Savoury Breakfast Muffins 2
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups whole-wheat flour1 cup oats or oat mix1 tablespoon baking powder1/2 teaspoon baking soda1/2 teaspoon freshly ground pepper1/4 teaspoon salt2 eggs1 1/3 cups non-fat milk5 tablespoons applesauce3 thinly sliced scallions1 diced medium tomato2/3 cup grated Cheddar cheese1/2 red bell pepper, finely diced
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Combine whole-wheat flour, oats, baking powder, baking soda, pepper and salt in a large bowl.
Whisk eggs, non-fat milk, applesauce. Fold in scallions, tomato, cheese and bell pepper.
Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Number of Servings: 12
Recipe submitted by SparkPeople user ASTRONOGIRL.
Combine whole-wheat flour, oats, baking powder, baking soda, pepper and salt in a large bowl.
Whisk eggs, non-fat milk, applesauce. Fold in scallions, tomato, cheese and bell pepper.
Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Number of Servings: 12
Recipe submitted by SparkPeople user ASTRONOGIRL.
Nutritional Info Amount Per Serving
- Calories: 174.1
- Total Fat: 5.4 g
- Cholesterol: 44.4 mg
- Sodium: 259.8 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 4.9 g
- Protein: 8.6 g
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