xiaoxl/recipe_data huggingface dataset:
Mac'n'Cheese


Ingredients:
elbow macaroni, cheese, milk, butter, flour, egg, onion, garlic cloves, black pepper, paprika, salt, butter, panko breadcrumbs, parmesan cheese

Directions:
Before you start to make your sauce bring a large pot of salted water to a boil and cook your macaroni until its almost al dente.
Start out by adding your ¼ cup of butter to a wide stainless steel saucepan, saucier, or large sauté over medium heat.
Once the butter is melted add your garlic onion and salt (or whatever aromatics you’re using] and cook until soft and the garlic is just getting brown around the edges.
After that add the flour and while whisking furiously turn the heat to medium-low.
Cook while whisking until the roux takes on a blondish color then add your spices, in this case black pepper and smoked paprika.
Add the milk whisking constantly then boost the heat to medium and cook whisking frequently until the mix comes to a simmer and the sauce thickens.
Once the sauce has thickened beat the egg in a separate bowl and slowly, while whisking, add some of the sauce a little at a time until the egg is "tempered".
Then add the cheese a little at a time until well incorporated.
Poor all the sauce and macaroni into a casserole dish and fold together so the sauce is evenly distributed.
Mix the melted butter bread crumbs and parmesan cheese.
Spread more cheese over the top of the casserole and then the bread crumb topping.
Park in a 375 degree oven for anywhere from 30mins to 45mins or until the cheese is bubbly and the topping is golden brown. Remove from the oven and enjoy.
Tips: You could use more macaroni for a less saucy dish, and less macaroni for a saucier dish. If you want more cheese in your sauce go for it, it’s completely up to you, I just wouldn't go above 24 ounces. The flavorings you put in are also completely up to you I'm making the classic mac and cheese, but you could add bacon, mushrooms, anything really.
Sesame Pork Ribs for the Crock Pot


Ingredients:
brown sugar, soy sauce, ketchup, honey, cider vinegar, white wine vinegar, garlic cloves, ground ginger, salt, crushed red pepper flakes, country-style pork ribs, onion, sesame seeds, green onions

Directions:
In a large bowl, combine the first nine ingredients.  Add the ribs; turn to coat.
Place onion in a 5-quart crock pot.  Arrange ribs on top.  Cover and cook on low for 5 to 6 hours or until a meat thermometer reads 160°F to 170°F.
Place ribs on serving platter and sprinkle with sesame seeds and green onions.
Tex-Mex Breakfast Hash and Eggs


Ingredients:
chorizo sausage, Chorizo, onion, garlic, frozen hash brown potatoes, green chilies, tomatoes, salsa, eggs, cilantro, cheddar cheese, monterey jack cheese

Directions:
In a large skilled cook the chorizo over medium heat until browned and done.
Drain reserving 3 T.
drippings, setting sausage aside.
Return drippings to the pan and over medium heat saute the onions and garlic for 4-5 minutes.
Add the chiles and stir well.
Add the potatoes, reduce heat to medium low and cook for 20 minutes, stirring often.
Add the tomatoes to heat through.
Spoon onto plates, top with eggs and offer salsa at the table.
Garnish with chopped cilantro and cheese if you wish.
Cheesy Creamy Zucchini


Ingredients:
zucchini, zucchini, sour cream, cheddar cheese

Directions:
Slice and boil zucchini and onion in salted water till fork tender, Drain.
in a casserole pan layer half of zucchini/onion. Mix sour cream and cream of mushroom soup seasoned with salt and pepper. Spread half of mixture on top of zucchini/onion. Sprinkle half of cheese on top. Layer the rest of zucchini/onion, top with rest of mushroom/sour cream mix and top with remainder cheese.
Bake in a 425 oven for 45 min to 1 hours until cheese is golden.
Cool for at least five minutes before serving.
Fresh Lemonade


Ingredients:
sugar, water, lemon juice

Directions:
Combine sugar and 1 cup of water in a microwave safe bowl.  Microwave for 3 minutes, stirring every one minute until all the sugar is dissolved.  If after three minutes there is still undissolved sugar, microwave for a minute longer.
Add the lemon juice and simple syrup to a 1 gallon pitcher, mix well.  Add the rest of the 13 cups of water.  Chill prior to serving.
Enjoy!
Strawberry Rhubarb Meringue Dessert
Category: desserts
By THEO72

A nice change from strawberry rhubarb pie.

