For those guests who prefer savoury to sweet, these hearty snacks are an ideal -- and quick! -- solution.
- Portion size 12 servings
- Credits : Holiday Best: 2000
Ingredients
Method
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 salt ; 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.)
Nutritional facts <b>Per muffin: about
- Sodium 413 mg
- Protein 9 g
- Calories 299.0
- Total fat 17 g
- Cholesterol 54 mg
- Saturated fat 5 g
- Total carbohydrate 29 g
%RDI
- Iron 12.0
- Folate 19.0
- Calcium 14.0
- Vitamin A 7.0
- Vitamin C 2.0
