Spicy Cheese Muffins
Spicy Cheese Muffins
1 cup gluten-free fl our mixture (See the Gluten-Free Flour Mixtures
on page 16)
¼ teaspoon salt
5 teaspoons baking powder
¼ teaspoon garlic powder
⅓ cup sugar
3 tablespoons grated Parmesan cheese (Eat in the Raw Parma!
Vegan Parmesan is dairy-free)
1½ teaspoons dried dill
1 egg
3 tablespoons milk (use casein-free soy or rice milk for dairy-free
diets)
3 tablespoons vegetable oil
¼ cup salsa
¼ cup grated cheddar cheese (Vegan Gourmet Cheddar Cheese
Alternative is dairy-free)
on page 16)
¼ teaspoon salt
5 teaspoons baking powder
¼ teaspoon garlic powder
⅓ cup sugar
3 tablespoons grated Parmesan cheese (Eat in the Raw Parma!
Vegan Parmesan is dairy-free)
1½ teaspoons dried dill
1 egg
3 tablespoons milk (use casein-free soy or rice milk for dairy-free
diets)
3 tablespoons vegetable oil
¼ cup salsa
¼ cup grated cheddar cheese (Vegan Gourmet Cheddar Cheese
Alternative is dairy-free)
Q Preheat oven to 400°F. Spray 12 muffi n cups with nonstick
spray.
W Put the fl our mixture, salt, baking powder, garlic powder,
sugar, Parmesan cheese, and dill into a medium bowl and
whisk to blend.
E In a small bowl, whisk together the egg, milk, and oil. Stir in
the salsa.
R Make a hole in the middle of the dry ingredients. Pour in the
egg mixture. Add the cheddar cheese, then stir into the dry
ingredients until evenly moistened.
T Spoon the batter into the muffi n cups, fi lling the cups threequarters
full.
Y Bake for 20 minutes or until a toothpick inserted in the center
of the muffi ns comes out clean.
Makes 12 muffi ns
One muffi n—Calories: 125; Total fat: 5.3 g; Saturated fat: 1.2 g; Cholesterol: 20 mg;
Sodium: 334 mg; Carbohydrates: 17.4 g; Fiber: 0.6 g; Sugar: 7.5 g; Protein: 1.7 g
spray.
W Put the fl our mixture, salt, baking powder, garlic powder,
sugar, Parmesan cheese, and dill into a medium bowl and
whisk to blend.
E In a small bowl, whisk together the egg, milk, and oil. Stir in
the salsa.
R Make a hole in the middle of the dry ingredients. Pour in the
egg mixture. Add the cheddar cheese, then stir into the dry
ingredients until evenly moistened.
T Spoon the batter into the muffi n cups, fi lling the cups threequarters
full.
Y Bake for 20 minutes or until a toothpick inserted in the center
of the muffi ns comes out clean.
Makes 12 muffi ns
One muffi n—Calories: 125; Total fat: 5.3 g; Saturated fat: 1.2 g; Cholesterol: 20 mg;
Sodium: 334 mg; Carbohydrates: 17.4 g; Fiber: 0.6 g; Sugar: 7.5 g; Protein: 1.7 g
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