Ingredients:
2 cups all-purpose flour
2 tablespoons white sugar
1 cup cold butter
2 cups white sugar
⅓ cup all-purpose flour
1 teaspoon salt
6  egg yolks
1 cup heavy cream
5 cups thinly sliced rhubarb
2 cups thinly sliced strawberries
6  egg whites
½ teaspoon cream of tartar
¾ cup white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk together 2 cups of flour and 2 tablespoons of sugar in a bowl; use a pastry cutter to cut the butter into the flour mixture until the mixture  resembles coarse crumbs. Press the crust into the bottom and up the sides of the prepared baking dish. Bake crust in the preheated oven until lightly browned, about 20 minutes. Mix together 2 cups of sugar, 1/3 cup of flour, salt, egg yolks, and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling into the baked crust. Return to oven, and bake until the filling is set, 50 to 60 more minutes. Meanwhile, place egg whites and cream of tartar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the whites form soft peaks; gradually beat in 3/4 cup of sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract. Remove the dessert from the oven, and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven, and bake until the meringue is pale golden brown, about 15 more minutes. Cool the pie to room temperature, then chill to serve.

Prep time: 30 mins
Cook time: 25 mins
Total time: 2 hrs 55 mins
Yields: 1 9x13-inch dish

Calories: 639.8
Fat: 30.4 g
Saturated fat: 18.2 g
Carbohydrates: 86.4 g
Sugars: 60.1 g
Dietary fiber: 2.5 g
Protein: 8.2 g
Cholesterol: 204.3 mg
Sodium: 413.9 mg
Poor man's Pie


Ingredients:
brown sugar, white sugar, flour, salt, butter

Directions:
Preheat oven to 400°F.
Line a large 9-inch pie plate with rolled out pastry dough, prick with a fork and bake for 10 minutes.
Remove from oven and reduce heat to 350°F.
In a small bowl, combine sugar, flour and salt.
Mix well and spread evenly over the bottom of the crust.
Warm cream in the microwave, (warm, not hot] and then carefully pour the warmed cream over the sugar mixture, completely covering it.
In bits, dab butter over the cream.
Bake at 350°F for 45 minutes to an hour, or until golden spots form on the top.
The filling will seem liquid but will become firmer as it cools.
Spiced Lentils and Cantaloupe


Ingredients:
cantaloupe, lentils, scallion, fresh parsley, fresh lemon juice, olive oil, salt, cayenne pepper

Directions:
Rinse lentils well.  Cook over medium heat, with enough water to cover by at least an inch, until boiling.  Then reduce heat to a simmer, and continue to cook until lentils are tender, about 25-30 minutes.
Drain lentils and let cool.
Combine all ingredients in a medium sized bowl, mix very gently to combine.
Serve at room temperature.
Pineapple Chutney


Ingredients:
sugar, apple cider vinegar, corn syrup, candied ginger, dried cranberries

Directions:
Drain pineapple and combine juice with sugar and vinegar., Boil the mixture down to 1/2 cup., Stir in pineapple, corn syrup, ginger, and cranberries and chill.
French Silk Pie without Eggs
Category: desserts
By FLUTTER1

This is a beautiful, fluffy French silk Pie. Garnishing it with extra whipped cream and chocolate curls makes it fabulous! I recently made one for a pie auction and it sold for $65.00! Yes, it really is that tasty. I've been making this pie by memory for years, so I have no idea of the recipe's origin. For a higher, more impressive pie, whip 1 extra cup of whipping cream and add it to the top of the pie, before garnishing with shaved chocolate.

