Salty bacon cheddar veggie muffins Recipe

Name: Salty bacon cheddar veggie muffins
Prep time: 7 min
Cook time: 4 min
Total time: 11 min
Yield: 12 servings
Ingredients: 4 strips bacon, cut into strips; 2 cups (500 ml) Arctic Gardens vegetables for spaghettini; 2 1/2 cups (625 ml) all-purpose flour; 1 ½ tsp (7 ml) baking powder; 1 tsp (5 ml) baking soda; 1 tsp (5 ml) Italian herbs; 1/4 tsp (1 ml) salt; 1/4 tsp (1 ml) ground pepper; 2 eggs; 1 ¼ cup (310 ml) milk; 3/4 cup (180 ml) medium cheddar, grated or cubed

Ingredients

4 strips bacon, cut into strips
2 cups (500 ml) Arctic Gardens vegetables for spaghettini
2 1/2 cups (625 ml) all-purpose flour
1 ½ tsp (7 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) Italian herbs
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) ground pepper
2 eggs
1 ¼ cup (310 ml) milk
3/4 cup (180 ml) medium cheddar, grated or cubed

	PREP TIME 7m	COOK TIME 4m	TOTAL TIME 11m
YIELD 12 servings

Instructions

In a large pan, cook bacon over medium heat for 5 minutes.
Add veggies and cook for another 5 minutes. Remove from heat and let cool.
Preheat the oven to 350 oF (180 oC). Line a muffin tin with paper or silicone liners or grease lightly with butter.
In a bowl, mix together flour, baking powder, baking soda, herbs, salt, and pepper.
In another bowl, beat eggs with milk and pour into the center of dry ingredients. Stir with a fork until batter is smooth.
Add the vegetable mixture to the bacon and cheddar.
Pour the batter into the mold and bake for 20 to 25 minutes or until the muffins keep their shape after pressing down on the tops.