xiaoxl/recipe_data huggingface dataset:
Oven Roasted Red Potatoes
Category: side-dish
By Donna Lasater

These roasted red potatoes are very easy to prepare and taste excellent!

Ingredients:
1 (1 ounce) envelope dry onion soup mix
2 pounds red potatoes, halved
⅓ cup olive oil

Directions:
Preheat oven to 450 degrees F (230 degrees C). In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered. Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 170.9
Fat: 9.2 g
Saturated fat: 1.3 g
Carbohydrates: 20.2 g
Sugars: 1.5 g
Dietary fiber: 1.9 g
Protein: 2.4 g
Sodium: 316.8 mg
Apple Sparkler (Cocktail)


Ingredients:
brandy, soda water, apple

Directions:
Fill a martini shaker halfway with ice cubes. Add brandy and apple juice. Cover an shake vigorously until very cold.
Strain into 2 champagne glasses. Add 2 tablespoons soda water into each glass and garnish with apple slices.
Steak Fajita Salad
Category: trusted-brands-recipes-and-tips
By Dole

Hot strips of seasoned beef top this salad dressed with Southwest Fiesta Dressing.

Ingredients:
8 ounces beef steak, cut into thin strips
2 teaspoons dry fajita seasoning
1 tablespoon vegetable oil
½ cup sliced red or green bell peppers
⅓ cup sliced onion
1 (11 ounce) package DOLE® Just Lettuce
1 medium tomato, diced
¼ cup drained canned black beans
¼ cup sliced black olives
¼ cup shredded Cheddar cheese
Southwest Fiesta Dressing (recipe below)

Directions:
Sprinkle beef strips with fajita seasoning.  Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes. Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp. Divide lettuce on 2 large plates.  Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each.  Serve with Southwest Fiesta Dressing, to taste.  Refrigerate leftovers.

Prep time: 35 mins
Total time: 35 mins
Yields: 2 servings
Elderberry Jelly


Ingredients:
elderberries, sugar

Directions:
Heat the berries over a low fire until the juice starts to flow and then simmer the fruit for 15 minutes.
Strain the liquid through a double layer of cheesecloth (easier if you cook the fruit in the evening and let it drain overnight].
Mix the elderberry and lemon juices along with just enough water to make three cups of fluid.
Add the pectin, bring the mixture to a boil and stir in the sugar.
Bring the jelly to a full boil again for one minute, pour it into sterilized glasses and cover the jars with paraffin.
Baked Taco Dip
Category: appetizers-and-snacks
By ChefLes

This hot taco dip is sure to please everyone, kids included. Serve with tortilla chips.

Ingredients:
1 (8 ounce) package cream cheese, at room temperature
1 pound lean ground beef
1 cup water
1 (1 ounce) package taco seasoning mix
1 ½ cups salsa
1 ½ cups shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spread cream cheese in an even layer in the bottom of an 8x8-inch baking dish. Cook and stir beef in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes. Add water and   mix; stir. Simmer until most of the liquid evaporates, 3 to 5 minutes. Spread meat mixture over the cream cheese in the baking dish. Pour salsa over meat mixture. Top with Cheddar cheese. Bake taco dip in preheated oven until bubbling and cheese is melted, about 20 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 316.6
Fat: 23.8 g
Saturated fat: 13.3 g
Carbohydrates: 6.5 g
Sugars: 2.3 g
Dietary fiber: 0.8 g
Protein: 18.9 g
Cholesterol: 90.2 mg
Sodium: 799.5 mg
Creamed Peas and New Potatoes
Category: side-dish
By Berta Rowland

Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.

Ingredients:
1 pound baby red potatoes, quartered
1 cup shelled English peas
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

Directions:
Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain. In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain. Using the same saucepan, melt butter over medium heat.  Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often.  Serve immediately.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 182.3
Fat: 4.3 g
Saturated fat: 2.6 g
Carbohydrates: 30.5 g
Sugars: 6 g
Dietary fiber: 3.9 g
Protein: 6.1 g
Cholesterol: 12.5 mg
Sodium: 50.7 mg
Five Food Groups Macaroni Salad
Category: salad
By MAMADAVIS

This may have some strange ingredients, but it is the only kind of macaroni salad I will eat! It started as a fourth grade experiment on trying to incorporate all five food groups into a simple, tasty recipe.

