xiaoxl/recipe_data huggingface dataset:
Pasta Frittata


Ingredients:
olive oil, green pepper, onion, garlic cloves, eggs, milk, parmesan cheese, dried basil leaves, dried oregano leaves, salt, pepper, muenster cheese, swiss cheese, diced tomato, bacon

Directions:
Preheat the oven to 350 degrees.
In heavy skillet over medium heat, heat olive oil.
Add green bell pepper, onion and garlic; cook over medium heat until tender.
Meanwhile, in large bowl, beat together eggs with milk, 1/3 cup Parmesan cheese, salt, pepper, basil and oregano.
Add pasta to egg mixture and stir gently.
Add egg mixture to skillet; arrange pasta in an even layer.
Cook egg mixture over medium heat, lifting sides occasionally to let uncooked egg flow underneath. When egg mixture is almost set but still very moist, after about 5-8 minutes, top with diced tomatoes, bacon, and muenster or swiss cheese.
If using a pan that is not oven safe, cover the handle with heavy duty aluminum foil.
Place pan in the oven, and cook for 10-12 minutes until frittata is puffed, set, and beginning to turn golden brown. Remove from oven and let sit for 5 minutes.
Cut into wedges; serve immediately.
Serves 6.
Curried Butternut Squash and Pear Soup
Category: soups-stews-and-chili
By blancdeblanc

My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.

Ingredients:
1 (2 pound) butternut squash
3 tablespoons unsalted butter
1  onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon salt
4 cups reduced sodium chicken broth
2  firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
½ cup half and half

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full.  Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender.  Puree in batches until smooth.  Return the soup to the pot, stir in the half and half, and reheat.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 168.7
Fat: 6.7 g
Saturated fat: 3.9 g
Carbohydrates: 27.6 g
Sugars: 8.7 g
Dietary fiber: 6.6 g
Protein: 3.1 g
Cholesterol: 20.1 mg
Sodium: 887.7 mg
Keto Chicken Crust Pizza
Category: bread
By Yoly

A pizza crust made from chicken? Yes, and it's great-tasting, too! Ideal if you're on the keto diet. Choose as many toppings as you want or just top with more cheese and more fresh basil.

Ingredients:
1 pound ground chicken
½ cup mozzarella cheese, shredded
¼ cup freshly grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon chopped fresh basil

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Mix chicken, mozzarella cheese, Parmesan cheese, garlic, Italian seasoning, salt, and pepper in a large bowl with your hands. Fold in chopped basil. Place chicken mixture between two pieces of parchment paper. Gently spread mixture into a circle or rectangle about 1/4-1/2-inch thick. Remove top parchment paper. Bake in the preheated oven until edges start to brown, 35 to 45 minutes. Top with your favorite toppings.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 2 servings

Calories: 409.1
Fat: 14.6 g
Saturated fat: 6.6 g
Carbohydrates: 4.1 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 62 g
Cholesterol: 165.2 mg
Sodium: 1030.3 mg
Honey Curry Sole Fillet


Ingredients:
liquid honey, Dijon mustard, curry powder, butter, sole fillets, cilantro

Directions:
oven preheated 350F degrees.
combine honey, mustard, curry,& butter in small bowl; mix well.
lightly butter shallow baker; add sole fillets, slightly overlapping is good.
Top side up.
pour curry sauce on top; bake (uncovered] for 15-20 minutes.
serve warm, with cilantro and roasted almond pieces on top.
MM!
ITALIAN CHICKEN AND VEGETABLE RECIPE


Ingredients:
chicken, mixed herbs, salt, garlic, cherry tomatoes, green beans, yellow zucchini, bell pepper, onion

Directions:
Step 1.
Heat oil in large non-stick pan on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
Step 2.
Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add cherry tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.
Pork Medallions in Balsamic Mushroom Sauce


Ingredients:
butter, olive oil, garlic, salt, pepper, basil

Directions:
Slice Pork Loin diagonally into 1/2" medallions.
Salt and Pepper each side of medallions.
In a large skillet melt butter and add olive oil heat to medium high heat.
Place medallions in butter/oil and brown each side until a light crust forms (about 3 minutes each side].
Remove pork and set aside.
Add Stock to skillet scraping bottom of pan, bring to rolling boil.
Add Mushrooms, garlic and vinegar, basil, salt and pepper to stock.
Stir occasionally and reduce by 1/2.
Add medallions (and any juices from them] to the skillet and combine well.
Lower heat to medium low and let simmer about 10 minutes.
Caramelized Potatoes Brunede Kartofler  (Brunede Kartofler)


