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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spray the cups of a Texas muffin tin (or Bundt pan, if using) well with Baker's Joy or Pam with Flour (if using the muffin tin, you can use cupcake liners instead). Make sure all crevices are coated, because the batter is very sticky. | 2. Combine the oil and sugar in a mixing bowl and stir until they have a creamy consistency. Add the vanilla and egg, and mix well. | 3. In a medium bowl, combine the flour, baking soda and salt. Fold in the creamed sugar mixture. Fold in the strawberries, then the blueberries. Very gently fold in the raspberries. | 4. Pour the batter into the prepared muffin tin or Bundt pan. Bake for 10-15 minutes in the muffin tin, or 50 minutes in the Bundt pan. When done, a toothpick entered into the center of the cake should come out dry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
egg	1			71.5	0.36	6.28	4.755
purpose flour	1	cup		-	-	-	-
baking soda	1/4	teaspoon		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
strawberry	1/2	cup	diced	24.32	5.8368	0.5092	0.228
blueberry	1/2	cup		42.18	10.7226	0.5476	0.2442
raspberry	1/2	cup		31.98	7.3431	0.738	0.3998

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.