xiaoxl/recipe_data huggingface dataset:
Beef and Black Bean Chili With Green Onion Corn Cakes


Ingredients:
Worcestershire sauce, onion, garlic cloves, red bell pepper, chili powder, cumin, diced tomato, tomato sauce, black beans, cilantro, milk, eggs, scallions, butter

Directions:
In a large pot, brown beef over med-high, seasoning with salt and pepper.  Drain grease and add worcestershire, onion, garlic, red peppers, and jalapeno.  Cook 5 min then add chili powder and cumin, and cook 2 more minute Stir in broth and scrape up drippings. Stir in tomatoes, tomato sauce, and beans.  When it comes to a bubble, reduce heat to a simmer and cook 15 minutes. Stir in cilantro just before serving.
Mix together muffin mix, milk, eggs, oil and scallions.  Batter should be thick.  Heat a nonstick skillet or griddle over moderate heat.  Nest a pat of butter into a folded paper towel and wipe hot pan surface with it to lightly grease.  Pour corn cake batter onto hot pan in 3-4 inch rounds.  Cook 2-3 min on each side, until golden.  Transfer to a plate and repeat.
To serve, top bowls of chili with corn cakes.  Eat the chili and corn cake as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.
Cajun Fiesta Dip


Ingredients:
water, bulk pork sausage, chopped tomato, sour cream, green onion, tortilla chips

Directions:
Mix water, oil and Rice Mix in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking.
Remove from heat. Let stand 5 minutes.
Spread 1/2 of the rice mixture in 11x7-inch baking dish. Layer with 1/2 each of the crumbled cooked sausage, cheese and tomato. Repeat layers. Top with sour cream and green onions. Serve with tortilla chips.
Sweet and Spicy Ham Steak
Category: main-dish
By tea and honey

Apricot juice and preserves combine with spicy salsa for this tasty and easy to prepare ham steak dinner. Great for chicken, too!

Ingredients:
cooking spray
1 (2 pound) bone-in ham steak
½ cup chunky salsa
⅓ cup apricot nectar
¼ cup apricot preserves
1 tablespoon brown sugar
1 teaspoon taco seasoning

Directions:
Coat a large skillet with cooking spray and place over medium heat. Fry ham in skillet until browned and heated through, 5 to 6 minutes per side. Drain any excess grease. Add salsa, apricot nectar, apricot preserves, brown sugar, and   to skillet. Reduce heat to low and cover skillet. Simmer until sauce is hot and bubbly, turning ham steak once, about 5 minutes. Transfer ham steak to a platter and cover with sauce.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 361.8
Fat: 9.8 g
Saturated fat: 3.3 g
Carbohydrates: 21.8 g
Sugars: 16 g
Dietary fiber: 0.7 g
Protein: 45.1 g
Cholesterol: 102.2 mg
Sodium: 3139.1 mg
Oven-Barbecued Chicken


Ingredients:
onion, dark brown sugar, cider vinegar, tomato puree, chili powder, mustard powder, salt, fresh ground black pepper, liquid smoke, roasting chickens

Directions:
Heat 1 tablespoon oil in medium pot over medium-high heat. Add onion, and cook until softened, about 5 minutes. Add brown sugar and vinegar, stirring to blend. Add tomato puree, chili powder, mustard powder, 1 teaspoon salt, 1/4  teaspoon pepper and liquid smoke, stirring to blend. Bring mixture to a boil. Reduce heat and simmer 45 minutes until mixture thickens slightly, stirring occasionally.
Meanwhile, move rack to middle of oven. Preheat oven to 450°F Place chicken pieces on cookie sheet with sides. Brush chicken with remaining 1 tablespoon oil.
and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Roast chicken until almost cooked through, about 35 minutes, until internal temperature of thigh is 160°F Transfer rack to upper part of oven. Dollop sauce over chicken pieces and spread evenly with back of s poon.Broil 6 inches from heating element until bubbly and beginning to brown, about 10 minutes. Serve warm.
Solo Chicken Breast in Peas and Buttermilk Gravy


Ingredients:
boneless skinless chicken breast, salt, black pepper, olive oil, sweet peas, butter, flour, buttermilk

