
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