How To make Basil Red Pepper Muffins
1 c skim milk
1/3 c olive oil
2 egg whites or
1/4 c cholesterol-free egg product
2 c all-purpose flour
1/3 c chopped red bell pepper
1/4 c chopped green onions (with
tops) 2 tb chopped fresh or
1 ts dried basil
1 tb sugar
3 ts baking powder
1/2 ts salt
1/8 ts pepper
Heat oven to 400 degrees. Spray 12 medium muffin cups, 2-1/2 X 1-1/4 inches, with nonstick cooking spray. Beat milk, oil and egg whites in large bowl, using fork. Stir in remaining ingredients just until flour is moistened. Divide batter among muffin cups. Bake 18 to 20 minutes or until golden brown. Immediately remove muffins from pan.
MICROWAVE DIRECTIONS: Place 6 paper baking cups in microwavable muffin ring. Prepare batter as directed. Fill each muffin cup with scant 1/4 cup batter. Microwave uncovered on high 3 to 5 minutes, rotating ring 1/4 turn every minute, until tops are almost dry and wooden pick inserted in centers comes out clean. (Parts of muffins may appear slightly moist but will continue to cook while standing.) Immediately remove muffins from ring. Let stand uncovered on wire rack 2 minutes. Repeat with remaining batter. 12 MUFFINS. Recipe by: Betty Crocker's Low-Fat
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How To make Basil Red Pepper Muffins's Videos
Recipe Biscuit-y Bell Pepper Muffins Recipe
Recipe - Biscuit-y Bell Pepper Muffins Recipe
INGREDIENTS:
●1/2 cup butter, cubed
●1/3 cup finely chopped green onions
●1/3 cup finely chopped sweet red pepper
●1/4 cup finely chopped sweet yellow pepper
●2 eggs
●2/3 cup sour cream
●1-1/2 cups all-purpose flour
●2 tablespoons sugar
●1-1/2 teaspoons baking powder
●3/4 teaspoon salt
●1/2 teaspoon dried basil
●1/4 teaspoon baking soda
●1/4 teaspoon dried tarragon
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this at home!
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this recipe at home!
Water 95ml
Salt 1.5g/0.25tsp
Flour 150g/1cup
Green onion 30g
A pinch of baking soda
Cheese 50g
Flour 1/4cup
Corn starch 1/4cup
Salted butter 20g
Oil for frying
清水 95毫升
盐1.5克(1/4茶勺)
面粉 150克(1大杯)
小葱 30克
小苏打 一小撮
奶酪丝 50克
面粉 1/4杯
玉米淀粉 1/4杯
有盐黄油 20克
油 适量
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Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
#quiche #easyquiche #bestquiche #howtocook
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EASY Breakfast Egg Muffins Recipe! With Sausage, Pepper & Mushrooms! Make-Ahead Recipe!
FULL RECIPE HERE:
These breakfast egg muffins are the perfect combination of an egg omelette and hash browns, all in bite! Each bite is packed full of amazing, mouth-watering flavor! I love to make these for Sunday brunch and enjoy them with a side of avocado. Try these as a make-ahead breakfast, too! Just warm up in the morning as you head out to work!
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Music Courtesy of Audio Network
Healthy Breakfast Egg Muffins
Healthy Breakfast Egg Muffins
Prep: 15 min Cook: 25 min Total: 40 min
1 cup Baby Spinach
1 diced Red Bell Pepper
1 diced Green Bell Pepper
1 cup Cherry Tomatoes
6 large Eggs
4 large Egg Whites
1/4 tsp Salt
1/4 tsp Dried Basil
1/4 tsp Dried Oregano
Pinch of Black Pepper
Place rack in center of oven and preheat to 350 degrees.
Lightly coat a standard 12-cup muffin tin with nonstick spray.
Divide the spinach, red bell pepper, green bell pepper, & tomatoes among the cups (should be about 2/3 of the way full).
In a large bowl or measuring cup with a spout (makes it easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and the pepper until well combined. Carefully fill each muffin cup 3/4 of the way to the top with the egg mixture.
Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan & enjoy immediately, or let cool on a wire rack an refrigerate or freeze for later.
Notes: Store leftover egg muffins in airtight container or zip top bag in the fridge for up to 3 days or individually wrap and freeze for up to 3 months. Reheat gently in the microwave (once thawed or directly from frozen) until hot & warmed through to the center, about 30 seconds (thawed) up to 1 minute (from frozen).
This recipe is incredibly flexible. Feel free to add any veggies you like or cooked, diced meat. Enjoy!
BREAKFAST EGG MUFFINS 3 WAYS
Breakfast Egg Muffins Are Low Carb, Filling And Perfect For Meal Prep! Spinach Tomato & Mozzarella, Bacon & Cheddar And Garlic Mushroom & Peppers! RECIPE: