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Cook Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:12Yield:1 dozen muffinsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:12Yield:1 dozen muffins
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:12
Servings:
12
Yield:1 dozen muffins
Yield:
1 dozen muffins
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupswhole-wheat flour1cupall-purpose flour1tablespoonbaking powder½teaspoonbaking soda½teaspoonfreshly ground pepper¼teaspoonsalt2eggs1 ⅓cupsbuttermilk3tablespoonsextra-virgin olive oil2tablespoonsbutter, melted1 cup thinly sliced scallions, (about 1 bunch)3/4 cup diced Canadian bacon, (3 ounces)½cupgrated Cheddar cheese½cupfinely diced red bell pepper
Cook Mode(Keep screen awake)
Ingredients
2cupswhole-wheat flour
1cupall-purpose flour
1tablespoonbaking powder
½teaspoonbaking soda
½teaspoonfreshly ground pepper
¼teaspoonsalt
2eggs
1 ⅓cupsbuttermilk
3tablespoonsextra-virgin olive oil
2tablespoonsbutter, melted
1 cup thinly sliced scallions, (about 1 bunch)
3/4 cup diced Canadian bacon, (3 ounces)
½cupgrated Cheddar cheese
½cupfinely diced red bell pepper
Directions
Preheat oven to 400 degrees 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.
Tips
Make Ahead 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 towel and microwave on High for 30 to 60 seconds.
TipReheat & RunBake 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.
Originally appeared: EatingWell Magazine, April/May 2005
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Nutrition Facts(per serving)231Calories9gFat29gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
