Sunday, October 30, 2011

Recipe for Bacon, Egg, and Cheese Scone Muffins

Yield: 12 scone muffins
Time: 40 minutes

  • 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).