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    You are in: Home / Recipes / Mexicali Pepper Muffins Recipe
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    Mexicali Pepper Muffins

    Average Rating:

    1 Total Reviews

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    • on November 14, 2006

      I made these for lunch today. They accompanied a similarly seasoned chicken soup and were wonderful. I cut the recipe in half and it worked well at the smaller size. I omitted all sugar and used a very scant 1/4 cup of olive oil in place of the butter, the 2 eggs became 1/2 a cup of "Southwestern" Eggbeaters and the milk was skim. Even with all of this they baked up very well. The chili powder was a nice accent but I'll use a touch more next time, 1/4 tsp just wasn't enough to to work with the peppers. It gets 5 stars for ease of prep, forgivablity (is that a word?) of changes and darned good taste!

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    Nutritional Facts for Mexicali Pepper Muffins

    Serving Size: 1 (69 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 148.9
     
    Calories from Fat 53
    36%
    Total Fat 5.9 g
    9%
    Saturated Fat 3.2 g
    16%
    Cholesterol 48.2 mg
    16%
    Sodium 242.1 mg
    10%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.5 g
    10%
    Protein 3.8 g
    7%

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