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Suggest a better descriptionPreheat oven to 375 F. Mix dry ingredients. Mix liquids and stir into dry mix. Let sit a few minutes to thicken. Fill oiled muffin tins 2/3 full. Bake at 350 F. for 30 minutes or until done. VARIATION: A beaten egg may be added to the batter if fluffier muffins are desired. Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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Serving Size: 1 Batch (338g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 1056 | ||
Calories from Fat: 511 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.8g | 76 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 40.4g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 574.2mg | 20 % | |
Potassium 1248.1mg | 33 % | |
Total Carbohydrate 149.8g | 44 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 143.6g | ||
Protein 5.1g | 7 % | |
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: 1056
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