Bacon and Corn Breakfast Muffins
Easy to make bacon and corn breakfast muffins for busy people on the go!
Servings: 9 muffins
Calories: 189kcal
Ingredients
- 2 cups wholemeal flour
- 1 teaspoon baking powder
- 2 eggs
- 1 cup whole milk
- 2 tablespoon melted butter
- 2 slices bacon
- ½ cup corn kernels
- ½ yellow/brown onion finely diced
- ½ cup cheddar cheese grated
- ½ cup parsley finely chopped
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 200C/400F
- Place flour and baking powder in large bowl.
- Whisk the eggs and milk together.
- Add the melted butter to the milk and egg mixture and stir.
- Place onion, cheddar, bacon, corn and parsley in the bowl with the flour and baking powder.
- Add the eggs, milk and butter.
- Stir until well combined and season with salt and pepper.
- Grease a muffin tin with melted butter or coconut oil using a pastry brush.
- Use a tablespoon to generously dollop the muffin mixture into the tin. Avoid over filling because they will rise.
- Place in oven, bake for 20-30 minutes, or until muffins are golden brown and sound 'hollow' when tapped.
Nutrition
Calories: 189kcal | Carbohydrates: 21g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 268mg | Potassium: 245mg | Fiber: 3g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1.1mg
