xiaoxl/recipe_data huggingface dataset:
Bacon-Wrapped Hot Dogs With Avocado


Ingredients:
bacon, Hass avocado, sour cream, sour cream, salsa, salsa

Directions:
Pat the hot dogs and bacon dry with paper towels. Wrap each hot dog with a slice of bacon in a spiral; secure the bacon at each end with a toothpick.
In a large skillet, heat the vegetable oil until shimmering. Add the hot dogs and cook over moderate heat, turning, until the bacon is crisp, about 5 minutes. Transfer the hot dogs to paper towels to drain. Discard the toothpicks.
Tuck the hot dogs in the buns. Top with the sliced avocado, sour cream and salsa and serve.
Peruvian Papas a La Huancaína (Potatoes With Cheese)


Ingredients:
lemon juice, salt, onion, monterey jack cheese, swiss cheese, turmeric, heavy cream, potatoes, hard-boiled egg

Directions:
Scrub the potatoes, place them in a saucepan, cover with water, and boil until tender (about 20 minutes]. Drain, allow the potatoes to cool. Peel them, cut them into quarters, and set aside.
In a small mixing bowl, combine the lemon juice, red pepper, and salt. Add onion slices and coat them with the mixture. Stir well and set aside.
Heat oil in a large skillet over low heat.
Add cheese, turmeric, and heavy cream. Stirring constantly, continue cooking over low heat until cheese melts and mixture is smooth.
Add the cooked potatoes and gently stir to heat through, about 5 minutes. Do not allow mixture to boil, or it will curdle.
Transfer to a serving bowl and garnish with hard-boiled eggs.
Sprinkle onion mixture over the potatoes. Serve immediately while potatoes are hot.
Chicken Biryani


Ingredients:
skinless chicken thighs, ginger, garlic cloves, cilantro, curry powder, ground nutmeg, lemon juice, salt, black pepper, basmati rice, olive oil, unsalted butter, bay leaves, black cardamom pod, green cardamom pods, cinnamon stick, cumin seed, cloves, black peppercorns, turmeric powder, chili powder, onion, tomatoes, water

Directions:
Season the chicken and set aside. Place the olive oil and butter in pot on medium-high heat. Saute onions till brown. Then add in the remaining spices, an cook for about 1-2 minutes on medium heat.
Then toss in the chicken, an cook for about 15 minutes on medium-high heat covered. After that has cooked add in the hot pepper and tomatoes, an cook for 6 minutes covered. Constantly stir the food, so it does not burn. Then add in the rice and cook for about 2 minutes. Add in the water (add more salt to taste] an bring to a simmer. Cover an cook on low heat for 25 minutes.
Sugar Free Chocolate Cake


Ingredients:
milk, Splenda granular, vanilla extract, eggs, Splenda granular, all-purpose flour, salt, powdered milk, baking soda, milk

Directions:
Directions.
In a small saucepan warm the 1/2 cup milk, 1/3 cup Granulated Splenda, and 1/2 teaspoon vanilla extract. Add in the 1/4 cup Hershey's Unsweetened cocoa powder and mix until blended. Pour the chocolate into a cup or small bowl for use later.
Preheat the oven to 350 degrees. In a medium mixing bowl beat the two eggs. Add in the 1 cup granulated Splenda, 3/4 cup all-purpose flour, 1/8 teaspoon (or a pinch] of salt, 2/3 cup powdered milk, 2/3 teaspoon baking soda, 1/2 cup vegetable oil. Combine. Add in the chocolate from earlier, and mix til blended. Add the 1/2 cup milk a little at a time to thin the batter. It should be just a little watery.
Pour into a buttered round nine-inch pan. Should take about 20 minutes to cook depending on the oven. Check it at 15 to get an idea about how much longer to leave it. When a toothpick comes out clean from the center, then it's done. The cake should be fluffy, but more cohesive than regular cake. It won't fall apart. Almost reminds me of a sponge, but fluffier --  Tastes good though.
The cake I made was in a glass rectangle pan (not very wide], and it came out an inch thick. For my purposes that was fine, but if you want a taller cake, it would be a good idea to make two and have the cake be two layers to make up height. If you can find a good sugar free frosting recipe or put sugar free pudding in the center between layers that would make it even better. Or if you can double the recipe. I don't know how that works. I think it involves math of some kind, something about not doubling the salt or sugar or something.
Apple Carnival Buns


