Heat oven to 425 degrees. Line 12 medium muffin cups with paper baking cups, or spray bottoms with Pam. Combine dry ingredients; mix well. Add combined milk, egg whites and honey; mix just until dry ingredients are moistened. Fill prepared muffin cups 3/4 full. Bake 15 to 17 minutes, or until golden brown. Posted by firstname.lastname@example.org (David Wallis) to the Fatfree Digest [Volume 11 Issue 13], Oct. 13, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (1816g)|
|Recipe Makes: 1|
|Calories from Fat: 303 (13%)|
|Amt Per Serving||% DV|
|Total Fat 33.7g||45 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 9.9mg||3 %|
|Sodium 1717.5mg||59 %|
|Potassium 4574.2mg||120 %|
|Total Carbohydrate 543.8g||160 %|
|Dietary Fiber 75.4g||302 %|
|Sugars, other 468.4g|
|Protein 141.7g||202 %|
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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: 2318
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