Sourdough Stories #20 - Sausage Egg & Cheese Biscuit "Muffins"

What's this?  An original recipe!?!?  YUP.  Pretty proud of that fact.  I needed to use up a bit of discard, as well as some sausage left over from dinner earlier in the week (homemade wonton soup, which was fabulous, FYI).  And I figure if I'm going to try to pair my sourdough adventures with this blog, I jolly well need to post some actual original content, not just talking about other people's recipes and what worked & didn't.

I was very happy with how these turned out--crisp & flaky edges on the outside, tender interior and great flavor from the cheese & sausage. A perfect quick breakfast option.

INGREDIENTS: (makes 12 muffins)

• 8 oz ground pork sausage, browned & drained, seasoned with black pepper
• 100g sourdough discard
• 1/2 cup melted butter
• 1 egg
• 1 cup milk
• 2 cups all-purpose flour (275g)
• 1 Tbsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp salt (omit if you used salted butter)
• 2 cups of shredded cheese (I used a sharp cheddar)
• 2 green onions, sliced (or 1 Tbsp dried chives)

DIRECTIONS:

1. Preheat the oven to 375F.
2. Brown the sausage. 
3. In a large mixing bowl, whisk together the discard, butter, egg, and milk until well combined. 
4. Add the salt, garlic powder, then the flour, baking powder, cheese and onions.  Stir until combined, but don't overmix.
5. Use a scoop to portion into a greased muffin tin, and bake for 20 minutes or until the tops are nice & golden. 
6. Remove from the tin to cool, and eat while warm.
7. Cool any remaining muffins completely on the counter, and then store in the fridge for later in the week, or freeze if not planning to eat right away.

Sourdough Stories #16: Mixed Berry Sour Cream Discard Muffins

 This is officially my new favorite recipe for using up discard.  Just gonna say that up front.  Just the right amount of sweetness.  In the rearranging of our freezer to make space for our 1/4 cow, I found a bag of frozen mixed berries.  Perfect for smoothies & muffins!  I also needed to use up some sour cream, so this seemed like an excellent opportunity.

The base recipe for the muffins I made is here, but I made enough modifications that I'll go ahead & post my recipe here.

INGREDIENTS:

• 1 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 8 Tbsp margarine (like Country Crock)
• 2/3 cup white sugar
• 2 eggs
• 1 Tbsp lemon juice
• 100 g sourdough discard
• 2 cups frozen mixed berries (tossed with 1 Tbsp flour)
• 3/4 cup sour cream

DIRECTIONS:

1. Preheat oven to 400F.
2. Cream the butter & sugar together, then add the eggs one at a time, along with the lemon juice.  
3. Gently fold in the sourdough discard.
4. Mix in half the sour cream, then half the flour, then repeat.
5. In a separate bowl, toss the frozen berries in 1 Tbsp of flour.  
6. Fold the berries into the batter.
7. Portion the dough into a muffin tin (made about 18 for me).  I love these silicone cupcake liners!
8. Bake for 20-25 minutes or until a toothpick comes out clean.

21-Day Keto: Day 13

Hello Monday...back to the grind.  

Breakfast: Taco Breakfast Muffin with Chipotle Lime Salsa (Note: if you don't already buy your salsa from Aldi, I highly recommend you start.)  

Lunch: Tuna Salad (my recipe has olive oil mayo, yellow mustard, celery, dill pickle, pepper, hard boiled egg, and celery salt) w/ mixed raw veggies

Dinner: Shrimp Alfredo with Spaghetti Squash.  Alfredo sauce is naturally keto-friendly, which makes me happy.  I cooked the spaghetti squash in my Instant Pot while I worked on the sauce.  The shrimp were pre-cooked so just tossed those in at the end with the sauce to warm them up.

Totals: 1239 kcal, 83g fat, 25g net carbs, 86g protein

My Thoughts:  Today was a bit higher-carb, because of the spaghetti squash--you always hear about it being a healthier option than pasta--and it is, but 1 cup of the squash is still about 8 net carbs.  Then add the sauce on top of that and our dinner ends up at about 10 net carbs.  But, I really enjoyed getting to have Alfredo sauce tonight.  Back when I was a kid with unlimited metabolism and a hollow leg, I ordered Fettuccine Alfredo every time we went to Olive Garden (along with my own giant bowl of salad...and about a million breadsticks). It was my absolute fave.  But at some point, I stopped letting myself have it, in favor of lighter red-sauce based dishes.  