Directions:
Place the chicken breast in a plastic bag, and gently pound until the breast in uniform in shape and thickness.
Add the salt, pepper, and olive oil to the breast and cook in a very hot non-stick pan for 4 minutes on each side.
Remove the chicken and add the butter to the hot pan which will start to brown as it melts.
Add the flour, and when the butter and flour turns into a bubbly paste, add the buttermilk and stir.
When the gravy has started to boil and thicken, add the sweet peas, and if necessary enough liquid from the can to adjust the consistancy of the gravy to your liking.
Grilled Squid


Ingredients:
squid, salt, coriander leaves, fish sauce, pepper, garlic cloves, five-spice powder, curry powder, lemongrass, soy sauce, lime juice, sugar

Directions:
Rub the squid with salt and rinse.
Slit and flatten the squid sac and make diagonal cuts on the inside surface.
Cut into bite-sized pieces.
Set aside in a bowl.
In another bowl, mix all the ingreduents, EXCEPT THE FIRST FOUR INGREDIENTS, making the marinade. Mix for thirty seconds.
Put the squid inside the bowl with the marinade and leave for 1 hour.
When one hour is finished, grill the squid over a charcoal grill until just tender (about three minutes each side].
Arrange on a serving platter and garnish with half-a-cup of coriander leaves.
Serve with fish sauce dip.
Chicken Kiev-Cheap and Tasty


Ingredients:
chicken breasts, ham, cheese

Directions:
Take each chicken breast. fold it in a layer of cling film to stop splatter, and beat till wafer thin (a drink bottle full of cold water does well as a rolling pin].
Lay the first four chicken breasts once beaten thin on a baking tray.
Fill a bowl full of breadcrumbs; dip one side of the bottom in the crumbs.
Lay on the breast a layer of the cheese and ham filling, leaving a ridge around the edge for the "lid" to stick on.
Take a beaten thin breast and dip one side in the breadcrumb, then place over the base firming down the edges (they WILL seal together].
Do this to each one until you have 4 "kievs".
Bake at gas mark 4.5 for 45 minutes.
Serve with a crisp salad-enjoy!
Extra Cheesy Macaroni & Cheese


Ingredients:
elbow macaroni, butter, flour, heavy cream, milk, American cheese, Velveeta cheese

Directions:
Cook box of macaroni according to directions while cooking, make sauce.
melt over medium heat 2 tablespoons butter and then blend in 2 tablespoons of flour with whisk remove from heat.
blend in SLOWLY one pint of whipping cream (done a little at a time to prevent lumps].  If you cannot get whipping cream you can substitue heavy cream.
put back on medium heat stir constantly once hot to touch but not boiling add milk, once this is hot to touch again, add white cheese one slice at a time so it melts break cheese up into pieces,  and then add in velveeta also broken up,  one slice at a time.
Stir constantly so it will not stick or burn.
drain macaroni and pour into large pan (deep lasagna size pan 11 x 13] pour melted cheese sauce over it and mix.
Cover with tin foil and bake in 375 oven for 30 minutes.
Bacon-Wrapped Grilled Elk Backstrap
Category: meat-and-poultry
By john0811

Here's a delicious way to prepare elk: seasoned pieces of backstrap are wrapped in bacon, and grilled. This tasty meal is ready in under half an hour! I like to sprinkle the skewers with more Worcestershire sauce halfway through cooking.

Ingredients:
2 pounds elk loin (backstrap), cut into 2 ounce pieces
1 tablespoon liquid smoke flavoring
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder, or to taste
½ teaspoon onion powder, or to taste
½ teaspoon black pepper, or to taste
16 slices thick cut bacon

Directions:
Preheat an outdoor grill for medium heat. Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer. Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 443
Fat: 21.5 g
Saturated fat: 6.5 g
Carbohydrates: 2 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 56.6 g
Cholesterol: 144.1 mg
Sodium: 982.2 mg
Empress of China Beef


Ingredients:
salt, onion, celery, frozen snow peas, french-style green beans, whole mushrooms, water chestnut, cornstarch, sugar, soy sauce, water, steamed rice

