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From the Los Angeles Unified School District.
2 1/2 cups flour
1 cup brown sugar
1 cup granulated sugar, packed
1 teaspoon salt
1 teaspoon nutmeg
3/4 cup oil
2 teaspoons cinnamon
1 teaspoon baking soda
1 egg
1 cup buttermilk
Combine flour, brown sugar, granulated sugar, salt, nutmeg and
oil. Remove 1/2 cup of mixture from bowl, add 1 teaspoon
cinnamon and set aside for topping.
Combine remaining 1 teaspoon cinnamon, baking soda, egg and
buttermilk and blend well. Add to flour mixture. Do not over-mix.
Spoon batter into greased 13x9-inch baking pan. Sprinkle with
1/2 cup reserved topping. Bake at 375 degrees 30 to 40 minutes.
8 to 10 servings. Each of 10 servings: 398 calories; 273 mg sodium; 22 mg cholesterol; 18 grams fat; 57 grams carbohydrates; 4 grams protein; 0.08 gram fiber.
Source: Los Angeles Times newspaper, April 29, 1998
2 1/2 cups flour
1 cup brown sugar
1 cup granulated sugar, packed
1 teaspoon salt
1 teaspoon nutmeg
3/4 cup oil
2 teaspoons cinnamon
1 teaspoon baking soda
1 egg
1 cup buttermilk
Combine flour, brown sugar, granulated sugar, salt, nutmeg and
oil. Remove 1/2 cup of mixture from bowl, add 1 teaspoon
cinnamon and set aside for topping.
Combine remaining 1 teaspoon cinnamon, baking soda, egg and
buttermilk and blend well. Add to flour mixture. Do not over-mix.
Spoon batter into greased 13x9-inch baking pan. Sprinkle with
1/2 cup reserved topping. Bake at 375 degrees 30 to 40 minutes.
8 to 10 servings. Each of 10 servings: 398 calories; 273 mg sodium; 22 mg cholesterol; 18 grams fat; 57 grams carbohydrates; 4 grams protein; 0.08 gram fiber.
Source: Los Angeles Times newspaper, April 29, 1998