xiaoxl/recipe_data huggingface dataset:
Gingerbread Men Dough


Ingredients:
flour, salt, baking soda, cinnamon, allspice, ginger, butter, brown sugar, egg

Directions:
Sift flour, soda, spices and salt.
In a separate bowl, beat butter and brown sugar until creamy.
Add egg and beat well.
Gradually add the dry ingredients to the butter mixture, mixing well.
Chill.
Roll out on a floured board, and cut with gingerbread men cookie cutter.
Decorate with raisins, candied fruit or small candies.
Bake on a lightly greased cookie sheet at 325°F, until browned (6-7 minutes].
Decorate with icing after cooled.
Rice Pudding


Ingredients:
cooked rice, raisins, sugar, cinnamon, milk, vanilla, eggs

Directions:
Heat oven to 350 degrees., In a 1 1/2 quart, ungreased casserole dish, combine ingredients., Mix well., Place casserole dish in a baking pan with 1" of boiling water., Bake at 350 for 45-50 minutes., Serve warm or cold, with cream or milk, if desired.
Savory Tater Tot Casserole
Category: main-dish
By MRS.G

Such an easy recipe, but so tasty! Moist inside and crispy on top! A complete meal in one pan.

Ingredients:
1 ½ pounds lean ground beef
½  onion, chopped
4 cups frozen mixed vegetables
1 (19 ounce) can cream of chicken soup
1 (32 ounce) package frozen potato rounds

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 glass baking dish with cooking spray. Spread hamburger into bottom of pan, covering entire bottom, gently tamping beef down. Sprinkle with diced onions. Layer frozen veggies as next layer. Cover with the soup, straight from the can, carefully spreading with spatula to cover entirely. Layer tater tots on top, covering entire top with tots.  Bake at 375 degrees F (190 degrees) for 1 hour, or until hamburger is done. Check after 30 minutes; if tots are getting too brown, turn down to 350 degrees F (190 degrees C).

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 6 to 8 servings

Calories: 573.4
Fat: 35 g
Saturated fat: 11.2 g
Carbohydrates: 47.9 g
Sugars: 1.5 g
Dietary fiber: 7.3 g
Protein: 24.2 g
Cholesterol: 76.7 mg
Sodium: 940.2 mg
Sesame Carrot Pancakes W/Black Bean Garlic Sauce


Ingredients:
fresh carrot, sesame seeds, green onions, sea salt, eggs, garlic clove, canola oil, black beans, garlic cloves, lime juice, low sodium soy sauce, rice vinegar, sugar, ginger, sea salt, green onions

Directions:
For Pancakes:  Process the toast in blender or food processor (to small, but not necessarily fine, crumbs] and combine with the rest of the ingredients in a small bowl.
Heat half the oil in a deep-sided griddle or frying pan, to about 350°.  Spoon a Tablespoon of batter onto the griddle, flatten out slightly, and fry until golden on the bottom.  Flip over and fry the other side.  Continue until all the batter is used up; adding additional oil if necessary.
For Sauce: Combine mashed beans and sesame oil in small bowl.  Add the rest of the ingredients & stir well.  Serve a dab of sauce on top of each pancake.
Cheesy Mashed Potato Pancakes


Ingredients:
potatoes, mozzarella cheese, egg, flour, chives, canola oil, sour cream

Directions:
Time Saving Tip: Use a trigger release ice cream scoop, scraping the scoop against the side of the bowl to quickly and easily create uniform patties.
n a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, ¼ cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
Place a heaping tablespoonful of potato mixture between your palms and form into a round, <U+2153>" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed.
Recipe works best with mashed potatoes that aren't super creamy. If they are very moist, you may need a little more flour for them to hold a patty shape. Do not use instant mashed potatoes.
Basic Skillet Cake
Category: desserts
By coppercat

This recipe was given to me by a friend years ago and she told me she used it for her strawberry shortcake. It is absolutely heavenly and my niece loves to eat it plain. It is just a good basic recipe--only your imagination limits what you can do with it. It is just a good ole southern recipe and super simple. Awesome with fresh strawberries.

