Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/4 cup all-purpose flour
- 1/2 cup yellow corn meal
- 1/4 cup toasted wheat germ
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/8 tsp salt
- 2 egg white
- 1 cup skim milk
- 3 tbsp puritan oil
- =
Directions
Heat oven to 400 °F. Oil 12 medium muffin cups lightly. Combine first 6 ingredients in medium bowl. Make a well in center. Combine egg whites, milk, and Puritan Oil in small bowl. Add all at once to flour mixture, stirring until just moistened. (Batter should be lumpy. )Spoon batter evenly into muffin cups, filling almost full. Bake at 400 °F. For 20 minutes or until very lightly browned. Serve warm. An easy Make-Over: Use 2 egg whites in place of 1 egg, and skim milk in place of whole milk. You'll say goodbye to cholesterol.