Low-Fat Breakfast Muffins with Pumpkin Seeds are appetizing and enchanting easy muffin recipes that everyone will love. They are delicious, easy, quick to make, and you will love the bit of crunchiness that comes from hulled pumpkin seeds.
I love making these breakfast muffins as a breakfast meal prep, or enjoying them as an after-gym snack. I usually eat one after I finish exercising.
Besides enjoying Low-Fat Breakfast Muffins with Pumpkin Seeds for breakfast, you can bring them to a potluck, picnic, or pack them as a snack for a road trip.
These muffins are also a delicious gallbladder diet recipe and fit beautifully into an acid reflux diet. They’re light, low in fat, and gentle on sensitive digestion, while still being full of flavor. I hope that you will enjoy my recipe as much as my family does!
Ingredients
- Self-raising flour
- Sharp cheddar cheese or any other semi-hard cheese of your choice (if you have gallstones, use low-fat cheese)
- Unsalted butter
- Milk
- Egg
- Pumpkin seeds
- Salt
See recipe card at the bottom of this post for quantities
Equipment
- Muffin tray
- Cupcake liner
- Large mixing bowl
- Small bowl
- Fork
- Cheese grater
- Wooden spoon
- Oven mitts
- Wire rack
How to make savory breakfast muffins?
Here is a quick overview of how to make savory breakfast muffin recipes, with step-by-step photos. Check out the full ingredients and instructions in the recipe card below.
Prepare all the ingredients, then place all dry ingredients into a large mixing bowl.
Add wet ingredients to the dry ingredients, and mix until combined.
Fill each muffin liner with the mixture, and bake the Low-Fat Breakfast Muffins with Pumpkin Seeds.
How to make self-raising flour?
It is very easy to make self-raising flour if you can’t find it in the shop. Self-raising flour is a combination of all-purpose flour mixed with baking powder and salt. One cup of self-raising flour contains 1 ½ teaspoons of baking powder and ¼ teaspoon salt.
In my pumpkin seed breakfast muffin recipe, I used 2 cups of self-raising flour, and to make it you will need 2 cups of all-purpose flour, 3 teaspoons of baking powder, and ½ teaspoon of salt.
Can you eat muffins if you have gallstones and follow a gallbladder diet?
My Pumpkin Seed Muffins are a gallbladder diet recipe. Even though they contain egg, butter, and cheese, this recipe still works for a gallbladder diet because the amounts of those ingredients are small, and you do need to include some fat in your diet to keep your body healthy. When making this recipe, use your favorite low-fat cheese (reduced-fat shredded mozzarella is a wonderful choice).
I have gallstones, and when I make my gallbladder diet muffins I enjoy them as an after-gym snack or a light breakfast. I always eat only one muffin, which lets me enjoy it without overstressing my gallbladder. Sometimes I fill the muffin liners with a smaller amount of batter to make smaller muffins. When I bake them this way, I can safely enjoy two pumpkin seed muffins.
If you live alone and have to follow a gallbladder diet, you will love this recipe because you can store the muffins in an airtight container for up to 4 days, and they freeze wonderfully. After freezing, simply reheat the muffins in the microwave before eating.
How to store Breakfast Muffins with Pumpkin Seeds?
Store the savory breakfast muffins in an air-tight container for up to 4 days at room temperature.
Freezer
My Low-Fat Breakfast Muffins with Pumpkin Seeds freeze amazingly. Put them in a zip lock bag, and freeze them for up to 3 months.
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Low-Fat Breakfast Muffins with Pumpkin Seeds
Ingredients
- 2 cups self-rising flour 300g
- 3 oz grated sharp cheddar cheese 85g
- ¼ cup unsalted butter 55g
- 1 ½ cups low-fat milk 350ml
- 1 egg
- 1 ½ teaspoons salt
- ¾ cup hulled pumpkin seeds 95g
Instructions
- Preheat the oven to 350℉ (180℃). Line a muffin tray with muffin liners.
- Melt the butter and set it aside to cool slightly.
- Beat the egg in a small bowl.
- Sift the self-rising flour into a large mixing bowl.
- Add grated cheese, hulled pumpkin seeds, and salt to the flour. These are dry ingredients.
- Add the egg, milk, and melted butter to the mixing bowl containing the dry ingredients.
- Gently mix with a wooden spoon until just combined. Be careful not to overmix.
- Fill each muffin liner with the mixture, filling each about ⅔ full.
- Bake in the preheated oven for 15-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the Low-Fat Breakfast Muffins with Pumpkin Seeds cool on a wire rack until they reach room temperature, then enjoy!
Notes
- You can substitute sharp cheddar cheese with any other semi-hard cheese.
- If you have gallstones or following gallbladder diet, then substitute sharp cheddar cheese for any low-fat or reduced fat cheese (reduced fat shredded mozzarella is a wonderful choice)
- If you can't find self-raising flour, you can easily make it at home.
US measurements: 2 cups all-purpose flour + 3 teaspoons baking powder + ½ teaspoon salt.
Metric: 300g all-purpose flour or plain flour + 3 teaspoons baking powder + ½ teaspoon salt
Need more recipe ideas?
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- Bacon Breakfast Muffins
- Savory Cheddar Waffle For Breakfast
- Super Easy Hummus Without Tahini
- 30 Minutes Dinner Chicken Broccoli Rice Casserole Recipe
- Turkey Smash Burger It’s Super Fun To Make!
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