This recipe calls for soaking most of the jngredients because it is a healthy way to eliminate Phytic acid, making it easier to digest. It also makes the muffins moist.
combine first nine ingredients in a bowl. cover with towel or loose fitting lid, and let sit overnight. in the morning, stir in remaining ingredients. bake at 325 degrees for 25 minutes.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 167 | ||
Calories from Fat: 75 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 21.6mg | 7 % | |
Sodium 316.6mg | 11 % | |
Potassium 50mg | 1 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 19.5g | ||
Protein 2.9g | 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: 167
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