DK's Thoughts:  Still good here.

21 Day Keto: Day 7

Well, we've been at it a full week (technically, The Hubs is on Day 9). The websites (and friends) tell me we should feel a change...but I don't.  Does that mean we're not actually in ketosis, and this whole week has just been a waste?  ...it better not. The scale does say I'm down about 3-4 lbs but I suspect that's mostly water weight.

Breakfast:  Raspberry coconut muffin and sausage, coffee with DIY creamer
Lunch: Leftover Egg Roll in a Bowl & half a cucumber, Powerade Zero

Dinner:  I took our favorite Zuppa Toscana recipe, which is already pretty keto-friendly, and swapped the potatoes out for thinly sliced turnips. Also added some mushrooms (we have a bunch that need to be used up), and used heavy cream in place of half & half.  Taste was good, but the turnips + the cream made it a little sweet, so if I made this again I'd use 3 cups of chicken broth and an extra piece of bacon to up the savory side.

Totals: 1165 kcal, 95g fat, 21g carb, 49g protein

My Thoughts: Not much new.  No real cravings.  But I still can't quite get over the feeling that this isn't really a good, sustainable diet. It feels very unbalanced. I don't like that I need to take supplements to help make up for things I'm not getting from actual food.

The Hubs' Thoughts: The muffins don't really stick with me as much as other foods.  Definitely getting hungry for lunch earlier in the day.

21 Day Keto Diet: Day 6

Back to work and a more normal routine for all of us.  Getting everyone ready and out the door on time is definitely easier with a partner.

Breakfast:  Raspberry coconut flour muffin, soft boiled egg, and 3 sausage links, coffee with DIY keto creamer

These muffins...ugh.  Granted, I probably should have read around more before baking.  Apparently coconut flour, while high in fiber, low in carbs, and relatively inexpensive compared to almond flour...is a pain in the @5$ to work with.  Because it is super absorbent, being off in your measurements even by a tablespoon can throw off an entire recipe.  So you need to weigh it instead of using measuring cups (did not know this in advance).  

Also, it is NOT cup for cup interchangeable with other flours.  My first batch was super dry and didn't set up properly.  The second batch set up better, flavor is good, but the texture is still wonky.  Maybe we'll try again later on.

Lunch: Chicken salad with cucumbers & veggies

Dinner: Last of the leftover Sesame Chicken Salad

After Dinner:  It just so happens most of my old trivia gal pals are also teachers, and they're all on Spring Break this week, so we decided to have a Gals Night Out. I had a Captain & Coke Zero (0 net carbs)...followed by the highlight and fail of my night: grapefruit vodka and tonic water.  Note: if your drink tastes delicious and like it might have sugar in it...it probably does.  Tonic water is basically Sprite without the lemon/lime. I did not know this ahead of time, so I can at least claim ignorance.  2.7g carbs per ounce.  Learn from my mistakes.  Order club soda or sparkling water.

Totals:  1289 kcal, 84g fat, 27g net carbs (UGH), 62g protein

My Thoughts:  Tonic water is stupid. But my weigh-in did show that I'm down a few pounds.

The Hubs' Thoughts:  More tired today. I did go to the gym, but felt a little weak--not the same level of energy as usual.  Down 4 lbs--assume mostly water weight.  I feel like my heart is racing more with less exertion...basically, feel like I'm out of shape (even though I go to the gym pretty regularly).

Satsuma Pecan Muffins

So, if you're from outside of the Gulf Coast or California, you may be asking, "what's a satsuma?"  That's because up here, they go by other names: Halos, Cuties, Sweeties.... Yes! Those little mandarin oranges, that are so great to snack on (for kids and adults) because they peel easily and don't have big seeds.  

Satsumas are a popular backyard tree in Louisiana, where the temperate climate serves them well. They originated in Japan in the 1800's, but Louisianians have definitely adopted them into their culture.  Abita makes a Satsuma beer, you can get a satsuma snowball, find satsuma marmalade, and there's even a town named Satsuma.

We keep a stockpile of mandarins in our car because I can easily eat them while driving, as can Lil' Man (without making a big mess in his car seat).  I also like that they're a good food to share with panhandlers or the homeless (oranges and bananas are both great for this, but oranges stay better in your car longer.  A lot of folks who need some help don't have great teeth--I've tried to hand out apples before and had them politely turned down because they couldn't bite into them.)

