Savoury muffins are a colourful accompaniment to soup, stew or chili.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2006
Ingredients
Method
Grease muffin cups; set aside. In large bowl, whisk flour, cornmeal, sugar, baking powder, salt, pepper and oregano.
In separate bowl, whisk together eggs, potatoes and milk; pour over dry ingredients. Sprinkle with green onion and red pepper; stir just until combined. Spoon into prepared muffin cups.
Bake in centre of 400°F (200°C) oven until cake tester inserted in centre comes out clean, 15 minutes. Transfer to rack; let cool. (Make-ahead: Wrap individually and refrigerate for up to 2 days or freeze in airtight container for up to 2 weeks.)
Nutritional facts <b>Per muffin:</b> about
- Sodium 364 mg
- Protein 4 g
- Calories 113.0
- Total fat 2 g
- Cholesterol 47 mg
- Saturated fat 1 g
- Total carbohydrate 20 g
%RDI
- Iron 6.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 6.0
- Vitamin C 30.0
