Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1996

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine first 7 ingredients in a bowl; beat at medium speed of a mixer until smooth. Beat at high speed 15 seconds; set aside.

  • Divide oil evenly among 8 muffin cups; coat sides of cups with cooking spray. Place muffin cups in a 450° oven for 3 minutes. Divide batter evenly among prepared cups; bake at 450° for 10 minutes. Reduce oven temperature to 350°; bake an additional 15 minutes or until golden. Serve immediately.

Nutrition Facts

189 calories; calories from fat 28%; fat 5.9g; saturated fat 2.6g; mono fat 1.6g; poly fat 1.1g; protein 7.2g; carbohydrates 26.1g; fiber 0.8g; cholesterol 37mg; iron 1.6mg; sodium 195mg; calcium 86mg.
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