This is a great recipe because it is delicious, healthy and there is no waste. You can keep the batter covered in the refrigerator for up to 6 weeks. That means you can get up in the morning and while you are getting cleaned up you can be baking a batch of muffins for breakfast.
Dissolve the baking soda in 2 cups boiling water (microwave). Set aside to cool.
With electric mixer, cream the butter and sugar, then beat in the eggs. Transfer to a bigger mixing bowl if needed and then stir in , by hand, the reamining ingredients. Fianll, stir in the soda water.
Keep batter covered in the refrigerator for up to 6 weeks. Bake in muffn pans in a 375 oven for 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 72 | ||
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Calories: 159 | ||
Calories from Fat: 39 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 66.1mg | 20 % | |
Sodium 156mg | 5 % | |
Potassium 103.2mg | 3 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 26.7g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 159
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