Breakfast Muffins
A Valley Flax Flour recipe
GLUTEN FREE
Breakfast Muffins Yield: 12 large muffins 750
ml
Multi-purpose flour blend
3
cups
10
ml
baking powder
2
tsp
2.5
ml
baking soda
1/2
tsp
2.5
ml
black pepper
1/2
tsp
500
ml
buttermilk or kefir
2
cups
eggs, large
2
2 45
ml
olive oil
3
Tbsp
30
ml
butter, melted
2
Tbsp
60
ml
green onion, chopped
1/4
cup
60
ml
bacon, chopped and cooked
1/4
cup
125
ml
1/2
cup
125
ml
peppers and onion, chopped and cooked cheese, grated
1/2
cup
1. 2. 3. 4. 5. 6. 7.
Per muffin: 230 calories, 14 g fat, 5 g saturated fat, 16 mg cholesterol, 270 mg sodium, 21 g carbohydrate, 4 g fiber, 3 g sugar, 8 g protein
Preheat the oven to 400oF. In a large mixing bowl, combine the flour, baking powder, baking soda and black pepper. Make a well in the middle and add the buttermilk, eggs, olive oil and butter. Mix to blend. Fold in the green onion, bacon, peppers, onion and cheese. Spray a set of large muffin tins with oil. Scoop the batter into the tins. Bake for 25 to 30 minutes. Cool for 5 to 10 minutes and then turn out onto a rack to finish cooling, or serve warm.
A Valley Kitchen product
Scan for additional recipes! ©All rights reserved by Valley Flax Flour Ltd, Middleton, NS
GLUTEN FREE
Breakfast Muffins Yield: 12 large muffins 750
ml
Multi-purpose flour blend
3
cups
10
ml
baking powder
2
tsp
2.5
ml
baking soda
1/2
tsp
2.5
ml
black pepper
1/2
tsp
500
ml
buttermilk or kefir
2
cups
eggs, large
2
2 45
ml
olive oil
3
Tbsp
30
ml
butter, melted
2
Tbsp
60
ml
green onion, chopped
1/4
cup
60
ml
bacon, chopped and cooked
1/4
cup
125
ml
1/2
cup
125
ml
peppers and onion, chopped and cooked cheese, grated
1/2
cup
1. 2. 3. 4. 5. 6. 7.
Per muffin: 230 calories, 14 g fat, 5 g saturated fat, 16 mg cholesterol, 270 mg sodium, 21 g carbohydrate, 4 g fiber, 3 g sugar, 8 g protein
Preheat the oven to 400oF. In a large mixing bowl, combine the flour, baking powder, baking soda and black pepper. Make a well in the middle and add the buttermilk, eggs, olive oil and butter. Mix to blend. Fold in the green onion, bacon, peppers, onion and cheese. Spray a set of large muffin tins with oil. Scoop the batter into the tins. Bake for 25 to 30 minutes. Cool for 5 to 10 minutes and then turn out onto a rack to finish cooling, or serve warm.
A Valley Kitchen product
Scan for additional recipes! ©All rights reserved by Valley Flax Flour Ltd, Middleton, NS
