Directions:
- Combine yeast and 2 tbsp water in a bowl; let stand 5 minutes.
- Combine yeast mixture, oil and remaining ingredients in a large bowl; stir until smooth.
- Cover tightly& refrigerate at least 4 hours or up to 4 days.
- When ready to use, preheat oven to 350F.
- Stir batter& spoon into greased muffin pans, filling 3/4 full.
- Bake 25 minutes or until golden.
- NOTE: You can substitute regular flour for self-rising flour, but be sure to add 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of regular flour (for this recipe, add 6 tsp baking powder& 2 tsp salt).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 615.84 Kcal (2578 kJ) | ||
| Calories from fat | 214.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.8g | 37% | |
|---|---|---|---|
| Cholesterol | 34.7mg | 12% | |
| Sodium | 1247.63mg | 52% | |
| Potassium | 302.9mg | 6% | |
| Total Carbs | 85.58g | 29% | |
| Sugars | 10.78g | 43% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 14.66g | 29% | |
| Iron | 5.2mg | 29% | |
| Calcium | 463.6mg | 46% | |
| Amount Per 100 g | |||
| Calories | 254.52 Kcal (1066 kJ) | ||
| Calories from fat | 88.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.83g | 37% | |
|---|---|---|---|
| Cholesterol | 14.34mg | 12% | |
| Sodium | 515.63mg | 52% | |
| Potassium | 125.18mg | 6% | |
| Total Carbs | 35.37g | 29% | |
| Sugars | 4.46g | 43% | |
| Dietary Fiber | 1.4g | 14% | |
| Protein | 6.06g | 29% | |
| Iron | 2.2mg | 29% | |
| Calcium | 191.6mg | 46% | |
* 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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