Email to Judy Forte-Brown      

Recipe Categories: jfortebrown's HOME PAGECASSEROLES MainDishes Miscellaneous SOUPSandSTEWS

Out The Door Breakfast Muffins




Source of Recipe


Healthy Exchanges


Recipe Introduction


From Humble Hamburger to Majestic Meals, p. 62


List of Ingredients




8 ounces extra-lean ground sirloin beef or turkey breast
1 cup + 2 tablespoons Bisquick Heart Smart Baking Mix
1 tablespoon dried onion flakes
1 ½ teaspoons dried parsley flakes
½ cup shredded Kraft reduced-fat Cheddar cheese
2 tablespoons Land O Lakes no-fat sour cream
1 ½ teaspoons prepared yellow mustard
½ cup Land O Lakes Fat Free Half & Half
1 egg, or equivalent in egg substitute
2 tablespoons vegetable oil

Recipe



In a medium skillet sprayed with butter-flavored cooking spray, brown meat. Set aside. Preheat oven to 375 degrees. Spray 6 wells of a muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine baking mix, onion flakes, parsley flakes, and Cheddar cheese. Add sour cream, mustard, half & half, egg and vegetable oil. Mix gently just to combine. Stir in cooled meat. Evenly spoon batter into prepared muffin wells. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.

Serves 6 – Each serving equals:
210 Calories, 10 gm Fat, 11 gm Protein, 19 gm Carbohydrate, 330 mg Sodium, 135 mg Calcium, 0 gm Fiber
Diabetic Exchanges: 1 ½ Meat, 1 Starch, 1 Fat
Carb Choices: 1