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    You are in: Home / Recipes / Corn Bacon Muffins Recipe
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    Corn Bacon Muffins

    Average Rating:

    1 Total Reviews

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    • on March 03, 2011

      Mmmm, I Really liked these muffins. I made a few changes to fit in with my diet as I am a diabetic but the bones of the recipe were still there. First I used half wholemeal flour and half white ,then I used splenda blend for the sugars and I used just the egg white and a non hydrogenated spread suitable for baking, also a wee bit more rising agent because of the w/w flour as sometimes it can make things a bit heavier and my bacon was very lean. These are really nice muffins and I don't think anyone would notice the changes as they are quite subtle and I can have some. Thank you for posting a really yummy muffin recipe I think I will be making this a lot it was a big hit with everyone not just me and they were non the wiser that they were tweaked. Made for PAC Spring 2011.

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    Nutritional Facts for Corn Bacon Muffins

    Serving Size: 1 (1082 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 301.9
     
    Calories from Fat 164
    54%
    Total Fat 18.2 g
    28%
    Saturated Fat 7.7 g
    38%
    Cholesterol 48.9 mg
    16%
    Sodium 424.8 mg
    17%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.8 g
    11%
    Protein 7.8 g
    15%

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