Breakfast in a Muffin - Reduced Fat/Calorie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Batter: 3/4 c flour1-3/4 tsp baking powder1/2 tsp salt1/2 tbs Splenda1/8 c Liquid Eggs1-1/2 tbs Blue Bonnet Light, melted1/4 c Maple Grove Farms Sugar Free Malple Syrup (set aside)Filling:1/2 c liquid eggs4 slices black forest ham (Land O Frost)1-1/2 slices Kaft 2% American Cheese (singles)
Preheat oven to 375
For batter, mix dry ingredients, then add liquid eggs, milk, and melted butter (Blue Bonnet Light) stir well until mixture is mostly smooth.
Cut ham into very small pieces and heat in pan or microwave until warm. Cook eggs (about 1.5 min in microwave) and chop small. Divide 2 cheese slices into quarters (you will have 1/2 a slice left over, save it for an omlet tomorrow!)
Spray muffin pan with nonstick spray, and add 1tbs batter to bottom of each cup. Divide ham and eggs between each (about 1tbs of each per cup)
Drizzle about 1/2 tbs syrup over eggs and ham in each muffin, and pour the remainder syrup into pancake batter and stir.
Add cheese squares, one to each muffin. Fill muffin cups with remaining pancake batter (about 2tbs each), making sure to cover filling.
Bake at 375 for 10-12 min, or until muffins are lightly golden.
Serving Size: Makes 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user SEAANDRA.
For batter, mix dry ingredients, then add liquid eggs, milk, and melted butter (Blue Bonnet Light) stir well until mixture is mostly smooth.
Cut ham into very small pieces and heat in pan or microwave until warm. Cook eggs (about 1.5 min in microwave) and chop small. Divide 2 cheese slices into quarters (you will have 1/2 a slice left over, save it for an omlet tomorrow!)
Spray muffin pan with nonstick spray, and add 1tbs batter to bottom of each cup. Divide ham and eggs between each (about 1tbs of each per cup)
Drizzle about 1/2 tbs syrup over eggs and ham in each muffin, and pour the remainder syrup into pancake batter and stir.
Add cheese squares, one to each muffin. Fill muffin cups with remaining pancake batter (about 2tbs each), making sure to cover filling.
Bake at 375 for 10-12 min, or until muffins are lightly golden.
Serving Size: Makes 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user SEAANDRA.
Nutritional Info Amount Per Serving
- Calories: 115.1
- Total Fat: 2.3 g
- Cholesterol: 7.5 mg
- Sodium: 833.2 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 0.4 g
- Protein: 6.0 g
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