Bacon Cheddar Muffins

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Nov. 23, 2010


Milk 1/4 Cup (4 tbs)
Vegetable oil 3 Tablespoon
Egg 1
All purpose flour 3/4 Cup (12 tbs)
Shredded cheddar cheese 2 Ounce (1/4 Cup)
Baking powder 1 Teaspoon
Salt 1/4 Teaspoon
Bacon slices 3 , crisply cooked and crumbled
Paprika/Ground red pepper cayenne To Taste


1. Line 6-cup muffin ring with paper baking cups.

2. Beat milk, oil and egg in medium bowl with fork. Stir in remaining ingredients except paprika, all at once, just until flour is moistened. Fill each cup with scant 1/4 cup batter. Sprinkle with paprika.

3. Microwave uncovered on high 2 to 3 minutes, rotating ring 1/4 turn every minute, until tops are almost dry and wooden pick inserted in centers comes out clean. (Parts of muffins may appear slightly moist but will continue to cook while standing.)

4. Immediately remove muffins from ring. Let stand uncovered on wire rack 2 minutes.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1100Calories from Fat 650

 % Daily Value*

Total Fat 73 g112.3%

Saturated Fat 21 g105%

Trans Fat 0 g


Sodium 1434 mg59.75%

Total Carbohydrates 77 g25.7%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet