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Peachy Poppy Seed Muffins

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.2335
Energy (kCal)1473.248
Carbohydrates (g)107.8485
Total fats (g)98.6179
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. PREHEAT oven to 350ºF. Cream butter and sugar. Add eggs and vanilla; mix well. | 2. COMBINE flour, poppy seeds, baking soda and salt. Add to creamed mixture, alternately with baby food. Spoon batter into paper-lined or greased muffin cups, filling 2/3 full. | 3. BAKE at 350ºF for 20-25 minutes, or until top springs back when lightly touched. Cool 10 minutes, then remove from pans; transfer to racks and cool completely. | 4. You can use other types of baby food such as apple or apricot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2/3 cup softened 912.0 41.903999999999996 28.496 76.8
    sugar 1 cup granulated 319.8 60.008 10.01 4.992
    egg 2 143.0 0.72 12.56 9.51
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    robin hood purpose flour 1 1/4 1/4 - - - -
    poppy seed 2 tablespoons 92.4 4.9509 3.1662 7.3146
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    salt 1/4 teaspoon - - - -
    peach baby food 3/4 cup - - - -

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



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