We’ll call this semi-healthy 😉 It’s much better than munching on a bag of chips while driving. And my fresh ingredients are from my Farm Fresh to You box.
Just got back from my week-long road trip! The last leg of driving was killer, but so worth all the great experiences and chances to see family all week! Also, it was my first time to LA and I had a blast and got to eat all the things I ever wanted to eat there (specialty donuts, Seoul Sausage, the original food truck Kogi, etc.).
Connect with me on Insta for photos: gina.chong
Bacon, Cheddar, Pepper Muffins
Makes 6-8 muffins
- 2-3 slices bacon, cooked and crumbled
- 1/2 Tbsp butter
- 1/2 cup bell peppers, chopped small
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp sugar
- 1 egg
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
Preheat oven to 350F. Line a muffin pan with cupcake liners.
Melt butter in a skillet over medium heat. Cook peppers until tender. Remove and let cool slightly.
In a medium bowl, whisk together the egg and milk. Then stir in the bacon, cheese and peppers. Set aside.
In a clean bowl, combine the flour, baking powder, salt and sugar. Add to egg mixture, mixing only until combined.
Fill muffin wells 2/3 full and bake 20-25 minutes until tops begin to brown and toothpick inserted comes out clean. Let cool slightly and enjoy.
Recipe adapted from Food.com.