|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)|
|Baking powder||1 1/2 Teaspoon|
|Baking soda||1/2 Teaspoon|
|1% buttermilk/Soured milk||1 Cup (16 tbs) (Low Fat Variety)|
|Canola oil||3 Tablespoon|
|Reduced||fat cheddar cheese|
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.
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.
Serving size Complete recipe
Calories 1843Calories from Fat 618
% Daily Value*
Total Fat 69 g106.2%
Saturated Fat 11 g55%
Trans Fat 0 g
Sodium 3653 mg152.21%
Total Carbohydrates 245 g81.7%
Dietary Fiber 15 g60%
Sugars 20 g
Protein 63 g126%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet