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Raspberry & Rhubarb Breakfast Muffins
KITSCH IN THE KITCHEN15Ingredients
20Minutes
250Calories
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Ingredients
US|METRIC
10 SERVINGS
- 285 grams plain flour (unbleached)
- 135 grams sugar
- 1 Tbsp. sugar
- 2 1/2 tsp. baking powder
- 1 pinch salt
- 85 grams butter
- grated lemon zest (Finely)
- 125 mL milk
- 65 mL yoghurt
- 2 large eggs (at room temperature)
- 1 1/2 tsp. vanilla extract
- 1 cup frozen raspberries
- 1/2 cup rhubarb (finely chopped)
- 1/4 tsp. ground cinnamon
- ground nutmeg (Pinch of freshly)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol60mg20% |
Sodium230mg10% |
Potassium120mg3% |
Protein5g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber2g8% |
Sugars16g |
Vitamin A6% |
Vitamin C8% |
Calcium10% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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