In order to win one of those six spots, the blogger has to create a unique recipe using Nature’s Pride bread and post it to their blog by October 3rd.
This is my official entry to the contest, and I have a great recipe creation!
First, Nature’s Pride Bread was really hard for me to find in Houston! I searched many grocery store chains with no luck. I sent a message to the nice people at Nature’s Pride, and they shipped me a loaf of their Healthy Multi Grain bread so that I could participate in the contest. Isn’t that nice? And it arrived in perfect condition.
I wanted to create a recipe that was tasty, creative, versatile and pretty. I came up with the BLT Muffin, and there are many variations that this muffin could do. This muffin is great for breakfast or party brunch, part of a lunch, or a snack. You can take away or add ingredients, or double for a larger crowd. It’s really a balanced dish in itself!
Below is my ingredient list, and in parentheses are some alternatives or tweaking that I would try the next time I make these.
Ingredients: (makes 12 muffins)
9 eggs (or egg beaters)
1/2 C frozen chopped spinach (I really packed the spinach into the measuring cup, I would do less next time)
1/3 C milk
5 slices Nature’s Pride Bread, cubed
1/4 tsp salt
1/2 tsp pepper
1/3 C sundried tomatoes chopped
3 slices turkey bacon uncooked, sliced
Beat eggs with milk, salt and pepper into a medium sized bowl.
Slice and add other ingredients and stir well with a large spoon. Make sure the bread is soaked with mixture.
Coat muffin tin with cooking spray generously or use muffin cups. Portion out 1/4 C per muffin cup.
Bake at 350* for 25-30 minutes.
Cool and remove from muffin tin to cooling rack. Enjoy!
The batter was very thick and the muffins stuck to the muffin tin. I would probably bake in foil cups next time or use more cooking spray. The other modifications are above in the ingredients list, but overall, it was a great new recipe!