The Muffin Tin Cookbook Read Online Free PDF Page A

mg
CARBOHYDRATES
30.4 grams
SUGARS
16.3 grams
FIBER
1.2 grams
denver omelets
    Makes 6
    4 eggs
    ¼ cup skim milk
    Salt and pepper to taste
    2 teaspoons chopped fresh chives
    ¹⁄³ cup shredded cheddar, plus a few pinches reserved for topping
    ¹⁄³ cup chopped prosciutto
    1 tablespoon melted unsalted butter
    Regular
    1. Preheat oven to 350°F.
    2. Prepare 6 regular muffin cups. You can cook directly in the cups (spray with cooking spray first) or use foil or silicone liners.
    3. Place all ingredients in a bowl and use a fork or whisk to completely combine.
    4. Divide among the muffin cups. An ice cream scoop will allow you to divide evenly and get all the ingredients in each scoop.
    5. Sprinkle tops with remaining cheese.
    6. Bake for 17 minutes until egg is completely cooked.
    7. Allow to cool briefly before removing and serving.
    Feel free to change up this recipe by substituting different ingredients in this dish. Use different herbs or cheeses, or use bacon or ham instead of prosciutto.
CALORIES
102 calories
FAT
7.4 grams
PROTEIN
6.7 grams
SODIUM
106 mg
CARBOHYDRATES
0.9 gram
SUGARS
0.7 gram
FIBER
0 grams
english muffin casserole
    Makes 8
    3 whole wheat English muffins
    3 uncooked breakfast sausage links removed from casings
    2 eggs
    Green part of 1 scallion, chopped
    Salt and pepper
    ¼ cup shredded Monterey Jack cheese
    ¼ cup heavy cream
    ½ cup skim milk
    Pinch cayenne pepper
    ⅛ teaspoon thyme
    ⅛ teaspoon onion powder
    Regular
    1. Preheat oven to 350°F, and prepare 8 regular muffin cups with foil or silicone liners, sprayed with cooking spray.
    2. Tear the English muffins into 1" pieces and place in a bowl.
    3. Add other ingredients, and completely combine (you may want to use your hands for this).
    4. Divide among muffin cups, and bake for 20−22 minutes, until set and slightly browned.
    English muffins add a different and fun texture to this breakfast casserole. You could also make this with ham instead of sausage.
CALORIES
129 calories
FAT
6.5 grams
PROTEIN
5.8 grams
SODIUM
215 mg
CARBOHYDRATES
11 grams
SUGARS
1.3 grams
FIBER
1.1 grams
granola bars 
    Makes 24
    2 cups quick-cooking oats (uncooked)
    1 tablespoon ground flaxseed
    1 tablespoon wheat bran
    ¼ teaspoon salt
    ½ teaspoon vanilla
    ¼ cup brown sugar
    ¾ cup chopped nuts
    ¼ cup chopped dried fruit (such as apricots)
    1 egg white
    ¼ cup real maple syrup (do not use “pancake syrup”)
    4 tablespoons unsalted butter, melted
    Mini
    1. Preheat oven to 400°F and prepare 24 mini muffin cups by spraying with cooking spray.
    2. Mix all ingredients in a bowl, until combined.
    3. Divide among muffin cups.
    4. Bake for 12−13 minutes until browned around edges and not mushy in the middle.
    Chewy, slightly crunchy, and very satisfying, these mini granola bars are wonderful for a breakfast-on-the-go or as a snack. Package them in snack-size zip-top bags for grab-and-go healthy snacks.
CALORIES
115 calories
FAT
4.8 grams
PROTEIN
3.2 grams
SODIUM
56 mg
CARBOHYDRATES
15 grams
SUGARS
4.3 grams
FIBER
2 grams
apple-granola yogurt cups 
    Makes 6
    1 apple, peeled, cored, and chopped
    ½ cup granola
    ½ cup plain Greek-style low-fat or fat-free yogurt
    ½ teaspoon cinnamon
    1 tablespoon honey or maple syrup
    Regular
    1. Preheat oven to 350°F and prepare 6 regular muffin cups with silicone or foil liners.
    2. Mix all ingredients in a bowl, then divide among muffin cups.
    3. Bake for 35 minutes until browned.
    These are yummy served warm on a cold morning. Substitute regular plain low-fat or fat-free yogurt if you don’t have Greek, but expect the end result to be a bit less thick.
CALORIES
68 calories
FAT
1 gram
PROTEIN
2.8 grams
SODIUM
11 mg
CARBOHYDRATES
13 grams
SUGARS
8.4 grams
FIBER
1 gram
corned beef hash cups
    Makes 12
    2 tablespoons olive oil
    ½ small onion, chopped
    3 cups refrigerator hash brown potatoes (chunks, not shreds)
    Salt and pepper
    ½ teaspoon thyme
    ¼ pound sliced deli corned beef, chopped
    12 eggs
    Regular
    1. Preheat oven to 350°F,