Mix dry ingredients. Add eggs, shortening, vanilla, and buttermilk. Mix well. [This batter will keep up to 6 weeks. Store in covered container (Tupperware), put in refrigerator. Use as desired.] Fill greased or paper lined muffin pans 2/3 full. Bake in 375 degree oven for about 20 minutes or until done. Recipe By : Florence Conrad File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 11 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.3mg||1 %|
|Sodium 611.3mg||21 %|
|Potassium 178.7mg||5 %|
|Total Carbohydrate 189.7g||56 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 188.4g|
|Protein 7.5g||11 %|
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Calories per serving: 786
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