Dining with the Doc: Savory Oatmeal Breakfast Muffins (Gluten Free)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 1/2 teaspoons garlic powder
- 2 large eggs
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 cup milk (i used 2%)
- 2 teaspoons olive oil
- 3/4 teaspoon dried thyme
- 3/4 cup diced red bell pepper
- 6 ounces cooked chicken sausage (like aidell’s) diced
- 1/3 cup sliced scallions plus 2 tablespoons for topping
- 3/4 cup bob’s red mill gluten free quick cooking oats
- 1 1/4 cups flour (i used bob’s red mill gluten free 1 to 1 ba
- 3 ounces cheddar cheese grated (about 1 heaping cup)
- 3 tablespoons melted unsalted butter or neutral-flavored oil*
- Carbohydrate 1.46148576558667 g
- Cholesterol 78.7584164804167 mg
- Fat 4.37641225936833 g
- Fiber 0.040431248664856 g
- Protein 4.59743958380833 g
- Saturated Fat 2.15004274885491 g
- Serving Size 1 1 Serving (59g)
- Sodium 240.043011696077 mg
- Sugar 1.42105451692181 g
- Trans Fat 0.41492691361646 g
- Calories 63 calories
Preheat oven to 375°F. Spray a 12-cup muffin pan with cooking spray.Heat the olive oil in a medium skillet over medium heat and add the bell pepper and chicken sausage. Cook 5-6 minutes until the peppers start to soften and the sausage is browned. Stir in â…“ cup of scallions. Remove from heat.Whisk the oats, flour, baking powder, salt, garlic powder, and thyme together in a large mixing bowl. Stir in the sausage mixture from the pan and all of the cheese except for 2 tablespoons (which will be used for the topping).Whisk the eggs, milk, and butter together in another bowl. Pour the wet ingredients into the dry ingredients and stir until just combined.Spoon the batter into the muffin pan, making 12 muffins. Sprinkle the tops with some sliced scallions and cheese. Bake in the center of the oven for 16-18 minutes, until the muffins are puffed up and cooked through. Remove from oven and cool on a wire rack for 10 minutes before serving.
