Breads and Muffins

Eggy Breakfast Muffins

Ingredients:

  • 6 whole eggs
  • 1/4 cup skim milk
  • 1/4 cup egg whites
  • salt
  • pepper
  • garlic powder
  • 2 strips turkey bacon (uncooked)

Directions:

  1. Preheat oven to 375 and spray a muffin tin with cooking spray (I use Pam).
  2. Whisk the eggs (whole and liquid whites) and the milk together in a medium bowl. Add seasonings to taste.
  3. Pour mixture into muffin tin, filling each cup approx. 3/4 full. (I ended up with 9 muffins)
  4. Chop bacon slices into small pieces and distribute evenly in tin.
  5. Bake for approx. 20 minutes, or until centers are set and no longer runny.

                                      

*I had the brilliant idea at about 9pm that I wanted to try making these egg muffins for breakfast, and I didn’t have many options to make them fun. But…YOU CAN ADD ALMOST ANYTHING TO THESE LITTLE BABIES. Add some veggies: tomatoes, spinach, peppers, onions…your options are endless. They are super easy, quick, and don’t make a huge cooking mess. Toss one or two in a sandwich baggie and you’ve got a quick dose of AM protein! They warm up great in the microwave.


 

Health-ified Pumpkin Bread

Ingredients:

  • 1 cup white all purpose flour
  • 1 cup whole wheat flour
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tspbaking powder
  • ½ tsp salt
  • 1- 15 oz. can pumpkin
  • ½ cup Splenda (or other sugar substitute)
  • ¼ cup honey
  • ½ cup applesauce
  • 2 large eggs
  • 6 Tbsp coconut oil (melted if in solid form)

Directions:

  1. Preheat oven to 350 degrees and coat a 9 x 5 inch loaf pan with cooking spray like Pam.
  2. In a large mixing bowl, combine the flours, pumpkin pie spice, baking soda, baking powder, and salt. Combine.
  3. Next add in the pumpkin , Splenda, honey, applesauce, eggs, and coconut oil. Beat until smooth.
  4. Transfer the batter to the loaf pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove and transfer to cool on a wire rack for another 10 minutes. Slice and serve.

**I have found that any time I use whole wheat flour, my baked goods take on a somewhat gritty consistency. You could easily avoid this, if textures are an issue for you, by using 2 cups all purpose flour instead.


Pumpkin Chip Muffins…2.0

(I was kind of disappointed in the first version of pumpkin muffins, so I went back to the kitchen last night to create these babies)

Ingredients:

  • 2 cups flour
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 cup reduced sugar almond milk
  • 1/3 cup coconut oil
  • 1/2 cup sugar free maple syrup (I used Log Cabin)
  • 1 cup pumpkin
  • 1 egg
  • 1/3 cup egg whites

Preheat oven to 325 degrees F and line/grease a muffin tin (will make 10 muffins). Combine coconut oil, maple syrup, and eggs in a bowl. Beat well. Mix in the milk and pumpkin next. Add all dry ingredients except the flour. Mix well. Add flour last and mix until just combined. It will be slightly lumpy. You can also now add in any extras, like chocolate chips or nuts. I added a large handful pumpkin chips to mine (because I devour all things pumpkin). Fold in your extras gently. Spoon your batter evenly into your muffin tin. Bake for approximately 24 minutes. Let cool completely before indulging.

Estimated macros: 12c/3.5p/8f per muffin.

P.S. in case you didn’t catch it, there is NO SPLENDA in this recipe. The maple syrup sweetens it. However, these muffins are not “dessert-y” sweet. Nonetheless, all of you fake sugar haters should be happy about this one!!

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P.P.S I sprinkled the tops of my muffins with a few old fashioned oats before baking so you really thought I was brilliant in the kitchen     😉


Baking on the Fly….Pumpkin Chip Muffins

(I had some leftover pumpkin after making cookies, so here’s my newest creation)

Ingredients:

  • 2 cups flour
  • 1 tbsp. baking powder
  • 1/2 tsp salt
  • 1/2 cup Splenda
  • 1 cup low sugar almond milk
  • 1 tsp vanilla extract
  • 1 cup pumpkin
  • 1/4 cup egg whites
  • 2.5 tbsp. coconut oil
  • handful of your choice chips (I used white choc. and pumpkin chips)

Preheat oven to 400 degrees F and line a muffin tin. Combine all dry ingredients then add in wet. Mix together until smooth. Stir in chips last. Pour into muffin tin. Each one should be approx. 3/4 full. Bake for 20 minutes, or until toothpick comes out clean. Makes 12 muffins. Let cool and enjoy!

(This was my first time attempting this, and I think it needs tweaking. So if you try this recipe, please give me feedback!! I am just a hobby baker)

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