A homemade take on a fast-food favorite, these baked chicken tenders are coated in extra-crunchy panko breadcrumbs.

This is a great recipe to make with kids, too. They can help measure and mix the batter and coat the chicken tenders.

Makes 4 Servings

Active Cook Time: 10 minutes

Inactive Cook Time: 20–25 minutes

Ingredients:

• 1 3/4 cup panko breadcrumbs
• Cooking spray
• 2 tbsp flour
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp mayonnaise
• 1 ½ tbsp Dijon mustard
• 1 pound chicken tenders or chicken breast, cut lengthwise into ⅔-inch strips
• Equipment: for best results, bake the chicken tenders on a baking sheet with a wire rack

Directions:

1. Preheat oven to 400ºF.
2. Spread panko onto a baking pan and spray with cooking spray. Bake for 4 minutes until golden brown. Transfer to a bowl.
3. In a separate bowl, combine the flour, salt, pepper, paprika, garlic and onion powder, mayonnaise, and Dijon mustard. Use a fork to mix thoroughly.
4. Add the chicken one piece at a time and coat evenly. Remove any clumps or excess batter with a rubber spatula.
5. Transfer chicken to the panko one piece at a time. Use one hand to coat each side of the chicken and the other hand to sprinkle panko on any parts that are not coated. Transfer to a baking sheet with a wire rack. (If you do not have a rack, coat the sheet pan with cooking spray.)
6. Repeat with the remaining chicken strips. Once all the chicken has been placed onto the baking sheet, spray the surface with cooking spray (this helps achieve a golden crust).
7. Bake for 10–15 minutes (small chicken tenders will take closer to 10 minutes; larger ones closer to 15 minutes).
8. Enjoy with your favorite condiments.

Nutritional Facts:

Calories 480, Fat 9g, Saturated 1g, Carbs 66g, Fiber 4g, Sugar 3g, Protein 35g, Sodium 503mg

Panko Baked Chicken Tenders was originally published in The Habit Blog on Medium, where people are continuing the conversation by highlighting and responding to this story.

Looking for a nutritious meal that’ll please the whole family? Habit’s Chef Sylvie designed this turkey taco bar with kids in mind. In each recipe, we’ve listed the steps that kids can help out with.

To sneak in more veggies, Chef Sylvie recommends topping the tacos with sautéed mushrooms and poblano peppers and crunchy rainbow slaw (recipes provided below). Kids can also help prepare the traditional toppings like grated cheddar cheese, diced avocado, sour cream, and fresh lime wedges.

Turkey Taco Filling

In addition to cutting down on sodium, making your own taco seasoning creates a great kid-friendly task: measuring and mixing the spices.

Makes 9 servings

Active Cook Time: 10 minutes

Inactive Cook Time: 10 minutes

Ingredients:

• 1 tsp cumin
• 1 tsp paprika
• 1 tsp sugar
• 1/2 tsp onion powder
• 2 tsp chili powder
• ½ sea salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 pounds lean ground turkey
• 1/4 cup tomato sauce

Directions:

1. In a bowl, mix all the spices. Set aside.
2. Heat a large skillet over medium-low heat; add the oil.
3. When the oil just starts to smoke, add the chopped onions and sauté until translucent. Add the garlic and sauté for 30 seconds, just until it becomes fragrant.
4. Add the ground turkey and sprinkle the spice mix over the meat. Using a rubber spatula, cook the turkey until crumbled and cooked through, about 4–6 minutes.
5. Add the tomato sauce and cook for 2 more minutes.

Nutritional Facts:

Calories 179, Fat 9g, Saturated Fat 2g, Carbs 3g, Fiber 1g, Sugar 1g, Protein 20g, Sodium 102mg

Sautéed Poblano Peppers and Mushrooms

Kids can help measure the spices, juice the lime, and, depending on their age, slice the veggies.

Makes 8 servings

Active Cook Time: 5 minutes

Ingredients:

• 2 tbsp olive oil
• 1 red onion, sliced
• 1 poblano pepper, thinly sliced lengthwise
• 3 cups crimini mushrooms, sliced
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp sea salt
• 3 tbsp fresh lime juice

Directions:

1. Heat a medium skillet over medium-low heat. Add the oil.
2. Add the red onion and sauté until translucent and soft.
3. Add the poblano pepper, mushrooms, cumin, chili powder, and salt. Sauté until the poblano pepper is soft and the mushrooms are medium golden-brown and caramelized. Add the lime juice. Stir with a wooden spoon.

Nutritional Facts:

Calories 51, Fat 4g, Saturated Fat 0g, Carbs 4g, Fiber 1g, Sugar 2g, Protein 1g, Sodium 139mg

Rainbow Slaw

Kids can help make the dressing for the slaw by measuring the apple cider vinegar, olive oil, agave, salt, and pepper, then combining them in a mixing bowl.

Makes 9 servings

Active Cook Time: 5 minutes

Inactive Cook Time: 15 Minutes

Ingredients:

• 1/3 cup apple cider vinegar
• 1/3 cup olive oil
• 2 tbsp agave syrup
• 1/2 tsp sea salt
• ¼ tsp ground black pepper
• 1 pound romaine lettuce, shredded
• 1 large carrot, peeled and shredded
• 2 cups red cabbage, shredded
• ½ cup red onion, cut into small dice
• 3 tbsp fresh cilantro, chopped

Directions:

1. Add all the ingredients to a bowl. Using a rubber spatula, fold until thoroughly mixed and all the vegetables are well coated.

Nutritional Facts:

Calories 116, Fat 9g, Saturated Fat 1g, Carbs 9g, Fiber 2g, Sugar 6g, Protein 1g, Sodium 134mg

Kid-Friendly Taco Bar was originally published in The Habit Blog on Medium, where people are continuing the conversation by highlighting and responding to this story.

When you set out to change your eating habits, a properly stocked kitchen is one of the keys to success.

Stocking up on the right staples can help you save money, eat at home more often, prepare meals that are more nutritious, and most importantly, maintain your eating habits when your schedule gets busy.

We’ve compiled a list for the entire kitchen, from a healthy pantry to a well-stocked refrigerator and freezer. You can use this just like a shopping list when you go to the grocery store.

Start with a Healthy Pantry

Prepping healthy meals and snacks starts with your pantry. The following items build a well-rounded pantry.

Apple Cider Vinegar

Unpasteurized apple cider vinegar is a good ingredient to have on hand because it can add a lot of flavor to otherwise ordinary ingredients. It’s a chef’s favorite in homemade dressings and sauces. You can even add a splash to your drinking water.

Extra Virgin Olive Oil

Ever wonder why the Mediterranean diet is considered one of the healthiest? Olive oil is a key ingredient, as it’s high in monounsaturated fat (MUFA), also known as the “good fat”. MUFAs can help protect the heart by reducing the amount of LDL (“bad”) cholesterol. And it’s delicious — cold-pressed extra virgin olive oil is great in dressings and for drizzling over fish, meats, salads, pasta, and vegetables. Be sure to store it in a cool, dark, dry place with the lid tight. Heat, oxygen, and light are the main reasons oils go rancid.

Beans

Keep a few types in your pantry, like red, white, and black, to mention a few. Use them in salads, pasta dishes, or mix with grains to complement your favorite proteins. Beans are filling because they’re packed with both protein and fiber — one cup of garbanzo beans has about 15 grams of protein and 12 grams of fiber. If you’re concerned about BPA in canned foods, you can stock up on dried beans instead of canned. Dry beans are less expensive, don’t have any sodium added, and simply taste better.

Global Herbs and Spices

Every year, our exposure to the diverse cuisines of the world grows. Spices from around the globe are now in most grocery stores from zaatar and sumac to cardamom and paprika. Combined with classics like garlic, onion powder, and cinnamon, they can elevate flavor without adding calories, sodium, and fat. Dried herbs are also full of possibilities, adding flavor to stews, sauces, meats, dry rubs, and marinades. Nutritional yeast is a chef’s secret — it adds a cheesy flavor and depth to many vegan dishes.

Nuts, Nut Butters and Seeds

Nuts and nut butters are also a great source of MUFAs, along with protein and vitamin E. They’re great for snacking or sprinkling over salads, smoothies, and breakfast cereals. Our favorites include almonds, peanuts, cashews, Brazil nuts, hazelnuts, macadamia nuts, pecans, and pistachios. Chia and flax seeds are also high in healthy fats and soluble fiber. Nut flours like almond flour are a great gluten-free alternative to wheat flour.

Be mindful of the sodium content when shopping for nuts, nut butters, and seeds. Look out for raw or unsalted roasted varieties.

Whole Grains and Oats

Whole grains and oats are fiber-rich complex carbs that are perfect for quick, hearty meals.

Some examples include quinoa, bulgur, freekeh, and oats. (Fun fact: quinoa is one of the few plant-based proteins that contains all of the nine essential amino acids.) Sprouted whole-grain bread and tortillas are great alternatives to breads made from refined flours. The variety of whole-grain foods increases every year. For example, many stores now carry protein-fortified pasta made from both whole grains and legumes.

Bottled and Boxed Foods

We recommend having these bottled and boxed items in the pantry for quick, last-minute meals:

• Tomato sauce with no added sugars for pasta dishes
• Canned or boxed tomatoes (whole, pureed, or diced) for soups and stews
• Low-sodium chicken, beef, or vegetable broth
• Artichoke hearts in water
• Unsweetened applesauce for a quick snack
• Salsa to dip fresh veggies in
• Dark chocolate to satisfy your sweet tooth

Healthy Pantry Staples You Should Always Have on Hand was originally published in The Habit Blog on Medium, where people are continuing the conversation by highlighting and responding to this story.

Hibiscus-flavored beverages are all the rage — and for good reason. This dried edible flower has a uniquely tart flavor and adds a ton of color to this classic gin sour. The lighter-in-sugar hibiscus syrup can be made ahead of time and used in any cocktail that needs a splash of pizzaz.

Makes 4 cocktails

Active Time: 2 minutes

Inactive Cook Time: 20 minutes

Ingredients:

• 6 ounces quality gin
• 1 ½ ounces freshly squeezed lemon juice
• 1 ½ tsp hibiscus syrup (recipe follows)
• 2 tsp Chambord
• Pinch of lemon zest

Optional garnishes:

• Lemon twist
• Mint sprig

Hibiscus Syrup:

• 1 cup water
• ½ cup agave syrup
• ¾ cup dried hibiscus flowers

Directions:

1. To make the syrup, add the water and agave syrup to a small pot over medium-lot heat; bring to a simmer. Add the hibiscus flowers and simmer for another 20 minutes, until the liquid reduces to a syrupy consistency. The syrup will thicken as it cools. Once cooled, cover and store in the refrigerator for up to one month. You can strain the syrup or leave in the hibiscus flowers (they are tasty, edible, and pretty).
2. To make the cocktail, add all the ingredients except the lemon twist and mint sprig to an iced cocktail shaker.
3. Shake well for 30 seconds, pour over one large ice cube in a cocktail glass.
4. Arrange the lemon twist and mint sprig along the lip of the glass.

Nutritional Facts:

Calories 130, Fat 0g, Carbs 3g, Fiber 0g, Sugars 3g, Protein 0g, Sodium 1g

Hibiscus Gin Sour was originally published in The Habit Blog on Medium, where people are continuing the conversation by highlighting and responding to this story.

Edible flowers are no longer just a pretty garnish. They can be used to infuse cocktails, teas, and desserts, to name a few of the possibilities. The French, Austrians, and Central Europeans produce an extract from the elderflower blossom, which in turn can be made into a liqueur.

Elderflower French 75 is one of our favorite cocktails to make with it, and it’s as cool as the name sounds.

Makes 1 cocktail

Active Time: 2 minutes

Ingredients:

• 1 1/2 ounces gin
• ½ ounce elderflower liqueur
• 1/2 ounces lemon juice
• 4 ounces prosecco, champagne, or sparkling wine
• Lemon twist for garnish

Directions:

1. Add the gin, elderflower liqueur, and lemon juice to a cocktail shaker with ice.
2. Shake well for 20 seconds.
3. Pour into a champagne glass, then top with prosecco.
4. Garnish the lip of the glass with a lemon twist.

Nutritional Facts:

Calories 221, Fat 0g, Carbs 8g, Fiber 0g, Sugars 6g, Protein 0g, Sodium 8mg

Elderflower French 75 was originally published in The Habit Blog on Medium, where people are continuing the conversation by highlighting and responding to this story.

You may not think to put fresh grapes in the oven, but a simple roasting makes them caramelized, juicy, and extra sweet.

These crostinis are our favorite way to serve roasted grapes, nestled on a layer of basil-lemon “ricotta” and topped with chopped walnuts and drizzled honey.

Our recipe for plant-based ricotta is just as creamy as the dairy version, but with more satisfying protein. Altogether, these crostinis are an easy way to transform simple ingredients into an elegant party appetizer.

Makes 24 servings

Active Time: 15 minutes

Inactive Cook Time: 40 minutes

Ingredients:

For the roasted grapes:

• 4 cups fresh red grapes
• 1 tbsp olive oil
• 1 tsp sea salt
• 1 tsp fresh thyme, minced
• 1/4 tsp black pepper
• 2 tbsp balsamic vinegar

For the vegan ricotta:

• 1 pound firm tofu
• 1 tsp lemon zest
• 2 tsp lemon juice
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 8 fresh basil leaves, fine chopped
• 1/4 cup nutritional yeast
• 2 tsp olive oil

For assembly:

• 24 slices baguette, toasted
• 2 tbsp honey
• ¼ cup walnuts, toasted, fine chopped

Directions:

1. Preheat oven to 325ºF. Coat a large baking dish with cooking spray.

For the roasted grapes:

2. In a bowl, combine the grapes, oil, salt, thyme, and black pepper. Toss to combine. Transfer to prepared baking dish and bake for 40–45 minutes, until the grapes start to wrinkle and caramelize. Remove from oven, add the balsamic vinegar, stir to combine. Set aside to cool.

For the vegan ricotta:

3. In a bowl, crumble the tofu into small pieces.

4. Add the remaining ingredients except for the oil, then mash with clean hands until the mixture develops a ricotta-like consistency.

5. Add the oil, stir with a rubber spatula. Set aside for assembly

To assemble:

6. Divide the ricotta evenly over each crostini, then top with 3–4 grapes. Sprinkle with the chopped walnuts and drizzle with honey.

Nutritional Facts:

Calories 96, Fat 3g, Saturated Fat 0, Carbs 13g, Fiber 2g, Sugar 6g, Protein 6g, Sodium 144mg

Balsamic Roasted Grape Crostini with Vegan Ricotta was originally published in The Habit Blog on Medium, where people are continuing the conversation by highlighting and responding to this story.

Silken tofu may sound like an unlikely ingredient in chocolate mousse, but it’s perfect for creating a smooth, velvety texture without adding cups of heavy cream. Dark chocolate is essential in this recipe, adding a deep, chocolatey flavor that dominates the tofu.

At dinner parties, we love to serve this chocolate mousse in a clear glass topped with fresh berries and chocolate shavings. The best part? Your guests won’t have any suspicion that it’s made entirely from plant-based ingredients.

Makes 6 to 8 servings

Active Time: 10 minutes

Ingredients:

• 7 ounces 72% dark chocolate
• 12 ounces silken tofu
• 2 tsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 2 tbsp almond milk (can substitute whole milk if desired)
• Pinch of salt
• 3 tbsp agave syrup

Optional garnishes:

• Fresh berries
• Dark chocolate shavings

Directions:

1. Fill a small pot one-third of the way full with water. Place a stainless steel bowl over the top. Break up the chocolate into the bowl. While the pot is over medium-low heat, whisk the chocolate gently until it’s completely melted.
2. Once the chocolate has fully melted, transfer it to a blender. Add the remaining ingredients and blend until the mixture is smooth, scraping down the sides of the blender as needed.
3. For best presentation, we recommend serving the mousse from a piping bag. (If you don’t have a piping bag, here’s how to use a resealable freezer bag.)
4. After transferring the mousse to the piping bag, choose the kind of glass you would like to serve the mousse in. Cut the tip of the piping bag on a bias, about 1 inch from the bottom. (Alternately, you can use a pastry tip.)
5. Gently touch the bottom of the glass with the tip of the piping bag and press the bag until the mousse comes out. Be sure to hold the bag’s tip on surface of the mousse as it fills the cup; this will prevent any air bubbles or pockets from forming.
6. Top with fresh berries and a sprinkle of dark chocolate shavings.

Nutritional Facts:

Calories 198, Fat 11g, Saturated Fat 5g, Carbs 26g, Fiber 3g, Sugars 19g, Protein 5g, Sodium 54mg

Creamy Dark Chocolate Tofu Mousse was originally published in The Habit Blog on Medium, where people are continuing the conversation by highlighting and responding to this story.

Blinis are thin, golden pancakes traditionally made from buckwheat, a nutty-flavored whole grain. Here they make a simple, elegant appetizer topped with a slice of smoked salmon, a dollop of Greek yogurt, and cured salmon roe.

Your friends will be surprised that these blinis are packed with nutrients too — buckwheat is rich in fiber and the toppings provide both protein and omega-3 fats.

Makes 24 mini blinis

Active Time: 10 minutes

Inactive Cook Time: 1 hour 45 minutes

Ingredients:

• 1 1/4 cup buckwheat flour
• 1/2 tsp sea salt
• 1 tsp active dry yeast
• 1 cup warm milk (heated to 110ºF)
• 2 tbsp butter, melted
• 1 egg, yolk and white separated
• 1 cup buttermilk
• 8 ounces smoked salmon
• 2 cups 2% Greek yogurt
• 1 lemon, sliced very thinly and cut into quarters
• 1 bunch fresh chives, cut into 2-inch pieces
• 3 ounces salmon roe caviar

Directions:

For the buckwheat blinis:

1. In a bowl, mix the buckwheat flour, salt, and active dry yeast. Stir in the warm milk. Cover and let the mixture rest in a warm place for 1 hour while it rises.
2. After 1 hour has passed and the flour mixture has doubled in size, add the melted butter, egg yolk, and buttermilk; whisk to combine.
3. Separately, in a clean, dry bowl, whisk the egg white until soft peaks form. Gently fold the egg whites into the batter with a rubber spatula, being careful not to overmix. Cover and let sit for 30 minutes.
4. Heat a large skillet over medium heat. Spray the surface of the pan with cooking spray.
5. Use a tablespoon measuring spoon to scoop the batter and add it to the pan. One tablespoon of batter will create a sand dollar-sized blini; you can adjust the amount of batter for desired size.
6. Cook until bubbles start to form on top of the blini. Flip and cook for about another minute. Repeat with the rest of the batter.

To assemble and serve blinis:

1. Heat a blini up on a warm skillet; remove and place on a plate.
2. Gently roll a piece of smoked salmon, leaving an opening in the middle. Place salmon on top of blini with an opening facing upwards. Add 1–2 tsp Greek yogurt to the middle of the salmon. Place a lemon wedge inside, followed by 1–2 pieces of chive. Top with ¼ tsp caviar.
3. Repeat with the remaining ingredients.

Nutritional Facts:

Calories 80, Fat 4g, Saturated Fat 2g, Carbs 7g, Fiber 1g, Sugars 2g, Protein 6g, Sodium 145mg

Buckwheat Blinis with Smoked Salmon and Roe was originally published in The Habit Blog on Medium, where people are continuing the conversation by highlighting and responding to this story.

Carrot cake lovers, here’s a decadent recipe made with wholesome, plant-based ingredients. This no-bake carrot cake is made with whole oats and almond meal and sweetened with Medjool dates. Each layer is topped with a rich maple-buttercream frosting made from blended cashews.

This recipe is vegan, gluten free, and dairy free.

Makes 16 servings
Active Time: 10 minutes
Inactive Cook Time: 6 hours (includes soaking the cashews and waiting for the cake to set in the freezer)

Ingredients
For the cake:
2 large carrots, peeled and shredded
3/4 cup oats
1 cup almond meal
2 cups Medjool dates, seeds removed
1 tsp vanilla extract
1/3 cup shredded coconut
1/2 tsp cinnamon
1/2 tsp ground ginger
¼ tsp ground nutmeg
1/2 tsp sea salt
For the frosting:
2 cups raw cashews, soaked in hot water for 3 hours
2 tbsp lemon juice
2 tbsp coconut oil
1/4 cup maple syrup
1 ½ tsp vanilla extract
1 tsp apple cider vinegar
¼ cup water, plus more as needed to thin the consistency
Optional garnish: walnuts or pistachios, toasted and chopped
Equipment needed:
Springform cake pan
Parchment paper

Directions:

1. At least three hours in advance, soak the raw cashew in enough hot water to cover them. This allows the cashews to soften, resulting a creamy texture when blended.
2. Line a springform cake pan with parchment paper and spray with cooking spray (this helps the cake release easily).
3. To make the cake, add all cake ingredients to a food processor and pulse the mixture until it sticks together like crumbly cookie dough. Set aside.
4. To make the frosting, place all ingredients in a blender and blend on high speed. Slowly add water through the top of the blender until the frosting reaches desired thickness (the more water you add, the thinner the consistency will get).
5. To assemble the cake, spread half of the cake mixture evenly onto the lined pan, pressing firmly into the batter using an offset spatula or spoon. Spread ⅓ of the frosting over the bottom layer. Place in freezer until the frosting is frozen.
6. Press the remainder of the cake mix over the top and repeat with the remaining frosting. Freeze until the frosting is hard.
7. Carefully pull back the springform and remove the cake. Decorate with nuts or berries if desired.

Nutritional Facts:
Calories 385, Fat 20g, Saturated Fat 6g, Carbs 47g, Fiber 5g, Sugars 30g, Protein 9g, Sodium 93mg

No-Bake Carrot Cake with Cashew Buttercream was originally published in The Habit Blog on Medium, where people are continuing the conversation by highlighting and responding to this story.

These grab-and-go muffins are made with a combination of soft-boiled eggs, diced bacon, and cheese. To cut down on fat, we use Canadian bacon instead of regular and a lighter portion of sharp cheddar cheese.

Servings: 6
Active Time: 15 minutes
Inactive Cook Time: 18 minutes

Ingredients:
7 medium eggs
5 ounces Canadian bacon, cut into small dice (can substitute lean turkey breakfast sausage if desired)
1 ¼ cup all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
1 tsp sea salt
¼ tsp black pepper
1 tbsp coconut sugar (can substitute dark brown sugar if desired)
1 ½ cups lowfat buttermilk
1 tsp olive oil
⅓ cup fresh chives, finely chopped
1 tbsp minced fresh jalapeño (deveined and deseeded)
⅓ cup grated sharp cheddar cheese

Directions:
1. Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray.
2. Fill a medium pot with water; bring to a boil.
3. Prepare an ice water bath (bowl with ice and water) to cool the eggs quickly after they’ve been boiled.
4. Carefully lower 6 eggs into the boiling water with a slotted spoon or stainer (be sure to reserve 1 raw egg for the batter). Boil for 4 minutes. Immediately remove and plunge into the ice water bath. Let cool for 10 minutes; peel and set aside.
5. Heat a skillet over medium-low heat. Spray with cooking spray. Add the diced Canadian bacon and cook until browned, about 2–3 minutes. Set aside.
6. In a bowl, whisk the flour, baking powder, baking soda, salt, pepper, and sugar.
7. In a separate bowl, whisk the buttermilk, reserved egg, and olive oil until combined.
8. Combine the wet ingredients with the dry, using a rubber spatula to mix thoroughly. Fold in chives, jalapeño, and a ⅓ of the bacon and cheddar cheese.
9. Pour half of the batter into 6 of the muffin forms using a spoon or small ice cream scoop. The reserved batter will be used to top the muffins.
10. Carefully nestle each egg into one of the forms, pushing it slightly into the batter. Top with the reserved batter, ensuring all eggs are covered. Sprinkle the top with remaining bacon and cheddar cheese.
11. Bake for 18 minutes, until a wooden toothpick or paring knife inserted into the top crust of muffin comes out clean.
12. Remove from oven and let cool for 3 minutes. Use a paring knife or offset spatula to loosen the sides and free the muffin from the tin.

Tips & Notes:
Here are some simple tricks for making café-style muffins at home:
1. Make sure all ingredients are at room temperature before you mix them (this helps make a smooth batter). When heat is introduced in the oven, air gets trapped in the batter and expands, resulting in fluffy muffins.
2. Don’t overmix the ingredients.
3. For even heat distribution, bake in the middle rack of the oven. Rotate halfway through to prevent any hot spots from forming.
4. Allow muffins to cool down slightly to make them easier remove from the pan.

Nutritional Facts:

Calories 238, Fat 8g, Saturated Fat 2g, Carbs 26g, Fiber 1g, Sugar 5g, Protein 16g, Sodium 508mg

Bacon & Cheese Muffins with Soft-Boiled Egg was originally published in The Habit Blog on Medium, where people are continuing the conversation by highlighting and responding to this story.