KT's savory breakfast muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 cup shredded baby carrot1 cup shredded brussels sprouts2 cups shredded broccoli1 red bell pepper1 green bell pepper1 large onion2 bunches green onions (scallions)2 cups low fat shredded cheddar cheese3 cups low fat buttermilk4 cups whole wheat flour2 cups all-purpose flour2 tsp baking soda5 eggs6 Tbsp sage (or herb of your choice)1 Tbsp salt1 Tbsp fresh ground black pepper2 Tbsps paprika
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.
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.
Nutritional Info 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
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