muffin

Egg Muffins

Posted on by
egg muffins plied on top of each other.


Makes 6 servings.

Ingredients

  • 2 cups washed vegetables, diced (such as broccoli, red or green bell peppers, onion, spinach. You can sauté the vegetables in butter or oil if desired.)
  • 6 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ cup low-fat cheddar cheese, shredded
  • Cooking spray

Directions

  1. Wash hands with warm water and soap.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Spray muffin pan with nonstick spray.
  4. Add diced veggies to the muffin pan cups.
  5. Beat eggs in a bowl.
  6. Stir in salt, pepper, and garlic powder.
  7. Pour eggs into the muffin pan cups and bake 20 to 25 minutes.
  8. To add the cheese, remove the pan from the oven during the last 3 minutes of baking.
  9. Sprinkle the cheese on top of the muffins and return the tin to the oven.
  10. Remove from oven and serve.

Spiced Apple Muffins

Posted on by

Ingredients

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1 large egg
  • 1 cup plain low-fat yogurt (not Greekstyle)
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups peeled, cored and finely chopped baking apples (about 2 large apples)

Directions

  1. Preheat oven to 375°F. Grease a 12-cup muffin pan.
  2. Beat together the butter, granulated sugar, and brown sugar until fluffy (1-2 minutes).
  3. Add the egg and mix well, stopping to scrape the bowl if necessary.
  4. Beat in the yogurt (the batter will look grainy).
  5. Add the flours, baking powder, baking soda, cinnamon, nutmeg, and cloves. Beat on low speed until just combined (the batter will be very thick).
  6. Add the chopped apples and mix until just combined. Do not over-mix.
  7. Use an ice-cream scoop or large spoon to divide the batter evenly among the prepared muffin cups. The cups should be full.
  8. Bake the muffins for 25 to 30 minutes.
  9. Remove the muffins from the oven and cool for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely.