|Serving Size: 1 muffin (22 g dry)|
|Servings Per Container: 12|
|Amount Per Serving||% DV *|
|Calories from Fat||20|
* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established.
Vegetable fiber, unbleached hard wheat flour, pecan pieces, soy isolate, low glycemic monosaccharide, egg white powder, baking powder (calcium acid phosphate, bicarbonate of soda), sea salt, natural flavors, all natural monk fruit.
You Will Need: 4 egg whites (or 2 whole large or extra large eggs), 4 Tablespoons of butter, 1/2 cup sour cream and 1 cup of water. Instructions: Preheat oven to 350 degrees°. Spray a 12 tin muffin ban or foil/paper baking cups with non-stick cooking spray. In a medium sized bowl, place mix and add all other ingredients. Stir with a spoon until well blended (about a minute). Spoon batter into baking cups or tins. Bake 18-20 minutes-muffins will be lightly browned; tops will still feel soft in the middle when lightly pressed. Do not over bake. All natural, so keep in fridge after one day. Muffins my be frozen for up to 2 months. Makes 12 large muffins.
Made in a plant that processes soy, eggs, milk and peanuts.