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Summer Fall Muffins

New.Wife's picture
  All purpose flour 2 Cup (32 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Firmly packed light brown sugar 1⁄4 Cup (4 tbs)
  Baking powder 1 Tablespoon
  Cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 2
  Vegetable oil 5 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Cranberries 1 1⁄2 Cup (24 tbs) (or dates)

Preheat oven to 375°F.
Grease a 12-cup muffin pan.
In a mixing bowl, combine flour, sugars, baking powder, cinnamon, and salt.
In a separate bowl, beat eggs, oil, and milk until well blended.
Add egg mixture to flour mixture; beat just until batter is moistened.
Stir in dates.
Fill muffin cups 2/3 full.
Bake for about 2 minutes.
Remove muffins from pan immediately; cool on a wire rack.

Recipe Summary

Difficulty Level: 
Summer, Healthy

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2491 Calories from Fat 825

% Daily Value*

Total Fat 93 g143.4%

Saturated Fat 16.4 g82.2%

Trans Fat 0 g

Cholesterol 439.9 mg146.6%

Sodium 2383.5 mg99.3%

Total Carbohydrates 377 g125.7%

Dietary Fiber 17 g68.1%

Sugars 165.6 g

Protein 45 g89.6%

Vitamin A 15.5% Vitamin C 36.9%

Calcium 149.3% Iron 91%

*Based on a 2000 Calorie diet

Summer Fall Muffins Recipe