Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
697
Calories
14g
Protein
15g
Fat
124g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Watermelon | 1 cup diced (152g) | 46 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 cup sugar
- 1 cup water
- ¼ tsp salt
- 1 cup pecans, chopped
- 2 cups all purpose flour
- 1 cup (10 oz jar) watermelon pickles, chopped
- 1 tsp baking soda
- ½ tsp cloves
- 1 tsp cinnamon
- ½ cup margarine
- 1 tsp vanilla
- =
Directions
1
Combine the sugar, water, chopped watermelon pickles, margarine and spices in a saucepan and bring to a boil.
2
Cool at least 30 minutes.
3
Sift the flour, soda and salt together and add to cooled mixture.
4
Fold in the nuts and vanilla.
5
Fill muffin cups, lined with paper cups, about half full.
6
Bake at 350°F for about 25 minutes.
7
Cool and frost.
Recipe sourced from
fandom