A delicious non-sweet breakfast muffin alternative featuring the classic combination of bacon and corn.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
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.
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.