Ingredients:
- 1/2 cup Carbquick
- 1/2 cup golden flax meal
- 1 1/2 tsp baking powder
- 4 eggs
- 1 tbsp olive oil
- 3 Babybel Light shredded
- ½ pound extra lean ground chicken
- ½ tsp sage
- ¼ tsp black pepper
- 1 tsp splenda
- Pinch of red pepper flakes
- Dash of cloves
- Spinach (probably good with grated zucchini as well)
- 3 Wedges laughing cow
Directions:
- Combine carbquick, flax meal, and baking powder. Add the eggs and olive oil and stir well. Stir in the shredded cheese. Spoon half the mixture into 12 sprayed muffin cups. Use the back of a spoon to press the batter flat. Bake at 350 degrees for 5 minutes (no more!) and remove from oven.
- Meanwhile, brown the ground meat with seasonings (I am heavy handed with the spices and it had a nice kick… remember its flavouring the whole muffin) and then add spinach to wilt. Stir in the laughing cow until melted. Spoon the sausage mixture over the top of the partially baked muffins. Top with the remaining batter and smooth with the back of a spoon. Bake an additional 15 minutes until muffins are golden and set. Cool 5 minutes before removing from pan.
- This is phase 1 for 1 muffin, and just edges into phase 2 for two muffins. I found two muffins to be a deliciously satisfying breakfast. I may use two Babybel and four laughing cow next time… but they were delicious and very satisfying
Credit: Leanne Brannigan