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.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
35 minIngredients
Directions
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.
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