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Friday, November 4, 2011

Recipe for Bacon, Egg, and Cheese Scone Muffins

When I'm out for my morning bike ride, I sometimes have some creative ideas for the kitchen.  Take these scone muffins...I wanted to make something portable for a brunch time snack.  Thinking about what was on hand during my ride, I came up with the idea of using a package of King Arthur Scone Mix as a base for some savory muffins.  These were really good and around 180 calories each!

  • 16 oz scone mix
  • 1 large egg
  • 1 ¾ cup low fat buttermilk, plus more for brushing
  • ½ tsp salt
  • 1 cup chopped Canadian bacon
  • 1 cup egg whites, cooked with 1/3 cup chives, chopped
  • ¾ cup shredded low fat cheddar cheese
  • Baking spray
  • Fleur de Sel (or other large crystal salt)

  • Preheat oven to 400 degrees.
  • Add egg, salt, and buttermilk to scone mix and mix until well moistened.
  • Stir in bacon, eggs, and cheese.
  • Spray 12 cup muffin tin with baking spray.
  • Divide batter between muffin cups.
  • Bake in upper third of oven for 20-25 minutes until browning on tops.
  • Remove from oven and cool for 5 minutes on a rack.
  • Brush tops with buttermilk and sprinkle with Fleur de Sel.
  • Cool 10 more minutes and remove from pans.
  • Serve warm or store in airtight container and serve room temperature or reheated (cut in half and cook 20 seconds in microwave).

You could do the same thing with your favorite muffin batter or quick bread mix.  The texture of these was great, I'm sure from the scone mix (which makes up great scones by the way-unsponsored).  The salty top was a nice touch, so don't skip that part.  

These transported well, reheated well, and tasted great.  I'm claiming this recipe to be a home run!