xiaoxl/recipe_data huggingface dataset:
Caramelised Orange and Ginger Butter Trout


Ingredients:
navel orange, gingerroot, butter, sugar, trout, sea salt, black pepper

Directions:
Grate the zest and squeeze the juice from 1 navel orange.
Take about a 1 ½ inch square hunk of fresh root ginger and slice it thinly and then chop it fairly finely.
Melt a teaspoon of the butter in a wok or pan.
Then put the orange zest, juice, and the chopped ginger into the wok - or pan, with the melted butter.
Turn the heat up, but watch and stir it carefully - so that it doesn't burn but the ginger cooks properly.  About 3 to 5 minutes.
At the last minute, when it all looks nicely cooked add about half a teaspoon of suger, and stir that in,
Take off the heat as soon as the sugar has combined properly - i.e. no longer crunchy.
Cool the result in a plastic container in the fridge.
Then add about 2 to 3 tablespoons of cold butter, mix it well in and put it in the freezer to hurry the solidifying for no more than an hour, or leave overnight in the fridge if you have the time.
Cut 2 large slits in a tail fillet of Loch Etive Trout, then stuff the butter into the slits in the fish.  Sprinkle the fish with sea salt and freshly ground black or rainbow pepper. Rainbow peppercorns are a mixture of Black Peppercorns, White Peppercorns, Pimento, Green Peppercorns and Pink Peppercorns - and makes for a milder, almost fruity taste compared to Black Peppercorns alone. (A tail fillet of Salmon or a whole small Sea Bass can replace the Trout.].
Cook the fish in foil in the oven at 200 degrees C for 25 to 30 minutes depending on your oven.
This serves 1 person as a main meal, try it served with baby leeks and baby corn cobs microwaved in lemon flavoured olive oil with wild black onion seeds and cumin seeds and salt and pepper.  And maybe some noodles.
Or multiply the number of fish for each person and serve at a dinner party.
This amount of the caramelised butter will fill 4 fish.
Balsamic Strawberries With Whipped Mascarpone Cheese


Ingredients:
sugar, sugar, fresh lemon juice, mascarpone cheese, vanilla extract, strawberries

Directions:
Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan.
Stir over medium heat until sugar dissolves.
Boil until syrup is reduced to scant 1/4 cup, about 3 minutes.
Transfer to small bowl; cool completely.
(Can be made 2 days ahead. Cover and refrigerate.] Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl.
Whisk until thick soft peaks form.
Cover and refrigerate up to 4 hours.
Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend.
Let stand 30 minutes, stirring occasionally.
Divide berries and syrup among 6 goblets.
Top with mascarpone mixture.
Decadent Baked Oatmeal


Ingredients:
oatmeal, 1% low-fat milk, dried cranberries, apple, maple syrup, vanilla, cinnamon, nutmeg

Directions:
Spray baking dish with non stick spray., Mix all ingredients together in baking dish., Cover and bake at 400 for 45 minutes.
Sticky Maple Pork With Apples


Ingredients:
olive oil, apples, garlic clove, maple syrup, wine vinegar, coarse grain mustard, water

Directions:
Cut the pork into roughly 1 inch thick slices.
Heat the oil in a large non-stick frying pan, add the pork, then fry on both sides until lightly browned, about 5 minutes in total.
Lift out of pan and set aside.
Add apples to the pan, then cook for 3 to 4 minutes until starting to soften.
Stir in the garlic, maple syrup, vinegar, and water.  Bring to a boil, then return the meat to the pan along with any juices.
Simmer for a few more minutes until the pork is cooked through and the sauce is thick and sticky.
Sir in the wholegrain mustard.
Serve.
Cabinkat's Sweet Kolaché Nut Roll


Ingredients:
dry yeast, water, butter, margarine, salt, granulated sugar, granulated sugar, all-purpose flour, vanilla extract, cinnamon, walnuts