And they're super-cheap this time of year (because they ripen from October - December), so we always have a 3 lb bag of them in our house.  But that also means that we need to go through them all, which can be a challenge.  So I started looking for recipes to use them in, and found this one!

Full disclosure, today's recipe is a spin from one over at CuliCurious. I've made enough changes to sort of "make it my own", but I have to give credit where it's due, because I don't think I would have thought to make muffins from them on my own.

INGREDIENTS:
2-3 satsuma mandarin oranges, plus 1 tsp orange zest
1.5 cups flour
0.5 cup old fashioned oats
1/2 cup unpacked brown sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
2 Tbsp Steen's cane syrup
2 large eggs
0.5 cup plain Greek yogurt
6 Tbsp melted unsalted butter
1/2 cup pecan pieces

DIRECTIONS: (makes 6 jumbo muffins or 12 standard muffins)
Preheat the oven to 400F.

In a blender or food processor, add the peeled satsuma pieces and pulse until pulpy. Should make about 2/3 cup of liquid.  To this, add the other liquid ingredients (cane syrup, eggs, milk, yogurt, melted butter, ) and mix until combined.

In a large bowl, combine the dry ingredients (flour, oats, brown sugar, baking powder, salt, nutmeg, zest, cinnamon) and mix to combine, then add the liquid ingredients, but don't overbeat--it's okay if there's a few lumps.

Gently mix in the pecan pieces, and then let rest for 5 minutes before transferring into greased or lined muffin tins.  We made 6 large "Texas-size" muffins, but would also make about 10-12 standard muffins.

If making jumbo muffins, bake for about 20 minutes...if making standard muffins, about 15 minutes.  Check with a toothpick--the toothpick should come out clean and the edges of the muffins should be pulling away from the tin.

Transfer to a cooling rack once done--if you let the muffins cool in the tin, heat/steam can't escape fast enough and they can end up being mushy.

Note:  I originally made these with just 4 tablespoons of butter, and they ended up a touch dry, so we added butter.  The recipe above calls for 6 tablespoons of butter so they should be nice and moist.

Double Chocolate Protein Muffins

I've been trying to get more protein in my diet, because I am an absolute carb-fiend--ESPECIALLY this time of year.  Even my favorite "go-to" protein sources are a little carb-heavy--I have to have fruit with my cottage cheese, and Chobani Flips (Coco Loco OMG....) while delicious, still have a TON of sugar. 

Srrsly, sOooooo good.

We’re doing a Wellness Challenge at work, so I made one of my goals “Get at least 75g of protein every day”.  After some initial struggles, I’ve fallen into a bit of a routine:
Breakfast:  hard boiled egg, cottage cheese w/fruit, skim chocolate milk (sometimes I go with shredded wheat cereal instead of the cottage cheese…I know, I know…WILD CHILD!!!)
Lunch:  typically leftovers (a protein & some veg or pasta)--like today, it's chicken parm & whole wheat spaghetti from last night
Afternoon snack: yogurt and some veggies, or some microwave kettle corn
Dinner: usually fairly balanced--protein, veg, and a starch
...which is good for tracking nutrition, but a little boring at times.  Plus, I mean...egg burps.
So I decided to skim through Pinterest and find a tasty protein-rich muffin option.  I bought some soy-based protein powder a few weeks ago...chocolate flavored.  Which is cool--so long as it's being mixed into something that is SUPPOSED to taste like chocolate. I know I could make myself protein shakes or smoothies each morning, but really, I need something I can just grab-n-go in the mornings.
Know what's supposed to taste like chocolate?  Chocolate chip muffins.

(That idea may or may not have been inspired by a trip to Sam's Club over the weekend.  Did you know their double chocolate muffins back in the deli are 680 calories a pop?  And for that splurge, you get 8g of protein and 37g of fat.)  We can still get 8g of protein--but with WAY fewer calories.
I was a little skeptical about these at first because the batter didn't taste that sweet.  Or super-chocolately.  But the final product?  AWESOMESAUCE.  Light and moist and plenty chocolately.  The cinnamon, coffee and vanilla really help the chocolate flavor pop--without adding a bunch of sugar.  I made a batch of 12 and then stuck them in a gallon Ziploc in the fridge.  Pop one in the microwave for 15 seconds, then nom while you head out the door.  Perfection for a gal like me who typically eats breakfast on the way to work or at her desk.

