Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
1168
Calories
33g
Protein
42g
Fat
163g
Carbs
What these numbers assume — 8 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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 g ) whole wheat flour
- 1 cup (240 g) rolled oats (traditional slow type)
- ⅓ cup (80 g) white granulated sugar
- 2 teaspoons (10 ml ) baking powder
- 1 egg
- ¾ cup (180 ml) milk
- ¼ cup (60 ml) oil
- ½–1 cup (120–240g) raisins
- Butter for the pan
Directions
1
Pre-heat an oven to 375°F (190°C).
2
Butter a muffin pan or cupcake pan .
3
Place the dry ingredients in one bowl, and the wet ingredients in a different bowl.
4
Mix the ingredients in each bowl, then combine the mixtures to make a batter .
5
Spoon batter into the pan.
6
Bake for 20 minutes, or until brown with crispy edges.
7
Immediately flip the muffins upside-down using a butter knife. Leave them in the hot pan to prevent condensation from ruining the surface.
8
Muffins are best served hot!
Recipe sourced from
wikibooks