Ingredients:
sugar, cinnamon, apples, sugar, lemon juice, raisins, powdered sugar, skim milk, vanilla

Directions:
Line baking sheet with parchment paper and prepare roll mix as directed, adding sugar and cinnamon to the dry ingredients.
Blend apples, sugar, and lemon juice and fold in raisins.
Divide roll dough in half and roll each half into 16 by 8 rectangle.
Using a pizza cutter, cut into 4 inch squares.
Place 1 tbsp filling in the center of each square and pull corners together, overlapping.
Preheat oven to 375 and place buns, seam side down, on the baking sheet. Cover and let rise for 20 minutes.
Bake buns about 15-20 minutes until puffed and golden. Allow to cool.
In a small bow, mix powdered sugar, milk, and vanilla until smooth and drizzle icing over the cooled buns.
Heavenly Cinnamon Rolls
Category: bread
By Goodeats

A great substitute for those heavy, buttery cinnamon roll recipes. This one will blow you away. Just remember that the dough before the first rising may be a bit sticky, but not adding any more flour at this point guarantees a fluffy masterpiece.

Ingredients:
¼ cup white sugar, divided
2 ½ teaspoons dry yeast
¾ cup warm water
1 ½ teaspoons ground cinnamon
2  eggs
¾ cup applesauce
½ teaspoon salt
4 ½ cups all-purpose flour
2 tablespoons honey
½ cup raisins

Directions:
Stir 1 tablespoon of the sugar and the yeast into the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Whisk together the cinnamon and 2 tablespoons sugar in a small bowl; set aside. Beat together the eggs, applesauce, salt, and the remaining 1 tablespoon of sugar in a large bowl. Stir in the yeast mixture. Beat in half of the flour mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition to form a sticky dough. Turn it out onto a lightly floured surface and knead until fairly smooth but still sticky, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 30 minutes. Grease a 9x13 inch baking pan. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 16x20 inch rectangle. Spread the honey over the dough; sprinkle evenly with the cinnamon sugar and raisins. Beginning with the long side, roll the dough tightly into a log shape, and pinch to seal the seam. Cut into 12 equal size pieces. Place the rolls into the prepared pan cut side up. Cover the pan with a damp cloth and let rise until doubled in volume, about 30 minutes. Preheat an oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 30 minutes.

Prep time: 45 mins
Cook time: 30 mins
Total time: 2 hrs 15 mins
Yields: 12 rolls

Calories: 239.6
Fat: 1.4 g
Saturated fat: 0.3 g
Carbohydrates: 50.6 g
Sugars: 12.8 g
Dietary fiber: 2 g
Protein: 6.5 g
Cholesterol: 31 mg
Sodium: 111.6 mg
Gina's Shepherd's Pie


Ingredients:
potatoes, sour cream, butter, extra virgin olive oil, ground beef, carrot, onion, butter, all-purpose flour, broth, Worcestershire sauce, cheddar cheese

Directions:
Boil potatoes in salted water until tender, about 12 minutes. Drain and fix as you would your normal mashed potatoes. I do cut back on the milk a little. You could also use instant if needed.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef . Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes.
Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high.
Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with cheese and broil 6 to 8 inches from the heat until cheese is evenly browned.
Old-Fashioned Cushaw Pie
Category: fruits-and-vegetables
By SouthernSon

Early in the summer, I found an unknown plant growing in my front garden. Think it might be a squash vine, I let it grow and discovered cushaws! Sweet like pumpkins but very green, they make perfect, delectable pies.

