Mix all ingredients together except eggs; then add eggs. Grease muffin tins. Fill tins 3/4 full; bake 350 for 40-45 minutes if using large muffin tins. Smaller muffin tins will require less time. Serve with sour cream or jelly. Recipe by: Bernice, Atlanta, GA Posted to JEWISH-FOOD digest Volume 98 #006 by firstname.lastname@example.org (Lisa Montag) on Jan 5, 1998
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|Serving Size: 1 Serving (1025g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 883 (30%)|
|Amt Per Serving||% DV|
|Total Fat 98.2g||131 %|
|Saturated Fat 61.7g||309 %|
|Monounsaturated Fat 25.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 267.5mg||82 %|
|Sodium 2528.1mg||87 %|
|Potassium 431.4mg||11 %|
|Total Carbohydrate 471.1g||139 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 471g|
|Protein 57g||81 %|
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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: 2929
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