Ingredients:
½ cup butter
1 cup white sugar
1  egg
1 cup self-rising flour
1 teaspoon vanilla extract
¼ cup milk, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a 9-inch cast iron skillet over low heat. Transfer 1/2 of the melted butter to a mixing bowl, leaving remaining butter in the skillet. Add sugar to the mixing bowl and beat with the melted butter until well blended. Add egg and mix until well beaten. Mix in flour and vanilla. Add milk, 2 tablespoons at a time, until mixture is the consistency of pancake batter. Pour batter into the skillet. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and allow to cool on the stovetop.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 9-inch skillet cake

Calories: 267
Fat: 12.4 g
Saturated fat: 7.6 g
Carbohydrates: 37.1 g
Sugars: 25.5 g
Dietary fiber: 0.4 g
Protein: 2.6 g
Cholesterol: 51.6 mg
Sodium: 291 mg
Good Stuff! Party Mix


Ingredients:
cashews, brown sugar, butter, light corn syrup

Directions:
"Place Crispix, cashews, pretzels and Bugles into a large roaster-stir gently. Melt butter, brown sugar and corn syrup in a saucepan. Bring to a boil; cook for 2 minutes. Pour over cereal mixture. Bake at 350 for 8 minutes, stir and bake for 8 more minutes. Spread on cookie sheets to cool."
Chicken and Vegetable Borscht


Ingredients:
extra virgin olive oil, garlic cloves, onion, green cabbage, white potatoes, beets, carrot, bay leaf, tomato paste, salt, grape tomatoes, boneless skinless chicken breast halves, great northern beans, fresh dill

Directions:
Heat oil in a large pot over medium heat.
Add garlic and onions and cook until soft, about 10 minutes.
Add carrots, potatoes, cabbage,  tomato paste. bay leaf, and 2 quarts water and stir well.
Increase heat to medium high and bring to a boil. Turn to medium low and cook partially covered until vegetables are just tender about 15 minutes.
Add chicken, tomatoes and beans and half the dill. Cook 6-8 minutes. Season to taste. Serve in bowls with rest of dill for garnish.
Million Dollar Fudge


Ingredients:
sugar, salt, butter, evaporated milk, marshmallow creme

Directions:
In heavy sauce pan over medium heat, bring sugar, salt, butter and evaporated milk to a boil.
Boil for 6 minutes.
Meanwhile, place marshmallow fluff and chocolate (and nuts] in a large bowl.
Pour the boiled syrup over mixture.
Beat until chocolate is melted.
Spray pan with nonstick cooking spray and pour fudge into the pan.
Let harden at room temperature or in the fridge.
Rose Aphid Antidote


Ingredients:
"water"

Directions:
Put ingredients in a blender and blend on high for 10-15 seconds. Strain out the pulp into a coffee filter, then pour liquid into a handheld mist sprayer.
Get out your hose and blast your roses with a high pressure spray nozzle to dislodge the aphids. Now mist spray the plants and say goodbye to aphids!
Grilled Zucchini Mint Gremalata


Ingredients:
zucchini, flat leaf parsley, of fresh mint, fresh lemon rind, olive oil, minced garlic cloves

Directions:
Preheat grill pan over medium-high heat., Combine all ingredients except zucchini in a bowl., Arrange zucchini in a single layer in a pan., Grill for 4 minutes, turning after 2 minutes., Top evenly with ingredients in the bowl.
Royal Icing


Ingredients:
icing sugar, lemon juice, water

Directions:
Place all ingredietns in a bowl and stir. Leave sit for one minute.
Whisk vigorously until smooth.
Add food colour, one drop at atime until the desired colour is achieved.
You can divide the mixture and add different colours if desired.
If the icing is too thick to decorate, add a little more water -only as required.
Chocolate Zucchini Cake III
Category: fruits-and-vegetables
By Sandy

This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.