Ingredients:
potato, butter, caster sugar

Directions:
N.B. ~ The recipe states ~ Be careful not to overcook the potato's, or they will break up.
Melt the sugar in a large frying pan. When it is light brown, add the butter. Rinse the potato's well under cold water and quickly tip into the pan.
Shake the pan so that the potato's are caramelized all over.
Heat through and serve at once.
Low Salt Corn Guacamole


Ingredients:
Hass avocadoes, lime juice, lemon juice, cherry tomatoes, shallot, white pepper

Directions:
Cut open, pit and scrape avocado pulp into large mixing bowl.
Mash with fork til chunky.
Add in shallots, tomatoes, lime and lemon juice and pulp - mix well. Add in corn, and white pepper, mix well.
Refrigerate for 1 hour to let flavors combine. Also, quick tip for anything with avocados - they brown in minutes, even with the lemon juice. Always cover tightly with plastic wrap before closing container. Let no air in, it will stay green!
Serve with chips, salsa, sour cream. Put in mexican salads, serve with yellow rice and tacos. Enjoy!
Crock Pot Beef Rogan Josh


Ingredients:
onion, garlic cloves, curry paste, plum tomatoes, mango chutney, small mushrooms, canola oil, boiling water

Directions:
Brown onions in frying pan using canola oil.
Add garlic and fry for further 3 minutes.
add curry paste and fry off for 2 minutes.
place mixture into crock pot.
deglaze pan with boiling water and add to crock pot.
add rest of ingredients except mushrooms and cook on high 2 hours and low for  6-8 hours depending on your crock.
Add mushrooms and check seasoning and cook on high for further 1/2 hour.
Skim off excess fat before serving.
Ham and Mushroom Burger (No Bread Bun)


Ingredients:
garlic cloves, extra virgin olive oil, salt, fresh ground black pepper, portabella mushrooms, deli ham, basil leaves, gruyere cheese

Directions:
Mix 100ml extra virgin olive oil with garlic and a pinch of salt and pepper and rub the mix over the insides of each mushroom.
Place the mushrooms cap side down in a non stick prypan with 2 tablespoons of oil drizzled between the mushrooms to fry for 5 to 10 minutes, colouring the cap side only (DON"T COOK THE GILL SIDE].
Rest them with the lid on the pan so that they steam and cool gently and when cool enough to handle, lay one mushroom cap down on a tray and crunch/fold 2 slices ham into it, 2 basil leaves, 1 slice of cheese and then again 2 slices ham, 2 basil, 1 cheese - 2 layers in total, then place the second mushroom on top and secure with string and repeat with other 3 or make an assembly line and do all 4 at once.
The burgers can be prepared in advance (1 or 2 days] and then bake at 175C for 10-15 minutes to warm them through and serve them hot - we eat them with a knife and fork but the kids love to use their hands.
Salade Esotica


Ingredients:
artichoke hearts, olive oil, garlic cloves, lettuce leaves, cannellini beans, mozzarella cheese, hearts of palm, avocado, sun-dried tomatoes, pine nuts, kalamata olives

Directions:
Preheat oven to 375°F.
Gently mix artichoke hearts with oil and garlic.
Spread on metal roasting pan and roast for 1 hour.  Toss a few times, if desired.
Meanwhile, evenly share the baby greens among 4 salad plates and arrange 1/4 of the rest of the ingredients (except avocado] on top of each plate.
When artichokes are done, let cool slightly and cut in half.  Put about four artichoke halves on each plate.
Just before serving, peel and chop avocado and put 1/4 on each plate.
Sprinkle the top of each plate with optional ingredients, if using.
Or, just toss everything together and serve.
Wild-mushroom and Potato Stew


Ingredients:
olive oil, onions, dry white wine, dried thyme, vegetable broth, potatoes, carrots, soy sauce, bok choy

