BLT Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 1 dozen.
These muffins prove that the classic combo of bacon, lettuce and tomato is good for so much more than a sandwich. They're winners at both breakfast and dinner. —Katie Koziolek, Hartland, Minnesota
Ingredients
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2 cups all-purpose flour
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1 tablespoon baking powder
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1 tablespoon sugar
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1 cup 2% milk
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1/2 cup mayonnaise
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3/4 cup crumbled cooked bacon (about 12 strips)
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1/2 cup chopped seeded plum tomatoes
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2 tablespoons minced fresh parsley
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Shredded lettuce, optional
Directions
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1.
In a large bowl, combine the flour, baking powder and sugar. In a small bowl, whisk milk and mayonnaise until smooth. Stir into the dry ingredients just until moistened. Fold in the bacon, tomatoes and parsley.
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2.
Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with lettuce.
Nutrition Facts
1 muffin: 185 calories, 10g fat (2g saturated fat), 11mg cholesterol, 385mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 6g protein.
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