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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 64g Recipe makes 10 muffins) |
||
| Calories 231 | ||
| Calories from Fat 114 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.7g | 19% | |
| Saturated Fat 5.7g | 28% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 64mg | 21% | |
| Sodium 169mg | 7% | |
| Potassium 303mg | 8% | |
| Total Carbohydrate 24.8g | 8% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 16.4g | ||
| Protein 7.1g | 14% | |
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Ingredients
- 1/3 cup melted butter
- 1/3 cup honey
- 2 eggs
- 1/2 cup powdered milk
- 1 cup wheat germ
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla
- 1/2 cup slivered almond
- 1/2 cup raisins
- 1/2 cup coconut (optional)
Directions
1
Preheat oven to 350°F.2
Throw everything in a bowl and mix until well blended.3
Pour batter into greased or lined muffin tins and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Fruit > Nuts > Coconut
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: housewife
On Mar 4, 2009
I wanted to try this recipe because it had no sugar or flour in it. This recipe is the most healthiest, easiest and delicious snack/treat I have baked so far! I use coconut oil instead of butter. I may add some dried apricots next time.
From: kelly in TO
On Jan 20, 2008
So good! I made as written, used a non-fat powdered milk and loved them!! I left out the coconut, but imagine that would have been nice too. At 18 minutes in my oven the edges were really starting to brown, but the texture was perfect for me. I did have a little trouble getting them out of the pan after letting them sit for 10 minutes, so next time I'll most likely use those little muffin cups. Thanks for posting, these are wonderful.
From: Deeps
On Feb 16, 2005
These muffins are simply amazing! I didn't have almonds, so I substituted walnuts. Instead of butter, I used the same amount of lowfat yoghurt. I also omitted the raisins and coconut. Inspite of these changes, these muffins are moist, having just the right amount of sweetness, and best of all, they are very quick to make!
From: Kaykwilts
On Sep 30, 2004
These are incredibly good! I'll definitely be making these again. Since the batter was thick and almost like a dough consistency I'm thinking about experimenting around and use this recipe like cookie recipe by baking them on a pan like you would drop cookies.
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