Ingredients:
1 large cushaw squash - peeled, seeded, and chopped
3 cups heavy whipping cream
1 ½ cups clover honey
4  eggs
¼ cup molasses
5 teaspoons ground cinnamon
1 tablespoon ground ginger
2 teaspoons salt, divided
¼ teaspoon ground allspice
¼ teaspoon nutmeg
2 cups hard white flour, or more as needed
12 ⅔ tablespoons butter, softened
7 tablespoons ice-cold water

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes. Blend squash in a blender until smooth. Pour 6 cups squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use. Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups squash puree; whisk until smooth. Cover and set aside. Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into 2 pie pans and pour squash filling into each. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.

Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 2 10-inch pies

Calories: 460.1
Fat: 27.3 g
Saturated fat: 16.5 g
Carbohydrates: 53.5 g
Sugars: 31.7 g
Dietary fiber: 2.2 g
Protein: 5.6 g
Cholesterol: 131.8 mg
Sodium: 398 mg
Italian Eggs


Ingredients:
butter, onion, canned tomatoes, cheese, salt, pepper, parsley

Directions:
Melt butter in frypan, cook onions until soft, then add tomatoes and cheese., Stir until well heated., Add beaten egg yolks and seasoning., Cook this mixture until it becomes creamy, stirring all the time., Serve on buttered toast, and sprinkle parsley on top.
Thai Barbeque Marinade
Category: side-dish
By SYNDI111

This is fantastic for marinating chicken, pork, or beef! My friend from Thailand gave me this recipe! I find most of my ingredients at an Oriental market. Then you will have this for so many different recipes. Barbeque, broil, or grill to taste! YUMMMMY!!!!!

Ingredients:
3 tablespoons fish sauce
2 tablespoons rice wine
1 tablespoon sesame oil
¼ cup white sugar
1 tablespoon minced garlic, or to taste
2 tablespoons minced fresh ginger root
2 tablespoons honey

Directions:
Whisk together the fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl. Marinate meat at least 6 hours or over night before cooking.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 64.7
Fat: 1.7 g
Saturated fat: 0.2 g
Carbohydrates: 11.5 g
Sugars: 10.8 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Sodium: 411 mg
Healthy Brownie in a Mug


Ingredients:
coconut oil, water, milk, vanilla extract, salt, white sugar, whole wheat flour, flour

Directions:
In a microwave safe mug, add water/milk, coconut oil, a pinch of salt, and vanilla extract. Whisk well.
Add cocoa powder, whisk well. Add sugar, whisk well. Add whole wheat/regular flour, and whisk well.
Microwave for 60 seconds. The center should be slightly soft. DO NOT OVERCOOK  or the brownie will become hard and stiff.
Enjoy with a spoon. Careful, the brownie will still be hot.
Quick Quiche
Category: breakfast-and-brunch
By myrite

When you don't have the time to make a pastry crust, try this quick lunch idea. You may add any other goodies you like, such as ham, chicken, crab, shrimp or broccoli.

Ingredients:
8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4  eggs, beaten
¼ cup finely chopped onion
1 teaspoon salt
½ cup all-purpose flour
1 ½ cups milk

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 290.6
Fat: 18.8 g
Saturated fat: 9.3 g
Carbohydrates: 12.9 g
Sugars: 3.7 g
Dietary fiber: 0.4 g
Protein: 17 g
Cholesterol: 169.8 mg
Sodium: 804.3 mg
Orange Ginger Bread


Ingredients:
water, salt, sugar, white bread flour, powdered milk, ground ginger, dried yeast, glace ginger

Directions:
Add the ingredients in the order recommended by your bread machine, mine is wet first then dry.
Use basic setting with a medium crust for a 750g loaf and add the roughly chopped glace ginger at the beep.
Enjoy with butter and honey and a cup of tea!
Hamburger Casserole


Ingredients:
ground beef, mashed potatoes, water, seasoning salt, pepper, cheddar cheese, garlic powder

Directions:
Preheat oven to 350.
Brown ground beef in skillet, drain.
Stir in thawed green beans, soup, water and seasonings: Pour into 1 1/2 quart casserole dish.
(spray with pam first, makes easier clean up] Combine 1/2 of french fried onions with potatoes and spoon atop meat mixture.
Bake uncovered for 25 min or until heated through.
Top with cheese and remaining onions and bake an additional 5 min until cheese melts.
Lentil Sloppy Joes


