Bacon Cheddar Chive Muffins |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This is a lower fat version I created so my husband can still enjoy our favorite breakfast while not feeling guilty. The fresh chives make all the difference when you take out the fat, don't use dried. Ingredients:
6 slices bacon |
2 cups all-purpose flour |
1 1/2 tablespoons splenda sugar blend for baking |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 1/2 teaspoons garlic powder |
1/4 cup fresh chives, snipped |
1/3 cup parmesan cheese, grated |
1 cup light cheddar cheese (i recommend cabot 50% light) |
1/2 cup egg beaters egg substitute |
1/2 cup skim milk |
1/2 cup 98% fat-free cream of mushroom soup |
1/2 cup vegetable oil |
Directions:
1. Cook bacon and crumble.
2. Preheat oven to 400 degrees. Lightly grease muffin pan.
3. In a large mixing bowl combine flour, sugar, baking powder, salt, garlic powder, chives, cheese and bacon. In a small bowl combine remaining ingredients. Mix wet ingredients into dry, just until moistened.
4. Divide batter evenly into muffin tin and bake for 20-25 minutes or until a toothpick comes out clean.
|
|