Wild Rice-bacon Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Bread | 12 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 2 | c | Bisquick original baking mix |
| 2/3 | c | Milk |
| 2 | T | Vegetable oil |
| 3/4 | c | Cooked wild rice |
| 1/3 | c | Shredded Monterey Jack |
| cheese | ||
| 2 | T | Bac-os bacon-flavored bits |
| or crumbled cooked bacon |
INSTRUCTIONS
HEAT oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2-1/2x1-1/4 inches, or line with paper baking cups. BEAT egg slightly in medium bowl. Stir in baking mix, milk and oil just until moistened. Fold in remaining ingredients. Divide batter evenly among muffin cups. BAKE 15 to 18 minutes or until golden brown. Cool slightly before removing from pan. Serve warm. 1 dozen muffins. From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 221
Calories From Fat: 139
Total Fat: 15.7g
Cholesterol: 44.4mg
Sodium: 372.3mg
Potassium: 125.3mg
Carbohydrates: 9g
Fiber: <1g
Sugar: 1.1g
Protein: 11.1g