INGREDIENTS: (modified from the recipe here)

• 1 cup of whole wheat flour
• ½ cup old fashioned oats (if you want to up the fiber, you could sub in extra oats for some of the flour)
• 1 3.9 ounce package dry pudding mix (I used Mounds--the coconut adds a nice layer of flavor)
• ⅓ cup protein powder (I used chocolate flavored--a chocolate PB would also go really well in this)
• 1 tablespoon cocoa powder
• 3 teaspoon baking powder
• ½ teaspoon salt
• 2 tsp sugar
• 1 tsp cinnamon
• 1 tsp vanilla
• 3 Tbsp coconut oil
• 1 tbsp unsweetened coconut flakes
• 2 eggs, beaten
• 1 cup milk
• 1/3  cup cold coffee
• ½ cup semi sweet chocolate chips

DIRECTIONS:
Preheat your oven to 350F.  Then, in a large bowl or stand mixer, combine the dry ingredients.
Now beat in the wet ingredients until thoroughly combined, but don't over mix.  The batter will be slightly thick--this is okay.
Line a standard muffin pan with cupcake liners (easier cleanup and helps them store better in the fridge--less of the muffin is exposed to air so they won't dry out as quickly) and divide the batter evenly into the cups.  Bake for 20 minutes or until a toothpick placed in the center comes out clean.  Should make exactly 12 muffins.
Next batch I may try integrating some Greek yogurt in place of some of the wet ingredients to bump up the protein even more!  I think there are a lot of different spins you could put on this recipe---add peanut butter, try a different type of pudding mix, add in some chopped nuts...There are tons of possibilities!



NutriFacts: (per muffin)
Calories 183.0
  Total Fat 4.1 g
  Saturated Fat 1.9 g
  Polyunsaturated Fat 0.3 g
  Monounsaturated Fat 0.4 g
  Cholesterol 31.0 mg
  Sodium 362.0 mg
  Potassium 127.2 mg
  Total Carbohydrate 29.1 g
  Dietary Fiber 1.1 g
  Sugars 14.5 g
  Protein 7.7 g

Stuffins!

At some point, along some time between now and a year ago, I somehow accidentally got signed up for a Disney Family magazine. 

At my work address.

So once a month, a copy of this very family-friendly magazine  full of kid-friendly games & crafts & vacation ideas shows up in the mail room in my inbox, and inevitably, a coworker will see it & say, “Oooohhh, is there something you’re not telling us???  Hrrmmmm???”

Yup.  …I am secretly harboring a fugitive Guatemalan family inside my filing cabinet. 

And they all REALLY love cupcakes with Oreo mouse ears.

Originally, I just threw these away in our recycling bin, since as a non-mom & have very little need for popsicle stick craft project ideas or notes on how to make a sunflower using bendy straws… but one day I actually started flipping through them, and discovered RECIPES.  Quick, fun recipes designed for letting kids help you cook….i.e. EASY stuff.  Which is ideal because, I know this may come as a shock to you, but I do NOT cook 5-star meals each night.  Sometimes, I actually CRAVE Hamburger Helper.  Or a grilled cheese with deli turkey & sliced tomato.  I also occasionally eat Ramen at my desk while daydreaming about take out sushi.

A while back, I saw in one of these magazines the idea for “stuffins” – stuffing prepared in a muffin pan & baked.  I love stuffing, and I love muffins… so I ripped that page out of the magazine & then quickly shoved the rest of the booklet into the filing cabinet for the Guatemalans—dog-earring that cute “cherry pie cupcake” tutorial for them while I was at it. (Don’t look at me like that—they have a flashlight.)

The stuffin is the ideal side dish—but I wanted to make it more of a bite-size meal option.  So we’ve added meat & extra veggies!

Ingredients:

1 lb spicy smoked turkey sausage, diced

1 box Stove Top (+ boiling water as noted on the box)

1 egg

1 tbsp dried chives or chopped green onions

1 cup canned corn

 

Directions:

Heat your oven to 375.

Cook your sausage in a large skillet until browned. Drain.

Prepare boiling hot water in accordance with the box of Stove Top.

In a large bowl, combine the dry Stove Top Mix, corn, onion, and boiling water.  Mix well & let stand for a bit (5 minutes), then fluff with a fork & add the turkey sausage & the egg.  Mix well.  (The egg is important—I made my first batch without it & they wouldn’t hold together).

