Bacon and Cheese Muffins

cheddar-muffinThis recipe is from page 205 of the Southern Living 1989 Annual Recipes Cookbook. I hit an old southern living cookbook goldmine at the Salvation Army thrift store one afternoon. It makes 12 yummy muffins.



Bacon and Cheese Muffins

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
10 slices bacon, cooked and crumbled
1/2 cup (2 ounces) shredded cheddar cheese
1/2 teaspoon chopped fresh parsley
1 egg, beaten
3/4 cup 2% milk
1/3 vegetable oil

Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine egg, milk and oil; add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling two-thirds full. Bake at 400F for 20 to 35 minutes. Remove from pans immediately.

By my calculation – Per serving – Calories: 187, Total Fat: 11.2g, Sat. Fat: 2.5g, Carb: 15.3g, Fiber: 0.4g, Protein: 6.3g


One thought on “Bacon and Cheese Muffins

  1. Pingback: Back to the Drawing Board | From Fluffy to Fit

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