Salty bacon cheddar veggie muffins
Ingredients
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
2 eggs
1 ¼ cup (310 ml) milk
3/4 cup (180 ml) medium cheddar, grated or cubed
Preparation
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In a large pan, cook bacon over medium heat for 5 minutes.
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Add veggies and cook for another 5 minutes. Remove from heat and let cool.
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Preheat the oven to 350 oF (180 oC). Line a muffin tin with paper or silicone liners or grease lightly with butter.
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In a bowl, mix together flour, baking powder, baking soda, herbs, salt, and pepper.
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In another bowl, beat eggs with milk and pour into the center of dry ingredients. Stir with a fork until batter is smooth.
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Add the vegetable mixture to the bacon and cheddar.
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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.
Nutrition Facts (per serving) :
Calories: 178
Protein: 9 g
Fat: 5 g
Carbohydrate: 24 g
Fibre: 2 g
Sodium: 234 mg