Directions:
Heat oil in large skillet; add salt, then beef.
Cook, stirring often, over high heat to brown meat, about 5 minutes.
Add onion, celery, snow peas, mushrooms, and water chestnuts.
Continue cooking over high heat, stirring constantly for 2 to 3 minutes.
Cover, lower heat and simmer for about 3 minutes.
Combine cornstarch, sugar, soy sauce and water in small dish; mix well.
Add to skillet; cook stirring constantly, until mixture thickens and bubbles for 1 minute.
Serve immediately over fluffy, steamed rice.
1,2,3,4,5 Chinese Spareribs


Ingredients:
cooking wine, sugar, vinegar, soy sauce, water

Directions:
Heat a large skillet with some oil in it, and start to brown the spare ribs., Once the ribs are seared and browned, add the rest of the ingredients., Mix well and bring to a boil., Cover and reduce heat to medium-low., Cook for about 20-25 minutes, and it's ready to serve!
Amazing Mexican Rice


Ingredients:
yellow onion, rice, garlic clove, chicken broth, chipotle chiles, corn

Directions:
Over medium heat, saute onion in oil.
Add rice and garlic.  Saute until the rice looks clear (usually 2 - 3 minutes].
Add salt, pepper, and chicken broth and turn heat up to high.  Stir well and bring to a boil.
Mix in chipotle diced tomatoes and corn.
Turn heat to low.  Cook covered for 20 minutes.
Grilled Picnic Corn


Ingredients:
corn, butter, olive oil, cilantro, garlic clove, chili powder, salt, mayonnaise, fresh lime juice, romano cheese, lime wedge

Directions:
Preheat an outdoor grill to medium-high heat. Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil.
Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes.
While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.
Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges.
Cook's Notes:
Grilled Corn Serving Variations:
Smaller Portions For A Party:
Cut each corn on the cob in half creating double the amount of servings.
Elotes Corn Salad:
After charring the corn, cut it off the cob and toss with the mixed dressing, still serving with lime wedges and chopped cilantro. Easier.
To Handle:
Make sure to provide your guests with plenty of napkins for eating. You can also stick a rounded skewer or popsicle stick in one end of the corn making it easier to pick up and eat.
Dark Chocolate Beet Cake
Category: desserts
By Crystal Leatherman

This is a great option for sneaking veggies into a dessert no chocolate lover can resist!

Ingredients:
1 (15 ounce) can sliced beets, drained
2 large eggs
2 ¼ cups all-purpose flour
2 cups white sugar
½ cup unsweetened dark cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup salted butter, melted

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 10-inch round cake pan. Puree beets in a food processor or blender until the consistency is smooth and no lumps remain. Add eggs and blend for a few seconds more. Mix flour, sugar, cocoa, baking powder, and baking soda together in a separate bowl with an electric mixer. Mix in butter. Pour beet puree into the bowl while mixing on low speed to combine. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 to 10 minutes before inverting onto a wire rack and cooling completely.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 10-inch cake

Calories: 313.4
Fat: 9.3 g
Saturated fat: 5.5 g
Carbohydrates: 55.9 g
Sugars: 35.4 g
Dietary fiber: 2.5 g
Protein: 4.6 g
Cholesterol: 51.3 mg
Sodium: 203 mg
Chicken and Vegetable Burger Patties


Ingredients:
ground chicken, onion, garlic cloves, celery, mushrooms, zucchini, soy sauce, olive oil, salt, pepper

Directions:
Put the Cruskits in the food processor and grind to a fine breadcrumb consistency.  Tip the crumbs into a bowl.
Put the rest of the ingredients except the chicken into the food processor and pulse until finely chopped.
Note: Resist the temptation to do the Cruskits and vegetables together. You'll end up with a gluggy mess that is difficult to get out of the food processor.
Add the chicken and vegetables to the crumbs and mix together quickly. The crumbs absorb the liquid and become sticky so the quicker you can work, the easier it is to combine everything evenly. I get into it with my hands.
Divide into 4 large patties or 8 small ones, about 1.5 to 2 cm thick.  Grill for 7 minutes on each side.
Serve in a pita bread with lettuce and tomato or serve as a main dish with vegetables.
These patties can also be baked in a hot oven.  I also make them into meatballs and bake them then freeze them. They can be added to stock and bok choy for a very quick meal.
Spinach Cashew Stir Fry


