SparkPeople Advertisers Keep the Site Free

3.5 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 92.8
  • Total Fat: 1.4 g
  • Cholesterol: 23.7 mg
  • Sodium: 255.6 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.2 g

View full nutritional breakdown of KT's savory breakfast muffins calories by ingredient
Report Inappropriate Recipe

KT's savory breakfast muffins

Submitted by: KINGTERMITE
KT's savory breakfast muffins

Introduction

Savory breakfast muffins, great to freeze and nuke for a quick breakfast on the run. This recipe makes 4 dozen, so you can freeze a few WEEKS worth of breakfasts. Savory breakfast muffins, great to freeze and nuke for a quick breakfast on the run. This recipe makes 4 dozen, so you can freeze a few WEEKS worth of breakfasts.
Number of Servings: 48

Ingredients

    1 cup shredded baby carrot
    1 cup shredded brussels sprouts
    2 cups shredded broccoli
    1 red bell pepper
    1 green bell pepper
    1 large onion
    2 bunches green onions (scallions)
    2 cups low fat shredded cheddar cheese

    3 cups low fat buttermilk
    4 cups whole wheat flour
    2 cups all-purpose flour
    2 tsp baking soda
    5 eggs

    6 Tbsp sage (or herb of your choice)
    1 Tbsp salt
    1 Tbsp fresh ground black pepper
    2 Tbsps paprika

Directions

Easiest way to chop all of veggies is to use a food processor with shredding blade.

First shred carrots, broccoli and brussels sprouts (cut stems off brussels sprouts first). Then steam them in microwave using a microwave steamer dish for about 5 minutes or so (just enough to slightly soften).

Then shred rest of vegetables and place all vegetables in a VERY LARGE bowl. Add shredded cheddar cheese to bowl. Stir well to mix vegetables and shredded cheese thoroughly.

Once all veggies are in bowl, add all the baking ingredients (wheat flour, all-purpose flour, eggs, baking soda, buttermilk). Stir very well (kind of hard to stir here...need sturdy wooden spoon) to mix all well into a very thick batter/veggie mixture.

Turn oven on to start heating. 400F.

Add spices and mix thoroughly again.

Use 0 calorie non-stick cooking spray to coat the muffin pan. The muffins rise a little, so spoon only to about level with top of muffin shaped depressions.

Bake at 400F. Each batch (makes 4 batches) will take about 12-14 minutes to cook all the way through.

Number of Servings: 48

Recipe submitted by SparkPeople user KINGTERMITE.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    These are definetly a "vegetable" tasting muffin - but will be good for breakfast or healthy snack - yes I would make them again - - 2/26/09

    Was this review helpful?   yes  No
  • hmm sounds good i will try it for sure.
    Thanks - 1/5/10

    Was this review helpful?   yes  No