Sunday, October 12, 2008

All-In-One Lunch Muffins

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I made these great lunch muffins today after being inspired by a piece on Good Morning America with Sara Moulton. I did a quick internet search and found quite a number of savory muffin recipes. I added some more fiber with the bran and flaxseed, plus changed the vegetables and meat to things I had on hand. I used 2 cups frozen spinach and 1 cup frozen corn (thawed in the microwave) and 1 cup lean turkey sausage (sauteed). I love the fact that it combines everything all in one and is a great way to get some vegetables and fiber. Plus they are delicious!

Lunch Muffins
Makes 24

Vegetable oil cooking spray
1 cup whole wheat flour
1/2 cup oat bran
1/4 cup ground flaxseed
1 1/4 cup stone-ground cornmeal
1/2 teaspoon salt
1 1/2 tablespoons baking powder
2 cups lowfat or skim milk
3 large eggs
1/4 cup butter, melted
1 1/2 cup of coarsely grated sharp cheddar cheese
1/2 cup lowfat cottage cheese
4 cups combination of cooked and chopped vegetables and meat: broccoli, spinach, corn, ham, turkey sausage

Combine flour, bran, flaxseed, cornmeal, salt and baking powder in a bowl. Stir and set aside. Combine milk, eggs, and melted butter. Add grated cheese and cottage cheese. Add wet mixture to dry mixture and stir until combined. Add vegetables and meat.

Spray a 12-cup muffin tin with oil or line with muffin papers. Spoon mixture into muffin pan (muffin tins should be just slightly less than full). Bake in a preheated 375 degree oven for 20 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pan for 10 minutes, then remove and cool completely.

Freeze the extras for lunches throughout the month.

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