Ingredients:
1 (16 ounce) package tri-color pasta
1 cup creamy salad dressing
½ (1 ounce) package ranch dressing mix
1 (12 ounce) can tuna, drained and flaked
⅓ cup shredded Cheddar cheese
1 medium apple - peeled, cored, and chopped
1 large carrot, peeled and chopped
⅓ cup raisins

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente. Drain, and cool. In a large bowl, mix the cooled pasta, creamy salad dressing, ranch dressing mix, tuna, Cheddar cheese, apple, carrot, and raisins. Chill 1 hour in the refrigerator before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 10 servings

Calories: 336.5
Fat: 9.3 g
Saturated fat: 2.1 g
Carbohydrates: 45.5 g
Sugars: 8.9 g
Dietary fiber: 2.8 g
Protein: 16.5 g
Cholesterol: 22.9 mg
Sodium: 350.2 mg
Apple Cinnamon Liqueur


Ingredients:
granny smith apple, cinnamon sticks, vodka, sugar, water

Directions:
In a quart jar, add apple, cinnamon sticks, 1 cup sugar, and vodka.
Seal jar tightly, and place in a dry, dark place for about 2 weeks.
After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the apples, getting as much juice from them as possible.
In a fresh quart jar, add the second cup of sugar, the glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
Alfredo Light
Category: main-dish
By Dorothy

A lighter version of a creamy classic! I sometimes substitute peas for the broccoli.

Ingredients:
1  onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
16 ounces dry fettuccine pasta
1 (16 ounce) package frozen broccoli florets

Directions:
In a medium saucepan, heat oil  over medium heat.  Add onion and garlic, and saute until golden brown. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick.  Stir into onion mixture.  Continue to cook over medium low heat, stirring frequently, until the sauce is thick.  Stir in Parmesan cheese. Meanwhile, cook pasta in boiling water.  Add broccoli to the pasta for the last several minutes of cooking.  Continue cooking until the pasta is al dente. Drain the pasta and vegetables, and transfer to a large bowl.  Toss with sauce.  Serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 291.7
Fat: 4.1 g
Saturated fat: 1.4 g
Carbohydrates: 50.5 g
Sugars: 6.3 g
Dietary fiber: 3.6 g
Protein: 13.9 g
Cholesterol: 5.6 mg
Sodium: 360 mg
Our Favorite Tater Tot Casserole


Ingredients:
pork sausage, cheddar cheese

Directions:
Cook sausage and drain.
Add soup and stir.
Put soup mixture on bottom of 9x9 pan.
Place tater tots on top. I like to cover it fairly well.
Sprinkle cheese over top.
Bake at 350 for 30 minutes.  You can optionally broil the top for a couple of minutes for a little extra crisp.
Baba Ghannouj (Smoked Eggplant  (Aubergine) Puree)


Ingredients:
eggplants, ground cumin, garlic cloves, salt, tahini, lemon juice, extra virgin olive oil

Directions:
Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
Then while still blending the eggplant mixture slowly drizzle in olive oil.
Season to taste and serve with your favourite bread.
Instant Pot® Guinness® Corned Beef
Category: main-dish
By N8TE

Corned beef topped with brown sugar and cooked in Guinness® in an Instant Pot®. Delicious!

Ingredients:
2 cups water
1 (12 fluid ounce) can or bottle dark beer (such as Guinness®)
4 cloves garlic, minced
1 (3 pound) corned beef brisket with spice packet
1 cup brown sugar
10  baby red potatoes, quartered
4 large carrots, peeled and cut into matchstick pieces
1  onion, peeled and cut into bite-sized pieces
½ head cabbage, coarsely chopped

Directions:
Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside. Rub all sides of brisket with brown sugar. Place on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet. Cover brisket with aluminum foil; let rest for 15 minutes. Meanwhile, remove the trivet from the pot. Place potatoes, carrots, onion, and cabbage in the bottom of the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve vegetables with rested brisket.

