Combine all ingredients in a bowl and mix together. Refrigerate 20-30 minutes. Spoon batter into oiled and floured MINI muffin tins. Bake at 350 for 12-15 minutes. Do not over cook. As soon as you notice they are getting done, remove from the oven. Allow to cool on a cooling rack. Enjoy warm.
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 24|
|Calories from Fat: 128 (57%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 101.7mg||31 %|
|Sodium 70.8mg||2 %|
|Potassium 97.2mg||3 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 20.8g|
|Protein 3.9g||6 %|
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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: 223
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