Yesterday, Jordan had surgery on his jaw and he had to spend the night in the hospital. Of course, I stayed with him and it was my first time spending the night in the hospital other than being on-call. But this morning I felt exactly the same as I do post-call- exhausted and wanting a shower :). Thankfully, his surgery went well and we’re heading home later today. He will have his jaws wired shut with really tight rubber bands for three weeks so the last week or so he’s been eating all his favorite foods. He requested bacon cheddar muffins one morning for breakfast. The recipe I usually make calls for bisquick but I didn’t have any so I had to make up a new recipe. Luckily it turned out great and I even used white whole wheat flour. These are not a sweet muffin – think biscuit in muffin form- but they are delicious! And yes, I am obsessed with muffins ;). Enjoy!
Bacon Cheddar Muffins
1 cup white whole wheat flour
1/2 tbsp baking powder
1/4 tsp salt
1/2 cup shredded cheddar cheese
1/4 cup crumbled, cooked bacon
1/2 cup fat-free buttermilk
1 tbsp canola oil
1/4 cup plus 2 tbsp fat-free plain greek yogurt
1. Preheat oven to 400 degrees. Combine flour, baking powder, salt, cheese, and bacon in bowl.
2. In separate bowl, combine the buttermilk, oil, and yogurt. Add to dry ingredients, stirring just until combined. Don’t over mix.
3. Divide batter evenly between 6 greased muffin cups. Bake for 20 minutes or until golden brown.