Savory Breakfast Muffins
- Prep Time -
- Cook Time -
- Serves 12
Recipe Provided By: EatingWell.com
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1. Ingredients
- 2 cups whole-wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 eggs
- 1 1/3 cups buttermilk
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons butter, melted
- 1 cup thinly sliced scallions
- 3/4 cup diced Canadian bacon
- 1/2 cup grated Cheddar cheese
- 1/2 cup finely diced red bell pepper
Nutrition Info
Per Serving
- Calories: 220 kcal
- Carbohydrates: 25 g
- Dietary Fiber: 3 g
- Fat: 9 g
- Protein: 9 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.
- Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
- Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
- Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Yield: 12 servings
3. Still Hungry?
If you're tired of sweet breakfast muffins or just looking for a savory breakfast, try these--you'll love the smoky flavor from the Canadian bacon and the fresh-tasting combination of red bell pepper and scallions.
Notes:
Tip
Reheat & Run: Bake muffins on weekends and enjoy the leftovers for grab-and-go weekday breakfasts. Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Make Ahead Tip
To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
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Even better Reheated
ullila - July 27, 2007 02:09:04 PM PSTI have actually never used Canadian bacon in this recipe, but I have added chopped Jalapenos. The original recipe, minus the bacon, is not very flavorful but this makes it a good base for something extra. My favorite way of enjoying these muffins is reheated for 20 sec in the microwave with a teaspoon of Jalapeno jelly spread inside. Last time I doubled the amount of salt and experimented with some spices. Still not very flavorful by themselves. They do fit very nicely in my high fiber, mostly vegetable diet, and satisfy "weight loss" hunger in a very comforting way.
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Even better Reheated
Ulli - July 27, 2007 02:09:03 PM PSTI have actually never used Canadian bacon in this recipe, but I have added chopped Jalapenos. The original recipe, minus the bacon, is not very flavorful but this makes it a good base for something extra. My favorite way of enjoying these muffins is reheated for 20 sec in the microwave with a teaspoon of Jalapeno jelly spread inside. Last time I doubled the amount of salt and experimented with some spices. Still not very flavorful by themselves. They do fit very nicely in my high fiber, mostly vegetable diet, and satisfy "weight loss" hunger in a very comforting way.
Was this review helpful to you? Yes - No Report Abuse
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