Directions:
In very large bowl, dissolve yeast in water and let set until foamy, about 10 minutes.
Add melted butter, salt, egg yolks, and 2 tablespoons sugar.  Mix well.
Add flour to mix slowly until it forms nice dough.  Should not be tacky.  Add a bit more flour if needed.
Cover bowl and let raise in warm place 1 hour.
In mean time, beat egg whites with mixer until frothy or foamy.  Add 1 cup sugar, slowly until stiff peak forms.  Fold in vanilla, cinnamon, and walnuts.  You can use Black walnuts if preferred.
When dough has risen, cut into 2 equal parts.  Roll out on floured surface until you get a 12 X 18 (give or take] sheet.  Spread nut mixture onto surface and leave 1 inch space all around.  Roll like you would a jellyroll or pinwheel.  Use water at last open area to seal, fold or tuck under slightly left to right sides.  Place on lightly greased cookie sheet length-wise and repeat with second one.
Preheat oven 375º degrees.
Once both are placed on cookie sheet, poke with fork in about 5 areas on each to let dough breath.  Cover with light towel and let rise about 15-20 minutes.
Remove towel, place in center rack in oven and bake for 20-25 minutes.  Should be golden brown.
Brush with melted butter if preferred.
When completely cooled, cut into 1" slices and pat with butter, serve with coffee (if preferred].
Cacio e Pepe Taralli (Savory Italian Pretzels)
Category: appetizers-and-snacks
By Chef John

Often served with (and dipped in!) white wine, taralli are a fun and versatile Italian snack you can flavor all sorts of ways. This pepper and cheese variety starts with a simple unleavened dough starring white wine and olive oil. Rolled into ropes, then into rings, they're boiled and sprinkled with cheese before baking. Once baked, the cheese forms a crispy wafer in the middle of the ring!

Ingredients:
1 cup all-purpose flour
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt
¼ cup white wine
2 tablespoons olive oil
½ cup finely grated Parmigiano-Reggiano cheese

Directions:
Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes. Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®). Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet. Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated. Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.

Prep time: 1 hr
Cook time: 35 mins
Total time: 2 hrs 5 mins
Yields: 12 taralli

Calories: 77.3
Fat: 3.3 g
Saturated fat: 0.9 g
Carbohydrates: 8.4 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 2.4 g
Cholesterol: 2.9 mg
Sodium: 211.6 mg
Everyone's Favorite Spinach Salad with Poppy Seed Dressing
Category: salad
By GOHIPP

This recipe quickly becomes the favorite of pretty much everyone that tries it. It's so tasty, it's easy to make, and the ingredients are interchangeable!  You can use the dressing immediately or make it in advance and store in refrigerator up to a couple of days. I have substituted pears and mandarin oranges for the strawberries and feta instead of blue cheese. Be creative! YUM!

Ingredients:
¼ cup white vinegar
½ cup vegetable oil
⅓ cup white sugar
1 tablespoon poppy seeds
2 teaspoons finely minced onion
½ teaspoon Worcestershire sauce
¼ teaspoon paprika
1 (10 ounce) bag baby spinach
1 cup sliced fresh strawberries, or as needed
1 (4 ounce) package crumbled blue cheese, or as needed
½ cup roasted pecan halves, or as needed

Directions:
Whisk vinegar, vegetable oil, sugar, poppy seeds, onion, Worcestershire sauce, and paprika together in a bowl until sugar is completely dissolved. Layer spinach, strawberries, blue cheese, and pecans in individual bowls; drizzle dressing generously over each salad.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 542
Fat: 46.5 g
Saturated fat: 10.5 g
Carbohydrates: 25.9 g
Sugars: 20.1 g
Dietary fiber: 4 g
Protein: 10 g
Cholesterol: 21.2 mg
Sodium: 458.1 mg
Carmelized Mango Soup With Poppy Seed Rice Pudding


Ingredients:
unsalted butter, mangoes, sugar, ginger, cardamom pods, cinnamon stick, dry white wine, limes, juice of, unsalted butter, vanilla beans, cinnamon stick, short-grain rice, poppy seeds, sugar, lemongrass, milk, coconut milk, mint leaves, limes, zest of

