Breakfast in a Muffin
2 cups 100% whole wheat flour
2 1/2 tbsp baking powder
1/2 tsp dried thyme (crush the thyme leaves in your hand before adding)
1/2 tsp dried basil
1 tsp dried oregano
1/4 tsp black pepper
1/4 tsp onion powder
3/4 cup liquid egg whites (I use the egg whites from the yolks needed later)**
1 cup soy milk
1/2 cup safflower oil or grapeseed oil or Smart Balance oil
1 tbsp Agave
12 strips cooked low sodium turkey bacon
12 small egg yolks
1/2 cup reduced fat reduced sodium shredded cheddar cheese
1. Preheat oven to 400 degrees. Prepare a 12 cup muffin tin. (I usually use “If You Care” muffin cups, but you can spray the tin or coat it with oil or butter.)
2. Blend the flour, thyme, oregano, basil, pepper and baking powder together. Set aside.
3. Whisk the egg whites until frothy (which just means they’ll be bubbly and a little thicker looking). Add the milk, oil, and Agave, and mix well.
4. Add the wet ingredients to the dry, mixing quickly just until the dry ingredients are moistened.
5. Put 2 tablespoons of the batter into the bottoms of each of the muffin tins.
6. Insert a bacon strip in a circle into the batter of each tin and carefully put an egg yolk into the center of the bacon. (If your yolk breaks, don’t sweat it. It still tastes good, even if it doesn’t look as pretty when you cut the muffin.)
7. Cover the muffins evenly with the remaining batter. (I usually put 1 tablespoon of batter on top and then find that I can add about another 1/2 tbsp of batter to each muffin to finish up the batter.)
8. Divide the cheese evenly on top of each muffin.
9. Bake the muffins in the preheated oven for 20-25 minutes. (The muffins will rise, and the cheese will be a golden brown on top.)
10. Cool the muffins for five minutes in the pan before removing to cool. To serve, slice the muffins in half vertically to reveal the pretty yolk and bacon strip inside.
* As always you can substitute ingredients to fit your needs, so for example, you don’t have to use soy milk if you’re allergic. Use another type.
** I separate the twelve yolks from their white ahead of time into a little bowl and use the whites for the egg whites needed in the batter. Then I gently spoon the yolks out of the bowl into each of the bacon circles.