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Savory Oatmeal Breakfast Muffins (Gluten Free)
THE FOODIE PHYSICIAN14Ingredients
45Minutes
220Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 tsp. olive oil
- 3/4 cup red bell pepper (diced)
- 6 oz. chicken sausage (cooked, like Aidell’s, diced)
- 1/3 cup scallions (sliced, plus 2 tablespoons for topping)
- 3/4 cup gluten (Bob’s Red Mill, Free Quick Cooking Oats)
- 1 1/4 cups flour (I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
- 1 Tbsp. baking powder
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. garlic powder
- 3/4 tsp. dried thyme
- 3 oz. cheddar cheese (grated, about 1 heaping cup)
- 2 large eggs
- 1 cup milk (I used 2%)
- 3 Tbsp. unsalted butter (melted, or neutral-flavored oil*)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium650mg27% |
| Potassium140mg4% |
| Protein16g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber<1g3% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C20% |
| Calcium20% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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