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.
| Prep Time: | 20 minutes |
| Ready in: | 45 minutes |
| Yield: | 1 dozen muffins |
| Recipe 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 | |
Recipe Directions
- Preheat oven to 400°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.
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.
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.
Health Advantages: healthy weight, diabetes appropriate, heart healthy, low sat fat, low sodium, low calorie.
| Nutrition Information | ||||||||
| Servings Per Recipe: 12 | ||||||||
| Amount Per muffin | ||||||||
| Calories: | 217 cal | Carbohydrate Servings: | 1 1/2 | |||||
| Carbohydrates: | 24 g | Dietary Fiber: | 3 g | Cholesterol: | 50 mg | |||
| Fat: | 9 g | Sodium: | 339 mg | Saturated Fat: | 3 g | |||
| Protein: | 9 g | Potassium: | 113 mg | Monounsaturated Fat: | 4 g | |||
| Nutrition Bonus: | Vitamin C (25% daily value), Fiber (13% dv). | |||||||
| Exchanges: | 1 1/2 starch, 1/2 meat, 1 fat | |||||||
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