Savoury Breakfast Muffins
These muffins are the perfect grab-and-go option for busy mornings. Made with buttermilk, cheddar cheese, bacon, eggs, a touch of brown sugar, and fresh chives, they’re hearty, flavorful, and easy to enjoy on the run.
Servings: 12 muffins
Equipment
- 1 muffin tin
- 2 mixing bowls
Ingredients
- 3 tbsp neutral oil vegetable, canola, corn oil
- 2 cups all purpose flour
- 2 tbsp unsalted butter
- 1 cup buttermilk
- 1 cup sharp cheddar cheese shredded
- 3/4 cup bacon cooked, chopped
- 2 eggs
- 2 tbsp brown sugar
- 1/2 cup chives chopped
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 375. °F
- Begin by cooking the bacon in a skillet over medium heat until lightly crisp. Transfer to a paper towel-lined plate to drain excess fat. Once cooled, chop into bite-sized pieces then set aside until ready to use.
- Melt the butter and set aside to cool to room temperature.
- In a large mixing bowl, whisk together the eggs and milk. Add the cooled melted butter, oil, chives, bacon, and sharp cheddar cheese. Mix until well combined and set aside.
- In a separate bowl, whisk together the all purpose flour, brown sugar, baking powder, baking soda, garlic powder and salt.
- Pour the wet ingredients into the dry ingredients and gently mix until just incorporated. Be careful not to over mix; a few small lumps are fine.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20 minutes, or until the tops are golden brown and a toothpick inserted into the centre of a muffin comes out clean.
- Allow the muffins to cool for a few minutes before serving.
Nutrition
Calories: 255kcal | Carbohydrates: 20g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 416mg | Potassium: 106mg | Fiber: 1g | Sugar: 3g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg
