Preheat oven to 400 F. Grease or spray with food release 1 eight inch square pan or 12 muffin cups. Empty mix into a mixing bowl. In separate bowl beat liquid ingredients until well mixed, and stir into dry ingredients until just moistened. Dont overmix. Spoon batter into prepared pan or muffin cups. A #12 food dipper (ice cream scoop) works nicely for muffins, cupcakes, etc. Bake muffins for 20 min., bread for 25 to 30 min. Variations: use 1 1/4 cups biscuit mix (MM#: 27) and 1 1/4 cups Cornmeal. Add sugar as desired. Substitute buttermilk in place of sweet milk + pinch or 2 of baking soda. Yield: 1 pan or 12 muffins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (561g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 458 (61%)|
|Amt Per Serving||% DV|
|Total Fat 50.9g||68 %|
|Saturated Fat 16.3g||81 %|
|Monounsaturated Fat 19.4g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 2119.9mg||652 %|
|Sodium 725mg||25 %|
|Potassium 761.5mg||20 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.7g|
|Protein 64.9g||93 %|
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: 746
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