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Cheddar-Bacon Breakfast Muffins

  • Prep Time 5 min
  • Total Time 30 min
  • Serves: 12

Ingredients

  • 2 1/2 cups All Purpose Flour 625 mL
  • 3/4 cup granulated sugar 175 mL
  • 1/2 tsp baking powder 2 mL
  • 1/2 tsp baking soda 2 mL
  • 1/4 tsp salt 1 mL
  • of your favourite spice: ground cinnamon or ginger 5 mL
  • 1 Large Egg 0
  • 1 cup buttermilk 250 mL
  • 1/2 cup canola oil 125 mL

Directions

  • Step 1

    Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and spice. In a separate bowl, whisk together egg, buttermilk and oil. Pour wet ingredients over flour mixture, stir until just combined and then evenly divide batter into prepared muffin tin.

  • Step 2

    Bake on middle rack of oven until tops are firm to the touch, about 20 min. Let cool in muffin tin 5 min. then transfer to a cooling rack to cool completely. Store muffins in an airtight container for up to 2 days or wrap individually and freeze for up to 2 weeks.

  • Step 3

    For savoury cheddar bacon breakfast muffins, omit spice and add 1/2 tsp (2 mL) cayenne pepper, 1/2 cup (125 mL) crumbled Fully Cooked Bacon, 1 1/2 cups (375 mL) shredded Mild Cheddar Cheese and 1/2 cup (125 mL) thinly sliced green onion

Nutrition Facts

  • Nutrition Description 1 buttermilk muffin – extra ingredients not included
  • Calories 240
  • Fat 10 g
  • Saturated Fat 1 g
  • Carbs 34 g
  • Protein 4 g
  • Cholesterol 15 mg
  • Fibre 1 g
  • Sodium 160 mg