Ingredients:
¼ cup white sugar
3 tablespoons cornstarch
1 ½ cups milk
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups whipping cream
3 tablespoons powdered sugar
2 tablespoons shaved dark chocolate, or to taste
1 (9 inch) baked pie crust

Directions:
Mix together sugar and cornstarch in a medium saucepan until well blended. Stir in milk gradually. Turn heat to medium and stir constantly until boiling. Remove from heat. Add chocolate chips and vanilla extract to the hot milk mixture; stir until smooth and chocolate chips have melted. Transfer into a large mixing bowl, cover with plastic wrap, and place on the counter until cooled to room temperature. Meanwhile, combine 2 cups whipping cream and powdered sugar in a large bowl; beat with an electric mixer until soft peaks form. Uncover cooled chocolate mixture and beat with clean beater attachments until light and fluffy. Gently fold 1/2 of the whipped cream mixture into the chocolate mixture, being careful not to overmix. Spoon into pie crust and top with remaining whipped cream. Refrigerate until firm, 2 to 3 hours. Serve.

Prep time: 25 mins
Cook time: 10 mins
Total time: 2 hrs 35 mins
Yields: 1 9-inch pie

Calories: 411.3
Fat: 30.5 g
Saturated fat: 16.1 g
Carbohydrates: 33.3 g
Sugars: 19.5 g
Dietary fiber: 1.5 g
Protein: 4.2 g
Cholesterol: 68.3 mg
Sodium: 132.9 mg
Company's Coming  Stuffed  Winter Squash


Ingredients:
acorn squash, brown basmati rice, wild rice, water, sea salt, olive oil, cumin, paprika, dried thyme, dried oregano, cayenne, yellow onions, garlic cloves, celery, red bell pepper, yellow bell pepper, parsley, currants, raisins, apple, fresh rosemary, dried rosemary, fresh sage, dried sage, pecans, tamari, rice vinegar, sea salt, fresh ground black pepper, parsley

Directions:
. Wash squash and trim ends. Cut squash crosswise into halves and scoop seeds out. Set aside.
Rinse basmati and wild rice in a strainer under cold running water. Heat 1 tablespoon olive oil in a large saucepan; add rice and cook 5 minutes. Add water to rice and bring to a boil. Reduce flame and cook covered 40 minutes or until water is absorbed and steam holes form in rice.
Heat 2 tablespoons olive oil in a large skillet. Add cumin, paprika, thyme, oregano and cayenne and sauté for two minutes. Add onions, garlic, celery, peppers and parsley. Cook 20 minutes. Stir in raisins, apples, fresh rosemary and sage. Cook 10 minutes more.
Preheat oven to 375°F . Spread pecans on a baking sheet. Place baking sheet in oven and roast pecans 8 to 10 minutes until theybegin to release their aroma. Be careful not to burn them. Remove pecans from the oven and combine them with the cooked rice,vegetables, tamari, umeboshi and balsamic vinegar in a large mixing bowl. Add salt and pepper to taste.
Stuff rice mixture firmly into squash halves. Place squash in a roasting pan with 1/2 cup water. Cover with foil and bake 45 minutes or until squash is easily pierced with a fork. To serve, slice squash into 1-inch rings and garnish with Italian parsley.
Note: Any leftover stuffing can be baked for 30 minutes at 375°F in a lightly oiled, covered 2-quart casserole.
Creme Brulee French Toast


Ingredients:
unsalted butter, brown sugar, honey, eggs, half-and-half, vanilla, salt

