Cheddar Bacon Muffins
For those guests who prefer savoury to sweet, these hearty snacks are an ideal — and quick! — solution.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 299 |
| pro | 9 g |
| 17g total fat | - |
| sat. fat | 5 g |
| carb | 29 g |
| fibre | 1 g |
| chol | 54 mg |
| sodium | 413 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 12% |
| vit A | 7% |
| vit C | 2% |
| folate | 19% |
-
6 strips bacon
1 cup (250 mL) shredded old Cheddar cheese
3 cups (750 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
4 tsp (20 mL) baking powder
2 tsp (10 mL) pepper
1 tsp (5 mL) salt
1 cup (250 mL) milk
1/2 cup (125 mL) vegetable oil
1/2 cup (125 mL) sliced green onions
1/2 cup (125 mL) sour cream
2 eggs
Preparation:
Cook bacon over medium heat for 5 minutes or until crisp. Drain on paper towels; let cool and crumble. In small bowl, combine 1 tbsp (15 mL) of the crumbled bacon and 2 tbsp (25 mL) of the Cheddar; set aside.
In large bowl, whisk together flour, sugar, baking powder, pepper and sa< stir in remaining bacon and Cheddar.
Whisk together milk, oil, onions, sour cream and eggs; pour over dry ingredients. Stir together just until moistened. Spoon into greased or paper-lined muffin cups; sprinkle reserved bacon and Cheddar mixture on top.
Bake in centre of 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden. (Make-ahead: Store in airtight container in refrigerator for up to 1 day or wrap individually and freeze in airtight container for up to 3 weeks. Rewarm before serving.)
Additional Information
Source
Holiday Best: 2000
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