xiaoxl/recipe_data huggingface dataset:
My Pickled Little Smokies
Category: appetizers-and-snacks
By smitty

These make a great addition to an appetizer tray.  I often get a lot of requests to make them from the hubby's crew at the rig.

Ingredients:
2 (14 ounce) packages little smoked sausages
1 ½ cups distilled white vinegar
½ cup water
1 teaspoon pickling salt
1 teaspoon pickling spice, or more to taste
1 teaspoon whole mustard seeds
1 teaspoon celery seeds
1 teaspoon dill seeds
1 small onion, thickly sliced
1 clove garlic, minced, or to taste
20  whole black peppercorns
2 tablespoons pickled banana pepper rings  (Optional)

Directions:
Place the sausages into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse the sausages. Place the sausages into a 1-quart glass canning jar. Pour white vinegar and water into a saucepan, and stir in the pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings. Bring to a boil over medium heat and cook for 5 minutes, stirring often. Pour the vinegar mixture over the sausages in the jar; cap the jar, and refrigerate at least 3 days before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 3 days
Yields: 1 quart

Calories: 252.3
Fat: 21.9 g
Saturated fat: 7.5 g
Carbohydrates: 3.9 g
Sugars: 1.6 g
Dietary fiber: 0.8 g
Protein: 10.3 g
Cholesterol: 49.9 mg
Sodium: 1060.7 mg
Baked Olive Appetizer


Ingredients:
"olive oil"

Directions:
Pile everything in the middle of a foil packet and seal., Bake in a 350 oven until heated thru., Open foil up and enjoy.
Diabetic  Zucchini Bread (Low Sugar, Low Calorie, Low Fat )


Ingredients:
unsweetened applesauce, zucchini, carrot, Splenda granular, baking powder, baking soda, cinnamon, nutmeg, salt, vanilla extract, walnuts, whole wheat flour

Directions:
Preheat oven 350 degrees.
Grease and flour two medium loaf pans.
In a bowl combine egg, brown sugar, sugar, apple sauce, and margarine.
To bowl add baking powder, baking soda, cinnamon,nutmeg,  salt, and vanilla.
Add flour slowly.
Add shredded carrots, zucchini and nuts.
Beat mixture (by hand or mixer].
Pour loaf into pans.
Bake 45 mins or 'til toothpick comes out clean.
Slow Cooker Buffalo Chicken Dip
Category: appetizers-and-snacks
By Yoly

Prep, cook, and serve this delicious Buffalo chicken dip in 1 bowl - your slow cooker! Cook the chicken breasts, shred with a hand mixer, then add the rest of the ingredients and voila: 4 hours later, this yummy dip is ready.

Ingredients:
2 (8 ounce) skinless, boneless chicken breasts
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 (8 ounce) package reduced-fat cream cheese (Neufchatel)
1 (8 ounce) container sour cream
½ cup Buffalo wing sauce (such as Frank's® Red Hot)
½ cup shredded sharp Cheddar cheese

Directions:
Season chicken breasts with salt, pepper, and garlic powder. Place in the slow cooker and cover with the lid. Cook on Low until chicken is cooked through, about 3 hours. Drain accumulated juices. Shred chicken using a hand mixer. Add cream cheese, sour cream, Buffalo wing sauce, and Cheddar cheese. Cook on Low for 1 more hour. Stir to combine.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 16 servings

Calories: 119.6
Fat: 7.8 g
Saturated fat: 4.5 g
Carbohydrates: 3 g
Sugars: 0.1 g
Protein: 9.2 g
Cholesterol: 34.9 mg
Sodium: 370.6 mg
Chubby Hubby Bars


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, light brown sugar, granulated sugar, eggs, vanilla extract, chocolate chips

Directions:
Preheat the oven to 350°F Foil line and spray a 9X13" pan with cooking spray.
In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the peanut butter chips, chocolate chips and pretzel pieces.
Spread the batter evenly in the pan and press it down evenly with a spatula. Sprinkle extra peanut butter chips and chocolate chips. Sprinkle remaining pretzel bits.
Bake for 30 minutes, until golden brown. Cool Completely
Lift bars out of the pan using foil. Place on a cutting board. Cut even squares.
Cheddar Almond Open-Faced Sandwiches


Ingredients:
heads of garlic, asparagus, olive oil, salt, fresh lemon juice, cheddar cheese

