Directions:
- In a bowl, combine the first five ingredients. In a small bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened. Stir in tangerine and peel.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.52 Kcal (1535 kJ) | ||
| Calories from fat | 39.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 7% | |
|---|---|---|---|
| Cholesterol | 23.91mg | 8% | |
| Sodium | 211.7mg | 9% | |
| Potassium | 138.38mg | 3% | |
| Total Carbs | 72.26g | 24% | |
| Sugars | 7.78g | 31% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 6.24g | 12% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 49.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 229.15 Kcal (959 kJ) | ||
| Calories from fat | 24.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 7% | |
|---|---|---|---|
| Cholesterol | 14.95mg | 8% | |
| Sodium | 132.35mg | 9% | |
| Potassium | 86.52mg | 3% | |
| Total Carbs | 45.17g | 24% | |
| Sugars | 4.87g | 31% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 3.9g | 12% | |
| Vitamin C | 4.3mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 31.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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