The recipes we love
Salty bacon cheddar veggie muffins
4 strips bacon, cut into strips
2 cups (500 ml) Arctic Gardens vegetables for spaghettini
2 1/2 cups (625 ml) all-purpose flour
1 ½ tsp (7 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) Italian herbs
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) ground pepper
1 ¼ cup (310 ml) milk
3/4 cup (180 ml) medium cheddar, grated or cubed
In a large pan, cook bacon over medium heat for 5 minutes.
Add veggies and cook for another 5 minutes. Remove from heat and let cool.
Preheat the oven to 350 oF (180 oC). Line a muffin tin with paper or silicone liners or grease lightly with butter.
In a bowl, mix together flour, baking powder, baking soda, herbs, salt, and pepper.
In another bowl, beat eggs with milk and pour into the center of dry ingredients. Stir with a fork until batter is smooth.
Add the vegetable mixture to the bacon and cheddar.
Pour the batter into the mold and bake for 20 to 25 minutes or until the muffins keep their shape after pressing down on the tops.