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Suggest a better descriptionMix dry ingredients. Add lightly beaten egg, milk and butter. Bake in muffins tins lined with cupcake papers for 20 minutes at 400F *Be careful not to overbeat these (or any muffins) aor they will have air tunnels and pointed tops. Food Exchanges: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 95 Source: Sugar Free...Thats me by Judith Majors Brought to you and yours by Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 87 | ||
Calories from Fat: 19 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 2.1mg | 1 % | |
Sodium 1.5mg | 0 % | |
Potassium 33.4mg | 1 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 14.1g | ||
Protein 2.1g | 3 % | |
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: 87
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