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