low-cal feeds a crowd quick

savory breakfast muffins

Prep: 30 minutes Bake: 15 minutes at 400°F Cool: 5 minutes Makes: 12 servings

•   Nonstick cooking spray
• 1 cup all-purpose flour
• ½ cup yellow cornmeal
• 2 tablespoons sugar
• 2½ teaspoons baking powder
• 1 cup milk
• ¼ cup vegetable oil or butter, melted
• 2 eggs
• 1 portion Breakfast Meat Base (1 cup), thawed (see recipe)
• ½ cup shredded cheddar cheese
•   Maple syrup (optional)

1. Preheat oven to 400ºF. Lightly coat six 3¼-inch (jumbo) muffin cups (see tip below for smaller muffin cups) with nonstick cooking spray; set aside. In a medium bowl stir together flour, cornmeal, sugar, and baking powder. In a small bowl combine milk, oil, and eggs. Add milk mixture to flour mixture all at once and whisk until combined. Fold in Breakfast Meat Base and cheese. Spoon batter into prepared muffin cups.

2. Bake for 15 to 17 minutes or until light brown and a wooden toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Run a small metal spatula or knife around edges of muffins; remove from pans. If desired, serve warm with maple syrup.

Per serving: 182 cal., 10 g fat (3 g sat. fat), 46 mg chol., 254 mg sodium, 16 g carb., 1 g fiber, 7 g pro.

If you do not have a jumbo muffin pan, divide the muffin batter among twelve 2½-inch muffin cups and bake for 12 to 14 minutes.