Directions:
MANGO SOUP:  melt the butter in a large saute pan over med heat, then add mangoes, sugar, ginger, cardamom, and cinnamon stick, sauteing until the mangoes begin to caramelize (about 7 minutes]
Pour in the orange juice and white wine and bring to a simmer, then reduce heat to low and simmer for 10 minutes, then remove from heat and cool.
Remove the ginger, cardamom, and cinnamon stick and transfer mixture to blender, then puree until smooth, then add lime juice.  Refrigerate until chilled.
RICE PUDDING: line a 9x13 baking dish with waxed paper and set aside.
Melt the butter in a large saute pan over med heat.  With a sharp knife, split the vanilla beans lengthwise, then use the back of a knife to scrape out the seeds. Add the seeds, pods, cinnamon stick, rice, poppy, sugar and lemongrass to the pan and saute for 2 minutes or until fragrant.
Pour in the milk and coconut milk, bring to a simmer and simmer for 5 minutes. Cover, reduce heat to low, and let simmer for 30 minutes or until most of the liquid is absorbed and the rice is very tender.  Discard the cinnamon and vanilla pod.
Stir in the mint leaves and lime zest, then spread mixture in the prepared baking dish. Cover with plastic wrap and refrigerate until chilled.
TO SERVE: Using a sharp knife, cut the rice pudding into 4 inch squares.  Place a square in each of six shallow bowls, then ladle the soup over the pudding and serve immediately!
Lebanese Steak Sandwich


Ingredients:
london broil beef, baguette, tomatoes, mayonnaise, cumin, extra virgin olive oil, paprika

Directions:
Marinade beef for 5 hours or more in a ziplock bag.
Cut baguette into 4 pieces.
Put Baguettes in toaster or oven just to get a little crispy.
Sautee your beef for 2 minutes on each side.
Take baguettes out of the toaster and spread mayo on one side and sliced tomatoes.
Thinly slice your meat and place on top of tomatoes.
On the dry side of baguette spread your goats cheese.
Sprinkle some salt and pepper on the meat and there you have it!
Artichoke Dip I
Category: appetizers-and-snacks
By MOIE

A friend at work made this and I had to have the recipe. It's so simple to make and sooo tasty. Plenty of cheese makes this a real treat on crackers or French bread.

Ingredients:
1 cup mayonnaise
1 cup grated Parmesan cheese
2 (6.5 ounce) jars marinated artichoke hearts, drained
2 cups shredded mozzarella cheese
1 ½ teaspoons garlic powder
1 teaspoon paprika

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, thoroughly mix the mayonnaise, Parmesan, artichoke, mozzarella and garlic powder. Transfer the mixture to an 8x8 inch baking dish. Bake 30 minutes, or until the surface is lightly browned and bubbly. Sprinkle with paprika and serve warm.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 5 cups

Calories: 79.3
Fat: 7.4 g
Saturated fat: 1.9 g
Carbohydrates: 1.1 g
Sugars: 0.2 g
Protein: 2.4 g
Cholesterol: 7.9 mg
Sodium: 135.8 mg
Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce
Category: side-dish
By Chef John

Apparently, this sweet-and-sour condiment came to Washington D.C. via Chicago, where it somehow became a staple in Chinese take-out restaurants served as a condiment with fried chicken wings, among other things. This is my version.

Ingredients:
1 (6 ounce) can tomato paste
⅔ cup ketchup
⅔ cup white sugar
1 cup pineapple juice
1 cup distilled white vinegar
1  lemon, juiced
¼ cup honey
2 tablespoons soy sauce
1 ½ tablespoons freshly grated ginger
1 teaspoon cayenne pepper

Directions:
Place tomato paste, ketchup, sugar in a saucepan. Pour in pineapple juice, white vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes. Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 cups

Calories: 157.1
Fat: 0.3 g
Carbohydrates: 40.5 g
Sugars: 35.7 g
Dietary fiber: 1.8 g
Protein: 1.9 g
Sodium: 617.8 mg
Ham and Okra


Ingredients:
butter, onion, plum tomatoes, garlic, sugar, frozen cut okra, long grain rice, ham steak

Directions:
In a saucepan over medium heat, add butter and diced onions.
Cook onions until translucent, turn heat to low.
Stir in V-8 juice and sugar, cover.
In a deep frying pan over medium heat add butter and ham.
Brown ham on both sides, then add tomatoes, okra and V-8 and onions.
Stir, cover and simmer on low heat.
Cook 2 cups of rice according to package directions.
After rice is cooked, place on platter. Remove ham steak, cut in four pieces and lay on top on top of rice.
Pour tomato and okra mixture on rice and ham.
Garnish with fresh parsley.
White Chocolate and Orange Poppy Seed Cake


