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BACON-CHEDDAR BREAKFAST MUFFINS

Updated: March 7, 2013 6:07AM



MAKES 12 SERVINGS

1 cup all-purpose flour

1/3 cup quick-cooking oats

1 tablespoon baking
powder

½ teaspoon salt

¼ teaspoon ground
cinnamon

¼ teaspoon pepper

6 eggs

¼ cup applesauce

½ cup (2 ounces) shredded Cheddar cheese

¼ cup finely-chopped crisp-cooked bacon

¼ cup chopped fresh parsley

Heat oven to 375 degrees. In large bowl, mix flour, oats, baking powder, salt, cinnamon and pepper.

In medium bowl, beat eggs and applesauce until blended. Add to flour mixture, stir just until moistened. Stir in cheese, bacon, and parsley. Spoon batter evenly into 12 greased 3-inch muffin cups.

Bake until tops are lightly browned and spring back when lightly tapped with finger (15 to 20 minutes). Cool in pan on wire rack 5 minutes, remove from pan.

Serve warm or cool completely.

Note: For fewer calories, use reduced-fat cheese and turkey bacon.

American Egg Board



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