Directions:
- Mix dry ingredients in a lage bowl and make a well in the centre.
- Beat eggs and egg whites in a separate bowl and add all liquid ingredients.
- Add to dry mixture and mix well.
- Refrigerate overnight.
- Preheat oven to 400°.
- Stir batter well and fill regular muffin tins 2/3 full.
- Bake for 17-20 minutes.
- Batter will keep well in fridge at least one week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 897.67 Kcal (3758 kJ) | ||
| Calories from fat | 68.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Cholesterol | 50.7mg | 17% | |
| Sodium | 1945.28mg | 81% | |
| Potassium | 1183.28mg | 25% | |
| Total Carbs | 202.56g | 68% | |
| Sugars | 57.01g | 228% | |
| Dietary Fiber | 13.06g | 52% | |
| Protein | 22.1g | 44% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 10.6mg | 59% | |
| Calcium | 294.8mg | 29% | |
| Amount Per 100 g | |||
| Calories | 195.25 Kcal (817 kJ) | ||
| Calories from fat | 15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 12% | |
|---|---|---|---|
| Cholesterol | 11.03mg | 17% | |
| Sodium | 423.11mg | 81% | |
| Potassium | 257.37mg | 25% | |
| Total Carbs | 44.06g | 68% | |
| Sugars | 12.4g | 228% | |
| Dietary Fiber | 2.84g | 52% | |
| Protein | 4.81g | 44% | |
| Vitamin C | 1.1mg | 9% | |
| Iron | 2.3mg | 59% | |
| Calcium | 64.1mg | 29% | |
* 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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