Directions:
Preheat oven to 350*F.
Separate garlic cloves, and place the cloves on a baking sheet. Roast about 20 minutes, or until skins begin to brown and garlic turns soft. Cool, then squeeze garlic from skin of each clove. Increase oven temperature to 450*F.
Toss asparagus in 1 Tbs. oil, and sprinkle with 1/4 tsp.of the salt. Place in a single layer on baking sheet, and roast 5 to 8 minutes, or until crisp-tender. Cool. Trim ends so asparagus are same length as width of bread, and reserve ends.
Put 1/4 cup almonds in food processor (or blender], and chop fine. Add roasted garlic, reserved asparagus ends, lemon juice, remaining oil and remaining 1/4 teaspoons salt, and purée until smooth.
Preheat broiler.
Place bread slices on a baking sheet. Spread each slice with 2 Tbs. puréed almond mixture. Lay 4 or 5 asparagus spears on each bread slice, and top with 1/4 cup cheese. Broil sandwiches about 3 minutes, or until cheese has melted. Sprinkle sandwiches with remaining almonds. Enjoy!
Lower Fat Easy Banana Cake


Ingredients:
nonfat milk, lemon juice, light butter, sugar, low-fat sour cream, Splenda granular, Egg Beaters egg substitute, bananas, vanilla, flour, whole wheat pastry flour, salt, baking powder, baking soda

Directions:
Preheat oven to 350 degrees. Coat a 9"-X-13" baking pan with cooking spray.
Stir the lemon juice into the milk. Set aside.
In a large bowl, using an electric mixer, cream the butter with the white sugar.
Stir in the sour cream (or applesauce], Splenda & egg substitute. Add the bananas and vanilla & butter flavoring.
Sift the flours, salt, baking powder & soda together. Add them to the banana mixture.
Add the milk to the banana mixture, stirring just until moistened.
Pour batter into the prepared pan & bake for 50-60 minutes or until lightly browned & firm in the center.
Buffalo Bleu Stuffed Chicken


Ingredients:
ground chicken, blue cheese, fat free sour cream, lemon juice

Directions:
Heat oven to 400°F
Combine the blue cheese, sour cream, lemon juice, a few shakes of cajun seasoning and black pepper in a small bowl.  Set aside
Split Chicken into 6 portions.
Smash each section flat into an oblong patty. Place 1/6 bleu cheese mixture into the center of each patty.
Roll the patties into oblong balls, ensuring they have full seal completely around them.
Season, roll and coat with the Shake 'n Bake mix.
Place in baking dish. Bake 20 minutes.
Pour Wing sauce over the chicken.
Bake for an additional 5 minutes.
Chicken Breasts With Capers, Shallots, Lemon, and Wine


Ingredients:
chicken breasts, garlic cloves, shallots, olive oil, lemon juice, capers, white wine, water, flour

Directions:
Sauté shallots and garlic in olive oil until softened.
Remove from the pan and sauté chicken for several minutes until about half way cooked.
Mix water and flour to make a paste.
Add shallots and garlic back to pan, add wine, lemon juice, capers, and flour paste.
Sauté on medium high until liquid is reduced to half and chicken is cooked through.
Serve over "Mia's incredible rice" or pasta.
Sauteed Red Snapper With Ginger-Lime Butter


Ingredients:
butter, fresh cilantro, lime rind, fresh ginger, salt, red snapper fillets, black pepper, lime wedge

Directions:
Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
Heat a large nonstick skillet over medium-high heat.
Sprinkle both sides of fish with remaining salt and pepper.
coat pan with oil.
add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
Place one filet on each of 4 plates and top with a 1 1/2 teaspoons of butter mixture.
Serve with lime wedges if desired.
Apple Pie in a Jar Drink
Category: drinks
By Cathy Nelson Reinert

This tastes just like apple pie! Great in the autumn around a campfire or on a hay-ride. Put it in canning jars with rings and lids for that down-home country appeal.

Ingredients:
1 gallon apple cider
1 gallon apple juice
6 (3 inch) cinnamon sticks
1 ½ cups white sugar, or to taste
1 (1 liter) bottle 190 proof grain alcohol (such as Everclear™)

Directions:
Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.

