Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Sorghum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups sorghum flour
- 2 eggs
- 1 tsp salt
- 1 tsp baking soda
- 2 cups buttermilk
Directions
Preheat oven to 220. Place oiled muffin tin in oven for five minutes before baking.
Stir together flour, salt and milk in a saucepan.
Cook over low heat, stirring frequently, for 5 - 10 minutes, or until stiff.
Remove from heat and cool to lukewarm.
Beat eggs and stir into cooled mixture; sprinkle baking soda over and fold in.
Pour sorghum mixture into pan, return to oven and bake for 20 - 25 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Bake muffins for 10 - 15 minutes.
Category:Somalian Recipes
Category:Somalian Appetizers