Savory Breakfast Muffins

A delicious non-sweet breakfast muffin alternative featuring the classic combination of bacon and corn.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.

Step: 2

Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Step: 3

In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups.

Step: 4

Bake in preheated oven for 20 to 25, until golden brown.

Per Serving: 234 calories; protein 5.1g; carbohydrates 22.8g; fat 13.9g; cholesterol 48.1mg; sodium 393.7mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.