Ingredients for Bacon And Cilantro Breakfast Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 large egg
- 1/2 cup milk
- 1/4 cup canola oil
- 1/2 cup fresh cilantro, chopped
- 4 slices bacon, cooked crisp and crumbled
- 1/2 cup shredded cheddar cheese
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How to Make Bacon And Cilantro Breakfast Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, ½ cup white sugar, and 2 teaspoons baking powder.
- In a separate bowl, whisk 1 large egg.
- Add ½ cup milk and ¼ cup canola oil to the whisked egg. Stir to combine.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Let the batter rest for 10 minutes.
- While the batter rests, cook 4 slices bacon until crispy. Crumble and set aside.
- Chop ½ cup fresh cilantro.
- Add the crumbled bacon, chopped cilantro, and ½ cup shredded cheddar cheese to the batter. Fold gently to combine.
- Fill each muffin cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
33g
Fat
19g
Carbs
8g
