Try this Herbed Breakfast Muffins recipe, or contribute your own.
Suggest a better description* Use fresh chopped basil if serving muffins with a tomato dish. Parsley, dill or chives can also be used if you prefer. 1. Grease 12 muffin cups with 1 tablespoon margarine. Heat oven to 450 degrees. 2. Combine in a mixing bowl flour, sugar, baking powder and salt. Add chopped herbs. 3. Combine remaining ingredients and add all at once to flour mixture. Stir just enough to moisten. Batter will be lumpy. 4. Fill muffin cups 2/3 full. Bake 20-25 minutes until golden brown. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 12 | ||
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Calories: 175 | ||
Calories from Fat: 74 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 18mg | 6 % | |
Sodium 421.2mg | 15 % | |
Potassium 46.7mg | 1 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 21.8g | ||
Protein 2.8g | 4 % | |
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: 175
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