Directions:
Combine butter, brown sugar and honey in a heavy saucepan over medium heat.
Cook, stirring constantly, until melted and smooth.
Pour into a 13 x 9 inch baking dish.
Trim crusts from bread and arrange in one layer in the baking dish.
Whisk together the eggs, half and half, Grand Marnier,vanilla and salt in a large mixing bowl.
Pour evenly over the bread.
Cover and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees F.
Remove the dish from the refrigerator and let come to room temperature.
Bake, uncovered, for 35-40 minutes  or until puffed and edges are light golden brown.
Serve immediately with individual pieces turned over with the caramel on top.
Old Lady and the Sea


Ingredients:
absinthe, ground cloves, ground cinnamon, star anise, rosemary, salt

Directions:
In shaker, muddle 1 star anise, rosemary leaves, cloves, cinnamon, with small amount of the orange juice.
Add ice.
Add gin, Drambuie, the rest of the orange juice, bitters, and salt.
Shake.
Double-strain into a double rocks glass over ice.
Float absinthe.
Garnish with lemon twist and star anise.
Gingered Fig and Mango Chutney With a Bite


Ingredients:
whole allspice, whole black peppercorn, cardamom seed, apple cider vinegar, fresh figs, sweet onion, red bell pepper, green mango, apple, raisins, light brown sugar, crystallized ginger, orange zest, cinnamon sticks, yellow mustard seeds, salt

Directions:
Grind the whole allspice,  whole black pepper, and black cardamom seeds. In a large saucepan over high heat, combine all the ingredients. Bring to a boil. Reduce heat and simmer until mixture has thickened to form thick syrup. Then simmer for 60 more minutes. Stirring often toward end of cooking to prevent burning.
Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney.
Remove the cinnamon sticks and ladle into hot sterilized  jars until 1/4 inch from the top.
Seal with lids and set the jars in a pot of hot water bath for 20 minutes.
Label and store in a cool dark place for 3 weeks at least for flavors to develop.
Makes 8-9 1/2 pint jars.
Lemon Herbed Roasted Chicken (Crock Pot)


Ingredients:
roasting chickens, onion, butter, margarine, lemon, fresh parsley, dried parsley flakes, salt, thyme, paprika

Directions:
Rinse chicken well and pat dry; remove any excess fat
Place onion in the cavity of the chicken and rub skin with butter (or margarine]
Place in crock pot
Squeeze the juice of the lemon over the chicken and sprinkle with remaining seasonings
Cover and cook on LOW 10 hours (HIGH 6 hours].
Crunchy Chicken


Ingredients:
chicken thighs, chicken legs, peanut butter, whole wheat flour, Splenda sugar substitute, nutmeg, olive oil

Directions:
Preheat the oven to 350 degrees F.
In a small pan combine egg whites with salt, pepper and nutmeg. In another pan combine the whole wheat flour with peanut butter. And a in a third pan combine the crushed Rice Krispies with Splenda.
Take each piece of chicken and completely dip them in the seasoned egg whites, then dredge them in the flour mixture.
Dredge the chicken pieces again through the egg whites, and then dredge them again in the rice krispies. Since Peanut butter is sticky I wouldn't worry about losing any of the coating.
Place each piece in a large pan. Drizzle with olive oil and bake for an hour and a half. Serve two pieces per person, espcially if they are small pieces, with salad.
Stuffed Grape Leaves (Dolmades)


Ingredients:
grape leaves, ground lamb, tomatoes, long-grain rice, olive oil, green onions, mint leaves

Directions:
To prepare the grape leaves:  Drain the jar and carefully remove the roll of leaves.  Separate the leaves, rinsing them and stacking them (be careful not to tear them].  Set aside.
Chop the canned tomatoes finely (I process in a food processor].  Combine the lamb, tomatoes and their liquid, rice, olive oil, scallions, and mint.
Lay a grape leaf, vein side up with stem pointing toward you, on your work surface.  Place a tablespoon of filling at the base of the leaf and roll up, tucking in at the sides to make a little bundle.  (You want to roll it up tight enough so that it stays together but leave a little room for the rice to expand as it cooks].  Repeat until all filling and/or grape leaves are used up, placing each bundle seam side down into a cooking pot.
Squeeze lemon juice over the bundles, then add water nearly to cover.  Place a small plate over the bundles to weigh them down (so they won't fall apart during cooking]. Cover and bring to a boil; reduce heat and simmer for 1 hour.
Serve hot or cold.
Quick and Easy Mashed Sweet Potatoes
Category: side-dish
By Master Chef

This is my favorite quick and easy recipe. For more flavor, add maple syrup.