Directions:
Heat oil in heavy large pot over medium-high heat.
Add onions; sauté until golden, about 8 minutes.
Add mushrooms; sauté until tender, about 8 minutes.
Add wine and thyme; boil until liquid is reduced by half, about 1 minute.
Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes.
Stir in bok choy; simmer uncovered until tender, about 8 minutes.
Using slotted spoon, transfer 3/4 cup potato pieces to small bowl; mash with fork.
Return mashed potatoes to pot; simmer until juices thicken, about 5 minutes.
Season with salt and pepper; serve.
AHa Herb Mix


Ingredients:
cayenne pepper, garlic powder, basil, thyme, parsley flakes, marjoram, mace, onion powder, ground black pepper, sage

Directions:
Combine all seasonings in a blender or food processor., Blend ingredients just until they are ground.
Homemade Baked Beans


Ingredients:
chopped tomatoes, oregano, bacon, onion, garlic clove, cheese

Directions:
Put the tomatoes, oregano & balsamic vinegar into a bowl & mix well.
Blitz down to a smooth sauce with a liquidiser.
Chop up the bacon, and add to a pan on a medium heat, and fry for 5mins.
Chop the onion and garlic finely, and add to the pan, frying for a further 5mins.
Add in the tomato sauce, and each tin of beans one at a time.
Bring the mix back to the boil, and then decant into a large baking dish.
Cook in the oven for 45mins, or until the beans become thick.
Serve on some bread, with cheese melted over the top, Just like when you were a child!
Parmesan Cheese Baskets


Ingredients:
"parmesan cheese"

Directions:
Sprinkle Parmesan into a large circle in 10 inch non-stick skillet.
When cheese is slightly golden underneath, carefully remove it with a spatula.
Quickly drape over a drinking glass, golden side up, and press to form the bowl shape.
Let cool.
These can sit for several hours at room temperature.
Grilled Tofu With Chili Lime Marinade


Ingredients:
extra firm tofu, scallions, fresh cilantro, kosher salt, lime juice

Directions:
Slice tofu in half lengthwise, then cut each half into two long strips, approximately 1/2-inch thick.
Mix remaining ingredients in a small bowl.
Lay tofu strips in a shallow pan and pour marinade over, turning tofu to coat. Marinade for at least 1 hour, or as long as overnight.
Heat oil in grill or nonstick pan over high heat. Sear tofu on each side until browned and heated through, approximately 2-3 minutes per side.
Allspice Apple Butter Muffins


Ingredients:
sugar, ground allspice, all-purpose flour, baking powder, salt, baking soda, brown sugar, eggs, apple butter, unsalted butter, vanilla extract

Directions:
Preheat oven to 400°; grease a 12-cup muffin pan.
In a small bowl, combine sugar and 1/4 t allspice; set aside.
In a big bowl, whisk together the flour, baking powder, salt, baking soda, and remaining allspice.
In another bowl, whisk together brown sugar, eggs, apple butter, butter, and vanilla until well blended.
Add the egg mixture to the flour mixture and stir until just blended.
Divide batter evenly among prepared muffin cups; sprinkle with sugar mixture.
Bake for 18-22 minutes or until tops are golden and a pick comes out clean.
Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
Thai (Wrap) Sandwich


Ingredients:
flour tortillas, cabbage, carrot, green onion, red bell pepper, celery, cilantro, butter, sesame seeds, granulated sugar, soy sauce, sambal oelek, candied ginger

Directions:
SAUCE:
In small sauce pan melt butter; add Ramen noodles, almonds and sesame seeds; sauté until lightly brown, approximately 2 minutes, stirring constantly.  Remove and set aside.
To sauce pan add sugar, oils, vinegar, soy sauce , sambal oelek and candied ginger and heat until sugar dissolves.
Remove from heat and cool slightly; add chicken.
SALAD:
In a large bowl mix together vegetables; cabbage, celery, green onions, red bell pepper and carrots.
Pour dressing over vegetables and toss.
Garnish with noodle mixture and cilantro; serve immediately.
WRAP:
Across the center of 10-inch sandwich wrap place 1/4  of the salad mixture, leaving at least one inch at each end.
Garnish each wrap with noodle mixture and cilantro.
Fold each end toward center and roll.
Serve immediately.
Spiced Cran-Apple Cider


Ingredients:
apple cider, cranberry juice cocktail, ground allspice, ground cinnamon, ground cloves, ground nutmeg

