Combine part "A". Add part "B". Mix just until ingredients are moistened. Line 12 muffin cups with papers. Fill muffin cups almost full. Combine topping ingredients and sprinkle evenly over batter-filled cups. Bake at 400 for 20-22 minutes until golden brown. * can substitute 1 1/4 c. applesauce for the pumpkin butter Posted to EAT-L Digest 25 Mar 97 by Betsey
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|Serving Size: 1 Serving (1125g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 481 (15%)|
|Amt Per Serving||% DV|
|Total Fat 53.5g||71 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 4.9mg||2 %|
|Sodium 3893.4mg||134 %|
|Potassium 2478.7mg||65 %|
|Total Carbohydrate 628.5g||185 %|
|Dietary Fiber 44.5g||178 %|
|Sugars, other 584g|
|Protein 85.9g||123 %|
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Calories per serving: 3293
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