Ingredients:
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4  eggs
1 ½ cups vegetable oil
3 cups grated zucchini
¾ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 - 9x13 inch pan

Calories: 268.5
Fat: 17.5 g
Saturated fat: 2.5 g
Carbohydrates: 27.2 g
Sugars: 17.1 g
Dietary fiber: 1.6 g
Protein: 3.4 g
Cholesterol: 31 mg
Sodium: 187.6 mg
Bobby Flay's Bourbon-Cherry Slushie


Ingredients:
water, cherry juice, Bourbon, lemon slice, mint

Directions:
In a large bowl or pitcher add the water, orange and lemon juice concentrates, cherry juice and bourbon, stir well. Cover and place in refrigerator for approximately two hours or unit very well chilled.
Pour some of the mixture into a blender and add ice as needed for a slushie drink. Pour into a margarita glass and garnish with the lemon and/or orange slices and sprig of mint.
Repeat with remaining juice in your bowl or pitcher.
CHINESE STYLE GLAZED  LOIN OF PORK


Ingredients:
soy sauce, ginger, garlic cloves, five-spice powder, sherry wine, hoisin sauce, brown sugar, ketchup, liquid smoke

Directions:
Slice pork into 4 slabs and place in a large zip lock bag.
Mix the rest of the ingredients and pour half into zip bag with the meat, smoosh around and allow to marinate for 1/2 to 4 hours.
Pour the rest of the glaze into a small saucepan and cook until thickened.
Sear meat on a grill or in a hot grill pan on the stove about 5 minutes per side.
I added the liquid smoke to the glaze,  because I cooked mine on the stove top in the grill pan.
Brush both sides of meat with glaze and turn, cooking until no pink shows.
Continue brushing with glaze until done.
In the stovetop grill pan, I poured all the glaze into the pan and turned the meat every couple of minutes to coat completely, and cooked until no pink showed in the meat.  This only takes a couple of minutes, since the meat is thin.
Serve with fried rice and broccoli.
Guilt Free Cheesecake


Ingredients:
cream cheese, artificial sweetener, sour cream, vanilla extract, lemon zest, eggs

Directions:
Pre-heat oven 350 F., Use hand mixer., Large mixing bowl beat cream cheese until fluffy., add artificial sweetener, sour cream, vanilla and lemon zest mix for 3 mins., Add eggs and mix for 1 minute., Pour filling in a lightly greased pie pan or 9 springform pan., Bake for 50-55 minutes or until lightly brown., Cool for an 1 to 2 hours and chill for 4 hours., Enjoy the Guilt Free Cheesecake -- .
Spicy Steak Marinade
Category: side-dish
By Jesi A.

My family loves this slightly spicy marinade, we've even cooked it down and added tomato sauce and made it into a type of basting/barbeque sauce. Place steaks in a resealable plastic bag and pour marinade over the top. Allow to rest for at least 2 hours, preferably overnight for best flavor and tenderness.

Ingredients:
½ cup water
¼ cup Worcestershire sauce
¼ cup soy sauce
2 tablespoons prepared yellow mustard
1 tablespoon minced onion
½ teaspoon minced garlic
¼ teaspoon red pepper flakes

Directions:
Combine water, Worcestershire sauce, soy sauce, mustard, onion, garlic, and red pepper flakes in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 29
Fat: 0.4 g
Carbohydrates: 5.4 g
Sugars: 2.2 g
Dietary fiber: 0.5 g
Protein: 1.4 g
Sodium: 1157.1 mg
Rotisserie Chicken Tortilla Soup
Category: soups-stews-and-chili
By Suellen Maggard

Chilly weather chicken tortilla soup made with rotisserie chicken.

