xiaoxl/recipe_data huggingface dataset:
Appetizer Shrimp Kabobs


Ingredients:
olive oil, garlic cloves, medium shrimp

Directions:
In a shallow bowl, combine the oil and garlic; let stand for 30 minutes. In another bowl, combine bread crumbs and seafood seasoning. Dip shrimp in oil mixture, then coat with crumb mixture.
Thread onto metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 2 to 3 minutes or until shrimp turn pink. Serve with seafood sauce.
Chocolate Peppermint Cake


Ingredients:
butter, sugar, flour, salt, baking soda, vanilla, sugar, water

Directions:
Cream butter, sugar and egg yolks together.
Add melted chocolate.
Sift flour, salt, and baking soda together. Add to butter mixture, alternately with sour milk. Mix thoroughly; add vanilla.
Pour batter into a greased and floured pan.( i used 8 inch round cake pan].
Bake at 375°F for 30 minutes
Cool.
FROSTING.
(this made a ton of marshmallow like frosting ].
Place sugar,water and egg whites to cook over boiling water (in double boiler].
Beat constantly for 5 minutes with a dover beater (I'm guessing a whisk on that one]. Add the peppermint extract or crushed after dinner mints.
Continue beating until frosting is thick and creamy.
Remove from heat and continue beating until frosting is of spreading consistency.
Spread over top and sides of cake.
Tangy Chicken Salad


Ingredients:
sharp cheddar cheese, dill pickle, capers, spicy mustard, pepper, salt, sugar, pickle juice

Directions:
"Put chicken in mixing bowl and add other ingredients to taste.  Chill before serving.  Great on toasted whole wheat bread!"
M&m's Brain Freezer Shake


Ingredients:
ice cream, milk

Directions:
In blender container combine ice cream and milk; blend until smooth. Add 1/2 cup M&M's Chocolate mini baking bits; blend just until mixed. Pour into 2 glasses.
Top each glass with whipped topping. Serve immediately.
Tessa Kiros Finnish Meatballs With Allspice, Sour Cream, and Lin


Ingredients:
milk, ground pork, ground beef, egg, red onion, ground allspice, butter, olive oil, all-purpose flour, sour cream

Directions:
Soak the bread in the milk, in a large bowl for about 30 minutes, or until it has absorbed all the milk and is very soft.  Add the meat, egg, onion, and allspice, and season with salt and pepper.  Knead together well with your hands, then form into small balls about the size of walnuts, rolling them between your palms so that they are compact and won't fall apart when cooking.
Heat 2 1/2 tablespoons of the butter with olive oil in a nonstick skillet.  Fry the meatballs in batches, turning them once during cooking.  (You will have to work quite quickly and take care not to burn the butter and oil.  If neccessary, wipe out the skillet between batches and start again with a little less butter and oil.]  Transfer the cooked meatballs to a heavy-bottomed saucepan with any onion that is on the bottom of the skillet and continue cooking the next batch.
Sprinkle the flour into the skillet and mix with a wooden spoon until it is smooth.  Add the remaining butter and let it melt.  Continue cooking, stirring almost continuously, until it is a golden color.  Remove the pan from the heat and very slowly pour in 2 cups of hot water, standing back a bit.  Mix in quickly, then return the pan to the heat.  Stir in the sour cream and mix well, then carefully pour over meatballs.  Season lightly with salt and pepper and cook, covered, over a very low heat for 10-15 minutes, until you have a thick, creamy sauce with soft meatballs to serve with berry jam.
Yam Bonbons


Ingredients:
sweet potatoes, unsalted butter, dark brown sugar, salt, orange zest, marshmallows, pecan halves

Directions:
In a steamer, cook yams., covered, until tender, about 12-16 minutes, then transfer to large mixing bowl.
Using a mixer on medium-high speed, beat yams until light & fluffy.
Add butter, brown sugar, salt & zest, beating until well blended.
Cover with plastic wrap & refrigerate 2-3 hours.
Preheat oven to 450 degrees F, then line a baking sheet with foil & coat it lightly with cooking spray.
Place corn flakes in shallow pan.
Divide yams into 16 portions & shape each portion around a marshmallow.
Coat each round evenly with corn flakes [Rinse hands often to keep from sticking.].
Place finished yam bonbons on prepared baking sheet & top with a pecan half, pressing down slightly.
Bake 8 to 10 minutes, or until golden.
Cool 5 minutes before transferring to serving platter.
Cottage Cheese Bake
Category: side-dish
By Mandie

Yummy high-protein and low-fat recipe. You can use low-fat or fat-free cottage cheese.

