Bacon Cheddar Muffins

Healthycooking's picture

Mar. 08, 2011


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


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

Nutrition Facts

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