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Whole Wheat Cheesy Bacon Muffins

Whole Wheat Cheesy Bacon Muffins Whole Wheat Cheesy Bacon Muffins Whole Wheat Cheesy Bacon Muffins

Bacon and cheese can both be found in these muffins. Using mostly whole wheat flour and olive oil instead of all-purpose flour and butter makes them much healthier and still taste delicious.













Trans-fat Free, Good source of fiber


6 slices bacon
½ cup onions
1 cup whole-wheat flour
or whole wheat pasty flour, or white whole wheat flour
¼ cup unbleached all-purpose flour
¼ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
or as needed
2 large eggs
beaten, large
1 cup milk
3 teaspoons olive oil
or canola oil
½ cup cheddar cheese


Fry the bacon in a 10-inch skillet, over medium heat, for 5 minutes or until the bacon is crisp.

Remove the bacon and drain on paper towels.

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.

Sift the whole wheat flour, all-purpose flour, corn meal, baking powder and salt into a bowl, and set aside.

In another bowl, whisk together the eggs, milk, and oil until well blended.

Add the liquid mixture to the flour mixture, stirring just until moistened and incorporated.

Stir in the bacon pieces and browned onion, and cheese until well combined.

Spoon the batter into greased 3-inch muffin-pan cups, filling each ⅔ full.

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.

Cool, until cold to the touch, wrap in foil and store in the freezer, or serve while still warm.

TO REHEAT: Heat the foil-wrapped muffins in a preheated 350 Degree F oven for 10 to 12 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 25641% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 484mg 20%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 13%
Sugars g
Protein 25g
Vitamin A 5% Vitamin C 2%
Calcium 18% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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