Savory Breakfast Muffins
Makes 12 muffins
Getting started Equipment you will need: muffin pan, large bowl, spoon, medium bowl, whisk, cutting board/knife, grater, spatula Preheat oven to 400? Do right away when you get home: Action steps 1 & 2
2 cups whole wheat flour
1 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. black pepper
1/4 tsp. salt
2 Tbsp. butter
1 1/3 cups low-fat buttermilk
3 Tbsp. olive oil
1 cup scallions
3/4 cup Canadian bacon
1/2 cup red bell pepper
1/2 cup cheddar cheese
1. Combine ingredients in a large bowl.
2. Melt butter in the microwave in a medium bowl. Whisk in remaining ingredients.
3. Thinly slice scallions, dice bacon, and finely dice bell pepper. Grate cheese. Add to wet ingredients (step 2).
4. Make a well in the center of the dry ingredients. Add wet ingredients and mix until just moistened. Coat pan with spray and scoop batter into each cup (cups will be full). Bake for 20 to 22 minutes until tops are golden brown. Let cool in pan for 5 minutes before serving.
Suggested Side Items: fresh fruit and a glass of milk
Tips: Freeze leftovers for up to 1 month. Wrap muffins in plastic wrap and place in a ziptop freezer bag. To reheat muffins, remove plastic, wrap in a paper towel, and microwave on High for 30 to 60 seconds. Shopping list: Low-fat buttermilk Canadian bacon (3 oz.) 1 red bell pepper 1 bunch scallions Cheddar cheese
Nutrition Analysis per muffin: 217 calories, 9g fat, 9g protein, 24g carbohydrate, 3g fiber, 339mg sodium
Check for: Whole wheat flour