Friday, February 24, 2012

Egg Muffins

One of our hiking buddies is gluten intolerant so all our dishes were gluten-free.
I just got back from the Coast with my hiking buddies. We were each responsible for one meal, and Becky Upchurch made these with banana bread and fresh fruit.  They were awesome and we loved the idea that you could freeze them and take them out to eat on the go or for a sit-down meal like we had.  We also decided that you could add your favorite meats, like canadian bacon, and other vegetables to your taste. Loved them. Forgot to take a picture of the banana bread, but the recipe will follow the muffins. Our trainer from Health Link, Claudia Ramirez submitted this to The Express News.

Ingredients for Muffins:
1-3 teaspoons spinach or any fresh vegetable
1 teaspoon lean turkey sausage, cooked and seasoned with onion and 1/2 teaspoon cumin
egg substitute

Heat oven to 350 degrees F. Lightly spray cooking spray into each hole in the muffin tin. Layer spinach, turkey sausage, and egg substitute into each tin. Bake 20 minutes or until firm.

Ingredients for Pamela's Banana Bread
4 tablespoons melted butter
1/2 cup sugar or honey
2 eggs beaten
1 cup banana, mashed
1 3/4 cup Pamela's baking and pancake mix
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup nuts (optional)

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