Skinny Hash Brown Muffins
Ingredients
Ingredients for Muffins:
- 3 cups frozen hash brown potatoes, shredded and not defrosted, see shopping tips
- ½ cup onions, chopped
- 2 egg whites (¼ cup)
- ¼ cup Parmesan cheese, grated, see shopping tips
- 2 tablespoons reduced-fat butter or Smart Balance light, melted
- ¾ teaspoon Lawry’s seasoning sat or salt
- ½ teaspoon garlic powder
- Black pepper, to taste
Ingredients for Topping:
- 6 teaspoons Parmesan cheese, grated
Instructions
- Preheat oven to 350 degrees. Generously coat a muffin tin (regular size, 12 cup tin) with cooking spray. You’ll only use 6 of the cups.
- In a large bowl, add frozen hash browns and break up the lumps. Add all remaining ingredients except the 6 teaspoons Parmesan cheese, for topping. Mix together well.
- Divide and fill 6 muffin cups with potato batter. Top each with 1 teaspoon Parmesan cheese.
- Bake for about 50 minutes until golden brown.
- Let sit 5 minutes. Carefully remove each potato muffin from tin. Loosen around each with a spoon or knife first, then gently lift out.
- These freeze great. This recipe can be easily doubled to make 12 muffins.
Nutrition
Serving: 1muffinCalories: 79kcalCarbohydrates: 6gProtein: 4gFat: 3gSaturated Fat: 1.5gCholesterol: 4mgSodium: 337mgFiber: 1gBlue Smart Points: 2Green Smart Points: 2Plus Points: 2