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15 Keto Muffin Recipes Ideas for On-the-Go Snacks
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Did you know that incorporating keto snacks into your diet can help boost energy levels and keep cravings at bay? If you’re looking for delicious and healthy on-the-go options, you’ve come to the right place! In this article, we’ve compiled a mouthwatering list of 15 keto muffin recipes that are not only easy to make but also perfect for satisfying your snack cravings while sticking to your lifestyle. Get ready to whip up treats like Almond Flour Blueberry Muffins and Bacon and Cheese Breakfast Muffins that are sure to delight your taste buds!
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Almond Flour Blueberry Muffins
These Almond Flour Blueberry Muffins are a delightful treat featuring the nutty flavor of almond flour paired perfectly with juicy, fresh blueberries. They are a healthy alternative that doesn’t compromise on taste!
Ingredients:
- 2 cups almond flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, sugar, baking soda, and salt.
3. In another bowl, beat the eggs, then add the melted coconut oil and vanilla extract, mixing until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to break them.
6. Divide the batter evenly among the muffin tin, filling each cup about 3/4 full.
7. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- For added flavor, consider mixing in a teaspoon of cinnamon.
- Store muffins in an airtight container to keep them moist.
- You can substitute blueberries with other berries or chocolate chips if desired.
Cheddar and Chive Savory Muffins
These Cheddar and Chive Savory Muffins are a delightful blend of sharp cheddar and fresh chives, making them the perfect savory treat for breakfast or a snack. Their cheesy richness and herbaceous notes will surely appeal to anyone looking for a flavorful twist on classic muffins.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- ¼ cup chopped fresh chives
- 1 cup milk
- 2 large eggs
- ¼ cup unsalted butter, melted
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
3. Stir in the cheddar cheese and chives until evenly distributed.
4. In another bowl, combine the milk, eggs, and melted butter, and whisk until well blended.
5. Pour the wet ingredients into the dry ingredients and mix gently until just combined; do not overmix.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- For an extra cheesy flavor, sprinkle some additional cheddar on top of the muffins before baking.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
- Experiment with other herbs like parsley or thyme for a different flavor profile.
Chocolate Chip Coconut Muffins
These Chocolate Chip Coconut Muffins are a delightful treat, combining the rich flavors of chocolate and the tropical essence of coconut. Perfectly moist and fluffy, they make for an irresistible breakfast or snack!
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup shredded coconut
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ½ cup milk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup chocolate chips
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the all-purpose flour, shredded coconut, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Fold in the chocolate chips gently until evenly distributed.
6. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Tips:
- For added coconut flavor, use coconut milk instead of regular milk.
- Make sure to not overmix the batter to ensure fluffy muffins.
- Store the muffins in an airtight container to keep them fresh.
Pumpkin Spice Keto Muffins
These Pumpkin Spice Keto Muffins are the perfect blend of warm spices and pumpkin goodness, delivering a deliciously moist and low-carb treat. Ideal for autumn or any time you crave that comforting pumpkin flavor while staying keto-friendly.
Ingredients:
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup erythritol or preferred keto sweetener
- 3 large eggs
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened coconut milk
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the almond flour, erythritol, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, vanilla extract, and coconut milk until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
- For added flavor, consider folding in some chopped nuts or sugar-free chocolate chips.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Feel free to adjust the sweetness to your taste, depending on the keto sweetener you use.
Lemon Poppy Seed Muffins
These Lemon Poppy Seed Muffins are a delightful blend of zesty lemon and nutty poppy seeds, making them a perfect treat for breakfast or a snack. Their bright flavor and tender crumb will brighten your day!
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
3. In another bowl, mix the egg, milk, vegetable oil, lemon zest, lemon juice, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
- For extra lemon flavor, you can drizzle a lemon glaze on top after cooling.
- Store any leftovers in an airtight container to keep them fresh.
- Experiment with adding blueberries for a delicious variation!
