Savory Breakfast Muffins

 

A Savory Twist to Breakfast!

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, (about 1 bunch)
  • 3/4 cup diced Canadian bacon, (3 ounces)
  • 1/2 cup grated Cheddar cheese
  • 1/2 cup finely diced red bell pepper

Preparation – Prep Time: 20 minutes

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
  3. 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).
  4. 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.

Total Time: 45 minutes

Tip:

Wrap leftover muffins individually in plastic wrap, place in a plastic storage container and freeze. To thaw, remove plastic wrap, microwave on High for 30 to 60 seconds.

 Nutrition

Per muffin: 217 calories; 9 g fat ( 3 g sat , 4 g mono ); 50 mg cholesterol; 24 g carbohydrates; 9 g protein; 3 g fiber; 339 mg sodium; 113 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Fiber (13% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1/2 meat, 1 fat

 

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