Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1145
Calories
33g
Protein
31g
Fat
184g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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 large carrot or 2 small carrots
- 1 tbsb.baking powder
- 1 cup whole wheat flour
- 1/2 cup wheat germ
- 3 tbsb. molasses
- 1/4 cup maple syrup
- 1/2 cup milk
- 1/2 cup oats
- 1/3 cup sugar
- 1 egg
- 1 1/2 tbsb. olive oil
- 1/2 tsp. cinnamon
- =
Directions
1
Combine dry ingredents in a large bowl.
2
In a small bowl combine the other wet ingredents together.
3
Put trhe batter in a small greased cup cake pan, for 15 to 20 min.
4
Take out of oven to cool. Store in the fridge in an airtight container.
5
For an extra treat you can spread some cream cheese on the top of a muffin when you sereve it.
Recipe sourced from
fandom