Whole Wheat Cheesy Bacon Muffins (#1613)

Serves
Ready
6
40
Minutes
Prep
Cook
15
Minutes
25
Minutes
Categories
Muffins
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Ingredients

  • 6 slices Bacon diced
  • 1/2 cup Onions chopped
  • 1 cup Whole Wheat Flour or whole wheat pasty flour, or white whole wheat flour
  • 1/4 cup All-Purpose Flour sifted
  • 1/4 cup Cornmeal
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt or as needed
  • 2 large Eggs beaten, large
  • 1 cup Milk
  • 3 tsp Olive Oil or canola oil
  • 1/2 cup Cheddar Cheese shredded

Directions

  1. Fry the bacon in a 10-inch skillet, over medium heat, for 5 minutes or until the bacon is crisp.
  2. Remove the bacon and drain on paper towels.
  3. Wipe the pan clean with paper towel, cook the onions with 1 teaspoon vegetable oil for a about 5 minutes or until the onions are tender and partially browned.
  4. Sift the whole wheat flour, all-purpose flour, corn meal, baking powder and salt into a bowl, and set aside.
  5. In another bowl, whisk together the eggs, milk, and oil until well blended.
  6. Add the liquid mixture to the flour mixture, stirring just until moistened and incorporated.
  7. Stir in the bacon pieces and browned onion, and cheese until well combined.
  8. Spoon the batter into greased 3-inch muffin-pan cups, filling each 2/3 full.
  9. Bake in a preheated 400 degree f oven for 15 minutes or until a wooden pick inserted in the center of a muffin comes out clean.
  10. Cool, until cold to the touch, wrap in foil and store in the freezer, or serve while still warm.
  11. To reheat: Heat the foil-wrapped muffins in a preheated 350 degree f oven for 10 to 12 minutes.
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