The Diabetic Pastry Chef

Two-Ingredient Muffins: Correction

ATTENTION DEAR READERS: The Nutritional Info for the Two-Ingredient Muffins on Page 75 of my book is incorrect.

My publisher is correcting this in the next printing.  The correct figures are as follows:


Two-Ingredient Muffins

Per Serving: 126 Cal (17% from Fat, 4% from Protein, 79% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 25 g Carb; 1 g Fiber; 13 g Sugar; 52 mg Calcium; 0 mg Iron; 194 mg Sodium; 0 mg Cholesterol