Ingredients:
butter, granulated sugar, eggs, white flour, baking soda, sour cream, water, white chocolate, poppy seed, white chocolate, icing sugar, white chocolate curls, chocolate curls

Directions:
For the cake~Preheat oven to 325°F.
Grease and lightly flour a 13x9-inch cake or bundt pan.
In a mixing bowl beat the butter and sugar together until fluffy.
Beat in eggs, one at a time, beating well after each addition.
Alternately add flour and baking soda along with the sour cream and water.
Once combined mix on low until well blended and smooth.
Fold in chopped chocolate, poppy seeds and orange rind.
Pour into prepared pan and bake for 50-60 minutes.
Once done, remove and let cool on a wire rack.
Remove cake from pan and allow to cool completely.
For the Glaze:  Melt chocolate and orange juice together in a microwave or small saucepan.
Stir in icing sugar and mix until smooth.
Drizzle over cake and quickly sprinkle the top with the candied orange peel and chocolate curls.
My Easy Alfredo Primavera


Ingredients:
linguine, spaghetti, olive oil, garlic cloves, alfredo sauce, fresh basil

Directions:
Cook pasta according to directions on package, drain and keep warm.
Heat a large skillet or wok over high heat for 3 minutes.  Add Olive oil and vegetables and stir fry for 3 - 4 minutes.  Add garlic and stir-fry for 1 - 2 more minutes.
Season, if needed, with salt and pepper. I use Natures Seasonings.
Stir in Alfredo sauce and about 1/2 cup water.  Stir mixture over high heat and bring to boil.
Reduce heat to low and cook for 5 more minutes.
Serve the Alfredo mixture over the hot pasta and top with fresh chopped basil.
Creamy Peas


Ingredients:
heavy whipping cream, butter, shallot, parmesan cheese, fresh basil leaf, Tabasco sauce, peas

Directions:
Bring the cream to a boil in a saucepan. Lower the heat and simmer until it has reduced slightly, 2 to 4 minutes.
Melt butter in a small skillet, and saute the shallots over medium low heat until translucent, 2 to 3 minutes.
Add the shallots and the cheese to the cream and continue cooking until slightly thickened, 2 to 3 minutes.
Add the basil(or spinach], Tabasco, and peas. Heat through, 2 minutes, and then serve right away. Enjoy!
Gluten-Free Cranberry-Almond Quinoa Salad


Ingredients:
olive oil, fresh lemon juice, honey, kosher salt, ground black pepper, dried cranberries, quinoa, scallion, fresh mint leaves

Directions:
For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside.
For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12 to 15 minutes. Fluff with a fork, and transfer to a large bowl.
Drain the cranberries and scatter them over the quinoa. Add the scallions, almonds and vinaigrette, and fold into the salad until evenly distributed. Add the mint and serve, or chill overnight if desired.
Creamy Smoked Cod Pie With Cheesy Potato Topping


Ingredients:
smoked cod, spring onions, milk, hard-boiled eggs, butter, plain flour, mashed potatoes, cheese

Directions:
Place cod in a single layer in a non stick pan, add the spring onions and milk and poach for about 10 minutes depending on the thickness of the fish.
Drain cod and reserve liquid and spring onions.  Flake fish, remove any bones and place into a greased casserole dish with the spring onions and top with the boiled egg.
Melt butter in pan used for poaching fish (who needs more dirty dishes!?], stir in flour and cook over a low heat until mixture bubbles for a minute or so (don't brown], gradually add reserved poaching liquid stirring constantly until it boils and thickens, season with salt and pepper.
Pour over fish and eggs, cover with mashed potato and top with grated cheese.
Bake at 220 degrees Celsius for 20 minutes until browned on top.
Chef John's Boston Cream Pie
Category: desserts
By Chef John

This is my quick and easy version of Boston's Parker House Hotel's famous cake.