Ingredients:
lentils, lager beer, beer, olive oil, yellow onion, green pepper, garlic cloves, chili powder, ground mustard, fire-roasted tomatoes, tomato paste, apple cider vinegar, maple syrup, sea salt, black pepper

Directions:
Put the lentils in a small sauce pot and pour in 4 cups beer. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a medium sauce pan pot over medium heat. Saute the onion and pepper in the oil (~ 7 minutes], until softened.
Add the garlic and saute a minute more.
Add the cooked lentils, and the the rest of the spices (except the maple syrup & dried mustard]. Stir gently until just combined.
Add the tomato sauce and tomato paste. Cook for about 10 minutes.
Add the maple syrup and mustard and heat through.
Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait. I like to serve these open faced, with a scoop of sloppy joe on each slice of the bun.
Bruschetta Mushrooms


Ingredients:
mushroom caps, gorgonzola, plum tomato, fresh basil, garlic clove, mozzarella cheese, salt, pepper

Directions:
Spray pan with non-stick spray.
Arrange mushroom caps in pan, season to taste with salt, pepper & Italian Seasoning.  Break Gorgonzola into pieces that will fill the mushroom caps - plop the Gorgonzola into the hole left from the stem.
Combine tomatoes, basil, garlic & balsamic, season to taste if desired.  Spread tomato mixture over mushrooms stuffed with cheese.  Sprinkle with mozzarella.  Bake at 350°F until mushrooms are cooked through and cheese is melted.
If you like browned cheese (YUM] hit it with the broiler for a few minutes.
Citrus-Spice Caribbean/Cuban Marinade for Pork, Beef, Chicken


Ingredients:
olive oil, lime juice, garlic cloves, onion, ground black pepper, ground cumin, salt, ground ginger, nutmeg, cinnamon, ground cloves, chili powder

Directions:
Combine all ingredients in a heavy-duty Ziploc bag or glass pan., Add your choice of pork, beef, chicken or fish., Marinate for at least two hours., Prepare in your preferred method of cooking.
Cheesy Stuffing Cups


Ingredients:
butter, celery, water, dried cranberries, walnuts, cheddar cheese, egg

Directions:
Preheat oven to 350. Melt butter on large skillet on medium heat. Add celery; cook and stir 5 mins or until crisp-tender. Stir in water. Bring to a boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly.
Spoon stuffing mixture evenly into 8 greased medium muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese.
Bake 10 mins or until cups are heated through and cheese is melted.
Emeril's Pumpkin Cheesecake (#2)


Ingredients:
pecans, unsalted butter, cream cheese, light brown sugar, eggs, heavy cream, all-purpose flour, salt, ground cinnamon, pure vanilla extract, pumpkin puree

Directions:
Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan.
In a food processor fitted with the metal blade, mix the cream cheese until smooth.
Add the brown sugar and process until blended.
Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream.
Add the flour, salt, cinnamon and vanilla and blend until smooth.
Add the pumpkin and blend until smooth.
Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven.
Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center.
Let cool completely before slicing.
Colorful Vegetarian Spinach Salad


Ingredients:
fresh spinach, carrot, green pepper, red apple, cherry tomatoes, raisins, walnuts, apple cider vinegar, extra virgin olive oil, canola oil, brown sugar, garlic clove, onion, Dijon mustard

Directions:
Thoroughly blend all dressing ingredients, store in fridge until salad is ready.
Gently wash, drain, dry, tear spinach leaves.
(Drying leaves in a salad spinner works best].
Arrange spinach in individual serving dishes.
Nicely arrange remaining salad ingredients on top of spinach.
Drizzle dressing on each salad, and toss to gently coat leaves.
Pineapple Sorbet
Category: desserts
By chikalin

Sweet and tangy pineapple sorbet. Perfect for summer. The mint perks up the pineapple flavor.

Ingredients:
1  pineapple - peeled, cored, and cut into chunks
1 (6 ounce) can pineapple juice
¾ cup white sugar
2 tablespoons lime juice
1 tablespoon vodka
2 leaves fresh mint

Directions:
Place pineapple, pineapple juice, sugar, lime juice, vodka, and mint in a food processor and process until smooth. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container; put in the freezer for at least 6 hours before serving so it can firm up.

