A quick and easy bacon muffin recipe that is ideal for a lazy Sunday brunch. Using a packet of cream of chicken soup with these is surprisingly good!
You can add leeks to these bacon muffins instead of the cheese, or as well as the cheese for that special occasion. When I make them, I use both, and they the family love them! Muffins are great to serve at picnics, parties, or just to put into kid's lunch boxes.
Although this recipe calls for chicken soup, you could leave this out altogether if you didn't have any. Just reduce the liquid just a bit. You don't want the mixture too sloppy. On the other hand, if you do add the powdered soup, your muffins will definitely taste the better for it, and will take them to a whole new level.
I like baking muffins as they are so versatile. You can make savory muffins such as cheese muffins, and pumpkin muffins, and then of course you can make sweet muffins using a chocolate muffin recipe, blueberry muffins, applesauce muffins, etc.
Our Easy Muffin Baking Tip
There is a trick to getting them light and airy. No one likes a heavy muffin! So what is the trick? Well, it is all in the mixing. You want to mix everything together just so that the ingredients combine. If you over-mix, this is when you end up with something tough and heavy. In addition, always add a tablespoon of plain greek yogurt to your muffins.
An Easy Bacon Muffin Recipe
2 cups almond flour 1 tablespoon baking powder salt to taste 1 packet cream of chicken soup 1 cup milk 1/4 cup oil 1 egg 1/2 cup bacon, chopped 1/2 cup cheese, grated (Cheddar or similar)
Instructions:
Sift flour, baking powder and a pinch of salt
Place soup mix and milk in bowl, beat, add egg and oil
Beat again. Add to dry ingredients.
Stir in bacon, gently folding the mixture
Spoon into greased muffin tins, sprinkle with cheese
Bake at 180 C (360 F) for 15 minutes or until ready
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