Thursday, November 12, 2009

Savory Muffins

So I realized when I was looking through my blog recipes- I do not have many meals/foods I can just go to for an easy, tasty, diet-friendly recommendation. I have a binder full of my go-to meals so I decided to recapture them here. Also look for new tags on old posts for easy perusing :)

This post will be dedicated to a recipe for Savory Breakfast Muffins. First I made these as instructed... Photo courtesy of Eating Well... My muffins do look pretty similar to these photos!

  • 2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 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 buttermilk
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons butter, melted
  • 1 cup thinly sliced scallions, (about 1 bunch)
  • 3/4 cup diced Canadian bacon, (3 ounces)
  • 1/2 cup grated Cheddar cheese
  • 1/2 cup finely diced red bell pepper
  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
  3. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, 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).
  4. 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.
Per muffin: 217 calories; 9 g fat (3 g sat, 4 g mono); 50 mg cholesterol; 24 g carbohydrates; 9 g protein; 3 g fiber; 339 mg sodium; 113 mg potassium.

The end result was, eh. They were fine. Very strong pepper flavor, not much cheese flavor. And maybe a little dry.

The second time was also good, less fiber than the original- but these will be the ones I will make again.

Liz's Savory Breakfast Muffins

2 boxes of Jiffy Corn Muffin Mix, made as directed
1 bunch of chopped scallions
1/2c chopped red pepper
30z Canadian Bacon

Mix, Bake, Enjoy!


Calorie information is similar, if not less, than the original.
And the muffin is much more moist and enjoyable!

1 comment:

Melanie said...

can we make these for brunch this weekend?