Prep time: 5 mins
Cook time: 15 mins
Total time: 4 hrs 20 mins
Yields: 5 quarts

Calories: 99.5
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 16.4 g
Sugars: 14.9 g
Dietary fiber: 0.2 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 7.1 mg
Okinawa Jaja Soba (Soba With Kimchi and Miso Meat Sauce)


Ingredients:
cucumber, scallion, carrot, bitter melon, salt, garlic clove, scallions, miso, sugar, ground pork, chili bean paste, water

Directions:
Start by preparing the vegetables to be used. Slice the cucumber, scallions and carrot into fine strips.
Cut the bitter melon in half then use a spoon to scoop out the white part in the middle which contains the seeds. Slice the bitter melon crosswise thinly.
Grate the garlic then mince the white part of scallions. In a bowl, combine the garlic, scallions, sugar, awamori and miso paste.
Bring water in a pot to a boil then boil the carrot strips for about 2 minutes or until preferred doneness. Remove the carrot from pan then rinse it with cold running water.
On the same pot, bring back water into a boil then add half a teaspoon of salt. Put the sliced bitter melon then boil it for 2-3 minutes or until soft. Remove the bitter melon from the pan then immediately rinse with cold running water to stop the cooking process and to keep its nice green color.
Heat a pan using medium heat then add a tablespoon of sesame oil. Put the ground pork into the pan then stir fry until the color turns brown and is cooked through.
Make a space in the middle of the pan then add doubanjiang. Cook for about a minute in the middle then mix it well with the ground pork.
Add the miso sauce then pour half a cup of water. Bring to a boil then reduce the heat to low then cook until most of the liquid is reduced which takes about 20 minutes. Remove the pan from heat.
Cook the soba noodles following the instructions in the package then drain and immediately rinse with cold running water. Toss it with half a tablespoon of sesame oil to prevent the noodles from sticking.
Put a serving amount of the soba noodles on a plate. Add some kimchi then the miso meat sauce on top. Add a few slices of the bitter melon then the rest of the strips of vegetables.
Add a few drops of chili oil if you prefer your jaja soba to be spicier.
Beef or Chicken Satay With Peanut Sauce


Ingredients:
boneless chicken breasts, lemongrass, garlic, chili peppers, curry powder, honey, Thai fish sauce, fish sauce, garlic, cilantro, peanut butter, soy sauce, sugar, rice wine, dry sherry, chilies

Directions:
Method for meat and marinade: Trim the meat and cut into long thin strips.
Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours.
Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the satays.
Thread the meat on the skewers, one strip per skewer.
Skewer meat can be returned to the marinade to hold until cooking time.
Place the skewered meat on the grill or boiler rods.
Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness.
Server the satays with the spicy peanut sauce.
Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth.
Cover and set aside at room temperature for 1 hour or overnight in the refrigerator.
Bring to room temperature before using, and stir briskly or reprocess to mix.
North African Paella
Category: soups-stews-and-chili
By 25 Peppers

A twist on the classic Spanish dish. It uses merguez, couscous, and cumin to give a uniquely Middle Eastern/North African flavor.

Ingredients:
¼ cup olive oil
1  onion, chopped
1  roasted red pepper, chopped
2 cloves garlic, chopped
3  vine-ripened tomatoes, chopped
1 (8 ounce) salmon fillet, cut into pieces
5 ounces merguez sausage, cut into pieces
6 cups vegetable broth, divided
½ cup white wine
1 teaspoon ground cumin
salt and ground black pepper to taste
12  shrimp, shelled and deveined
12  mussels, cleaned and debearded
2 (5.8 ounce) boxes couscous

Directions:
Heat olive oil in a large pot over medium heat. Add onion, roasted red pepper, and garlic; cook and stir until fragrant, 3 to 4 minutes. Stir in tomatoes, salmon fillet, and merguez sausage; cook for 2 to 3 minutes. Pour 2 1/2 cups broth and white wine into the pot. Season stew with cumin, salt, and pepper; bring to a boil. Reduce heat to low and stir in shrimp; simmer until opaque, about 3 minutes. Remove from heat and add mussels; cover and let stand until mussels open, about 5 minutes. Bring remaining 3 1/2 cups broth to a boil in a separate pot. Stir in couscous. Remove from heat and let stand until couscous absorbs broth, about 5 minutes. Serve couscous in shallow bowls; ladle stew on top.

Prep time: 35 mins
Cook time: 18 mins
Total time: 1 hr 3 mins
Yields: 6 servings

Calories: 518.8
Fat: 16.8 g
Saturated fat: 3.4 g
Carbohydrates: 55.8 g
Sugars: 6.4 g
Dietary fiber: 5.1 g
Protein: 30.3 g
Cholesterol: 76.4 mg
Sodium: 707.3 mg
Devilishly Different Green Deviled Eggs
Category: appetizers-and-snacks
By CARMOMOF4

I was bored with traditional deviled eggs and had been trying to find more ways to cook with avocados. I made these for a Kentucky Derby party and all 24 were gone within minutes! Next time I will need to make a double batch.