Ingredients:
fresh spinach, portabella mushrooms, fresh basil, onion, garlic cloves, raw cashews, raisins, soy sauce, olive oil

Directions:
In a large frying pan, place the oil and the onions, and cook on medium heat until translucent.
Add garlic, basil, salt and pepper.
Cook 2 minutes.
Add the remaining ingredients and cook 5-10 minutes.
Serve plain or with rice.
Southwestern Meatloaf


Ingredients:
eggs, garlic cloves, red onion, plum tomatoes, monterey jack cheese, brown sugar, fresh cilantro, Worcestershire sauce, salt, pepper

Directions:
Combine all ingredients. Shape into a 9- x 5-inch loaf, and place on a lightly greased wire rack in a baking pan.
Bake at 350° for 45 minutes; increase heat to 425°, and bake 15 more minutes or until done. Let meat loaf stand 10 minutes before servin.
Garlic Herb Grilled Pork Tenderloin
Category: meat-and-poultry
By Party Chef

Grilled pork tenderloin with garlic, thyme and rosemary.

Ingredients:
3 pounds pork tenderloin
¼ cup olive oil
3 cloves garlic, chopped
½ teaspoon chopped fresh thyme
½ tablespoon chopped fresh rosemary
1 tablespoon salt
2 tablespoons ground black pepper

Directions:
Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil. Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper. Preheat an outdoor grill for medium-high heat. Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 536.2
Fat: 30 g
Saturated fat: 7.8 g
Carbohydrates: 2.9 g
Dietary fiber: 0.9 g
Protein: 60.7 g
Cholesterol: 189.4 mg
Sodium: 1875.2 mg
Easy Homemade Brown Sugar


Ingredients:
sugar, unsulphured molasses

Directions:
Mix sugar and molasses until no molasses globs remain.  (An electric mixer works great, but you can mix by hand].
For dark brown sugar, add another tablespoon of molasses.
Spicy Chicken Club Sandwich


Ingredients:
boneless skinless chicken breast halves, bacon, swiss cheese, milk, egg, self-rising flour, seasoning salt, black pepper, poultry seasoning, chili powder, garlic powder, tomatoes, lettuce leaves, mayonnaise

Directions:
Beat together egg and milk set aside.
Pound chicken breasts until 1/2 inch thick.
Mix together all breading mix ingredients in a deep dish or plate.
In a large heavy skillet, heat oil over medium heat until hot but not smoking.
Using a double breading process, bread chicken in this order:  coat both sides of chicken in breading, dip in egg wash coating both sides, then coat both sides again in breading.
Fry chicken until golden brown on both sides about 8 minutes.
Top each piece of chicken with two slices of cheese overlapping, then place 2 slices of bacon lengthwise.
Cover to let cheese slightly melt.
Assemble sandwiches in this order: lettuce leaves, 2 slices of tomato overlapping, chicken, and add 2 teaspoons of mayonnaise on each top half of bun.
Cranberry Upside-Down Coffee Cake
Category: desserts
By Marjorita Whyte

Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's.

Ingredients:
⅔ cup packed brown sugar
⅓ cup butter
1 ¼ cups cranberries
½ cup chopped pecans
½ cup butter, room temperature
¾ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 cup sour cream
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside. In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9 inch springform

Calories: 355.1
Fat: 21.1 g
Saturated fat: 11.2 g
Carbohydrates: 39.4 g
Sugars: 25.1 g
Dietary fiber: 1.4 g
Protein: 3.9 g
Cholesterol: 73.3 mg
Sodium: 314.9 mg
Pithiviers
Category: desserts
By Anonymous

This cake is a specialty from the region around the French city of Orléans. It is puff pastry filled with frangipane (almond paste).

