Try this Raspberry Cream Cheese Coffee Cake recipe, or contribute your own.
Suggest a better descriptionPartially thaw frozen raspberries. Do not completely thaw. In a medium mix bowl stir together flour, bran, sugar, baking powder, and salt. Make a well in the center. In a small mixing bowl combine egg, milk and oil; add all at once to flour mixture. Stir just until moistened. Fold raspberries. Grease bottoms of muffin cups or line with paper bake cups. F 2/3 full. Bake in a 400 degree oven about 20 mins or until done. Remove from pan. Cool slightly on wire racks. Makes 12.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 8 | ||
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Calories: 852 | ||
Calories from Fat: 621 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69g | 92 % | |
Saturated Fat 36.9g | 185 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 203mg | 62 % | |
Sodium 726.8mg | 25 % | |
Potassium 280.7mg | 7 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 47.1g | ||
Protein 13.3g | 19 % | |
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: 852
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