Protein Muffins to GO!
By Sian on Aug 28, 2010 with Comments 0
These easy, healthy, energy-packed muffins are like small omelettes. From the new Company’s Coming book, Kids’ Healthy Cooking, they work for breakfast or lunch, and freeze well. The texture is good hot or cold, and it pairs well with anything crunchy, like carrot and celery sticks. My kids love these and I love that they are so darn healthy!
FRITTATA MUFFINS
Makes 12
- 1 cup (250 mL) grated medium cheddar cheese
- 1 cup (250 mL) grated unpeeled zucchini
- 1 cup (250 mL) frozen peas
- 1 cup (250 mL) frozen kernel corn
- 2 tablespoons (30 mL) real bacon bits or diced ham
- 8 large eggs
- 1/2 cup (125 mL) biscuit mix
- 1/2 cup (125 mL) milk
- 1/4 teaspoon each (1 mL each) salt and pepper
Place the oven rack in the centre position. Turn the oven on to 350 F (175 C). Grease the muffin cups with the cooking spray or use muffin liners. Put the first 5 ingredients into the bowl. Stir until well mixed. Spoon the vegetable mixture into the muffin cups until 3/4 full.
Break the eggs into the blender. Add the remaining 4 ingredients. Cover with the lid. Process until smooth. Pour over the vegetable mixture in the muffin cups until full. Bake for about 30 minutes until the muffins are golden and set. Remove the pan to the wire rack. Let the muffins stand for 5 minutes. Turn the oven off. Run the knife around the muffins to loosen them. Remove them to the wire rack to cool. Serves 6.
Per 2-muffin serving, contains 260 calories, 14.3 g fat, 16 g carb, 2 g fibre, 16 g protein.