Ingredients:
7 tablespoons unsalted butter, softened
½ cup white sugar
1 cup almond flour
3 large egg yolks, divided
2 tablespoons rum
2 sheets frozen puff pastry, thawed
1 tablespoon confectioners' sugar

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine butter and sugar in a bowl and beat with an electric mixer until well combined. Add almond flour, 2 egg yolks, and rum; mix until frangipane is smooth. Roll out puff pastry sheets and cut into 2 equal circles. Place the first circle on the baking sheet and pierce several times with a fork. Spread frangipane on the circle, leaving a 1/2 inch border. Brush uncovered puff pastry edge with a little water and lay the second puff pastry circle on top. Seal the edges by pressing together. Using a sharp knife, cut a decorative pattern around the rim. Trace decorative lines onto the surface without cutting all the way through. Beat remaining egg yolk with a fork; brush over the top. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until pastry is puffed up and lightly browned, about 20 minutes more. Remove from the oven and dust with confectioners' sugar. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place pithiviers under the broiler and broil until a golden, shiny crust forms, 1 to 2 minutes. Watch carefully to make sure it doesn't burn.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 1213.9
Fat: 112.8 g
Saturated fat: 58 g
Carbohydrates: 44.2 g
Sugars: 14.5 g
Dietary fiber: 2.6 g
Protein: 9.5 g
Cholesterol: 290.2 mg
Sodium: 164 mg
Appalachian Slaw
Category: salad
By BLUEWOULF

A salad version of coleslaw.

Ingredients:
4 cups chopped cabbage
1  tomato, chopped
½  cucumber, chopped
½ cup chopped onion
1 tablespoon sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon mayonnaise

Directions:
In a large bowl, stir together the cabbage, tomato, cucumber, onion, sugar, salt, pepper and mayonnaise.  Add additional mayonnaise to suit your taste.

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

Calories: 77.1
Fat: 2.9 g
Saturated fat: 0.5 g
Carbohydrates: 12.5 g
Sugars: 8.1 g
Dietary fiber: 3.1 g
Protein: 1.9 g
Cholesterol: 1.3 mg
Sodium: 619.9 mg
Low Carb Fudge


Ingredients:
margarine, butter, Equal sugar substitute, vanilla extract, cream cheese

Directions:
Melt butter over low heat., Add chocolate and stir until melted., Remove from heat and stir in sweetener and vanilla., Combine the chocolate mixture with the cream cheese and beat until smooth., Stir in nuts and spread in lightly greased 8-inch square pan., Refrigerate until firm.
Easy Slow Cooker Chicken Wings
Category: appetizers-and-snacks
By sal

Chicken wings slow cooked with a spicy tangy sauce mixture which includes chili sauce, chili powder lemon juice and molasses!

Ingredients:
5 ½ pounds chicken wings, split and tips discarded
1 (12 fluid ounce) can or bottle chile sauce
¼ cup fresh lemon juice
¼ cup molasses
2 tablespoons Worcestershire sauce
3 drops hot pepper sauce
1 tablespoon salsa
2 ½ teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons salt

Directions:
Place chicken in slow cooker. In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken. Cook in slow cooker on Medium Low setting for 5 hours.

Prep time: 5 mins
Cook time: 5 hrs
Total time: 5 hrs 5 mins
Yields: 8 servings

Calories: 284
Fat: 15.3 g
Saturated fat: 4.3 g
Carbohydrates: 13.7 g
Sugars: 6.5 g
Dietary fiber: 0.4 g
Protein: 22.4 g
Cholesterol: 65.5 mg
Sodium: 720.1 mg
Mango Chutney-Horseradish Sauce for BBQ


Ingredients:
honey, horseradish, mango chutney, chutney, Bergie's Colonel Grey's Chutney

Directions:
Place all the ingredients in a blender or food processot and puree., This sauce will keep covered in the fridge for several weeks.
Orange Chocolate Muffins
Category: bread
By S

I'm sure you can make this in a loaf pan as well.

Ingredients:
2 cups all-purpose flour
4 (1 ounce) squares semisweet chocolate, grated
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons margarine, softened
¾ cup white sugar
2  eggs
1 tablespoon orange zest
¼ cup orange juice
½ cup buttermilk

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners. In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt. In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups. Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 237.3
Fat: 9.4 g
Saturated fat: 2.9 g
Carbohydrates: 35.2 g
Sugars: 18.3 g
Dietary fiber: 1.3 g
Protein: 4.3 g
Cholesterol: 31.4 mg
Sodium: 346.6 mg