Bacon Cheddar Chive Muffins

Submitted by erobbins4

"This is a lower fat version I created so my husband can still enjoy our favorite breakfast while not feeling guilty. The fresh chives make all the difference when you take out the fat, don't use dried."

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 12 muffins
• Serves: 12

ingredients

• 6 slices bacon
• 2 cups all-purpose flour
• 1 1⁄2 tablespoons Splenda Sugar Blend for Baking
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1 1⁄2 teaspoons garlic powder
• 1⁄4 cup fresh chives, snipped
• 1⁄3 cup parmesan cheese, grated
• 1 cup light cheddar cheese (I recommend Cabot 50% light)
• 1⁄2 cup Egg Beaters egg substitute
• 1⁄2 cup skim milk
• 1⁄2 cup 98% fat-free cream of mushroom soup
• 1⁄2 cup vegetable oil

directions

1. Cook bacon and crumble.
2. Preheat oven to 400 degrees. Lightly grease muffin pan.
3. In a large mixing bowl combine flour, sugar, baking powder, salt, garlic powder, chives, cheese and bacon. In a small bowl combine remaining ingredients. Mix wet ingredients into dry, just until moistened.
4. Divide batter evenly into muffin tin and bake for 20-25 minutes or until a toothpick comes out clean.