Breakfast on the Go muffins
I made her original recipe and it was very, very good, but I had to lighten it up a bit, okay, alot.
This is such a wholesome good for you recipe, that is absolutely delicious and satisfying!! You will be happy to give to your family!!
Hope you enjoy the variations as much as we do!!
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- 1 lb
- bacon, cooked (i used turkey in this picture)
- 3 1/2 c
- all purpose flour
- 1/3 c
- 4 tsp
- baking powder
- 1 tsp
- 2 c
- 2 large
- 2 1/2 Tbsp
- unsalted butter melted
- 1 pkg
- small to medium uncooked eggs (1 dozen)
1Cook your bacon till almost crisp but not quite, you still want it pliable. Place on paper towel lined plate and set aside.
Preheat your oven to 400F.
In a medium size bowl, sift your dry ingredients together, including the sugar. Set aside.
In another bowl, add your wet ingredients. Pour your wet ingredients into the dry and mix well, the batter will be slightly lumpy.
3Gently break your egg ontop of the batter and INSIDE of the bacon. That is why it's important to use small to medium eggs.
Using a tbls measure now, use the leftover batter to gently cover the egg. The batter will spread and puff, so just ensure the egg is covered.
Bake for 22-25 till lightly golden. Let cool a few minutes inside the tins, then remove onto cooling rack to cool all the way thru. Store in an airtight container in the fridge... these don't last long, TRUST ME!!!