Ingredients:
2 cups low-fat cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
2  eggs, beaten
½ cup grated Parmesan cheese
1 pinch garlic powder, or to taste  (Optional)
1 pinch salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix cottage cheese, spinach, eggs, and Parmesan cheese together in a bowl; pour into an 8-inch square baking dish and smooth into an even layer. Bake in preheated oven until the cheese is bubbling along the edges, 20 to 30 minutes. Season with garlic powder, salt, and pepper.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 134.6
Fat: 5.3 g
Saturated fat: 2.6 g
Carbohydrates: 5.2 g
Sugars: 0.8 g
Dietary fiber: 1.4 g
Protein: 16.8 g
Cholesterol: 73.9 mg
Sodium: 466.2 mg
Couscous With Apples, Cranberries and Herbs


Ingredients:
olive oil, israeli couscous, low sodium chicken broth, fresh flat-leaf parsley, fresh rosemary leaves, fresh thyme leave, green apple, dried cranberries, apple cider vinegar, maple syrup, kosher salt, fresh ground black pepper, olive oil

Directions:
In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
While couscous is cooking, prepare vinaigrette.  In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous; toss to coat evenly.
Stir-Fried Kale and Broccoli Florets
Category: side-dish
By BILLINLA

A delicious, satisfying, low-calorie side dish for those who are dieting and can do without rice or potatoes.

Ingredients:
⅛ cup extra virgin olive oil
7 cloves garlic, sliced
1  chile pepper, chopped  (Optional)
1 head fresh broccoli, chopped
1 bunch kale, stems removed and chopped
¼ cup sun-dried tomatoes, cut in thin strips
juice of 2 limes
salt

Directions:
Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 6 servings

Calories: 113.5
Fat: 5.5 g
Saturated fat: 0.8 g
Carbohydrates: 15 g
Sugars: 2.3 g
Dietary fiber: 3.3 g
Protein: 4.6 g
Sodium: 97.1 mg
Sweet Biscuit Chocolate Roll


Ingredients:
margarine, powdered sugar, eggs, walnuts, brandy

Directions:
Cut by hand the biscuits in crumbs. Chop the walnuts.
Melt the margarine in a small pot and then add the sugar and the cocoa. Stir with a spoon until well mixed.
Beat the eggs and put them to the margarine mixture; stir.
And finally add the biscuits crumbs and the walnuts. Stir until they are mixed.
Cut a piece of parchment paper about 13x18" size. Arrange the cookie-mixture as a roll in the middle of the paper and roll.
Put the roll into the freezer for a couple of hours.
Then remove and store at the fridge. Enjoy!
Cooling time is not included!
Copenhagen Salad


Ingredients:
blue cheese, black grapes, walnuts, mandarin oranges, white wine

Directions:
Cut cheese into ¾ inch cubes , this is easy if the cheese is well chilled.
Mix with halved and seeded black grapes, halved walnuts and mandarin oranges. Just before serving, sprinkle with a little white wine .
Enjoy!
My Kentucky Derby Dessert
Category: desserts
By LYNNINMA

Chocolate, nuts, brown sugar, bourbon...no special occasion needed for this decadent dessert. It's a family favorite and so easy. Serve with lightly-sweetened whipped cream, dairy whipped topping, or vanilla ice cream and warmed chocolate syrup.

Ingredients:
3 extra large eggs
2 tablespoons corn oil
1 tablespoon bourbon whiskey
1 teaspoon vanilla extract
¾ cup all-purpose flour
¾ cup white sugar
¾ cup packed light brown sugar
1 ⅛ cups butter, softened
1 ½ cups chopped toasted pecans
9 ounces semisweet chocolate chips
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 325 degrees F (165 degrees C). Beat eggs in a large mixing bowl with an electric mixer on high speed until eggs are foamy, about 3 minutes; beat corn oil, bourbon whiskey, and vanilla extract into the eggs until just incorporated. Beat flour, white sugar, and light brown sugar into egg mixture until smoothly blended, then beat in butter. Gently stir pecans and chocolate chips into the filling. Fit the pie crust into a 9-inch pie dish and pour the filling into the crust. Bake in preheated oven until top is golden brown and a knife inserted halfway between the center and edge of the filling comes out clean, 55 to 60 minutes. Cool the pie on a wire rack for at least 15 minutes before serving. Serve warm or at room temperature.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 1 9-inch pie

