Directions:
- Preheat oven to 350 degrees Fahrenheit. Lightly spray a 12-cup muffin pan* with non-stick cooking spray.
- Heat oil in a small skillet over medium heat. Cook leeks until softened, stirring frequently, about 5 minutes. Divide leeks among muffin cups and top with 2/3 cup of Cheddar cheese.
- Blend fat-free or low-fat lactose-free milk, egg, sun-dried tomatoes and thyme in a blender or food processor for about 20 seconds or until tomato is minced. Pour fat-free or low-fat lactose-free milk mixture over cheese in muffin cups and top each with remaining cheese. Bake 30 minutes or until tops and edges are browned. Cool in pan for 3 minutes; serve warm or cold. Top with additional pieces of sun-dried tomato, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 41.26 Kcal (173 kJ) | ||
| Calories from fat | 11.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 2% | |
|---|---|---|---|
| Cholesterol | 15.62mg | 5% | |
| Sodium | 107.81mg | 4% | |
| Potassium | 118.46mg | 3% | |
| Total Carbs | 2.52g | 1% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 62.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 97.74 Kcal (409 kJ) | ||
| Calories from fat | 26.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 2% | |
|---|---|---|---|
| Cholesterol | 37mg | 5% | |
| Sodium | 255.39mg | 4% | |
| Potassium | 280.61mg | 3% | |
| Total Carbs | 5.97g | 1% | |
| Sugars | 3.21g | 5% | |
| Dietary Fiber | 0.81g | 1% | |
| Protein | 12.07g | 10% | |
| Vitamin C | 4mg | 3% | |
| Iron | 1.9mg | 4% | |
| Calcium | 148.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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