Ingredients:
12  eggs
2  avocados - halved, pitted, and mashed
1 small white onion, diced
1  plum (Roma) tomato, seeded and diced
3 tablespoons finely chopped fresh cilantro
1  lime, juiced
1  jalapeno pepper, seeded and minced
2 teaspoons chopped garlic
salt and freshly ground black pepper to taste
24  pickled garlic cloves (such as Sonoma Farm Tex-Mex Sweet & Hot Garlic Cloves®)
8  pickled jalapeno pepper slices, minced

Directions:
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Stir together mashed avocado, onion, tomato, cilantro, lime juice, jalapeno, and chopped garlic; season with salt and pepper. Refrigerate guacamole, tightly covered, for 1 hour. Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels. Cut each egg in half lengthwise; set yolks aside for another use. Clean away any remaining yolk from egg white halves with a wet paper towel. Place egg whites cut-side up on a serving platter. Spoon a generous amount of guacamole into each egg white half; top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno, salt, and black pepper over deviled eggs.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr 55 mins
Yields: 24 deviled eggs

Calories: 70
Fat: 5 g
Saturated fat: 1.1 g
Carbohydrates: 3.3 g
Sugars: 0.6 g
Dietary fiber: 1.2 g
Protein: 3.7 g
Cholesterol: 93 mg
Sodium: 96.3 mg
Homemade Flour Tortillas


Ingredients:
all-purpose flour, salt, baking powder, warm water

Directions:
"Mix dry ingredients together (I use a food processor].  Add lard and mix well.  Pour water in until flour makes a dough.  Knead for about 5 minutes.  Make balls and cover with plastic wrap and let rest for about 30 minutes.  Roll out on floured surface and place wax paper between each rolled out tortilla.  Heat up griddle or cast iron skillet and cook on 1 side until bubbles and brown flecks appear (15-20 seconds].  Turn and cook other side for 10-15 seconds.  Place wax paper between cooked tortillas.  Store in a freezer bag.  Enjoy!"
Oven-Roasted Brussels Sprouts with Garlic
Category: fruits-and-vegetables
By Pam Heller Griffith

This is a very easy and yummy way to eat Brussels sprouts.

Ingredients:
6 tablespoons olive oil
1 pound Brussels sprouts, trimmed and halved lengthwise
6 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon balsamic vinegar

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes. Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking. Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

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

Calories: 237
Fat: 20.6 g
Saturated fat: 2.9 g
Carbohydrates: 12.2 g
Sugars: 3.1 g
Dietary fiber: 4.4 g
Protein: 4.1 g
Sodium: 69.3 mg
Garbage Plate Sauce
Category: side-dish
By trishwa77

Meat sauce with a wonderful blend of spices to pour over your choice of meat, macaroni salad, or home fries. A Rochester, New York original and a must-have. Add diced onions, ketchup, and mustard if desired.

Ingredients:
½ pound ground beef
1 ¼ cups water
1 tablespoon white vinegar
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground cumin
¼ teaspoon ground thyme
¼ teaspoon ground cinnamon

Directions:
Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Transfer the cooked beef to a blender and blend until the meat is finely minced. Bring the minced beef, water, vinegar, paprika, black pepper, chili powder, cayenne pepper, salt, allspice, cloves, cumin, thyme, and cinnamon to a simmer in a saucepan over medium heat; cook for at least 30 minutes, adding water as needed to keep the mixture moist and gravy-like.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 104.4
Fat: 6.8 g
Saturated fat: 2.6 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 9.6 g
Cholesterol: 34.3 mg
Sodium: 182.7 mg
SOLE ALMONDINE


Ingredients:
sole fillets, sea salt, black pepper, paprika, lemon juice, white wine, fresh dill

Directions:
Season fillet with salt, freshly ground black pepper and mild paprika; drizzle about 1 teaspoons lemon juice and set aside.
In a small sautépan over medium, add almonds and sauté for 5 minutes or until golden; set aside.
In a large skillet over medium heat, add 1 tablespoons butter and when melted, working in batches, place fillets. Cook until fish is golden, about 3 minutes per side. Remove from the skillet and place in a warmed serving dish.
Return skillet to heat and add the remaining butter and lemon juice. Pour in white wine and add toasted almonds. Toss the sauce in the pan a few times and cook for 45 to 60 seconds. Spoon lemon-butter sauce over fillets and sprinkle with dill. Serve immediately with steamed veggies and rice. Make 4.
Harvest Morning Muffins


Ingredients:
flour, pumpkin pie spice, baking powder, baking soda, salt, canned pumpkin, brown sugar, eggs, unsalted butter, sour cream, walnuts, dried cranberries

Directions:
Preheat the oven to 350°F Line a 12-cup muffin tin or two 6-cup muffin tins with paper liners.
In a medium bowl, whisk the flour, spice, baking powder, baking soda, and salt. In a large bowl, whisk the pumpkin, brown sugar, eggs, butter, and sour cream. Fold in the flour mixture, walnuts, and cranberries until just combined. Divide among muffin cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan on a wire rack for 5 minutes, then cool on the rack.
Sweet and Sour Red Cabbage


Ingredients:
butter, red cabbage, apples, white vinegar, soft brown sugar

Directions:
Melt butter in saucepan, add cabbage and apple and cook gently for 5 minutes, stirring occasionally.
Add vinegar, sugar, salt and pepper.
Cover and cook gently for 20-30 minutes or until tender, stirring occasionally.
Serve hot or cold.
Brie or Camembert Appetizers


Ingredients:
camembert cheese, milk, flour, egg, butter, lettuce leaf, fruit chutney

Directions:
Dip the wedge of brie or camembert in milk and dredge in flour.
Then dip in egg and breadcrumbs.
Let cheese'sit' for 10-15 minutes to allow coating to set.
Melt butter in a large skillet.
When hot, add as many brie/camembert slices as will fit without crowding.
Fry until golden-brown, turn over carefully and fry on other side.
Put a handful of the lettuce chiffonade on each serving plate.
Centre a golden brie/camembert slice on the plate.
Top with a spoonful of fruit chutney or preserves (or serve the chutney on the side]; Cranberry Sauce is WONDERFUL with this!
Serve immediately with plenty of crusty bread to spread the molten cheese on.
Enjoy!
Magic Cookie Bars - Cake Mix Version


Ingredients:
butter, margarine, chocolate chips, flaked coconut, sweetened condensed milk

Directions:
Preheat oven to 325.
Place cake mix in a medium bowl, cut in the cold butter using a pastry blender.  The mixture will remain crumbly.
Press mixture into an ungreased 10 X 15 pan.
Sprinkle chocolate chips, butterscotch chips, nuts, and coconut over the base.
Drizzle sweetened condensed milk over the whole pan.
Bake for 25-30 minutes, or until lightly browned.
Cool completely and cut into bars. (I like to cut them into large triangles].
Note: I have used other cake mix flavors for the base, such as yellow and butter, and they turned out well.
Sensational Shrimp Spread


Ingredients:
cream cheese, Miracle Whip, baby shrimp, onion, Worcestershire sauce, seasoning salt, ground black pepper

Directions:
In medium bowl, combine cream cheese and miracle whip; mix well.
Stir in remaining ingredients.
Cover; refrigerate 2-3 hours for flavors to blend.
Serve with crackers.
Diabetic-Friendly Apple Muffins
Category: bread
By nina myers

Just want to help diabetics.

Ingredients:
vegetable oil cooking spray
1 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1 tablespoon stevia sugar substitute
1 teaspoon ground cinnamon
½ teaspoon sea salt
¼ teaspoon nutmeg
⅔ cup skim milk
1  egg, lightly beaten
¼ cup reduced-calorie margarine, melted
1 cup minced apple

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare 12 muffin cups with cooking spray. Mix flour, baking powder, stevia, cinnamon, sea salt, and nutmeg together in a large bowl. Beat skim milk, egg, and margarine together in a separate bowl; add to flour mixture and stir just until the dry mixture is moistened. Gently fold minced apple through the batter. Spoon batter into the prepared muffin cups. Bake in preheated oven until lightly browned on the tops, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 dozen muffins

Calories: 97.6
Fat: 2.5 g
Saturated fat: 0.6 g
Carbohydrates: 16.6 g
Sugars: 1.9 g
Dietary fiber: 0.8 g
Protein: 2.8 g
Cholesterol: 15.8 mg
Sodium: 215.7 mg