Directions:
- Add the beaten liquid ingredients to the sifted combined dry ones in a few swift strokes, just until the flour is moistened. The mixing is held to absolute minimum, a light stirring from 10-20 seconds, batter will be lumpy. The batter should not be mixed to the point of pouring, ribbon-like from the spoon, but should break into course globs. If the batter has been beaten too long, the gluten in the flour will develop and toughen the dough.
- To bake, preheat oven to 400°F Grease bottoms only of medium-size muffin cups, fill 2/3 full. Bake at once in a preheated 400F oven until golden brown, about 15-20 minutes. If muffins remain in tins a few moments after leaving the oven they will be easier to remove.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 713.05 Kcal (2985 kJ) | ||
| Calories from fat | 213.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.74g | 37% | |
|---|---|---|---|
| Cholesterol | 27.89mg | 9% | |
| Sodium | 2122.77mg | 88% | |
| Potassium | 1303.88mg | 28% | |
| Total Carbs | 122.13g | 41% | |
| Sugars | 43.89g | 176% | |
| Dietary Fiber | 10.46g | 42% | |
| Protein | 13.75g | 28% | |
| Iron | 8.2mg | 46% | |
| Calcium | 427.2mg | 43% | |
| Amount Per 100 g | |||
| Calories | 312.33 Kcal (1308 kJ) | ||
| Calories from fat | 93.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.4g | 37% | |
|---|---|---|---|
| Cholesterol | 12.22mg | 9% | |
| Sodium | 929.82mg | 88% | |
| Potassium | 571.13mg | 28% | |
| Total Carbs | 53.5g | 41% | |
| Sugars | 19.23g | 176% | |
| Dietary Fiber | 4.58g | 42% | |
| Protein | 6.02g | 28% | |
| Iron | 3.6mg | 46% | |
| Calcium | 187.1mg | 43% | |
* 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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