Fiddlehead Muffins Recipe

Name: Fiddlehead Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour, all-purpose; 1 cup cornmeal; ⅓ cup milk skim powder; 15 cup sugar; 1/2 teaspoon salt; 2 teaspoons baking powder; 50 millilitres vegetable oil; 1 each eggs; 250 milliliters water; 1 cup fiddleheads cooked and drained

Servings: persons

1 cup flour, all-purpose
1 cup cornmeal
⅓ cup milk skim powder
15 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
50 millilitres vegetable oil
1 each eggs
250 milliliters water
1 cup fiddleheads cooked and drained

1
Preheat oven to 200 C.
2
Thoroughly combine dry ingredients in a large bowl.
3
In a small bowl, beat oil, egg and water with a rotary beater; stir into dry ingredients with minimum mixing.
4
Batter should be somewhat lumpy.
5
Blend in fiddleheads.
6
Fill greased muffin pans with 50 ml of batter; bake about 20 minutes.
7
Cool pans on a cake rack; loosen muffins by running a small knife around the edges.
8
Serve warm.

3224

kcal

Calories

Fat

787

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup flour, all-purpose, 1 cup cornmeal, ⅓ cup milk skim powder, 15 cup sugar, and more.

Yes, Fiddlehead Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fiddlehead Muffins

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