Ingredients
- 1 quart + 3 ounces prepared whole wheat muffin mix
- 3 cups cheese, reduced-fat, reduced-sodium, shredded Cheddar
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- Cooking spray
- 3 eggs, beaten
Nutrition Information
Serving size: 1 muffin
Calories: 203
Carbohydrate: 22g (7%)
Protein: 6g (12%)
Total Fat: 10g (15%)
Saturated Fat: 4g (20%)
Trans Fat: 0g
Cholesterol: 80mg (27%)
Sodium: 266mg (11%)
Dietary Fiber: <1g (0%)
Calcium: 7%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat oven to 375º F. Prepare muffin pan by coating with cooking spray.
Prepare muffin batter according to manufacturer’s instructions.
In a large bowl, combine shredded cheese, onion powder, garlic powder and prepared muffin batter.
Place 2 ounces of muffin batter in each tin. Press down the center of the muffin batter, making a small well in the center. Place 1 tablespoon of beaten eggs in the well of the batter in each muffin tin.
Bake for 15 to 18 minutes or until golden brown.
Recipe note: Can be stored frozen for up to 30 days.
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