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    You are in: Home / Recipes / Corn, Cheddar, and Sun-Dried Tomato Muffins Recipe
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    Corn, Cheddar, and Sun-Dried Tomato Muffins

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    1 Total Reviews

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    • on August 14, 2007

      These were good muffins, but a little greasy, even with subbing applesauce for about half of the butter/oil. I used nonhydrogenated tub margarine, nonfat milk, and less cheese. The muffins were a third of the fat (but didn't taste it). The batter was extremely liquidy, another reason to cut back on the oil/butter (the ratio of fat in this recipe is 4-5 times what is normal for muffins). I think the flavors (especially the sun dried tomatoes) give this the potential to be 4 stars, with a little tweaking.

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    Nutritional Facts for Corn, Cheddar, and Sun-Dried Tomato Muffins

    Serving Size: 1 (94 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 310.7
     
    Calories from Fat 217
    70%
    Total Fat 24.1 g
    37%
    Saturated Fat 11.8 g
    59%
    Cholesterol 66.0 mg
    22%
    Sodium 324.9 mg
    13%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 1.3 g
    5%
    Sugars 4.7 g
    18%
    Protein 7.0 g
    14%

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