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覆盆子松饼

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覆盆子松饼

Whole grain sorghum is an excellent source of fiber 和 protein. Experience the mild, nutty flavor that whole grain sorghum flour brings to these muffins.

This recipe is supported by Sorghum Checkoff.

成分

份   12   服务规模   1松饼

松饼

  • 烹饪喷雾
  • 1 1/2 cups whole grain sorghum flour
  • 1 teaspoon ground cinnamon
  • 3/4茶匙小苏打
  • 3/4 cup 低脂 buttermilk
  • 1/3 cup firmly packed light brown sugar
  • 3个大蛋白
  • 1/4 cup canola or corn 石油
  • 2 teaspoons grated lemon zest (from 1 medium lemon)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen, unsweetened raspberries (thawed if frozen)

仔

  • 2 tablespoons whole grain sorghum flour
  • 2 tablespoons light brown sugar
  • 2 tablespoons uncooked quick-cooking rolled oats
  • 2 tablespoons chopped pecans
  • 2 tablespoons light tub margarine
  • 1/2 teaspoon ground cinnamon

方向

Tip: Click on step to mark as complete.

  1. 预热烤箱至华氏400度. Lightly spray a st和ard 12-cup muffin pan with cooking spray.
  2. In a large bowl, stir together the sorghum flour, 1 teaspoon cinnamon 和 the baking soda.
  3. 放入中碗中, whisk together the buttermilk, 1/3杯红糖, 蛋清, 石油, 柠檬皮和香草. Stir into the flour mixture until the batter is just moistened but no flour is visible. (Don’t overmix; the batter may be slightly lumpy.) Spoon the batter into the muffin cups. Top each muffin with the raspberries.
  4. In a small bowl, stir together the streusel ingredients until the texture of coarse crumbs. Sprinkle over the muffins, gently pushing into the batter. Bake for 16 minutes, or until a wooden toothpick inserted in the center comes out clean. (Do not overbake or they will be dry.) (The USDA recommends cooking egg dishes to 160˚F.)
  5. Transfer the pan to a cooling rack. 静置5分钟. Carefully transfer the muffins to the rack. Let cool completely, about 20 minutes.

营养成分

覆盆子松饼
卡路里卡路里
每份167英镑
蛋白质蛋白质
每份3克
纤维纤维
每份2克

营养成分

卡路里 167
总脂肪 7.0 g
饱和脂肪 0.5 g
反式脂肪 0.0 g
多不饱和脂肪 2.0 g
不饱和脂肪 4.0 g
胆固醇 1 mg
钠 140 mg
总碳水化合物 24 g
膳食纤维 2 g
糖 10 g
添加糖 8 g
蛋白质 3 g

饮食交流
1 starch, 1/2 other carbohydrate, 1 fat

 
Whole grain sorghum is an excellent source of fiber 和 protein. Experience the mild, nutty flavor that whole grain sorghum flour brings to these muffins.

This recipe is supported by Sorghum Checkoff.

营养成分

覆盆子松饼
卡路里卡路里
每份167英镑
蛋白质蛋白质
每份3克
纤维纤维
每份2克
×
卡路里 167
总脂肪 7.0 g
饱和脂肪 0.5 g
反式脂肪 0.0 g
多不饱和脂肪 2.0 g
不饱和脂肪 4.0 g
胆固醇 1 mg
钠 140 mg
总碳水化合物 24 g
膳食纤维 2 g
糖 10 g
添加糖 8 g
蛋白质 3 g

饮食交流
1 starch, 1/2 other carbohydrate, 1 fat

成分

份   12   服务规模   1松饼

松饼

  • 烹饪喷雾
  • 1 1/2 cups whole grain sorghum flour
  • 1 teaspoon ground cinnamon
  • 3/4茶匙小苏打
  • 3/4 cup 低脂 buttermilk
  • 1/3 cup firmly packed light brown sugar
  • 3个大蛋白
  • 1/4 cup canola or corn 石油
  • 2 teaspoons grated lemon zest (from 1 medium lemon)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen, unsweetened raspberries (thawed if frozen)

仔

  • 2 tablespoons whole grain sorghum flour
  • 2 tablespoons light brown sugar
  • 2 tablespoons uncooked quick-cooking rolled oats
  • 2 tablespoons chopped pecans
  • 2 tablespoons light tub margarine
  • 1/2 teaspoon ground cinnamon

方向

Tip: Click on step to mark as complete.

  1. 预热烤箱至华氏400度. Lightly spray a st和ard 12-cup muffin pan with cooking spray.
  2. In a large bowl, stir together the sorghum flour, 1 teaspoon cinnamon 和 the baking soda.
  3. 放入中碗中, whisk together the buttermilk, 1/3杯红糖, 蛋清, 石油, 柠檬皮和香草. Stir into the flour mixture until the batter is just moistened but no flour is visible. (Don’t overmix; the batter may be slightly lumpy.) Spoon the batter into the muffin cups. Top each muffin with the raspberries.
  4. In a small bowl, stir together the streusel ingredients until the texture of coarse crumbs. Sprinkle over the muffins, gently pushing into the batter. Bake for 16 minutes, or until a wooden toothpick inserted in the center comes out clean. (Do not overbake or they will be dry.) (The USDA recommends cooking egg dishes to 160˚F.)
  5. Transfer the pan to a cooling rack. 静置5分钟. Carefully transfer the muffins to the rack. Let cool completely, about 20 minutes.
 

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