Mix dry ingredients in a large bowl. Add eggs, buttermilk and oil. Mix and store in refrigerator. Batter is very stiff. Do not thin at any time. Fill muffin tins 2/3 full. Bake 15 min in 400 degree oven. Batter will keep in refrigerator for 6 weeks.
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|Serving Size: 1 Serving (3371g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2737 (32%)|
|Amt Per Serving||% DV|
|Total Fat 304.1g||406 %|
|Saturated Fat 60g||300 %|
|Monounsaturated Fat 190.6g|
|Polyunsanturated Fat 34g|
|Cholesterol 3423.2mg||1053 %|
|Sodium 9221.3mg||318 %|
|Potassium 2581.1mg||68 %|
|Total Carbohydrate 1402.8g||413 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1402.8g|
|Protein 133.1g||190 %|
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Calories per serving: 8670
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