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.
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