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Emily Schneider: "Added almond milk because the batter was dry. ama…" Read More
9Ingredients
40Minutes
170Calories
Ingredients
US|METRIC
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NutritionView More
170Calories
Sodium9% DV210mg
Fat11% DV7g
Protein6% DV3g
Carbs8% DV24g
Fiber4% DV1g
| Calories170Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium210mg9% |
| Potassium75mg2% |
| Protein3g6% |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber1g4% |
| Sugars6g12% |
| Vitamin A2% |
| Vitamin C6% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(4)
Amanda Ferris 3 years ago
I really enjoyed the muffin part of this. I used coconut oil instead. Batter was too dry kept adding milk until was a muffin constancy. Will use again with different fruits
Andrea F. 4 years ago
I found I had to add some moisture to the mix as it was really dry. I thought maybe I had made a mistake but I did use vanilla Greek yogurt instead of raspberry and I also used fresh raspberries. More biscuit like but good.
Sherry C. 4 years ago
Definitely tasted "healthy," haha. I subbed plain yogurt instead of the raspberry flavored yogurt and opted for frozen blueberries instead of raspberries because that's what I had on hand :) The taste and texture was similar to buttermilk biscuits that are less buttery, so they definitely fit the healthy criteria!