Prep time: 30 mins
Cook time: 1 hr 55 mins
Total time: 2 hrs 35 mins
Yields: 12 servings

Calories: 260.3
Fat: 9.6 g
Saturated fat: 3.2 g
Carbohydrates: 31.5 g
Sugars: 21.6 g
Dietary fiber: 2.8 g
Protein: 10.9 g
Cholesterol: 48.7 mg
Sodium: 599 mg
Veggie Oven Pancake


Ingredients:
eggs, milk, all-purpose flour, garlic clove, salt, butter, cheese, bell pepper, tomatoes, green onions, red chili pepper, feta

Directions:
Preheat oven to 225°C Line a deep cookie sheet or a jelly roll pan with parchment paper.
Lightly whisk eggs. Add milk, flour (whisking continuously to prevent lumping], garlic, and salt; whisk until combined.
Add melted butter and grated cheese, whisk.
Pour into the prepared pan. Sprinkle vegetables and feta (if using] on top of the batter.
Bake for 30-40 minutes. Allow to set for a while before digging in .
VEGAN POSOLE WITH GROUND CHILES


Ingredients:
chile, cumin, olive oil, red onion, zucchini, carrots, hominy, pinto beans, diced tomatoes, vegetable broth, fresh lime juice

Directions:
To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar’s Ground Chiles, RawSpiceBar’s Cumin & Oregano Rub and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. S.
Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
Stir in the lime juice and season to taste with additional salt and RawSpiceBar’s ground red chile if desired.
Cole Slaw


Ingredients:
cabbage, carrots, shallots, mayonnaise, sour cream, red wine vinegar, water, sugar, salt, pepper

Directions:
shred cabbage and carrots (food processors are very handy for shredding (3mm is my preferrence].
add shallots (I've used shallots, onions or green onions].
In a seperate bowl combine mayo, sour cream and remaining ingredients.
Mix to taste (we love red wine vinager so I normally go towards 4+ tbsp same with the pepper] Do not over mix, you want the sour cream and mayo to combin well but not too thin where it won't stick to the cabbage.
Pour on top of cabbage, toss well and chill.
Rouxdimentary Chicken


Ingredients:
boneless skinless chicken thighs, onion, celery, bell pepper, garlic cloves, tomatoes, oregano, basil, table salt, pepper, mushrooms, flour

Directions:
Place all ingredients except flour and oil into a 2 to 3 qt crockpot.
Cook on low for 2 1/2 to 3 hours or until chicken is 165F to 175F internally.
heat oil in a small cast iron skillet and add the flour.  Cook on medium-high, stirring constantly with a wisk until peanut butter colored (about 10 minutes].  Add liquid to the skillet from the crockpot to the roux and scrape the roux into the crockpot, stirring as you do.  Cook for 15 more minutes and serve.
Adjust seasonings to taste.
Slow-Cooked Beef Short Ribs With Red Wine Sauce


Ingredients:
flour, salt, ground black pepper, extra virgin olive oil, onions, red wine, chili sauce, brown sugar, apple cider vinegar, Worcestershire sauce, dry mustard, chili powder, flour, red wine

Directions:
Mix flour, salt & pepper. Coat ribs with the mixture.
In a large skillet, heat olive oil over med-high heat and brown the short ribs on all sides.
In a crock pot, combine onions, 1 cup of red wine, chili sauce, brown sugar, vinegar, Worcestershire, dry mustard & chili powder.  Add ribs to the mixture.
Cover & cook on low for 6 hours.
Remove ribs to a platter and keep warm.
Turn crockpot to high and add remaining flour and red wine.  Cook 10 minutes or until thoroughly combined and sauce has thickened.
Pour sauce over ribs and serve immediately!
Vegetarian Chicken Pizza


Ingredients:
fat-free cheddar cheese, vegetarian chicken pieces, roma tomato, dried basil, dried oregano, olive oil

Directions:
Preheat oven to 375°F
Remove pizza crust from package and place on a pan or baking stone. Spoon on pizza sauce.
Next add fat free cheese.
Empty the chicken strips onto a cutting board and cut into bite size pieces, then add to pizza.
Cut the tomato into uniform slices and arrange on top of the pizza.
Sprinkle over basil and oregano, then drizzle with the olive oil.
Bake for 20-30 minutes or until cheese is golden brown.
Lower Fat Macaroni and Six Cheeses


