| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
Canadian |
Muffins, Breads, Freezer |
12 |
Muffins |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Dried mustard |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg |
| 1 |
c |
Milk |
| 1/4 |
c |
Vegetable oil |
| 3 |
|
Green onions (green part only) chopped (3/4 cup) |
| 2 1/2 |
oz |
Canadian bacon; finely chopped (1/2 cup) |
|
|
Vegetable oil cooking spray |
INSTRUCTIONS
Preheat oven to 400. Coat 12-cup muffin pan w/nonstick veg. oil
cooking spray. Mix together flour, baking powder, mustard, and salt
in lg. bowl. Beat egg lightly in med. bowl. Beat in milk and oil.
Stir in onion and bacon. Pour egg mixture into flour mixture,
stirring just until dry ingredients are moistened. Spoon about 1/4
cup batter into each muffin cup. Bake for 16 to 20 mins., or until
tester comes out clean and tops are lightly golden. Remove pan to
wire rack to cool for 5 mins. Turn out muffins. Serve immediately or
cool on wire rack.
To freeze muffins, store in tightly sealed container and place in
freezer until ready to serve. To use frozen muffins, thaw overnight
in frig. Wrap securely in foil, reheat in preheated 350 oven for 15
mins. or until hot as desired.
Per muffin - 146 cal, 5 g pro, 6 g fat, 18 g carbo, 199 mg sod, 23 mg
chol
Source: Family Circle (3/16/94) :: MM by Sue Woodward
Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar
13, 1999
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