[NOTE: Martha says the recipe yields 12 standard (3.5- to 4- fluid ounce capacity wells) muffins, but it definitely makes much more. I got 24 miniature muffins and 10 standard muffins. I baked the miniature muffins at 350F for about 14 minutes. I baked the standard muffins at 350F for about 25 minutes. Since I had more muffins to coat, I had to increase my topping quantities accordingly.]
- Muffins:
- kosher salt
- ground nutmeg
- ground allspice
- buttermilk
- light brown sugar
- Sugary coating:
I served on toasted buns with my Easy Seasoned Potatoes and corn on the cob!
- pork roast
- onion
- chicken broth
- honey
- soy sauce
- Hot Roll mix
- provolone cheese
- salami
- Parmesan cheese
- olive oil
- Juice of half a lemon
- Zest of 1 lemon
- jarred halved artichokes
- roughly torn parsley
- Parmesan to taste
Makes 20 bars. 175 calories per bar.
- rolled oats
- unpacked light brown sugar
- wheat germ
- whole wheat flour
- slivered almonds
- honey
- large egg whites
- canola oil
Approximate Calories, Fat, and Price Per Serving
59 calories, 2.1 g fat, $0.09
- vegetable oil
- kosher salt
- dried oregano or Italian seasoning
- cayenne pepper
- 1% milk
- coarse yellow cornmeal
Calories 181
Total Fat 8.2g
Dietary Fiber 0.5g
- cream of tartar
- very finely chopped
- coarsely chopped
- bittersweet chocolate
- unsweetened cocoa powder
Per doughnut: 201 calories, 3 gm protein, 33 gm carbohydrates, 6 gm fat, 31 mg cholesterol, 2 gm saturated fat, 200 mg sodium, 1 gm dietary fiber
- Vegetable oil for frying
- buttermilk
- ground nutmeg
- apple cider
- apple cider
- confectioners' sugar