Scoop into your muffin tray—you should have enough to make about 12, so divide evenly.

Bake for 20-30 minutes or until nice & brown.  Serve while warm.  This  pairs well with a salad, a warm bowl of chicken soup, or other finger foods, like the bacon-wrapped peppadews from last week.  They also make a pretty snazzy quick savory breakfast when you reheat the leftovers.

NutriFacts (1 serving = 3 stuffins)

Calories 425.9 (142 per stuffin, if you’re not eating 3 of them)

  Total Fat 10.8 g

  Saturated Fat 3.7 g

  Polyunsaturated Fat 0.4 g

  Monounsaturated Fat 0.6 g

  Cholesterol 100.4 mg

  Sodium 1,558.8 mg

  Potassium 211.9 mg

  Total Carbohydrate 41.4 g

  Dietary Fiber 1.9 g

  Sugars 7.2 g

  Protein 19.9 g

Thirsty Thursday: Microwave Mug Muffin!

Sorry, I couldn’t resist the alliteration.

What? Okay, so you can't DRINK it...but it comes in a mug... Drinks come in a mug... Follow my logic train here...

I saw the recipe for this on Pinterest a week ago.  Since I love to sleep in, I pretty well always end up eating breakfast at the office, and I figured this would be a perfect healthy breakfast option.  I can toss all the ingredients into a tupperware container the night before, grab & go, and then make it at the office.

Ingredients:

Base

• 1/4 cup quick oats (or 1/8 cup instant oatmeal + 1/8 cup rolled oats)
• 1 egg (or 1/4 cup egg beaters for less calories)  --NOTE: If I’m prepping this up the night before, I leave the egg whole, & then crack it when I’m actually making the muffin at work.
• 1 tsp brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• a pinch of baking powder (it adds a little fluffiness)
• dash of salt
• 1 tbsp milk

Fruit (choose one)

• 1/8 cup blueberries
• 1/8 cup frozen or fresh peaches, diced
• 2-3 strawberries
• 1/8 cup blackberries

Optional

The strawberry version is AWESOME with about 10-15 dark chocolate chips baked in as well.  Only adds about 30 calories.

 

Directions:

Couldn’t be easier.  Grab a coffee mug, mix the base ingredients together with a fork.  Then mix in your fruit (plus chocolate chips if you’re going with that option), and microwave for 1 minute.

(Used a glass mug.)

After one minute, check for doneness.  If it still needs to firm up, zap it again for another 30 seconds or so.

(With the peaches, add in a little extra cinnamon & nutmeg & it’s like peach cobbler.)

 

(164 calories of pure decadence.)

 

Now, the original photo looks quite pretty, like the muffin had fluffed up over the top edge of the mug & was then removed from its container:

 

However, I never got this to happen. Which bummed me out because I was really looking forward to the fun photo ops, showcasing the mug I’d cooked it in:

(“Yeahh….I’m gonna need you to go ahead and come in on Saturday. Mmkay? Thanks…”)

 

It does grow a bit, obviously, because it’s oatmeal, but not as much as I thought it would.  So my best guess is that the original user made it in an angled coffee mug/cup, and then removed it to show the more “muffin-like” shape.  Either way, it’s still super tasty and a really filling breakfast, despite being so light on the calories.

 

NutriFacts: (Per Serving)

Calories: 134 (164 if you add 1 tsp of chocolate chips)

Carbs: 22 g

Fat 2 g

Protein: 10 g

Sodium: 126 mg

Shared on Live.Laugh.Rowe

Entry Deux: Sweet Potato Mini-Muffins

Food background: http://www.foodreference.com/html/louisiana-sweet-potatoes.html

Dish type: Dessert/Snack

Method Utilized: "Quick & Simple"

When I first moved to New Orleans, I worked for a wine shop/gourmet deli called Martin's Wine Cellar. During the holiday season, my good friend who worked in catering would bake loaves of pumpkin bread & sweet potato bread, to which I became mildly addicted. Sweet potatoes are a common staple down here, as we have our own Louisiana sweet potatoes. However they're typically dished out in the form of greasy, salty sweet potato fries, or the marshmallow & brown sugar-laden dish we all know from holiday dinners. Even mashed sweet potatoes down here tend to be doused in maple syrup.....delicious, no doubt, but not exactly healthy.

