Bad news: my husband was finally home for an entire evening but he had already eaten leftover pizza at his office. And it was cold, cheap, leftover pizza to boot.
Good news: that meant I could continue my new muffin experimentation obsession without fear of guilt over not preparing him a hot meal. Let the muffin games begin.
First things first I realized I was out of cupcake papers and I wasn’t about to wash dishes that I didn’t have to. I vaguely remembered seeing on another blog that I follow someone making cute parchment paper liners…and it worked! I cut the parchment paper in a 5″ wide strip the length of the roll. Then I cut that strip into 3 equal-ish pieces and set them on top of the holes. After searching for something small and heavy to set in the papers I realized I had just enough spice bottles, with just the right size bottoms, with just enough weight in them to do the trick.
Then came the muffins…I drug out everything I could think of…nuts and twigs and bolts and more twigs. These are hearty healthy protein packed muffins, nothing like those dainty cake muffins I made last week. These needed ingredients that would grow hair on your chest and make my tummy feel like I actually ate something. Bear Grills might pack a couple of these puppies in a knapsack before heading out on a survival day trip. Know what I mean? There are 4 more recipes coming soon but there was one (there is always one) that I went screaming into the bedroom with and made hubby sit up and try. He was not interested, not excited, probably not even what I would call amused, but he knew I wasn’t going to let him back in his reclined position until he tried it. He agreed it was worth getting up. Today I could not stop thinking about them and finally turned around to tell my co-worker and friend Bobbie what I had made. She said “that sounds like a sausage ball” and she’s right, it tasted like a hearty, creamy centered, warm and delicious sausage ball. But it was a muffin. A Sausage Ball Muffin.
Sausage Ball Protein Muffins – 3 Weight Watchers Points Plus per serving (6 servings)
Ingredients:
- 1 cup Kodiak Cakes Power Cakes dry mix
- 1/3 cup pumpkin (just pumpkin, not pumpkin pie filling)
- 1/2 cup almond or other non dairy milk of your choice
- 3 Trader Joe’s Meatless Breakfast Patties, heated and crumbled (yes these are vegetables. yes they taste like real sausage. if you use sausage figure out how much to stay at 3PP!)
- 3 Laughing Cow Light Swiss Wedges, cut in half
In a medium bowl with a spout and handle mix the Power Cakes dry mix, pumpkin and almond milk until smooth and most of the lumps are gone. Add the crumbled breakfast patties and make sure they are mixed in evenly. Pour evenly into each of 6 cupcake paper or parchment paper lined muffin tins. Poke 1/2 piece of Laughing Cow into the center of each batter filled parchment cup and gently press all the way down so just the top shows above the batter. Preheat oven to 350 and then bake for approximately 18 minutes. Serve while still warm, slice in half and spread the melting swiss wedge. I have not tried freezing these yet because they disappeared in about 5 minutes. Once I find out how they hold up I will update this recipe. Until then though…I’ve already had requests to bring these to Sunday School, work, two friend’s houses…and they’ve only seen a picture! You need to keep this one for a make and take recipe, even your vegetarian friends will love them!
For more great simple meal ideas or to share with other women (or men) on a weight loss journey visit us at If You Have An Egg, You Have Hope…A Weight Watcher’s Support Group!
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