- SERVING SIZE 61 g ( 1 muffin )
- SERVINGS PER RECIPE 6
Ingredients
- Veggie Mixture:
- ¼ cup (58g) sauteed diced red bell peppers
- 3 Tbs (23g) sauteed diced onions
- ¼ cup (26g) sauteed sliced mushrooms
- ¼ cup (30g) Cambrooke Cheddar Shreds
- Baking Mixture:
- ⅓ cup (32g) Cambrooke Eggz, loosely packed
- ⅓ cup (44g) Cambrooke MixQuick, packed
- ⅔ cup non-dairy creamer
Directions
- Heat oven to 350 degrees F. Spray 6 regular size muffin cups with cooking spray.
- In a small bowl, stir the veggie mixture ingredients together.
- In another small bowl, stir baking mixture ingredients with whisk or fork until blended.
- Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with the veggie mixture. Spoon remaining baking mixture onto veggie mixture in each muffin cup.
- Bake about 30-40 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown.
- Cool 5 minutes. With thin knife, loosen sides of muffins from pan, cool 10 minutes longer, and serve alone or with your favorite condiment.
- SUGGESTIONS: Cameron loves these with Sriracha Sauce!
Nutrition
| Per Recipe | Per Serving | Protein, g | 3.2 | 0.5 |
|---|---|---|
| Calories | 700 | 120 |