Sweet potatoes are an excellent alternative to traditional side dishes as they're highly nutrient dense (but you probably already know that, and are about 10 seconds from saying "shut your yup, woman and just get to the darned recipe!!!) Okay, fine. *pouts* :)

I DO have in my possession my dear friend's recipe for her famous sweet potato bread--however it's for a yield of about 40 loaves...and since I have no fish, and no followers to feed, just wee lil' me, I don't need quite that many. It's also a slightly labor intensive process that involves baking the delectable orange starch-vessels, blending the dough base....let's just say it's an all-day thing.

However, there are ways around that. And they're called "bread mixes". I find delicious-sounding bread mixes at Big Lots, Marshalls, & Ross all the time for cheap. This time, I had one that's actually for "pumpkin bread", but if you examine the box, you see that it requires you to ADD canned pumpkin. This can EASILY be swapped for an equal amount of cooked sweet potatoes. Cooking potatoes yourself = less processed additives in your food. Baking works great, so does cubing and steaming them. I don't recommend boiling them because they get too waterlogged.

And if you want to save even MORE time, check out your local farmer's market--ours has frozen bags of sweet potato rounds that just need to be reheated. Each round is approximately 1/4 c.



Shopping List:
- 1 box bread mix (a mix that specifies pumpkin, sweet potato, or "spice" bread is ideal, and keep an eye out for one that uses wheat flour if you can for extra nutrients)
- Egg Beaters "All Whites" (equivalent of 2 Large eggs--it's on the side of the package. Wanna say it's 1/3 cup)
- applesauce (plain or cinnamon)
- 1/2 tbsp butter (half a pat), melted
- 3/4 cup pureed sweet potatoes
- 1/3 cup water
- mini muffin pans (I got some of the silicone ones and they're AWESOME)

Directions:

Preheat the oven to 400 degrees.

This is not a toughie. In fact, all I really did was modify the instructions on the box to cut the fat & calories. Replace the eggs with egg whites (if you don't have EggBeaters, you can simply use 4 egg whites instead), and replace the oil with the applesauce. I add the half tbsp of butter for the flavor boost it gives to the bread (use REAL butter, and not margarine--butter is less processed, and margarine breaks down into some rather devious chemicals when heated. Besides--this recipe will make (12) 3-muffin servings. That's a MINISCULE amount of butter in each muffin.)

If you can find the sweet potato rounds, I defrost them in the micro (takes about 2 minutes on the defrost setting--add 1/2 tsp of water to the bowl you defrost them in) and then just whip 'em up and add them to the wet ingredients. Blend thoroughly, then add in the powdered bread mix and blend till smooth.

Lightly spray your muffin pans w/ Pam (I use the Olive Oil version, though I like the Pam for Baking especially well too) and add in the batter to 2/3 full. If you use the silicone trays like me, place them on a cookie sheet for easy handling.

TIP FOR ELECTRIC OVEN READERS: I've noticed my electric oven does not bake things as evenly as gas stoves do (dastardly landlords...grrr...) so I put these on the middle rack, and bake these for 10 minutes on the "Bake" setting (bottom coil heated), and then switch it to "Broil" (top coil) for 5 minutes. You get a gorgeous even color and baking this way.



Prep time: 5 minutes
Bake time: 15 minutes per rotation (I had two pans that fit 6 muffins each, so I did 3 batches)

Yield: 36 mini-muffins, or (12) 3 muffin servings

Original Nutrifacts from the box: 248 calories per serving (if prepared as instructed), 12 servings

New Caloric: 150 calories for 3 muffins, still 12 servings.

Sadly my Nutrifacts calculator doesn't have a "boxed bread mix" option, so I can't give the rest of the details. :(

What would I do differently next time? I might consider adding the equivalent of one more egg white to "fluff" it up a bit--the end result was a wee bit denser than I like. Otherwise, the flavor was FANTASTIC. In fact, I brought a serving in a baggie to have for my mid-afternoon snack--I put them in the microwave for 10 seconds, and now the smell has permeated my office. It's like Christmas in here! YUM!

I also might consider making some with chopped pecans mixed in--pecans are a staple around here, and they're very good for you. Plus--my boss gives everyone a 5lb box of shelled pecans for Christmas every year, so I always have some laying around. :-)

I promise I WILL, at a later date, do a "traditional" baked version of this recipe as well, doing everything from scratch.