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Suggest a better descriptionCombine dry ingredients, and mix in nuts. In a separate bowl, mix liquid together, then combine with dry ingredients. Batter will seem thin but it will thicken. Pour batter into 12 oiled muffin tins, 2/3 full. Bake at 425 F. for 15 minutes. Cool before serving. This recipe can also be used to make pancakes. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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Serving Size: 1 Muffin (45g) | ||
Recipe Makes: 12 Muffins | ||
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Calories: 92 | ||
Calories from Fat: 42 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 65mg | 2 % | |
Potassium 90.5mg | 2 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 10.1g | ||
Protein 1.9g | 3 % | |
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: 92
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