Ingredients:
pasta, whole wheat pasta, milk, whole wheat flour, nutmeg, ricotta cheese, fat free cream cheese, parmesan cheese, swiss cheese, cheddar cheese, cheddar cheese

Directions:
Boil pasta in water until al dente, drain and set aside.
Melt spread in a medium saucepan over med high heat.
Whisk in flour to make a light roux.
Add in 3/4 cup fat free milk, cream cheese, ricotta cheese, salt, pepper, and nutmeg.
Whisk together until smooth.
Add fat free swiss cheese slices, continuing to whisk into a smooth sauce. Pour sauce over drained pasta, mixing well.
Place all into a baking dish sprayed with non stick spray.
Top with shredded fat free and regular cheddar, and Parmesan cheeses.
Bake at 350 approximately 40 minutes or until bubbly and browned on top.
Orange Lobster Tail
Category: seafood
By brandondddavis

This is what I tried the other day and liked it.

Ingredients:
6 tablespoons butter
1 cup freshly squeezed orange juice
¼ cup white wine
2  lobster tails with shells

Directions:
Melt butter in a skillet over low heat. Stir orange juice into melted butter and bring mixture to a simmer. Stir in white wine. Place lobster tails in orange juice and wine mixture. Cover and steam until lobster shells turn bright red and the meat is opaque, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 541.6
Fat: 38.8 g
Saturated fat: 24.1 g
Carbohydrates: 15.4 g
Sugars: 10.7 g
Dietary fiber: 0.2 g
Protein: 27.6 g
Cholesterol: 192.9 mg
Sodium: 769.6 mg
Slow Cooker Root Beer Pulled Pork
Category: main-dish
By Emily.cimino

This simple slow cooker pulled pork recipe is big hit with my family of picky eaters. For a spicy kick, mix 1 part Frank's® RedHot® Buffalo sauce and 1 part of your favorite mustard-based BBQ sauce. You can use a pork loin instead of pork shoulder, if desired. Combine with your favorite BBQ sauce and enjoy.

Ingredients:
1 (4 pound) pork shoulder roast
2 tablespoons coarse kosher salt, or to taste
1 (12 fluid ounce) can or bottle root beer
1 (4 fluid ounce) bottle liquid smoke flavoring, or to taste
4 cloves garlic

Directions:
Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top. Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Note). Add garlic cloves back to to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 10 servings

Calories: 345.2
Fat: 27.8 g
Saturated fat: 7.8 g
Carbohydrates: 4.3 g
Sugars: 3.9 g
Protein: 18.6 g
Cholesterol: 71.5 mg
Sodium: 1211.1 mg
Knapp Street Creation


Ingredients:
mozzarella cheese, parmesan cheese, turmeric, portabella mushrooms, green olives

Directions:
First, preheat the oven to 350 degrees Farenheit. Then pour the marinara onto the crust. Next, in order, put on the mozzarella, and every thing else except for the tumeric and parmesan. Then, add the tumeric evenly around the pizza. And finally, stick the pizza in the oven for 15 minuets, or until fully cooked.
after it is cooked, take it out of the oven, sprinkle the parmesan, cut into 8th's, and serve with some breadsticks, champagne, and some biscotti.
Bloody Mary Full-Of-Mustard


Ingredients:
tomato juice, Worcestershire sauce, lemon juice, salt, black pepper, Dijon mustard, Tabasco sauce, vodka, celery

Directions:
Add all ingredients (except celery] to a pitcher.
Pour over ice in glasses. Garnish with celery.
Red Pepper Chimichurri


Ingredients:
kosher salt, warm water, flat-leaf Italian parsley, garlic cloves, extra virgin olive oil, sweet paprika, fresh oregano, crushed red pepper flakes, ground black pepper, ground cumin, distilled white vinegar, red wine vinegar

Directions:
Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature.
Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salt water mixture. Cover and refrigerate for 2 hours to allow the flavors to blend. Sauce can be kept refrigerated in an airtight container for 2 weeks.
Good Old Chocolate Cake


Ingredients:
shortening, margarine, white sugar, eggs, flour, salt, baking powder, baking soda, buttermilk, boiling water, vanilla

