shoyski
07-13-2009, 06:05 AM
Thanks to Goin' Coastal, I've been making the recipe she posted for DH's "breakfast on the go". (see below)
This morning I was making pancakes for the kids and the little guy, five years old, wanted cheddar cheese in his pancakes. He's a very adventurous eater so I wasn't suprised he wanted to try something new. They tasted very good, by the way.
I laughed at myself because it hadn't occurred to me to use cheese in pancakes, but I've been making muffins with cheese for several months now. :o:p
Have a great day, everyone!
Shelley
recipe and notes by Going' Coastal
SAVORY BREAKFAST MUFFINS
from Eating Well
Makes 1 dozen muffins
ACTIVE TIME: 20 minutes
TOTAL TIME: 45 minutes
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.
NUTRITION INFORMATION: Per muffin: 217 calories; 9 g fat (3 g sat, 4 g mono); 50 mg cholesterol; 24 g carbohydrate; 9 g protein; 3 g fiber; 339 mg sodium; 212 mg potassium.
Nutrition bonus: Vitamin C (25% daily value), Fiber (13% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1/2 meat, 1 fat
TIP: Reheat & Run Bake muffins on weekends and enjoy the leftovers for grab-and-go weekday breakfasts. Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 60 seconds.
MAKE AHEAD TIP: 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.
This morning I was making pancakes for the kids and the little guy, five years old, wanted cheddar cheese in his pancakes. He's a very adventurous eater so I wasn't suprised he wanted to try something new. They tasted very good, by the way.
I laughed at myself because it hadn't occurred to me to use cheese in pancakes, but I've been making muffins with cheese for several months now. :o:p
Have a great day, everyone!
Shelley
recipe and notes by Going' Coastal
SAVORY BREAKFAST MUFFINS
from Eating Well
Makes 1 dozen muffins
ACTIVE TIME: 20 minutes
TOTAL TIME: 45 minutes
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.
NUTRITION INFORMATION: Per muffin: 217 calories; 9 g fat (3 g sat, 4 g mono); 50 mg cholesterol; 24 g carbohydrate; 9 g protein; 3 g fiber; 339 mg sodium; 212 mg potassium.
Nutrition bonus: Vitamin C (25% daily value), Fiber (13% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1/2 meat, 1 fat
TIP: Reheat & Run Bake muffins on weekends and enjoy the leftovers for grab-and-go weekday breakfasts. Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 60 seconds.
MAKE AHEAD TIP: 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.