Directions
HEAT oven to 375°F. MIX flour, oats, baking powder, salt, cinnamon and pepper in large bowl.
BEAT eggs and applesauce in medium bowl until blended. ADD to flour mixture; stir just until moistened. STIR IN cheese, bacon and parsley. SPOON evenly into 12 greased 3-inch muffin cups.
BAKE in 375°F oven until tops are lightly browned and spring back when tapped with finger, 15 to 20 minutes. COOL in pan on wire rack 5 minutes; remove from pan. SERVE warm or cool completely.
Ingredients
- 6 large EGGS
- 1 cup all-purpose flour
- 1/3 cup quick-cooking oats
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. pepper
- 1/4 cup applesauce
- 1/2 cup shredded cheddar cheese (2 oz.)
- 1/4 cup finely-chopped crisp cooked bacon
- 1/4 cup chopped fresh parsley
Tips
Made with oats, cinnamon, applesauce, cheddar cheese and bacon, these are delicious muffins for grab-and-go breakfasts or lunchbox treats.
This recipe is a good source of protein and choline.
Lighter Option: Recipe can be made with reduced-fat cheese and turkey bacon, if desired.
Per serving: 12 muffins
- Calories 116
- Total fat 5 g
- Saturated fat 2 g
- Polyunsaturated fat 1 g
- Monounsaturated fat 2 g
- Cholesterol 101 mg
- Sodium 290 mg
- Carbohydrates 11 g
- Fiber 1 g
- Sugar 1 g
- Protein 6 g
- Vitamin A 61 mcg
- Vitamin D 1 mcg
- Folate 34 mcg
- Choline 76 mg
- Calcium 138 mg
- Iron 1 mg
- Potassium 61 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.