Ingredients:
6  sweet potatoes
½ cup butter
2 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon dried thyme

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer potatoes to a large bowl; mash butter, garlic, basil, and thyme into the potatoes with a potato masher until smooth.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 573.4
Fat: 23.3 g
Saturated fat: 14.7 g
Carbohydrates: 86.6 g
Sugars: 17.8 g
Dietary fiber: 13 g
Protein: 7.1 g
Cholesterol: 61 mg
Sodium: 398.2 mg
Simple Rotisserie Chicken


Ingredients:
whole chickens, canola oil, garlic powder, za'atar spice mix, hot paprika, sea salt, black pepper, barbecue sauce

Directions:
Place an aluminum drip pan in the center of the grill. Position the rotisserie fork slightly off center on the barbie. Preheat BBQ to 375 to 400ºF, turning on the outside burners.
In a small bowl, add oil, garlic powder, za’atar, paprika, salt and black pepper; whisk to combine and set aside.
Rinse chicken under cold water, remove any giblets, pat dry and truss legs together as well as wings. Insert the spit rod through the bird cavity. Place the other fork on spit rod and insert firmly so the chicken stays in place when turning. Place chicken over a large stainless steel bowl and brush on the rub, covering the entire bird with it.
Transfer chicken to the BBQ, start the rotisserie motor, close the lid and roast on indirect heat for 1:15 hours to 1:30 hours or until the internal temperature reaches 175ºF. After 30 minutes of roasting, brush on BBQ Sauce for Chicken and repeat every 15 minutes until done.
Breakfast Treat


Ingredients:
fresh blueberries, honey, cinnamon

Directions:
Place yogurt in small bowl and top with blueberries, honey, and cinnamon.
Add granola, almonds or walnuts, flaxseed, or toasted oatmeal for more substance. I like it as pictured, because I had it that way in Greece, though without the blueberries. I feel like I am indulging in a dessert at times!
Cobb Salad
Category: salad
By Bill

This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.

Ingredients:
6 slices bacon
3  eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2  tomatoes, seeded and chopped
¾ cup blue cheese, crumbled
1  avocado - peeled, pitted and diced
3  green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing

Directions:
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Divide shredded lettuce among individual plates. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce. Drizzle with your favorite dressing and enjoy.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 525.2
Fat: 39.9 g
Saturated fat: 9.9 g
Carbohydrates: 10.2 g
Sugars: 5 g
Dietary fiber: 4.1 g
Protein: 31.7 g
Cholesterol: 179.1 mg
Sodium: 915.2 mg
Sweet Sesame Mahi Mahi
Category: seafood
By GIGI9801

After having this at a friend's house for a dinner get-together, I had to have the recipe! Delicious!

Ingredients:
2 cups pineapple chunks
¼ cup fresh cilantro, chopped
1 tablespoon minced red onion
2 tablespoons lime juice
4 (8 ounce) mahi mahi fillets
2 teaspoons sesame oil
¼ cup white sesame seeds
1 tablespoon vegetable oil

Directions:
Toss the pineapple, cilantro, red onion, and lime juice together in a bowl until evenly mixed; set aside. Rub the mahi mahi fillets with the sesame oil to lightly coat. Sprinkle the sesame seeds evenly over one side of each fillets; gently press the seeds into the fish to assure they stick. Heat the vegetable oil in a large non-stick skillet over medium heat. Lay the fillets with the seeded side down into the hot oil; cook for 4 minutes, turn, and continue cooking until the flesh turns opaque and flakes easily with a fork, another 3 to 5 minutes. Serve with the pineapple mixture.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 8-ounce fillets