Ingredients:
4 (14.5 ounce) cans chicken broth
3 cups shredded rotisserie chicken
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
½ cup salsa
5 (6 inch) corn tortillas
¼ cup chopped fresh cilantro

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet. Bake in the preheated oven until golden brown, about 5 minutes. Stir cilantro into soup. Ladle into bowls and top with tortilla strips.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 335.3
Fat: 13 g
Saturated fat: 3.4 g
Carbohydrates: 27.9 g
Sugars: 3.2 g
Dietary fiber: 6 g
Protein: 27.2 g
Cholesterol: 69.5 mg
Sodium: 1398 mg
Angel Food Cake II
Category: desserts
By Carol

Some people like to make an angel food cake as a birthday cake.  I have made this one before, and it was great.  I made a butter icing, and just tinted the color I wanted.  I put in those little dragees you see in the store inside the batter.

Ingredients:
1 cup sifted cake flour
¾ cup confectioners' sugar
1 ½ cups egg whites
¼ teaspoon salt
1 ½ teaspoons cream of tartar
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup white sugar
2 cups confectioners' sugar
¼ cup butter, softened
3 tablespoons cream
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C).  Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely. Sift flour and 3/4 cup confectioners' sugar together three times; set aside. In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form.  Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form.  Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets. Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour. Beat 2 cups confectioners' sugar, butter, cream, and 1 teaspoon vanilla together until smooth.  Add more cream or confectioners' sugar as needed. Frost the cooled cake.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch tube cake

Calories: 239.4
Fat: 4.6 g
Saturated fat: 2.8 g
Carbohydrates: 46.3 g
Sugars: 37.7 g
Dietary fiber: 0.2 g
Protein: 3.8 g
Cholesterol: 13.1 mg
Sodium: 110 mg
Yummy Apple-Cinnamon Ring


Ingredients:
sugar, cinnamon, apples, pecans, butter

Directions:
Toss quartered biscuits with remaining ingredients except for butter; fill a greased and floured Bundt pan with biscuit mixture.
Pour butter over top.
Bake at 375 degrees for 25-30 minutes.
Let cool for 5 minutes; invert onto a serving platter.
Dried Oyster and Scallop Congee


Ingredients:
medium grain rice, water, carrot, spring onions

Directions:
Soaked dried oysters and scallops in cold water separately for at least 2 hours to soften them. Retain the soaking liquid. Shred the scallops, and cut oysters into small pieces.
Peel carrot and dice into 0.5cm cubes.
Wash and rinse the rice several times. Place rice in a pot, add water and seafood liquid (used to soak the dried seafood], and bring to a boil.
Add oysters, carrots and 1 tsp oil.
Let the congee boil, then lower heat to let it bubble for 20 minutes.
Add the shredded scallops, and let congee simmer for 20-30 minutes. Do stir occasionally to prevent the rice from sticking the bottom of the pot.
Turn heat off,  and serve garnished with spring onion.
New England Grilled Cheese


Ingredients:
corn, Vermont sharp cheddar cheese, salt, butter

Directions:
Fry corn kernels til soft. ., Butter cornbread., Place one slice butter side down in fry pan., Place slice of Cheese on bread then corn then cheese., Finally place last slice of bread on top., Grill til golden brown and flip. Grill other side. Enjoy!, gr.
Swedish Tea Ring with Pecans
Category: bread
By LOGINHAZEL

These are made like cinnamon rolls; however, you make a circle with the dough log and cut only part way through, turning each piece partially on its side to make a beautiful design.

