Quick and easy. Dough keeps in the refrigerator up to 6 weeks.
Combine all ingredients in a large bowl and mix well.
Fill muffin tins 2/3 full.
Bake at 400 degrees for 15-20 minutes.
If you choose to refrigerate the dough do not stir - just spoon dough into muffin tins when you are ready to use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 60 | ||
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Calories: 214 | ||
Calories from Fat: 111 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 29.4mg | 9 % | |
Sodium 148.1mg | 5 % | |
Potassium 76mg | 2 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 22.7g | ||
Protein 3.1g | 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: 214
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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