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Suggest a better descriptionHeat oven to 400F. Grease bottoms only of 12 medium muffn cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups. Mix cereal, raisins and water; let stand 2 minutes. Beat egg in 2 1/2-quart bowl; stir in buttermilk, oil and cereal mixture. Stir in remaining ingredients, all at once, just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan. About 1 dozen muffins;190 calories per muffin. *If using self rising flour, omit baking soda and salt. Source: Betty Crockers Cookbook, 6th Edition
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Serving Size: 1 Muffin (80g) | ||
Recipe Makes: 12 Muffins | ||
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Calories: 212 | ||
Calories from Fat: 33 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 18.4mg | 6 % | |
Sodium 160.1mg | 6 % | |
Potassium 141.9mg | 4 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 44.9g | ||
Protein 1.6g | 2 % | |
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: 212
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