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Preheat oven to 400F. Grease mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. At this point, the batter may be stored in the refrigerator for up to a week.
Fill each mini-muffin well to the top. Bake in the oven for 15-20 minutes until all puffy and just lightly browned. Remove from oven and let cool. Eat while warm or save to reheat later.
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 14 (58%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 17.2mg||5 %|
|Sodium 18.1mg||1 %|
|Potassium 22.2mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.3g|
|Protein 1.2g||2 %|
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Calories per serving: 24
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