Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
1270
Calories
36g
Protein
56g
Fat
157g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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 (240 ml ) rolled oats
- 1 cup (240 ml) cultured buttermilk
- 1 egg
- ¼ cup (60 ml) margarine
- 1 cup (240 ml) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (180 ml) brown sugar
- ¼ cup (60 ml) coconut
Directions
1
Stir rolled oats and buttermilk together in a mixing bowl .
2
Combine flour, coconut, brown sugar, baking powder, baking soda, and salt in another mixing bowl . Stir together to mix. Make a well in the center.
3
Add egg and margarine to oat mixture. Mix well.
4
Pour all at once into flour mixture. Stir just to moisten.
5
Fill muffin cups ¾ full.
6
Bake at 400°F (200°C) for 15–20 minutes.
Recipe sourced from
wikibooks