Cinnamon Swirl Keto Muffins
These Cinnamon Swirl Keto Muffins are a delightful treat that combines rich cinnamon flavor with a moist, fluffy texture, making them perfect for a low-carb diet. Indulge in the comforting aroma and taste without the guilt!
Ingredients:
- 1 ½ cups almond flour
- ½ cup erythritol sweetener
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ½ cup melted coconut oil
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 tbsp additional erythritol sweetener for swirl
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together almond flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. In a small bowl, combine the ground cinnamon and additional erythritol for the swirl.
6. Fill each muffin cup with batter until halfway full, then sprinkle a little of the cinnamon-sweetener mix on top of the batter in each cup.
7. Top off with more batter until the cups are about ¾ full, and sprinkle the remaining cinnamon-sweetener mix on top.
8. Use a toothpick or a knife to swirl the mixture gently into the batter.
9. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Tips:
- Store leftovers in an airtight container to maintain freshness.
- For added flavor, consider adding chopped nuts or sugar-free chocolate chips to the batter.
- Adjust the sweetness to your preference by adding more or less erythritol.
Peanut Butter Chocolate Muffins
These Peanut Butter Chocolate Muffins are the perfect blend of rich chocolate and creamy peanut butter that will satisfy your sweet tooth. They’re moist, decadent, and ideal for breakfast or a snack.
Ingredients:
- 1 cup peanut butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine the peanut butter, sugar, eggs, and vanilla extract; mix until smooth.
3. In a separate bowl, whisk together the baking soda, salt, and flour.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the chocolate chips gently.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Tips:
- For an extra chocolatey flavor, sprinkle additional chocolate chips on top before baking.
- Store muffins in an airtight container to keep them fresh for up to a week.
- You can substitute almond butter for peanut butter for a different twist.
Zucchini and Feta Muffins
These Zucchini and Feta Muffins are a delightful blend of savory and fresh flavors, making them a perfect snack or breakfast option. The moist zucchini paired with tangy feta creates a unique taste that will keep you coming back for more.
Ingredients:
- 1 cup grated zucchini
- 1 cup crumbled feta cheese
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup olive oil
- ½ cup milk
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the grated zucchini, crumbled feta, and dried oregano.
3. In another bowl, whisk together the eggs, olive oil, and milk until well blended.
4. In a separate bowl, mix the flour, baking powder, baking soda, salt, and black pepper.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Gently fold in the zucchini and feta mixture until evenly distributed.
7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
8. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- For added flavor, consider mixing in some chopped fresh herbs like parsley or dill.
- These muffins freeze well, so make a batch and store them for a quick snack later.
- For a lighter version, substitute half of the all-purpose flour with whole wheat flour.
Mocha Almond Muffins
These Mocha Almond Muffins are a delightful blend of rich coffee and nutty almond flavors, making each bite a comforting treat. Perfect for breakfast or an afternoon snack, they are sure to satisfy your cravings.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup almond milk
- ¼ cup brewed coffee, cooled
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped almonds
- ½ cup chocolate chips
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
3. In another bowl, combine the almond milk, brewed coffee, vegetable oil, eggs, and vanilla extract; mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the chopped almonds and chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips:
- For a richer flavor, use dark chocolate chips instead of regular chocolate chips.
- Store any leftover muffins in an airtight container for up to 3 days.
- Add a sprinkle of sliced almonds on top before baking for added crunch and presentation.
Raspberry Cream Cheese Muffins
These Raspberry Cream Cheese Muffins are a delightful treat that combines the tartness of fresh raspberries with the rich creaminess of cheese, creating a flavor explosion that will have you coming back for more.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh raspberries
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar until well combined.
3. In another bowl, beat together the melted butter, eggs, vanilla extract, and sour cream until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
5. Gently fold in the fresh raspberries.
6. In a small bowl, mix the softened cream cheese and powdered sugar together until smooth.
7. Fill each muffin liner halfway with batter, then add a dollop of the cream cheese mixture, and top with more batter until the liners are about three-quarters full.
8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
- For extra flavor, try adding a teaspoon of lemon zest to the batter.
