Ingredients
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2
-
1
-
1
-
1/2
-
1/2
-
1/4
-
2
-
1 1/3
-
3
-
2
-
1
-
3/4
-
1/2
-
1/2
-
Directions
Savory Breakfast Muffins, Another gem from Eating Well (April/May 2005) , Scrum-dittily-umptious! I’ve been looking for a quick savory breakfast for a loooooong time I’m not a big sweets-in-the-morning girl and this really hit the spot! Next time I’m going to add scrambled eggs!, Carianne, I came to post this myself, but here they are! I just baked up a batch for today’s breakfast, and they’re very good used 3 strips of leftover bacon, and half parmesan for the cheese I also used whole wheat pastry flour, replacing 1/2 c with soy flour for added protein and fiber Next time I’ll add more salt (because I didn’t use the called-for amount of the salty meat, they could’ve used a bit more– that was solved this time around by sprinkling a bit of salt on each half post-baking) My copy of Eating Well indicates 2 T melted butter and 1 cup sliced scallions Thanks for posting!
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Steps
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1
Done
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Preheat Oven to 400f Coat Muffin Tin With Cooking Spray or Line With Papers. |
|
2
Done
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Combine First 6 Ingredients in Bowl. |
|
3
Done
|
in Another Bowl, Whisk Together Eggs, Buttermilk, Oil, and Butter. Fold in Scallions, Canadian Bacon, Cheese, and Red Pepper. |
|
4
Done
|
Make a Well in the Middle of the Dry Ingredients. Add Wet Ingredients and Mix Until Just Moistened. Scoop Into Muffin Tin. |
|
5
Done
|
Bake For 20 - 22 Minutes. Let Cool For 5 Minutes Before Removing from Tin. Serve Warm! |