Ingredients:
cooking spray
1 (18.25 ounce) package yellow cake mix
3  eggs
1 ¼ cups water
⅓ cup vegetable oil
3  eggs
2 tablespoons cornstarch
6 tablespoons white sugar
1 cup heavy whipping cream
1 cup whole milk
½ tablespoon butter
1 teaspoon vanilla extract, or to taste
1 pinch salt
4 ounces dark chocolate, chopped
1 teaspoon butter
½ cup heavy whipping cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray 2 (8-inch) cake pans with cooking spray. Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Divide cake batter between the two prepared cake pans. Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes. Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside. Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil. Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute. Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks. Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours. Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes. Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.

Prep time: 30 mins
Cook time: 40 mins
Total time: 5 hrs 10 mins
Yields: 1 cake

Calories: 694.7
Fat: 41 g
Saturated fat: 16.5 g
Carbohydrates: 72.4 g
Sugars: 45.5 g
Dietary fiber: 1.8 g
Protein: 10.3 g
Cholesterol: 198.7 mg
Sodium: 514.2 mg
Rice for Dummies and in the Microwave Too!


Ingredients:
rice, water, olive oil, salt

Directions:
Rinse measured rice 1 to 2 times to remove starch.  I use a strainer.
Place measured rice, water, oil, and salt in a microwaveable casserole dish (make it a big one so it does not boil over] cover with lid or plastic wrap allowing a little steam to release.
Microwave on high for 10 minutes.  Stir and recover.  Then microwave on defrost setting for 9-10 minutes  (If you have to enter a weight my microwave hits 9 minutes at 1.2 lbs.
Fluff with a fork before serving.
Wild Mushrooms, Shallot and Gruyère Omelets


Ingredients:
butter, shiitake mushrooms, shallots, fresh parsley, eggs, cold water, gruyere cheese, fresh parsley

Directions:
Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms and shallots and sauté until mushrooms are tender, about 2 minutes. Season with salt and pepper. Remove from heat and mix in 1 tablespoon minced fresh parsley.
Beat 3 eggs and 2 teaspoons water in small bowl. Season with salt and pepper. Heat small omelet pan over medium-high heat. Add 1 1/2 tablespoons butter and heat until foam begins to subside. Add egg mixture. Stir eggs with fork several times, drawing back of fork across bottom of pan. Lift edges of egg and let uncooked egg flow under until top is almost set. Spoon half of cheese, then half of mushroom mixture down center of omelet. Fold omelet over filling in thirds and transfer to plate.
Make second omelet with remaining eggs, water, salt and pepper, 1 1/2 tablespoons butter, mushrooms and cheese.
Garnish with parsley.
Homemade Nutella®-Filled Donut Muffins
Category: bread
By lilemdo

I'm a sucker for donuts, and these Nutella®-filled donut muffins are baked instead of fried and super delicious!

Ingredients:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¾ cup white sugar
¾ cup milk
⅓ cup vegetable oil
1  egg
1 teaspoon vanilla extract
1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)
3 tablespoons unsalted butter, or more as needed
⅓ cup white sugar
1 teaspoon ground cinnamon
1 ½ cups sifted powdered sugar, or more as needed
¼ cup milk
2 teaspoons vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin. Combine flour, baking powder, salt, and cinnamon in a medium bowl. Whisk until combined. Combine 3/4 cup sugar, milk, vegetable oil, egg, and vanilla extract in a large bowl. Add flour mixture and stir until combined. Place 2 tablespoons of batter into each prepared muffin cup. Add 1 to 2 teaspoons of Nutella® to the center of each and cover with 2 additional tablespoons donut batter, or until each cup is 3/4 full. Bake in the preheated oven until edges and bottoms are browned, 18 to 22 minutes. Do not overbake. Remove from the oven and let sit for 5 minutes; shake muffins out of the tin while still warm. Melt butter in a small microwave-safe bowl in a microwave in 10 second intervals. Combine sugar and cinnamon in another small bowl. Dip donut muffins into the melted butter followed by cinnamon-sugar coating. Mix powdered sugar, milk, and vanilla extract together in a bowl. Dip donut muffins into glaze.

Prep time: 30 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 12 donut muffins

Calories: 453.5
Fat: 18.8 g
Saturated fat: 4 g
Carbohydrates: 67.7 g
Sugars: 51.2 g
Dietary fiber: 0.6 g
Protein: 5.1 g
Cholesterol: 24.8 mg
Sodium: 202.4 mg