Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in a large bowl. Beat in water, egg whites and oil until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. Spray 12 muffin cups, 2 1/2 x 1 1/4 inches, with nonstick cooking spray. Stir down batter, beating about 25 strokes. Divide batter among muffing cups. Let rise uncovered 20 to 30 minutes or until batter rounds over tops of cups. Heat oven to 400 deg. Bake 15 to 20 minutes or until golden brown. Source: Betty Crockers Low Fat, Low Cholesterol Cooking Posted by Linda Davis
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 35 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0.9mg||0 %|
|Sodium 612.3mg||21 %|
|Potassium 96.7mg||3 %|
|Total Carbohydrate 48.5g||14 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 46.7g|
|Protein 5.6g||8 %|
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Calories per serving: 252
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