Calories: 896
Fat: 63.2 g
Saturated fat: 26.3 g
Carbohydrates: 81.1 g
Sugars: 57 g
Dietary fiber: 5 g
Protein: 8.8 g
Cholesterol: 149.5 mg
Sodium: 340.7 mg
Lord of the Wings (Chicken Wings)


Ingredients:
honey, hoisin sauce, reduced sodium soy sauce, fresh lemon juice, gingerroot, garlic, curry powder, ground coriander, cayenne pepper, boneless skinless chicken thighs, blue cheese, light sour cream, fresh lemon juice, sugar, garlic, mustard powder, salt, fresh ground black pepper

Directions:
Chicken "Wings" with Honey-Garlic Marinade:  Whisk together all marinade ingredients in a medium bowl.
Set aside.
Cut each chicken thigh in half.
Place chicken pieces in a large, heavy-duty, resealable plastic bag.
Add 1/2 the marinade to bag (reserve remaining marinade].
Turn bag several times to coat chicken with marinade.
Marinate in refrigerator for at least 2 hours or up to 24 hours.
Preheat oven to 400ºF.
Line a rimmed baking sheet with foil and fold or roll the chicken pieces into uniform oblong “wings.”
Place wings on baking sheet close together (touching], as this will help them hold their shape.
Bake for about 10 minutes, until partially cooked and still pink in the middle.
Meanwhile, preheat gas grill to medium-high heat.
Brush grill rack lightly with oil or spray with cooking spray.
Using tongs, transfer par-baked wings to grill and cook for about 2 to 3 minutes per side, basting often with reserved marinade.
The more you baste, the better they taste!
They should have some nice grill marks on them.
Serve hot wings with cold blue cheese dip.
Blue Cheese Dip:  Whirl together all dip ingredients in the bowl of a mini food processor until almost smooth.
The dip shouldn’t be perfectly smooth like sour cream; it should have some texture, but no lumps.
You can mash the blue cheese and mix the dip by hand, but it will be chunky.
Cover and refrigerate until ready to serve.
Keeps in the fridge for about two days.
Cheesy Potatoes


Ingredients:
baking potatoes, onion, garlic cloves, green pepper, cheddar cheese, mozzarella cheese, olive oil

Directions:
First quarter your potatoes.
Then mix your ingredients saving your oil for the last step.
Once all ingredients are mixed lay your mixture into your aluminum foil.
Then drizzle your oil over the mixture and close the foil around your entire mixture.
Cook until potatoes are soft to a fork.
To Good to Be Healthy Harvest Bread


Ingredients:
flour, sugar, baking soda, baking powder, cinnamon, salt, bananas, unsweetened applesauce, eggs, vanilla, raisins, apples, carrots, butter

Directions:
Preheat oven to 350 degrees.
Wisk together flour, sugar, baking soda, baking powder, cinnamon and salt and set aside.
Mash the bananas in a large bowl.
Add applesauce, eggs, vanilla, raisins, apple, carrots and butter; mix well.
Slowing add dry ingredients to the banana mixture and mix until just blended.
Lightly grease 2 loaf pans and divide mixture between the two.
Bake for 45 to 50 minutes or until toothpick inserted in the center comes out clean.
Peanut Butter-Banana-Carob Milkshake


Ingredients:
banana, light vanilla soymilk, carob powder, carob chips, peanut butter, sugar, sugar substitute, cinnamon

Directions:
If using carob chips, place the peanut butter and chips in the microwave-safe bowl and microwave on HIGH for about 7-10 seconds, or until the mixture is smooth and pourable.
Spoon into blender along with banana, soy milk, and ice cubes.
If using carob powder, combine in blender along with banana, soy milk, peanut butter, sugar, and ice cubes.
For both: Blend until smooth.
Sprinkle with cinnamon to taste.
A Simply Perfect Roast Turkey
Category: meat-and-poultry
By Syd

Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.