- Store leftovers in an airtight container for up to 3 days.
- Frozen raspberries can be used, just be sure to thaw and drain excess liquid before adding them to the batter.
Spicy Jalapeño Cheddar Muffins
These Spicy Jalapeño Cheddar Muffins are a delightful combination of zesty jalapeños and sharp cheddar, offering a perfect balance of heat and flavor in every bite. Ideal for breakfast or as a savory snack, they’re sure to impress at any gathering.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced fresh jalapeños (seeds removed for less heat)
- 1/4 cup chopped fresh cilantro
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper until well combined.
3. Fold in the shredded cheddar cheese, diced jalapeños, and chopped cilantro until evenly distributed.
4. In another bowl, mix the buttermilk, vegetable oil, and eggs until well combined.
5. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- For extra heat, leave some seeds in the jalapeños.
- These muffins freeze well; just wrap them tightly and store in an airtight container.
- Feel free to substitute the cheddar cheese with a pepper jack for a spicier twist.
Vanilla Almond Crunch Muffins
These Vanilla Almond Crunch Muffins are a delightful treat that combines the rich flavors of vanilla and almond, topped with a satisfying crunch that makes every bite irresistible.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
- 1/4 cup granulated sugar (for topping)
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, combine the melted butter, milk, eggs, vanilla extract, and almond extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the sliced almonds carefully.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. In a small bowl, mix the brown sugar and granulated sugar together, then sprinkle it over the muffin batter.
8. Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- For an extra almond flavor, you can toast the sliced almonds before adding them to the batter.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days.
- Feel free to add chocolate chips or dried fruit for an additional flavor twist!
Double Chocolate Zucchini Muffins
These Double Chocolate Zucchini Muffins are a delightful treat that perfectly combines the rich flavors of chocolate with the nutritious goodness of zucchini. Moist, fudgy, and bursting with chocolate chips, they are a delicious way to sneak some veggies into your day.
Ingredients:
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the grated zucchini, granulated sugar, vegetable oil, eggs, and vanilla extract, mixing well.
3. In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
5. Fold in the chocolate chips gently.
6. Divide the batter evenly among the prepared muffin tins.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter.
- For extra chocolate flavor, sprinkle some chocolate chips on top of the muffins before baking.
- The muffins can be stored in an airtight container for up to 3 days at room temperature.
Coconut Lime Muffins
These Coconut Lime Muffins are a delightful blend of zesty lime and sweet coconut, making them a perfect treat for any occasion. Their bright flavor and moist texture will surely brighten your day!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup shredded coconut
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup unsweetened coconut milk
- ¼ cup vegetable oil
- 2 tbsp fresh lime juice
- 1 tsp lime zest
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the flour, shredded coconut, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, coconut milk, vegetable oil, lime juice, and lime zest until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- For an extra burst of flavor, add lime zest to the muffin batter or top.
- Try substituting half of the all-purpose flour with whole wheat flour for a healthier option.
- Store muffins in an airtight container to keep them fresh for several days.
- These muffins can be frozen; just wrap them tightly before freezing.
Bacon and Cheese Breakfast Muffins
Bacon and Cheese Breakfast Muffins are a delightful fusion of savory flavors that kick-start your day with a satisfying and hearty bite. Bursting with the richness of crispy bacon and gooey cheese, these muffins are perfect for breakfast on the go or a weekend treat.
Ingredients:
- 1 cup all-purpose flour
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. Preheat the oven to 400°F (200°C) and grease a muffin tin or line it with muffin liners.
2. In a large bowl, mix together the flour, baking powder, salt, and black pepper.
3. In another bowl, combine the milk, vegetable oil, and egg, then whisk until well blended.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the shredded cheese and crumbled bacon until evenly distributed.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- For extra flavor, try adding chopped green onions or bell peppers to the batter.
- These muffins can be made ahead of time and stored in an airtight container for up to 3 days.
- Reheat them in the microwave for a few seconds for a warm breakfast on the go.
