| Tuesday, November 1, 2011 |
| Savory Cheesy Muffins Filled with Bacon, Roasted Red Peppers and Scallions! |
Times are changing here...I feel like I say that all the time now! My boys did not want to dress up and go trick or treating. They, in fact, wanted to hand out candy this year. Seeing them grow up is really so special (and sometimes tiring - I'm looking at you Max), but I feel so fortunate to have such an amazing little family. You all know I love Max just as much as Jay...he just likes to test the waters as far as he can go...always fun and always an adventure. Let's just say I''m glad Tony and I are young parents...
Yesterday I felt incredible. I have kind of let my workouts get to the boring stage. I think lack of focus was a huge part of it. I decided to not let being exhausted keep me from getting my butt kicked. I put The 30 Day Shred in, did level 1 and 2 and loved every second of the torture that is Jillian Michaels! Gosh that was just what I needed to feel physically like me again! Today ways level 1 and 3...my favorites!
I also decided to get a little creative in the kitchen...
Sweet treats in the kitchen are my go to experiments. Let's be honest, I'm a baker at heart. None of us knew what we wanted for dinner, so I decided to do things a little differently.
Savory muffins it was! These are loaded with cheese (daiya for me), bacon (no bacon for me), roasted red peppers and scallions. They're crispy on the outside and full of gooey goodness on the inside! Served with an over easy egg made this a delicious treat for a quick dinner!
Savory Cheese Muffins
makes 5 jumbo
3/4 cup Gluten Free All Purpose Flour (I used Bob's Red Mill)
3/4 cup Brown Rice Flour (I used Bob's Red Mill)
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 cup earth balance
2 eggs (or your choice of egg substitute)
1 cup unsweetened almond milk (I used Silk)
1/3-1/2 cup chopped cooked bacon
1/2 roasted red pepper, chopped
1 scallion chopped
1 cup cheese (I used Daiya in mine)
Preheat the oven to 350 degrees. Spray oil into muffin cups.
In a mixing bowl, blend the earth balance until fluffy. Combine the flours through garlic powder together in a bowl. Add the eggs to the earth balance and mix well. Next add the dry ingredients and mix well. Now, slowly pour the milk into the batter. Mix in the bacon, red pepper, scallions and cheese. Evenly distribute the batter into 5 jumbo cupcake cups and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes in pan and then remove.
Are you a baker or a cook? Are you in to savory or sweet muffins? I love them both!
Labels: breads, breakfast, gluten free, main course, muffins, quick bread, side dishes, vegetables |
posted by Sarena Shasteen - The Non-Dairy Queen @ 5:30 AM  |
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| 16 Comments: |
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Great colors in these muffins! I love savory breads - especially with that salty bacon!
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can't go wrong with cheese and bacon in a muffin. Love it! glad the boys helped pass out candy, means they are givers...like YOU!
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As I was reading everyone else's posts yesterday, I was trying to think of the last time I went trick or treating. Halloween wasn't my mom's favorite holiday, so I assume it was when I was younger. Giving out candy is just as fun, anyway... :)
And I just pulled out The Shred as part of my workout yesterday as well! THere was definitely a cardio rut going on and some weight needed to be reintroduced into my life! (I'm embarrassed how difficult continuous pushups were!)
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these muffins look sooo good! I have never tried my hand at savory muffins; ought to change that, pronto!
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I LOVE a savory muffin, I used to make a roasted red pepper and goat cheese muffin. Mmm.
level two of Jillian - WHEW. she's a killer! :)
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Oh Sarena, these look amazing. I'm a savory girl at heart and so these will be made soon. My muffins always fall though - I never get your pretty tops, and I never thought I'd say this, but I WANT a muffin top! ;)
Am I over-mixing or something?
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I did Shred yesterday too! I only did Level 1 though. I'm not as motivated as you ;)
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Isn't it funny how GOOD a great workout can make you feel?
I definitely consider myself more of a cook than a baker-- baking is too precise for me, haha!
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Mmmmmmmmm.....I need to think more savory when I'm in the mood to bake. It's hard beause all I ever think about is SWEET!!! :)
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HEAB - Muffin tops! I have worked long and hard to get them. They mean a lot to my muffins. Are you sure your oven is the right temperature - meaning is it calibrated right? Since you don't use eggs, that's a huge difference too! Vegan or egg free baked goods can easily be over mixed. Definitely mix your liquids and your dries separately and then mix them together until just barely mixed together. I also add a little extra baking powder to my gluten free baked goods to give them a little extra help. The pumpkin muffins are by far my favorite muffin top!
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oh these look sooooooooooo good!
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I love reading about how you feel about your boys (including the hubby). I can sense so much love and admiration. I hope to meet them one day!
I used to see myself as a baker, but I am definitely more of a cooker now.
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OH yum!! Bacon :) These sound and look amazing.
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Wow, such a great recipe! Love it.
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This recipe sounds very good and i think it is delicious and it fits perfect with my taste. My opinion is that this isn`t a very hard recipe so i will try it very soon, thanks a lot for sharing.
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Thank you so much for stopping by my blog! I have been a long time fan of yours, but haven't really commented until now. You rock! ;)
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Name:
Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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Great colors in these muffins! I love savory breads - especially with that salty bacon!