Ingredients for Artichoke Garlic And Bacon Muffins
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 large egg
- enough water to reach 1 cup total liquid with egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup shredded cheddar cheese
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 4 slices bacon, cooked and crumbled (optional)
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How to Make Artichoke Garlic And Bacon Muffins
- Preheat oven to 390°F (199°C).
- Grease a standard 12-cup muffin tin.
- In a medium skillet, melt 2 tablespoons of butter over medium heat. Add 1/2 cup breadcrumbs and 2 cloves minced garlic. Cook, stirring frequently, until golden brown and crispy (about 3-5 minutes). Set aside.
- In a measuring cup, whisk 1 large egg lightly with a fork. Add enough water to reach 1 cup total liquid.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Add the egg mixture to the dry ingredients. Stir gently until just combined.
- Stir in 1 cup shredded cheddar cheese, 1 (14-ounce) can artichoke hearts (drained and chopped), and 4 slices cooked and crumbled bacon (optional).
- Gently fold the ingredients until just moistened. Do not overmix.
- Fill each muffin cup about 2/3 full. Sprinkle the reserved crispy breadcrumbs over the tops.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
2g
Fat
7g
Carbs
4g
