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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (36g) Recipe makes 24 servings |
||
| Calories 89 | ||
| Calories from Fat 21 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 150mg | 6% | |
| Potassium 61mg | 1% | |
| Total Carbohydrate 15.6g | 5% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 7.9g | ||
| Protein 1.8g | 3% | |
SERVES 24 , 1 loaf
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
From: 55tbird
On Sep 28, 2008
Very easy to make. I doubled the batch, as I had a lot of raspberries to use up from my garden and four bananas that needed to be used. This is very moist, delicious bread. Will for sure make again...I did add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg.
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