What is another word for “Muffins” when referring to a savoury dish? My Mom would like me to call them “Rounds” but I am not sure I like that?!? Ideas?
On the Jamie Eason Livefit program the evening meal is 5-6 egg whites and vegetable. So, to make life easy I put in the food processor – spinach, brussel sprouts, mushrooms and parsley.
Then I put a couple of heaping tablespoons into a greased muffin tin and added 1-1/2 Tbsp of Egg White (because that is all that fit!)
I put them in the oven for about 15 mins at 350F.
And the Egg White MUFFIN was born! They are pretty tasty, I think next time I will add onion to my mixture of vegetables to give a little bit more flavour and moisture. Enjoy!
I made Jamie Eason’s Turkey Muffins for my program and they turned our great! A little bigger than expected considering I am supposed to have 4 of them per day! I used my same vegetable mix that I used in my Egg White Muffins
I also made a second batch to put into the freezer so that I just have to defrost and cook. We are all about easy around here!
Here is the recipe direct from Jamie Eason herself…
This is another great recipe from Quinoa 365. I make these and freeze them for up to 1 month, if they last that long! They are super moist and a great snack for even my little guy!
1 1/3 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
2/3 cup raisins
2 large eggs
1/2 cup packed brown sugar
2/3 cup plain yogurt
2 1/4 cup grated carrots
Preheat oven to 350 F. Lightly spray a 12-cup muffin pan with cooking oil.
Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Stir until well blended. Mix in the raisins and set aside.
Whisk the eggs, sugar and yogurt into a large bowl. Stir in the grated carrots.
Using a spatula, gently stir the flour mixture into the carrot mixture until just blended. Scoop the batter evenly into the muffin cups.
Bake on the centre oven rack for 20 to 24 minutes, until a toothpick inserted in the centre of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool completely before removing them from the pan. Store in a sealed container in the fridge for up to 1 week or freeze for up to 1 month.
“If you want to decadent version, top with your favourite cream cheese frosting” NOM NOM!