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Ingredients
US|METRIC
16 SERVINGS
- 1 cup milk
- 4 oz. unsalted butter
- 1 tsp. salt
- 2 cups tapioca flour
- 2 large eggs
- 1 cup cheddar cheese (shredded)
- 1/2 cup Parmesan cheese (grated)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Potassium
Calories180Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol50mg17% |
Sodium250mg10% |
Potassium50mg1% |
Protein4g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber |
Sugars1g |
Vitamin A6% |
Vitamin C0% |
Calcium10% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Tanner Watkins 5 years ago
i dont know if i did something wrong but the batter was so thick it was just a clumpy mess. normally it is either runny or a thick pancake batter. this was so dry. i wound up adding 2 or more additional cups of milk to get it somewhat usable. it tasted like straight flour and cheese.
Anamaria G. 8 years ago
used regular flour instead of tapoica and included almond milk instead, they only made 12, rather than 16 in muffin pan however they were delicious and a hit at thanksgiving! highly recommended!