You are here

Bacon Cheddar Muffins

Healthycooking's picture
Ingredients
  Sliced scallions 2⁄3 Cup (10.67 tbs)
  Canadian bacon 3 Ounce, diced
  Dried thyme 1⁄2 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  1% buttermilk/Soured milk 1 Cup (16 tbs) (Low Fat Variety)
  Egg whites 2
  Canola oil 3 Tablespoon
  Reduced-fat cheddar cheese 2 Ounce, diced
Directions

Preheat the oven to 400F.
Coat a 12-cup muffin pan with no-stick spray.
Coat a large no-stick skillet with no-stick spray and place over medium heat.
Add the scallions, bacon, and thyme.
Cook for 2 to 3 minutes, or until the scallions are softened and the bacon has released some of its liquid.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Mix well.
In a medium bowl, whisk together the buttermilk, egg whites, and oil.
Stir into the flour mixture until just blended.
Stir in the seal-lion mixture and the Cheddar.
Divide the batter among the prepared muffin cups, filling them two-thirds full.
Bake for 10 to 12 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool on a wire rack for 5 minutes.
Remove the muffins from the pan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Bacon

Rate It

Your rating: None
4.155
Average: 4.2 (20 votes)