Coffee Break Muffins
by ruthreyersclark
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INGREDIENTS
INSTRUCTIONS
Heat oven to 350 degrees. Line 24 muffin cups with paper liners. In a large bowl, combine all muffin ingredients at low speed until moistened; beat 2 minutes at highest speed. Fill prepared muffin cups 2/3 to 3/4 full. Bake at 350 degrees for 15-25 minutes or until golden brown.
In a small bowl, combine sugar and cinnamon. Cool muffins 5 minutes; remove from pan. Immediately dip tops in melted margarine, then in sugar mixture. Serve warm.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (40g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 67 | ||
| Calories from Fat: 54 (81%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6g | 8 % | |
| Saturated Fat 2g | 10 % | |
| Monounsaturated Fat 2.3g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 93.4mg | 29 % | |
| Sodium 1583.1mg | 55 % | |
| Potassium 38.4mg | 1 % | |
| Total Carbohydrate 0.5g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.5g | ||
| Protein 2.9g | 4 % | |
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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. |
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Calories per serving: 67
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