Savoury Breakfast Muffins 2

Savoury Breakfast Muffins 2
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Savoury Breakfast Muffins 2 calories by ingredient


For a tasty breakfast. For a tasty breakfast.
Number of Servings: 12


    2 cups whole-wheat flour
    1 cup oats or oat mix
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon freshly ground pepper
    1/4 teaspoon salt
    2 eggs
    1 1/3 cups non-fat milk
    5 tablespoons applesauce
    3 thinly sliced scallions
    1 diced medium tomato
    2/3 cup grated Cheddar cheese
    1/2 red bell pepper, finely diced


Preheat oven to 400F. 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.