Directions:
Preheat oven to 325 F, and grease a 9X13 cake pan.
Cream Shortening and sugar together and add the two Beaten Eggs.
In a seperate bowl, sift together the dry ingredients and add alternately to the Shortening mixture with the Sour Milk.
Last, add the Vanilla and Boiling water and mix smooth. (will not take long].
Pour this thin batter into the pan and bake for 45 minute.
Cool and add your favorite butter icing.
French Spaghetti


Ingredients:
spaghetti, green peppers, onion, butter, diced tomatoes, pitted ripe olives, butter, all-purpose flour, salt, milk, parmesan cheese

Directions:
Cook the spaghetti according to package directions; drain.
In a skillet, cook green peppers and onions in the 2 tablespoons butter until tender. Stir in undrained tomatoes and bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Stir in the mushrooms and olives.
Meanwhile, for white sauce, in a medium saucepan, melt the 1 tablespoon butter. Stir in flour and salt. Add the whipping cream and milk all at once. Cook and stir until thickened and bubbly. Remove from heat.
To assemble, arrange spaghetti in an 8x8x2-inch baking dish. Top with white sauce, followed by the tomato-mushroom sauce. Sprinkle with Parmesan cheese.
Bake, uncovered, in a 350 degree F oven for about 25 minutes or until heated through.
Cucumber Melon Salad With Raspberry Vinegar


Ingredients:
cucumber, cantaloupe, radish, raspberry vinegar, pepper, lettuce leaves

Directions:
Partially peel the cucumber so it leaves stripes of dark green for color. Cut the cucumber into bite-size pieces and put in a medium bowl.
Cut the cantaloupe into cubes or use a melon baller. Add to the cucumber.
Thinly slice the radishes. Add to the melon and cucumber.
Toss the salad with the vinegar.
Sprinkle with pepper.
Refrigerate, covered, until chilled, about 30-60 minutes.
Serve on salad plate over lettuce leaves.
Creamy Jack Grilled Cheese with Fruit-Glazed Avocado
Category: trusted-brands-recipes-and-tips
By Avocados from Mexico

Delicious, creamy Monterey Jack cheese melts smoothly over fresh, gently sweetened, cubed avocado on crispy grilled country bread.

Ingredients:
1  ripe avocado from Mexico, peeled, pitted and cubed
2 tablespoons mango jam
1 teaspoon fresh lemon juice
1 tablespoon minced red onion
Salt and black pepper to taste
2 tablespoons butter with canola oil
2 teaspoons Dijon mustard
4 slices country white bread
4 thin slices  Monterey Jack cheese

Directions:
Halve the avocado and remove the pit. Score the flesh on each half in a criss-cross pattern. Carefully scoop the cubes into a bowl with a spoon. Place mango jam in a small bowl and microwave on high until warm and thinned, about 20 seconds. Gently stir the jam into the avocado; blend in lemon juice, red onion, salt and pepper. Mix the butter-canola blend and Dijon mustard together in another bowl; stir until smooth. Spread mixture evenly on one side of the bread. Turn slices over onto a cutting board. Lay the cheese on the unbuttered sides of the bread. Divide the avocado mixture on top of the cheese and spread evenly. Gently top with slice of bread, butter side up. Heat a non-stick skillet on medium-high heat. Place the sandwiches in the pan and cook on each side until golden brown and crispy, 2 to 3 minutes. Cut in half diagonally and serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 2 servings

Calories: 562.6
Fat: 36 g
Saturated fat: 11.9 g
Carbohydrates: 49.5 g
Sugars: 12.9 g
Dietary fiber: 8.2 g
Protein: 12.9 g
Cholesterol: 40.2 mg
Sodium: 793.6 mg
Apple Muffins


Ingredients:
egg, milk, apple, all-purpose flour, cinnamon, brown sugar, baking powder, salt, brown sugar, cinnamon

Directions:
Preheat oven to 400°F., Grease muffin tin., In large bowl beat egg. Add milk oil and apple., Add flour, cinnamon sugar, baking powder and salt., Fill muffin cups 2/3 full., Combine all topping ingredients in a small bowl., Sprinkle topping on batter., Bake 25 to 30 min or until golden brown.