Dissolve the baking soda in 2 cups boiling water (microwave). Set aside to cool.
With electric mixer, cream the butter and sugar, then beat in the eggs. Transfer to a bigger mixing bowl if needed and then stir in , by hand, the reamining ingredients. Fianll, stir in the soda water.
Keep batter covered in the refrigerator for up to 6 weeks. Bake in muffn pans in a 375 oven for 30 minutes.
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 72|
|Calories from Fat: 39 (25%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 66.1mg||20 %|
|Sodium 156mg||5 %|
|Potassium 103.2mg||3 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 26.7g|
|Protein 3.7g||5 %|
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Calories per serving: 159
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