Ingredients:
1 (18 pound) whole turkey
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock
8 cups prepared stuffing

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 30 mins
Yields: 24 servings

Calories: 662.6
Fat: 33.8 g
Saturated fat: 10.4 g
Carbohydrates: 13.7 g
Sugars: 2 g
Dietary fiber: 0.9 g
Protein: 72.2 g
Cholesterol: 211.4 mg
Sodium: 709.5 mg
Tomato Basil Roasted Chicken


Ingredients:
chicken breasts, tomatoes, cheese, olive oil, apple cider vinegar, garlic clove, fresh basil, black pepper, salt

Directions:
Preheat Oven to 350F (175C].
Mix the olive oil, vinegar, garlic, pepper and salt, and rub the chicken breasts with them. You can also let it marinate for a few hours or overnight.
Lay the chicken breasts on a non stick oven pan. Place half of the basil on top of the chicken, then add the cheese on top of that.
Slice the tomato into half moons and layer it on the top. Sprinkle the rest of the basil on.
Place the pan in the oven, uncovered, and bake for 35-45min, until done.
Chocolate Banana Smoothie
Category: breakfast-and-brunch
By Angie

A quick, cool, tasty treat, perfect for a hot summer day!

Ingredients:
1  banana
1 tablespoon chocolate syrup
1 cup milk
1 cup crushed ice

Directions:
In a blender, combine banana, chocolate syrup, milk and crushed ice. Blend until smooth. Pour into glasses and serve.

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

Calories: 279.5
Fat: 5.4 g
Saturated fat: 3.3 g
Carbohydrates: 50.6 g
Sugars: 35.2 g
Dietary fiber: 3.6 g
Protein: 9.7 g
Cholesterol: 19.5 mg
Sodium: 122.2 mg
Parmesan Pork Chops


Ingredients:
parmesan cheese, salt, pepper, garlic powder, egg

Directions:
Crush cornflakes to 1/2 cup., Add cheese, salt, pepper and garlic powder., Dip pork chops in beaten egg and coat evenly with cornflake mixture., Place on a well greased or foil lined shallow baking pan., Bake at 350/F for approx., 1 hour or until cooked., Do not cover or turn pork while baking!
Hunt's Creamy Tomato Tortellini


Ingredients:
bacon, fresh garlic, diced tomatoes, Hunts tomato sauce, water, frozen green pea, cracked black pepper

Directions:
Cook bacon in large saucepan or Dutch oven over medium-low heat until crisp.  Remove bacon from pan, drain and discard all but 1 tablespoon drippings.  Add garlic to drippings; cook 30 seconds or until fragrant.
Add undrained tomatoes, tomato sauce and water; stir.  Bring to a boil over high heat; stir in tortellini.  Return to a boil; cover and simmer over medium-low heat 6 minutes or until tortellini is tender, stirring gently after 3 minutes.
Add cream cheese; stir until completely melted.  Stir in bacon and peas.  Return to a boil; simmer 2 minutes.  Sprinkle liberally with pepper, if desired.
Rib Eye Steak With a Roasted Tomato, Peanut and Jalapeno Relish


Ingredients:
red onion, olive oil, cherry tomatoes, salt, garlic clove, red wine vinegar, basil leaves, peanuts

Directions:
Preheat oven to 400°F (200°C]. Slice onion into 1–inch (2.5 cm] wedges. Place on a baking sheet and toss with 1 tsp (5 mL] oil. Roast, stirring occasionally, 10 minutes.
Meanwhile, if tomatoes are large, slice in half. Discard seeds from jalapeno if you don't want the relish to be super hot. Add both to roasting pan along with remaining 2 tsp (10 mL] oil and salt. Toss. Continue to roast just until tomatoes begin to wilt, about 5 to 6 minutes.
When cool enough to handle, chop onion into pieces about the same size as tomatoes and finely chop jalapeno. Place all in a bowl along with garlic and vinegar. Just before serving stir in basil and peanuts. Taste and add a little more salt if you wish.
Grease grill and preheat barbecue to medium–high heat. Remove steak from fridge while barbecue is preheating. Season generously with salt and pepper. Place on barbecue and grill about 12 minutes, turning once for medium–rare. Serve sliced with relish on the side.
Healthy Date & Walnut Fruit Loaf (No Butter/Oil/Egg)


Ingredients:
pitted dates, walnuts, rolled oats, bananas, apple, plain flour, baking soda, soft brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine Ingredients A and soak for 15 minutes.
In another bowl, combine Ingredients B and mix well.
In a separate bowl, sieve flour and baking soda. Ensure baking soda is not lumpy. Add in soft brown sugar. Mix well and put aside.
Add Ingredients B to Ingredients A. Mix well.
Then add Ingredients C and mix well.
Pour batter into the prepared loaf pan. Bake in preheated oven for 50 - 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let the loaf cool in the tin for at least 5 minutes, then turn out onto a cooling rack to cool completely.
Italian Roast Beef I
Category: world-cuisine
By MICHELLEM66

Tender, seasoned beef that can be sliced and served as a sandwich or as an entree. Best to fix day before serving and refrigerate. Makes slicing easier. Delicious!

