Preheat oven to 425 degrees. Spray mini-muffin tins with non-stick cooking oil. Place the flour in a bowl and cut in the butter. Stir in the Cheddar cheese and add enough milk to make a sticky dough. At this time, the dough may be refrigerated, covered. Bring to room temperature. Spoon dough into tins. Bake in the middle of the oven 10 to 15 minutes, until pale golden brown. Remove the muffins from tins and cool on a rack. The muffins may be frozen in a plastic bag Yield: 6 dozen mini muffins Recipe By :NATHALIE DUPREE COOKS SHOW#ND7106 Posted to MC-Recipe Digest V1 #273 Date: Fri, 1 Nov 1996 08:18:00 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (849g)|
|Recipe Makes: 1|
|Calories from Fat: 1669 (52%)|
|Amt Per Serving||% DV|
|Total Fat 185.5g||247 %|
|Saturated Fat 116.3g||581 %|
|Monounsaturated Fat 50.2g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 543.1mg||167 %|
|Sodium 6881.6mg||237 %|
|Potassium 903.6mg||24 %|
|Total Carbohydrate 258g||76 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 248.9g|
|Protein 120.6g||172 %|
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Calories per serving: 3200
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