What An EGG-cellent Idea!

Check these out! These are SO easy, so yummy, and are the perfect on-the-go snack or breakfast! Perfect for kids or adults and the recipe is just a model...get creative, have fun and invent your own eggy creations!!!

EGG MUFFINS

12 large eggs OR 3 cups of Egg Beaters

Optional add-ins

1. Preheat oven to 350 degrees F and spary a muffin tin with non-stick spray.

2. Scramble the eggs in a large bowl, seasoning to taste (or use 3 cups Egg Beaters product)

3. At this point add in any variation you want in your muffin, such as:

chopped lean ham, candian bacon, etc...

sauteed vegetables: mushrooms, bell peppers, broccoli, spinach, onions, etc...

cheese, grated

green chilis

hot sauce

(The possibilities are endless!)

4. Pour evenly into greased muffin cups, filling about 3/4 of the way full.

5. Bake at 350 degrees for 25-30 minutes, or until set in the middle. Makes 18 muffins.

TIP: Muffins will rise while baking and deflate slightly when removed from oven. (This is NORMAL) Can be eaten warm or cold! Store leftovers in the refrigerator and reheat in the microwave.

Muffin Make-Over!

I will admit that I am a muffin LOVER! I could not live a life that didn't include these tasty little treats. But traditionally muffins are TERRIBLE for you because they are made with lots of oil, sugar and butter!!! Most store-bought and bakery muffins are actually worse for you than donuts! YES! They just hide behind the name "muffin" making you think they are healthy. But really they are just glorified pieces of cake! But WAIT don't give up hope! I love to re-create the muffin so they can be enjoyed on a regular basis in any diet! Today is the perfect baking day...rainy and cold! So here you go...your breakfast never had it so good!!

STRAWBERRY OAT MUFFINS

1 cup quick-cooking oats
1 cup low-fat buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
1/4 cup unsweetened applesauce
3/4 cup brown sugar
1 teaspoon vanilla
1 cup chopped fresh strawberries

Preheat oven to 375 degrees F. Grease and flour a muffin pan or use paper liners.

In a small bowl, combine oats and buttermilk, and let stand 5 minutes.

In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.

In a large bowl, beat together the egg, applesauce, brown sugar and vanilla. Blend in the oat-buttermilk mixture. Stir in the flour mixture, just until moistened. Fold in the strawberries.

Fill muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 15 to 20 minutes or until toothpick inserted into the center comes out clean.

Serves: 12

133 Calories; 1.2g Fat (0.4g saturated fat); 18mg Cholesterol; 310mg Sodium; 27.8g Carbohydrate; 2.2g Fiber; 15g Sugar; 3.7g Protein

Ode to Pamela's Gluten Free Baking Mix

I "heart" Pamela's Gluten-Free Pancake & Baking Mix! A few weeks ago I posted chocolate chip cookies that I made from the mix and now here are the muffins! (Keith and I also LOVE just the plain ole pancakes!!) You have GOT to try this stuff people!!

BANANA NUT MUFFINS

1 1/4 cups Pamela's Gluten-Free Pancake & Baking Mix
1/4 cup water
1/3 cup honey
1/4 cup chopped walnuts (I actually used pecans)
1/2 cup mashed banana (I used 2 medium bananas)
1 egg, large
1 tsp vanilla

Preheat oven to 350 degrees F.

Mix all ingredients together and spoon 2/3 full into a greased muffin tin (or use paper liners). Bake 18-20 minutes, or until toothpick inserted comes out clean.

Yields: 8 muffins
171.9 CALORIES; 5.04g FAT (0.73g saturated fat); 28.94mg CHOLESTEROL; 191.6mg SODIUM; 29.75g CARBOHYDRATE; 1.6g FIBER; 15.6g SUGAR; 3.01g PROTEIN

Peanut Butter and Jelly Goodness

These muffins are SO good...perfect for kids AND adults! No oil, no butter and no sugar and still amazing!!! Gotta love that. As you can see from the picture...Keith snatched one before I could even take the photo...haha!

PEANUT BUTTER & JELLY MUFFINS

2 cups whole wheat flour (or can use gluten-free flour)

2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

3/4 cup apple juice concentrate

1/2 cup natural peanut butter

1/4 cup 2% milk

1/3 cup applesauce

1/3 cup of your favorite jelly, jam or fruit preserves

1. In a large bowl, combine the flour, baking powder, baking soda, and salt. Combine the eggs, apple juice concentrate, peanut butter, milk, and applesauce. Stir into dry ingredients just until moistened.

2. Coat 12 muffin cups with nonstick spray or use muffin liners.

3. Spoon half the batter into the cups. Spoon about 1 1/4 teaspoons jelly into center of each; top with remaining batter. Bake at 350 degrees for 15-20 minutes or until toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack to cool completely.

Serves 12

205 Calories; 6.8g Fat (1.5g saturated fat); 35mg Cholesterol; 213mg Sodium; 31.8g Carbohydrates; 3.3g Fiber; 12.5g Sugar; 6.8g Protein

YUMMY RECIPE

I made gluten-free carrot raisin muffins today. SO GOOD!!

CARROT RAISIN MUFFINS

2 cups gluten-free all purpose flour (I used Bob Red Mill)
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup vanilla yogurt
1/4 cup unsweetened apple sauce
1/3 cup honey
1 teaspoon vanilla extract
2 tablespoons orange juice
1 cup carrot, peeled and shredded

1/2 cup raisins Preheat an oven to 350 degrees F. Grease 14 muffin cups, or line with paper muffin liners.

Combine flour, baking soda, pumpkin pie spice, and salt in a bowl.

Whisk together yogurt, unsweetened applesauce, honey, vanilla extract and orange juice in a separate bowl. Gently fold in carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold in raisins into batter.

Scoop batter into prepared muffin cups until nearly full. Bake in oven until toothpick inserted into the center comes out clean, 11 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire rack.

Serves 14
110.4 Calories; 0.4g Fat (0.1g sat. fat); 0mg Cholesterol; 273.3mg Sodium; 25.8g Carbohydrates; 2.6g Fiber; 8.3g Sugar; 2.9g Protein