| |
| 1½ Cups |
|
Whole wheat pastry flour |
|
| ¾ Cup |
|
Old-fashioned oats |
|
| ¼ Cup |
|
Sugar |
|
| 2 tsp |
|
Baking powder |
|
| ¾ tsp |
|
Baking soda |
|
| 1 tsp |
|
Salt |
|
| ½ tsp |
|
Cinnamon |
|
| |
| ½ tsp |
|
Nutmeg |
|
| 1 Cup |
|
Buttermilk* |
|
| 1/3 Cup |
|
Honey |
|
| ½ Stick |
|
Butter |
|
| 2 Large |
|
Eggs |
|
| ¾ Cup |
|
Golden raisins |
|
|
|
|
| |
| Preheat oven to 375 degrees. Grease muffin pan. |
| In a large bowl, whisk together all dry ingredients. In a separate bowl, whisk together the buttermilk, honey, butter and eggs. Add to the dry ingredients bowl and fold in raisins to the entire mixture. Stir just to combine, and pour batter evenly into the greased muffin pan. Bake for 17 - 20 minutes or until a toothpick comes out clean. Cool on rack and serve. |
|
| |
| Servings: 12 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
190.47 |
|
| Calories From Fat (12%) |
|
21.91 |
|
| Calories From Protein (11%) |
|
21.80 |
|
| Calories From Carbs (77%) |
|
146.75 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 2.52g |
|
4% |
|
| Saturated Fat 0.88g |
|
4% |
|
| Monounsaturated Fat 0.75g |
|
|
|
| Polyunsaturated Fat 0.52g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 37.34mg |
|
12% |
|
| Sodium 389.48mg |
|
16% |
|
| Potassium 227.62mg |
|
7% |
|
| Carbohydrates 38.85g |
|
13% |
|
| Dietary Fiber 3.37g |
|
13% |
|
| Sugar 19.13g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 35.48g |
|
|
|
| Protein 5.82g |
|
12% |
|
| Vitamin A 62.39IU |
|
1% |
|
| Vitamin C 0.61mg |
|
1% |
|
| Calcium 91.19mg |
|
9% |
|
| Iron 1.55mg |
|
9% |
|
| Vitamin E 0.24IU |
|
2% |
|
| Vitamin D 2.88IU |
|
1% |
|
| Thiamin 0.16mg |
|
10% |
|
| Riboflavin 0.14mg |
|
8% |
|
| Niacin 1.20mg |
|
6% |
|
| Vitamin B6 0.12mg |
|
6% |
|
| Folate 17.61µg |
|
4% |
|
| Vitamin B12 0.15µg |
|
3% |
|
| Pantothenic Acid 0.48mg |
|
5% |
|
| Phosphorus 166.41mg |
|
17% |
|
| Magnesium 45.45mg |
|
11% |
|
| Zinc 1.06mg |
|
7% |
|
| Copper 0.17mg |
|
9% |
|
| Manganese 1.11mg |
|
56% |
|
| Selenium 13.84µg |
|
20% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 30.38g |
|
|
|
|
|
| |
| Cooking Tips |
| *A good substitute for Buttermilk is a Tbs of White Vinegar or Lemon Juice mixed with 1 Cup of your regular milk. Let stand for a few minutes. |
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