View cart background image
0
items
Free Shipping on orders of $40 or more
Dash of Diamonds and Pinch of Pearls Sweepstakes

Savory Breakfast Muffins

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 3   Reviews: 11 See Reviews
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  45 Minutes
  1 dozen muffins
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.

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.
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

Tip: 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.
Savory Breakfast Muffins Recipe at Cooking.com
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Savory Muffins
 Holiday Baked Breakfast
Nutrition Facts per Serving
Yield:   1 dozen muffins
Calories: 217
Fat. Total: 9g
Protein: 9g
Carbohydrates, Total: 24g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 50mg
Sodium: 339mg
% Cal. from Fat: 37%
Spotlight Recipe Review See all 11 reviews »

Rating: 1
by: Charles Reviewed: 03/21/2011
Forget it.
Not worth the effort. Bland and boring. Don't bother.
316 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.