** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Mix dry and liquid ingredients in separate bowls, then combine and mix thoroughly.
2. Fill 6 to 8 oiled muffin tins full. Bake at 375 F for 12 to 15 minutes.
3. Mini-muffins will rise better than regular muffins.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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