Ingredients:
1 tablespoon active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1  lemon, juiced and zested
1 cup milk
½ cup margarine, softened
1 teaspoon salt
½ cup white sugar
2  eggs, beaten
4 ½ cups all-purpose flour
2 teaspoons ground cinnamon
¼ cup white sugar
¾ cup chopped pecans
¼ teaspoon vanilla extract
1 cup confectioners' sugar

Directions:
In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use. In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour. Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches. In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends. Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool. Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

Prep time: 20 mins
Cook time: 30 mins
Total time: 3 hrs 15 mins
Yields: 1 round loaf

Calories: 324
Fat: 11.8 g
Saturated fat: 1.9 g
Carbohydrates: 49.6 g
Sugars: 19 g
Dietary fiber: 2.3 g
Protein: 6.3 g
Cholesterol: 26.1 mg
Sodium: 254.3 mg
Microwave Chocolate Lovers Pudding


Ingredients:
sugar, cornstarch, salt, milk, butter, vanilla

Directions:
In a medium glass bowl stir together sugar, cocoa, cornstarch and salt. Gradually stir in milk.
Microwave on high for 5 minutes, stirring once halfway through the cooking time. Continue to cook on high for an additional 2-3 minutes or until the mixture has thickened. Stir in butter and vanilla.
Pour into individual serving dishes. Cover and chill.
Starbucks® Pumpkin Bread
Category: bread
By jnghob09

A thick slice of moist pumpkin bread Starbucks®-style is the perfect companion for your morning cup of joe! Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. Here's a custom formula that makes enough batter to fill up a medium loaf pan. And when the bread is done, you'll slice the beefy loaf into eight thick square hunks of goodness that perfectly mimic the weight, color and flavor of the real thing.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon baking powder
½ teaspoon salt
4  eggs
1 cup white sugar
¼ cup light brown sugar
½ teaspoon vanilla extract
¾ cup canned pumpkin
¾ cup vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 8-1/2x4-1/2-inch loaf pan. Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt together in a large bowl. Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth. Pour batter into the prepared loaf pan. Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of the bread comes out clean, about 70 minutes. Let cool in the pan, about 30 minutes. Invert onto a wire rack and slice it into 1-inch thick slices.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 55 mins
Yields: 1 loaf

Calories: 429.6
Fat: 23.6 g
Saturated fat: 3.6 g
Carbohydrates: 50.1 g
Sugars: 30.5 g
Dietary fiber: 1.6 g
Protein: 5.9 g
Cholesterol: 93 mg
Sodium: 426 mg
Kossmans Baked Fish


Ingredients:
onion, butter, salt, American cheese, milk

Directions:
thaw the fillets really do this i just put the fillets whole
cut into serving size.
place in a shallow baking dish.
saute  the onions in the butter   til browned i.
salt and pepper.
add bread crumbs and cheese.
toss.with fork until well mixed.
spread over fillets.
and press down firmly.
pour the milk around  the fish bake in a 350 degree oven for about 45 minutes. i did this uncovered worked fine  baked potatoes at same time.
Sweet Onion and Mushroom Casserole


Ingredients:
fresh mushrooms, butter, egg, salt, sharp cheddar cheese, paprika

Directions:
Saute onions and mushrooms in butter until just tender, about 10 minutes., Place onions and mushrooms in a lightly greased 8 inch square baking dish., Whisk together whipping cream,egg and salt., Pour over onion and mushroom mixture., Bake at 350°F for 25 minutes., Add cheese and sprinkle with paprika., Bake until cheese melts.
Raspberry-Cinnamon Muffins
Category: bread
By Cora

These delicious raspberry muffins are low fat and dairy free.

Ingredients:
1 cup packed light brown sugar
1 cup applesauce
1 large egg
1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups frozen raspberries

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners. Stir brown sugar, applesauce, and egg in a bowl until well combined. Add flour, baking soda, cinnamon, and salt; stir until just combined. Fold in raspberries gently. Use a disher scoop to portion uniform amounts of batter into the prepared muffin tin. Bake in the preheated oven until muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove muffins from the tin immediately and cool on a wire rack.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 dozen

Calories: 149.3
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 34.2 g
Sugars: 20.7 g
Dietary fiber: 1.8 g
Protein: 2.3 g
Cholesterol: 15.5 mg
Sodium: 265.9 mg