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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Delicious savory breakfast muffin from . Makes a great grab-n-go breakfast. Especially paired with Mini Mushroom-&-Sausage Quiche. 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 tablespoon olive oil |
2 tablespoons butter, melted |
1 cup scallions, thinly slice |
3 oz diced canadian bacon |
1 oz fat free cheddar, grated |
1/2 cup red pepper, diced |
Directions:
1. Preheat oven to 400ºF. Coat 12 muffin cups with cooking spray.
2. Combine whole wheat flour, all purpose flour, baking powder, baking soda, pepper nad 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 muffin 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 rak to cool slightly before serving.
5. Tip: 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 towl and microwave on high for 30-60 seconds.
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