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Blueberry Flax Muffins

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.2762
Energy (kCal)636.468
Carbohydrates (g)146.0335
Total fats (g)8.9167
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 2. Spray a 12 cup, non-stick muffin tin with cooking spray. | 3. In a large bowl, mix flour, oat bran, flax seed, baking powder, baking soda, and salt. | 4. Add the Splenda, sugar, buttermilk, applesauce, egg, lemon zest, and lemon extract, mixing until just combined. | 5. Gently fold in the blueberries. | 6. Pour the batter into the muffin cups. | 7. Bake for 20 minutes or until a toothpick inserted in center of muffin is removed clean. | 8. Cool 5 minutes in pan, then remove muffins and place on a wire rack to finish cooling. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 cup - - - -
    oat bran 1/2 cup 115.62 31.1234 8.131 3.3041
    flax seed meal 1/2 cup - - - -
    splenda sugar substitute 1/3 cup - - - -
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    buttermilk 1 cup low fat - - - -
    applesauce 1/2 cup unsweetened 51.24 13.7494 0.2074 0.122
    egg 1 beaten 71.5 0.36 6.28 4.755
    lemon zest 1 grated - - - -
    lemon extract 1/2 teaspoon 0.47 0.16 0.015 0.003
    blueberry 1 1/2 cups 126.54 32.1678 1.6428 0.7326

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



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