Preheat oven to 350 degrees. Spray regular sized muffin tin or use foil liners. Recipe makes 12 regular muffins filled all the way to the top or 24 mini muffins. Chop turkey and spinach or use food processor. I prefer larger pieces so I use a knife. Separate egg whites into bowl saving egg yolks for Cheesy Bacon Egg Muffins(for DH and kids) Mix all ingredients together and pour into muffin tin. Bake at least 20 minutes at 350 degrees for moist squishy muffins or up to 30 minutes for a dryer more solid texture.
nd pepper.
Put your muffins in the toaster, ready for
heese before you put the egg inches.
Break eggs into
flaxseed meal, baking powder, salt, egg beaters, and water. Mix until
Put all ingredients into blender jar and blend until smooth. Store in covered jar in refrigerator.
Can be frozen.
Freeze in 1/4 cup amounts.
Use in place of egg in recipes or scramble.
One quarter cup is equal to 1 egg.
One quarter cup equals 80 calories.
Mix and store in refrigerator.
This is a no cholesterol egg substitute.
One-fourth cup equals 1 egg in recipes.
ork.
Beat eggs with egg substitute and season with salt
Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or line with paper liners.
Combine eggs, spinach, red bell pepper, ham, egg whites, feta cheese, water, salt, and pepper in a large bowl. Ladle egg mixture into the prepared muffin cups.
Bake in the preheated oven until set in the middle, 20 to 25 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spray 24 muffin cups with cooking spray.
Beat eggs in a large bowl. Add egg whites to eggs and beat until smooth. Stir turkey ham, spinach, red bell peppers, green bell peppers, jalapeno peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper into the eggs. Ladle the egg mixture into prepared muffin cups to about 3/4-full.
Bake in preheated oven until firm in the middle, 25 to 30 minutes.
In a small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1 dozen.
See other recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
large bowl, beat the egg whites and salt with an
ixer bowl. Heat milk, beaten egg and butter to between 120
nd brown sugar; beat in egg.
Stir together flour, baking
br>In another bowl beat egg slightly; stir in milk and
hisk.
Add milk, egg whites, and egg to honey mixture and
ot peel away from these muffins easily).
Wash and drain
Mix all together well.
Place in muffin liners (used xlarge).
This recipes is very easily doubled and tripled.
You can add nuts or chocolate chips too for a change. Mix all together, place in x-large muffin liners.
Bake for 20-25 minutes at 325\u00b0 (depends on size of muffins).
Makes 12 big muffins.
dd yogurt, sweetener, milk and egg to well.
Stir just
edium bowl until combined. Whisk egg in second medium bowl until
arge bowl. Add buttermilk, oil, egg, and vanilla; whisk to blend