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    You are in: Home / Recipes / Bacon and Cheese Muffins. Recipe
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    Bacon and Cheese Muffins.

    Average Rating:

    2 Total Reviews

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    • on October 20, 2008

      These are a good little breakfast muffin. I made them as mini's and followed the recipe exactly as it was written. I will enjoy them again for breakfast tomorrow, but fresh out of the oven they are great. I can see other variations on this recipe. This was made for Fall PAC 2008.

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    • on September 20, 2008

      Very good savory muffins! These tasted a lot like corn muffins even though there's no corn meal in them. I was a little leery about 1/4 cup sugar, so I cut it back to 2 tablespoons and that was just right for us. Also used black pepper instead of cayenne pepper. If I did my temperature conversion right, 180c equals 356F, so I baked them at 350 degrees for exactly 20 minutes. Thanks for posting - I'm sure to be making these again! Made for the September Photo Challenge, "Breakfast, Anytime!"

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    Nutritional Facts for Bacon and Cheese Muffins.

    Serving Size: 1 (634 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 188.1
     
    Calories from Fat 110
    58%
    Total Fat 12.3 g
    18%
    Saturated Fat 2.9 g
    14%
    Cholesterol 27.4 mg
    9%
    Sodium 217.0 mg
    9%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.0 g
    0%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    yellow cheese

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