Directions:
Mix all ingredients together in a large pan.
Heat over medium-high heat until mixture comes to a boil; reduce heat and simmer 10 minutes.
Remove from heat and serve warm.
Hidden Valley Ranch Crusted Scallops With Spinach #RSC


Ingredients:
bacon, sea scallops, butter, garlic clove, shallot, parmesan cheese

Directions:
1] In a cool skillet, start cooking your bacon over medium/low heat until crispy. (The lower the heat, the more bacon fat you'll render out, which is good.].
2] In a small plastic sealable bag, combine 1/2 the packet of Hidden Valley Original Ranch Seasoning Mix, parmesan cheese, and scallops. Gentle mix/coat the scallops in the mixture.
3] Once the bacon is crispy, remove from skillet, and turn heat up to medium. Keep ALL the fat in there. Sear the scallops on one side, roughly 2-3 minutes. Do not move them until they have cooked about halfway through. Then flip to the other side and sear another 1.5-2 minutes. Then remove from the pan.
4] Add the garlic, shallots, butter, and other half of Hidden Valley Original Ranch Seasoning Mix to the pan. Sauté for 2-3 minutes, and then add you spinach and allow it to steam and wilt, stirring after about 1-2 minutes. Then add the lemon juice and crumble up the bacon into the spinach.
5] Create a small bed of spinach on your plate and place your scallops on top of it. Enjoy!
Lamb Rack A LA Francaise


Ingredients:
racks of lamb, brandy, Dijon mustard, dried tarragon, salt, black pepper, butter, sherry wine, madeira wine, chicken broth

Directions:
Cream together the mustard, tarragon, salt, pepper and butter.
Place the rack of lamb in a roasting pan and roast in a 400F oven for 10 minutes.
Take out of the oven pour the brandy over top, and turn the meat so the brandy coats the lamb all over.
Spread the creamed mixture over to of the lamb.
Put back in oven, lower heat to 375F and continue roasting until the internal temp reaches 155F (apprx 45 min- 1 hour depending on the size of the rack], remove from oven and place on a platter and keep warm (cover with foil].
Place the roasting pan direct heat.
Add Sherry,chicken broth to the pan drippings.
Scrap the borrom of the pan to get all the brown bits.
Bring to a boil, strain the sauce and serve separately.
Lemon Pistachio Zucchini Bread
Category: bread
By LIZZY217

A moist zucchini bread with lemon and pistachio for a unique flavor.

Ingredients:
cooking spray
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4  eggs
1 ½ cups white sugar
1 cup vegetable oil
½ cup plain yogurt
1  small lemon, zested
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pistachio nuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray. Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 25 mins
Cook time: 45 mins
Total time: 2 hrs 10 mins
Yields: 2 9x5-inch loaves

Calories: 292.9
Fat: 15.3 g
Saturated fat: 2.2 g
Carbohydrates: 34.5 g
Sugars: 16.3 g
Dietary fiber: 1.4 g
Protein: 5.3 g
Cholesterol: 37.6 mg
Sodium: 257.8 mg
Zürich Hot Pot


Ingredients:
pork, beef, margarine, onions, garlic clove, cumin, salt, head of cabbage, potatoes, carrots, white wine, water, pepper

Directions:
Put margarine in a pot and heat, brown meat gently., Steam onions and garlic until softened. Add cumin, salt and pepper., Put half of the cabbage onto the meat., Add potatoes and carrots, then put the rest of the cabbage on top., Again add salt and pepper., Add white wine, cover and steam for about 5 minutes., Add water and stew for about 25 minutes under pressure.
Dill Pickle Bread
Category: bread
By Tony

I've used dill in breads and just love the flavor, but one day while preparing hamburgers, I wondered if I could use actual pickles. Here is my creation use dill pickle juice for half of the water for the deluxe version. Enjoy!

Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
1  dill pickle, chopped
1 tablespoon butter, softened
1 tablespoon dried minced onion
1 teaspoon dried parsley
½ teaspoon dried dill weed
¼ teaspoon salt
3 ⅛ cups bread flour
2 teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Use the white bread, medium crust setting.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 -1 pound loaf

Calories: 13.7
Fat: 1 g
Saturated fat: 0.6 g
Carbohydrates: 1 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 0.4 g
Cholesterol: 2.5 mg
Sodium: 200.1 mg
Hershey's Kisses Peanut Butter Surprise Cookies!


