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Panhandle Cheese Muffins
Cooking Healthy Across America, page 181.
Whether the day's agenda calls for fixing fences, herding cattle, or just watching
over some feisty children, a nourishing breakfast or brunch is a very good idea.
These creamy, cheesy muffins smell so good while they're baking, it's tempting to
keep pulling open the oven door, but DON'T! Patience will be rewarded, I promise.
1 1/2 cups Bisquick Reduced Fat Baking Mix
3/4 cup (3 ounces) shredded kraft reduced-fat Cheddar cheese
1 tablespoon Splenda or Sugar Twin
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
1/2 cup skim milk
1/4 cup Land O Lakes no-fat sour cream
1/4 cup(one 2-ounce jar) chopped pimiento, undrained
Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with
butter-flavored cooking spray or line with paper liners. In a large bowl, combine
baking mix, Cheddar cheese, Splenda, onion flakes, and parsley flakes. Add skim
milk, sour cream, and undrained pimientos. Mix just until combined. Evenly spoon
batter into prepared muffin wells. Bake for 22 to 26 minutes or until a toothpick
inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5
minutes. Remove muffins from pan and continue cooling on wire rack.
Each serving equals:
HE: 1 Bread, 1/2 Protein, 14 Optional Calories
123 Calories, 3 gm Fat, 5 gm Protein, 19 gm Carbohydrate, 369 mg Sodium,
123 mg Calcium, 1 gm Fiber
DIABETIC: 1 Starch, 1/2 Meat
Weight Watchers: 3 Points
NOTE: I have made these & they are great! I did add a 1/2 tsp. salt & in place of
the pimento I added 1/2 can of diced green chiles........Carol