Calories: 374.1
Fat: 12 g
Saturated fat: 1.9 g
Carbohydrates: 22.6 g
Sugars: 18.3 g
Dietary fiber: 2.2 g
Protein: 44.2 g
Cholesterol: 166.4 mg
Sodium: 203.8 mg
Coffee Date Bread
Category: bread
By MOMZRIGHT

A dark, wonderfully moist bread.  I serve at every holiday meal and then enjoy the leftovers at breakfast.

Ingredients:
1 cup chopped pitted dates
1 teaspoon baking soda
1 cup strong brewed coffee
2 tablespoons butter, softened
1 cup white sugar
1  egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon salt
1 cup chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan, and line the bottom of the pan with parchment paper. Place the dates in a small bowl, and sprinkle the baking soda over. Heat coffee to boiling, and pour over the dates and soda. Set aside. In a medium bowl, mix together the butter, sugar and egg until well blended. Stir in vanilla. Blend in the flour and salt, then fold in the pecans and date mixture. Transfer the batter to the prepared loaf pan. Bake for 1 hour in the preheated oven, or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from pan. Peel off paper, and allow to cool on a wire rack.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 8x4 inch loaf

Calories: 363.4
Fat: 13.5 g
Saturated fat: 2.9 g
Carbohydrates: 58.7 g
Sugars: 37.3 g
Dietary fiber: 3.4 g
Protein: 5 g
Cholesterol: 30.9 mg
Sodium: 478.7 mg
Quinoa Chicken Salad With Currants


Ingredients:
quinoa, chicken broth, pepper, onion, olive oil, sugar, lemon juice, lime juice, boneless skinless chicken breast, dried currants

Directions:
Combine quinoa, chicken broth, and pepper in a pot and bring to a boil.
Lower heat and simmer for about 10 minutes until liquid has been absorbed.
Meanwhile, caramelize the onion in a small pan with the oil and sugar.
Stir caramelized onion and lemon juice into cooked quinoa, and let sit on low heat, stirring occasionaly, for about 10 minutes to allow flavours to blend.
Lay the quinoa on a serving plate.
Slice the chicken and lay overtop the quinoa.
Sprinkle currants overtop.
Enjoy!
Harissa Oil


Ingredients:
cumin seed, caraway seed, dried mint, sea salt, garlic cloves, olive oil

Directions:
Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture.
Add the garlic and stir in the olive oil.
Pour the mixture into a jar, allowing the spices to settle.
Keeps in the fridge for 1 week.
Probiotic Chocolate Chocolate Chip Muffins
Category: bread
By Carissa Fain

My mother-in-law grinds her own wheat to make whole flour. This is her recipe and these muffins are delicious.

Ingredients:
6 (1 ounce) squares semisweet chocolate
⅓ cup unsalted butter
2  eggs
¾ cup buttermilk
½ cup white sugar
½ cup sour cream
1 ½ teaspoons vanilla extract
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chips

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Heat semisweet chocolate and butter together in a saucepan over low heat until melted, 3 to 5 minutes. Remove from heat and cool for about 10 minutes. Lightly beat eggs into cooled chocolate mixture. Whisk chocolate-butter mixture, buttermilk, sugar, sour cream, and vanilla extract together in a bowl. Mix flour, baking soda, and salt in a large bowl; form a well in the center of the flour mixture. Stir chocolate mixture into flour mixture until just combined. Fold chocolate chips into batter. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes.

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

Calories: 317.8
Fat: 17 g
Saturated fat: 9.8 g
Carbohydrates: 39.7 g
Sugars: 23.9 g
Dietary fiber: 2.3 g
Protein: 5.3 g
Cholesterol: 49.4 mg
Sodium: 237.2 mg