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Popover Pan Muffins
Nutritional Information
Nutritional analysis per serving.
Calories 230 Fiber2 g
Fat13 g Cholesterol35 mg
Sat Fat 1.4 g Sodium 65 mg
Mono Fat 8.8 g Calcium 31 mg
Poly Fat 2.5 g Magnesium 29 mg
Protein 4 g Potassium 170 mg
Carb 24 g Vitamin E 4.7 mg*
* total alpha-tocopherol equivalents
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Popover Pan Muffins created by: Almond Board of California

servings 18
ingredients 3 eggs
3/4 cup almond oil
2 tsp. vanilla
2 cups flour
3/4 cup sugar
2 tsp. pumpkin pie spice
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 cup grated zucchini
1/2 cup chopped toasted almonds
1/2 cup seedless raisins
preparation Beat eggs and blend with oil and vanilla; set aside. Combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt; mix well. Add liquid ingredients to dry ingredients with zucchini, almonds and raisins. Stir until just mixed. Spoon batter into 6 greased popover pans.
*Bake in center of oven at 375 degrees, 25 minutes.
* Note: to make standard size muffins, divide batter between 18 muffin cups.  Bake at 375 degrees, 20 minutes. Makes 6 popover pan muffins (or 18 standard muffins). 
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