Directions:
- In a large bowl mix all dry ingredients.
- Add the wet ingredients, stir til combined.
- Store in an airtight container in the refridgerator and the batter will keep 6 - 9 weeks.
- Fill paper baking cups in muffin tin about 3/4 full.
- Bake in pre-heated oven to 400 degrees for 13 - 15 minutes.
- I will scoop out enough batter into a bowl and add in the variations on the raisn muffin to some. Then I have 3 different kinds of muffins!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 859.31 Kcal (3598 kJ) | ||
| Calories from fat | 306.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.06g | 52% | |
|---|---|---|---|
| Cholesterol | 95.31mg | 32% | |
| Sodium | 1271.16mg | 53% | |
| Potassium | 338.74mg | 7% | |
| Total Carbs | 125.1g | 42% | |
| Sugars | 60.27g | 241% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 15.09g | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2mg | 11% | |
| Calcium | 168.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 251.68 Kcal (1054 kJ) | ||
| Calories from fat | 89.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.97g | 52% | |
|---|---|---|---|
| Cholesterol | 27.92mg | 32% | |
| Sodium | 372.3mg | 53% | |
| Potassium | 99.21mg | 7% | |
| Total Carbs | 36.64g | 42% | |
| Sugars | 17.65g | 241% | |
| Dietary Fiber | 0.99g | 14% | |
| Protein | 4.42g | 30% | |
| Iron | 0.6mg | 11% | |
| Calcium | 49.4mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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