Early-Riser Cheddar Muffins Recipe

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Early-Riser Cheddar Muffins Recipe

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Despite the name, you don't have to be an early-riser to enjoy these hearty muffins (we often make them for brunch). My husband and children come running when they smell these tender muffins baking.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1 cup skim milk
  • 1/4 cup egg substitute
  • 1/3 cup butter, melted
  • 3/4 cup finely chopped low-sodium ham
  • 3/4 cup shredded reduced-fat cheddar cheese

Directions

In a large bowl, combine the flour, sugar, baking powder, salt and mustard. Combine the milk, egg substitute and butter; stir into dry ingredients just until moistened. Fold in ham and cheese.
Fill greased or paper-lined muffins cups about two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 dozen.
Originally published as Early-Riser Muffins in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p265

Nutritional Facts

1 each: 189 calories, 7g fat (0 saturated fat), 17mg cholesterol, 480mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1 cup skim milk
  • 1/4 cup egg substitute
  • 1/3 cup butter, melted
  • 3/4 cup finely chopped low-sodium ham
  • 3/4 cup shredded reduced-fat cheddar cheese
  1. In a large bowl, combine the flour, sugar, baking powder, salt and mustard. Combine the milk, egg substitute and butter; stir into dry ingredients just until moistened. Fold in ham and cheese.
  2. Fill greased or paper-lined muffins cups about two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 dozen.
Originally published as Early-Riser Muffins in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p265

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