Ingredients:
1 ½ cups water
3 cubes  beef bouillon
1 teaspoon salt
1 teaspoon crushed garlic
2 tablespoons Italian seasoning
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
2 tablespoons dried basil
½ teaspoon dried red pepper flakes  (Optional)
4 pounds rump roast
½ cup vegetable oil

Directions:
Pour water into a large kettle, and add bouillon cubes. Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil. Bring water to a boil, reduce heat, and simmer approximately  3 1/2 hours. Meat should  be tender and well done.

Prep time: 15 mins
Cook time: 3 hrs 30 mins
Total time: 3 hrs 45 mins
Yields: 8 to 10 servings

Calories: 618.2
Fat: 46.5 g
Saturated fat: 15.1 g
Carbohydrates: 2.8 g
Sugars: 0.4 g
Dietary fiber: 1.5 g
Protein: 45.4 g
Cholesterol: 138.5 mg
Sodium: 632 mg
Colcannon


Ingredients:
russet potatoes, unsalted butter, kosher salt, fresh ground pepper, leek, shallots, kale, napa cabbage, ground mace, nutmeg, green onion top

Directions:
Pour water to a depth of 1 inch into a large pot and bring to a boil. Put the potatoes into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.] Cover and steam until the potatoes are tender when pierced with a small knife, about 15 minutes. Transfer the potatoes to a bowl.
Empty the pot and wipe dry Return the potatoes to the still-hot pot. Add 1/4 cup  of the butter, the milk, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper and mash well with a potato masher.
Melt the remaining 1/4 cup butter in another large pot over medium heat. Add the leek and shallots and sauté until the vegetables begin to soften, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the napa cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with the mace, 1/4 teaspoon kosher salt, and `/4 teaspoon pepper. Cover and cook until the flavors blend, about 1 minute. Stir the cabbage mixture into the potatoes.
Reheat the potatoes over low heat, stirring often, about 5 minutes. Transfer to a bowl, sprinkle with the green onion, and serve.
Quesa "Brie" a #SP5


Ingredients:
salted butter, flour tortillas, yellow onion

Directions:
Start by caramelizing your onions.  Cut entire onion into 1/2 inch slices. Heat 1 tablespoon butter in a skillet and add onions stirring to coat.  Cook slow and low until onions start to get soft, brown, and fragrant (about 15 minutes].
Cut brie into one inch slices.
Heat remaining butter in non-stick pan and place one tortilla in the pan over medium heat. Put a large spoonful of mashed sweet potatoes on tortilla and spread around.  Place 2-3 slices of brie over potatoes.  Add a spoonful of caramelized onions all over and top with another tortilla.  Cook for 2-3 minutes until tortilla is golden brown then flip and cook the other side 2-3 minutes or until golden brown and cheese is warm and melted.  Repeat this step with the other tortillas and ingredients.
Transfer quesadilla to a plate, slice, and serve immediately.
Autumn Muffins
Category: bread
By JACLYN

Lots of fruit, lots of spices and lots of goodness. Perfect for cold fall mornings.

Ingredients:
¾ cup brown sugar
¾ cup white sugar
3 cups all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup butter, melted
2  eggs, beaten
1 ¼ cups milk
1 cup chopped cranberries
1 cup chopped, peeled apple
½ cup chopped dried figs
¾ cup chopped toasted hazelnuts

Directions:
Preheat oven to 375  degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners. In a large bowl, stir together the brown sugar, white sugar,  flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth.  Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full. Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.

Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 18 muffins

Calories: 304.1
Fat: 14.6 g
Saturated fat: 7.2 g
Carbohydrates: 40.9 g
Sugars: 22.3 g
Dietary fiber: 1.9 g
Protein: 4.2 g
Cholesterol: 49.1 mg
Sodium: 283.5 mg