3 tbsp butter
1 medium-size sweet onion, chopped fine
1 1/2 cups low-fat baking mix* (ie Bisquick, etc)
2 cups (8-oz) low-fat shredded Cheddar cheese, divided
1/2 cup fat-free milk
1 large egg
1 cup finely chopped cooked ham*
In a skillet over medium-high heat, melt the butter; add onion and saute until tender. Set aside.
In a large bowl, combine the baking mix and 1 cup of the cheese; make a well in the center.
In a small bowl mix the milk and egg, blending well. Add the milk/egg mixture to the well of the baking mix mixture; stir until moistened. Stir in the onion and the ham.
Spoon mixture evenly into the prepared muffin cups, filling each about 2/3s full.
Sprinkle the remaining cup of cheese evenly over the muffins.
Bake at 425 degrees for approximately 18 minutes or until golden brown. Allow to cool a couple of minutes before removing from the pans.
There are many options ie gluten-free, whole-wheat, etc.
1 1/2 cups low-fat baking mix* (ie Bisquick, etc)
2 cups (8-oz) low-fat shredded Cheddar cheese, divided
1/2 cup fat-free milk
1 large egg
1 cup finely chopped cooked ham*
In a skillet over medium-high heat, melt the butter; add onion and saute until tender. Set aside.
In a large bowl, combine the baking mix and 1 cup of the cheese; make a well in the center.
In a small bowl mix the milk and egg, blending well. Add the milk/egg mixture to the well of the baking mix mixture; stir until moistened. Stir in the onion and the ham.
Spoon mixture evenly into the prepared muffin cups, filling each about 2/3s full.
Sprinkle the remaining cup of cheese evenly over the muffins.
Bake at 425 degrees for approximately 18 minutes or until golden brown. Allow to cool a couple of minutes before removing from the pans.
file photo
*May substitute 1 cup of bulk sausage that has been cooked and crumbled, if you prefer.There are many options ie gluten-free, whole-wheat, etc.
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