Ingredients:
butter, margarine, creamy peanut butter, crunchy peanut butter, granulated sugar, light corn syrup, egg, vanilla extract, all-purpose flour, baking soda, salt, granulated sugar

Directions:
Remove wrappers from peanut butter filled chocolates.
Beat butter and peanut butter in large bowl until light and fluffy. Add sugar, corn syrup, egg and vanilla; blend well. Stir together flour, baking soda and salt; add to peanut butter mixture, blending well.
Heat oven to 350°F Shape dough into 30 (about 1-1/4 inch] balls. Press peanut butter filled chocolate piece into each ball; covering completely with dough. Reshape into balls; roll in granulated sugar. Place on ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Set aside 30 peanut butter filled chocolates. Place remaining chocolates in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%] 1 minute; knead. If necessary, microwave at MEDIUM an additional 15 seconds at a time, kneading after each heating, just until chocolates are melted and mixture is smooth. Cut small piece from corner of bag; drizzle melted chocolate over cookies. Before drizzle sets, place peanut butter filled chocolate in center of each cookie. Allow drizzle to harden.
Chocolate Baklava
Category: desserts
By Robin C

This chocolate version of the traditional Greek dessert is a cinch to make but looks like you've slaved for hours. It is very impressive and tastes delicious.

Ingredients:
1 pound pecans, finely chopped
8 ounces dark chocolate (such as Callebaut®), finely chopped
¾ cup white sugar
1 ½ teaspoons ground cinnamon
1 pound phyllo dough, thawed
1 ¼ cups unsalted butter, melted
¾ cup orange juice
½ cup honey
½ cup water
½ cup white sugar
2 tablespoons lemon juice
2 ounces semisweet chocolate
1 teaspoon butter

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 10x14-inch baking pan with butter. Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl. Trim phyllo dough to fit prepared baking pan. Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture. Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans. Repeat layers with 4 more sheets of phyllo and remaining pecans. Pour any leftover butter over baklava. Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row to create small triangles, again leaving bottom layer of phyllo intact. Bake in preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava. Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes. Pour sauce over baklava. Melt remaining 2 ounces chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle chocolate over baklava. Cover and refrigerate until ready to serve.

Prep time: 30 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 55 mins
Yields: 1 10x14-inch dish

Calories: 200.6
Fat: 14.2 g
Saturated fat: 4.3 g
Carbohydrates: 18.4 g
Sugars: 11.7 g
Dietary fiber: 1.5 g
Protein: 2 g
Cholesterol: 13.2 mg
Sodium: 47.4 mg
Roasted Green Beans


Ingredients:
fresh green beans, extra virgin olive oil, garlic powder, salt, black pepper

Directions:
Toss all ingredients in a bowl.
Lay out on a large baking sheet with the green beans placed so as not to overlap or touch one another as much as possible.
Bake at 375 degrees for 25 minutes or until green beans begin to shrivel and are tender crisp.
Applesauce-Oat Muffins
Category: bread
By Kelly R.

These are so good for a winter breakfast when served warm.

Ingredients:
1 ½ cups instant oatmeal
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
⅛ teaspoon ground cinnamon
½ cup packed brown sugar
1  egg white
1 cup applesauce
½ cup milk
¼ cup instant oatmeal
¼ cup packed brown sugar
⅞ tablespoon ground cinnamon
1 tablespoon melted butter

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk together 1 1/2 cups oatmeal, the flour, baking powder, baking soda, and 1/8 teaspoon of cinnamon in a mixing bowl; set aside. Whisk 1/2 cup brown sugar, egg white, applesauce, and milk together in a mixing bowl until smooth. Stir in the flour mixture until evenly moistened; it's ok if small, dry lumps remain. Pour the batter into the prepared muffin tin. Stir the 1/4 cup oatmeal, 1/4 cup brown sugar, 1 tablespoon cinnamon, and the melted butter in a small bowl; sprinkle this mixture over the muffins. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool at least 10 minutes before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen

Calories: 168.5
Fat: 2 g
Saturated fat: 0.9 g
Carbohydrates: 34.6 g
Sugars: 16.1 g
Dietary fiber: 2 g
Protein: 3.6 g
Cholesterol: 3.4 mg
Sodium: 169.6 mg