Preheat oven to 375 F. Coat 16 muffin cups with cooking spray (or butter). Do not use paper liners.
In a large bowl, mix butter, egg, and broth. Add remaining ingredients & toss to combine. Set aside for 15 minutes. Pinch bread. If dry, add 1/4 cup warm water. Toss. Mixture should be soft and spongey, but not mushy. Spoon into muffin tin. Bake 20-25 minutes.
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|Serving Size: 1 Serving (185g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 207 (50%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 192.6mg||59 %|
|Sodium 360.3mg||12 %|
|Potassium 302mg||8 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 24.1g|
|Protein 24.9g||36 %|
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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: 411
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