Prep time: 10 mins
Total time: 6 hrs 30 mins
Yields: 8 servings

Calories: 174
Fat: 0.2 g
Carbohydrates: 44.2 g
Sugars: 37.7 g
Dietary fiber: 2.4 g
Protein: 1 g
Sodium: 2.2 mg
Fresh Baked Clams


Ingredients:
clams, water, butter, garlic clove, parsley, lemon

Directions:
Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
Serve with lemon wedges.
Mussels Provencale


Ingredients:
olive oil, garlic, onions, celery, tomatoes, tomato paste, red wine, white wine, fresh basil, mussels

Directions:
Wash mussels in several changes of cold water; using a sharp knife, remove beards.
Soak mussels for about 30 minutes in cold water containing a handful of salt& a handful of flour.
This will remove any sand inside the mussels.
In heavy saucepan, heat oil; saute garlic, onion& celery until soft but not brown.
Add tomatoes& simmer for about 10 minutes to evaporate the remaining liquid.
Add remaining ingredients (except mussels], cover& simmer for 30 minutes.
Just before serving, add mussels, cover& simmer for 3- 5 minutes to allow the mussels open.
Discard any that don't.
Kimmy's Chocolate Guinness Cake


Ingredients:
butter, unsalted butter, granulated sugar, sour cream, eggs, vanilla extract, all-purpose flour, baking soda

Directions:
Heat oven to 350 degrees.
Butter (2] 9-inch springform pans.
In a large saucepan, combine Guinness and butter. Place over medium heat until butter melts. Add cocoa and sugar.  Whisk to blend.
In another bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Slowly incorporate the flour and baking soda, and whisk again until smooth. Divide into the two buttered pans, and bake until risen and firm, approximately 45 minutes.
Place pan on a wire rack and cool completely in pan.  Meanwhile, stir in a bit of cocoa powder to the vanilla frosting.  Once the cakes have cooled, remove from the pans and frost the top of one of the cakes.  Place the other cake on top and complete frosting the entire cake.
Potato Pancakes I
Category: side-dish
By FISHLOVE

This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.

Ingredients:
4 large potatoes
1  yellow onion
1  egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying

Directions:
Finely grate potatoes with onion into a large bowl.  Drain off any excess liquid. Mix in egg, salt, and black pepper.  Add enough flour to make mixture thick, about 2 to 4 tablespoons all together. Turn oven to low, about 200 degrees F (95 degrees C). Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat.  Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes.  Fry, turning once, until golden brown.  Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time.  Repeat until all potato mixture is used.

Yields: 2 servings

Calories: 283
Fat: 8.4 g
Saturated fat: 1.3 g
Carbohydrates: 46.7 g
Sugars: 2.8 g
Dietary fiber: 5.8 g
Protein: 6.5 g
Cholesterol: 31 mg
Sodium: 414.8 mg
Picky Kids Healthy Banana Muffins
Category: bread
By me

This is a recipe I came up with to get my picky eater to eat something else besides cereal. We called them chocolate chip cupcakes and he eats them up.

Ingredients:
cooking spray
5  bananas
1 cup plain yogurt
¾ cup white sugar
½ cup butter, at room temperature
½ cup applesauce
2  eggs
2 teaspoons vanilla extract
3 ½ cups whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup mini chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray. Mix bananas in the bowl of a stand mixer fitted with the paddle attachment until smooth. Blend in yogurt, sugar, butter, applesauce, eggs, and vanilla extract. Mix whole wheat flour, cinnamon, baking powder, baking soda, and salt together in a large bowl. Pour into banana mixture; stir until moistened. Fold chocolate chips into the batter. Scoop batter into the prepared muffin tins, filling each cup 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 48 mini muffins

Calories: 94.7
Fat: 3.5 g
Saturated fat: 2 g
Carbohydrates: 15.3 g
Sugars: 7.2 g
Dietary fiber: 1.7 g
Protein: 2 g
Cholesterol: 13.1 mg
Sodium: 142.3 mg