Tuesday, March 13, 2012

Gluten Free Savory Buckwheat Breakfast Muffins

Breakfast time! Recently I have been experimenting with different kinds of flours to give myself a boost of protein and a change in my carb routine. Try these easy make ahead - gluten free breakfast muffins. They are high in protein and give you a chance to change up your blah breakfast routine.

yeild - 1 dozen muffins
Active Time: 20 minutes
Total Time: 45 minutes

What you need:
  • 2 cups buckwheat flour
  • 1 cup brown-rice flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cups of milk (I used 2%)
  • 1/3 cup of non-fat yogurt or non-fat sour cream
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons butter, melted
  • 1 cup thinly sliced scallions, (about 1 bunch)
  • 3/4 cup diced Canadian bacon, (3 ounces)
  • 1/2 cup grated Cheddar cheese
  • 1/4 of grated Zucchini
  • 1/2 cup of chopped toasted almonds to top

What to do
  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Combine buckwheat flour, brown-rice flour, baking powder, baking soda, pepper and salt in a large bowl.
  3. Whisk eggs, milk, yogurt (or sour cream) oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full). Sprinkle Almonds to the tops each muffin.
  4. Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Calories Per muffin: 217 calories; 9 g fat ( 3 g sat , 4 g mono ); 50 mg carbohydrates; 9 g protein; 14 g. 5PP per muffin.

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