Muffin Recipe
Ingredients
| Cooking spray | 1 | |
| Eggs | 6 | |
| Applesauce | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Rolled oats | 1⁄3 Cup (5.33 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground cinnamon | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Shredded low fat cheddar cheese | 1⁄2 Cup (8 tbs) | |
| Chopped parsley/4 teaspoon dried parsley flakes | 1⁄4 Cup (4 tbs) (fresh) | |
| Imitation bacon bits | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 215 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.5%
Saturated Fat 2.4 g12.2%
Trans Fat 0 g
Cholesterol 214 mg71.3%
Sodium 579.4 mg24.1%
Total Carbohydrates 23 g7.6%
Dietary Fiber 1.5 g5.9%
Sugars 2.1 g
Protein 13 g25.4%
Vitamin A 7.6% Vitamin C 3.1%
Calcium 27.1% Iron 14.7%
*Based on a 2000 Calorie diet
Directions
In large bowl, beat together eggs and applesauce until blended. Add flour, rolled oats, baking powder, salt, cinnamon, and pepper. Beat until well combined. Stir in cheese, parsley, and bacon bits. Divide batter evenly among the 12 cups.
Bake until lightly browned and top springs back when lightly touched with finger, about 15 to 20 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack
Chef
