Glorious Morning Cheesy Bacon Muffins Recipe

Name: Glorious Morning Cheesy Bacon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup oatmeal; 1 1/2 cups flour, all-purpose; 1 1/4 cups cheese shredded; 3 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 pound bacon cooked; ⅓ cup vegetable oil; 1/4 cup liquid egg substitute; 1 cup milk, skim

Servings: persons

1 cup oatmeal
1 1/2 cups flour, all-purpose
1 1/4 cups cheese shredded
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound bacon cooked
⅓ cup vegetable oil
1/4 cup liquid egg substitute
1 cup milk, skim

1
Preheat oven to 400F (200C).
2
Grease muffin tin well.
3
In large bowl combine oats, flour, sugar, baking powder and seasonings; set aside.
4
In another bowl, combine oil, egg substitute and skim milk.
5
Make a well in center of dry mixture.
6
Pour wet ingredients into dry ingredients; stir until just moistened.
7
Gently fold in bacon and cheese.
8
Portion muffin batter evenly into prepared muffin tin (about 13 cup).
9
Bake about 20 to 25 minutes or until lightly golden brown.

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup oatmeal, 1 1/2 cups flour, all-purpose, 1 1/4 cups cheese shredded, 3 tablespoons sugar, and more.

Yes, Glorious Morning Cheesy Bacon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Glorious Morning Cheesy Bacon Muffins

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