Vegie, Bacon Cheese Muffins

These savoury muffins have a sweet side, using corn and apple to balance the bacon, capsicum cheese and chives. Perfect for lunchboxes!

The ingredient of Vegie Bacon Cheese Muffins

• vegetable oil to grease
• 250ml 1 cup reduced fat milk
• 1 x 140g container apple fruit puree goulburn valley brand
• 2 eggs
• 1 egg white
• 2 slices about 100g 97 per cent fat free bacon finely chopped
• 1 2 small red capsicum deseeded finely chopped
• 1 x 125g can corn kernels rinsed drained
• 30g 1 2 cup finely grated 93 per cent fat free cheddar shape brand
• 2 green shallots ends trimmed finely chopped
• 2 tbsp chopped fresh chives
• 240g 1 1 2 cups wholemeal self raising flour
• 75g 1 2 cup white self raising flour

The Instruction of vegie bacon cheese muffins

• preheat oven to 180u00b0c brush twelve 80ml 1 3 cup capacity muffin pans with oil to grease or line with paper cases
• whisk together the milk apple puree eggs and egg white in a large bowl until combined stir in the bacon capsicum corn cheese green shallots and chives
• sift combined flours over egg mixture and add the husks use a metal spoon to fold until just combined spoon muffin mixture among prepared pans bake in preheated oven for 22 25 minutes or until a skewer inserted into the centres of the muffins comes out clean remove from oven and set aside for 5 minutes turn onto a wire rack to cool completely

Nutritions of Vegie Bacon Cheese Muffins

fatContent: 129 06 calories
saturatedFatContent: 2 5 grams fat
carbohydrateContent: 0 5 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: n a

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