Diabetic Kitchen, Cheesy Bread Muffin Mix, 8.2 oz (232 g)
1/2 cup Greek Yogurt, plain Whole Milk
3 TBL unsalted butter, melted
3 large eggs
1 cup cheddar cheese, grated
3/4 cup mozzarella cheese, grated
For savory muffins: add garlic powder, fresh herbs or cooked bacon to the mix
Preheat oven to 350 degrees.
Pour entire pouch of mix into a mixing bowl. Set aside.
Prepare 12-hole muffin tin. Spray pan with bakery spray or brush lightly with melted butter. Wipe off excess spray or butter from top of muffin tin.
Add yogurt, eggs and butter to the dry mix. Stir to completely combine. Then add cheeses to the mix. Blend batter and cheese together.
Take cookie scoop, overfill it and release batter into muffin holes. Make sure each hole has about the same batter. Then gently smooth the batter in each hole if needed.
Place pan into pre-heated oven and bake for 20 minutes.
Remove muffins from oven. Let sit in pan while you gently release the sides of the muffins from the tin. Once they are all released, move each muffin to a wire rack to cool.
Recipe will make 12 muffins. Uneaten muffins can be frozen.
Milled sunflower seeds, chicory root fiber, resistant corn starch (dietary fiber), coconut flour, gluten free oat flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), organic stevia extract (leaf), sea salt.
Contains: Tree nuts (coconut).
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