Recipe by Niki
"A low fat, vegetarian and hearty muffin that is wonderful for breakfast, brunch or snacks."
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1 1/4 cups
reduced-calorie margarine, melted
meatless breakfast patties, cooked and crumbled
grated Parmesan cheese
These muffins turned out beautifully. They were so tasty. What I had on hand dictated my substitutions: regular butter for reduced calorie margarine, 2 real eggs for 1/2 C egg substitute, packaged real bacon bits for meatless breakfast patties, and cheddar for Parmesan. I was a little freer with the cheddar than the amount in the recipe too. These were a tasty companion to this site's "Creamy Corn Soup". Thanks.
Not overly embraced by my family. They prefer sweet muffins.
I was intrigued by this recipe, especially since no one else had reviewed it. :) The one major alteration I made was using whole wheat flour instead of white. The only other changes were using real chopped onion instead of powder( didn't have any powder) and some extra seasonings. These tasted pretty good. Next time, I am going to add some broccoli and perhaps some lowfat cheese to the mix, instead of parmesan.
This is my favorite muffin recipe, tho I do make some substitutions depending on what I have on hand: whole wheat flour for all-purpose, 2 eggs or 6T mayonnaise for the egg substitute, 1/4 cup of Bac-O's or bacon bits for each patty, and butter for the margarine as I cannot stand the thought of margarine anymore after reading a natural health article that pointed out it is 'one molecule away from plastic'. It doesn't rise as much with the whole wheat flour, so I also fill the cups higher than I would normally, which usually only gives me 8 muffins. I also tried greasing the tins with coconut oil this time instead of Pam olive oil spray or Crisco...and they taste better! One other thing...I have a small, hot oven, but I still needed to go 14 minutes in baking them, probably because of the changes I made.
Wow. These were amazing. Substitutions: Yogurt instead of buttermilk, "Imitation meatloaf" instead of sausage (recipe on this site); 2 tbsp canola oil and some applesauce instead of butter. Also added 1/4 cup finely grated carrot and left out the cheese. I will make this again for sure.
This is a great base recipe. It has so many options. It is great for breakfast cause it is filling. I used cheddar and sliced ham. Thanks for the recipe!
these were really good! hubby & son approved! :D
i added flax meal (but forgot to compensate the wet, so they came out a bit drier than i would have liked, but clearly my own and fixable mistake. :P) added some thyme, a little chicken bouillon (in powder), and subbed greek yogurt for the buttermilk. also used real butter and a cupful of parm. :D yum.
Woderful savory muffin. We are not vegeterians, but this recipe is easily adapted using crumbled sausage, as I did. This is an easy meal on the go packed with protein and oats. We served this with scrambled eggs, and they were perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Sausage, Cheese and Oat Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 37
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
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A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.
These muffins are a quick, easy treat for breakfast any day.
These Savory Zucchini and Chard Muffins are just right for brunch or lunch.