Veggies in a muffin
Heat the oven to 425 degrees.
Mist a 12-cup muffin pan with cooking spray, or line with cupcake liners.
In a large bowl, stir together flour, baking powder, baking soda, salt and pepper.
In a medium bowl, whisk together the eggs, yogurt, buttermilk, olive oil, butter, and pepper juice. (If the jar didn't have ¼ cup of juice, supplement with water.) Add the egg mixture to the flour mixture and stir until combined. Add the peppers, broccoli, bacon, & ? cup of the cheese, stirring well.
Scoop the batter (it will be quite thick) into the muffin cups, filling them completely. Sprinkle the remaining cheese over the tops of the muffins.
Bake on the oven's middle shelf until the tops are golden, about 25 minutes. Remove the muffins from the pan and cool on a rack.
Broccoli & red peppers can be replaced with carrots or chopped green beans, as long as they add up to 1¾ cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 65 | ||
Calories from Fat: 47 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 75.6mg | 23 % | |
Sodium 1635.1mg | 56 % | |
Potassium 23.9mg | 1 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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