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!

I'm sharing these on Simply Sugar and Gluten Free's Slightly Indulgent Tuesday

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:30 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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