Try this cheese and pepper muffins recipe the next time you’re craving healthy breakfast food that pairs elements of a pastry and an omelet!

Note: the original version of this recipe appeared in the Oxmoor House cookbook, The Low-Fat Way to Cook.

Ingredients:

• 2 cups of all-purpose flour
• ¾ cup of yellow cornmeal
• 1 ½ tablespoons of baking powder
• ½ teaspoon of salt
• 3 tablespoons of sugar
• ¼ teaspoon of ground red pepper
• ½ cup of shredded reduced-fat sharp cheddar cheese
• ¼ cup finely chopped onion
• ¼ cup finely cup finely chopped sweet red pepper
• An 8-ounce carton of plain nonfat yogurt
• Vegetable cooking spray
• 2/3 cup skim milk
• ½ cup thawed frozen egg substitute
• 2 tablespoons of vegetable oil

Directions:

1. Combine the flour, cornmeal, baking powder, salt, sugar, ground red pepper, sharp cheddar cheese, onion, and chopped sweet red pepper.
2. Make a well in the center of the mixed ingredients.
3. Combine the yogurt, milk, egg substitute, and vegetable oil and add it to the flour mixture, stirring just until the dry ingredients become moistened.
4. Use a spoon to place the batter into muffin pans coated with the vegetable cooking spray, filling each cup 2/3 full.
5. Bake the muffins for 20 minutes at 400 degrees Fahrenheit, or until they are lightly browned.

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