Cheddar Cheese and Canadian Bacon Muffin for tomorrow brunch!

I don't think I can say no to cheese and bacon... so when I first saw this "cheddar cheese and bacon muffin receipe from my Pillsbury Cookbook..I said to myself I gotto do it..

So I began to read thru the receipe and found out that this is absolutely easy to do and requires short time to make. Plus all u need is one bowl and a big spoon to mix them. Definitely it's perfect for quick breakfast or brunch to serve you and your family .. sounds good enough?

Cheddar and Canadian Bacon Muffin

Adapted from Best Muffins & Quick Breads, Pillsburry

(6 regular muffin cups)

1 cup all-purpose flour

3 tsp fresh chopped spring onion

1 tsp baking powder

1/4 tsp garlic powder

1/3 cup milk

1/4 cup sour cream

2 tbsp oil

1 large egg

1/2 cup shredded cheddar cheese

1/4 cup finely chopped Canadian bacon or lean bacon or ham

Heat oven to 180c. Grease 6 muffin cups.

Combine all ingredient except spring onion, cheese and bacon. Mix them well. Fold in spring onion, bacon and cheese. Divide batter into muffin cups.

Bake for 20 minutes. Remove from pan and serve warm.

Have a good baking day.

Cheers!

Raspberry-Lime Muffins with Streusel Topping

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A low-fat Muffin sounds good to you?

If yes, I suggest you to try on this raspberry-lime muffin.

There is no butter or eggyolk in this receipe. Moreover, low-fat yogurt is added into this muffin.

If you are on serious plan of reducing weight, you can omit streusel topping or reduce amount of sugar which add into the receipe.

My source of this receipe is from Pillsburry's best muffins & quick breads book. I got this book a long ago and I found that its receipes are quite interesting. The author did a very good job by adding a healthy hint into this book which I found very helpful on my dieting plan. As well it has nutrition information on every receipes in this book. So you know how much calories you are consuming per serve. Isn't it good?

Orange/ Lemon juice and peel may be used in place of lime. (Actually original receipe asks for lemon, since I can't find one here, so there I go with lime) If you don't like raspberry, you can add any berries of your choice.

Muffins:
(12 muffins)

1/2 cup low fat yogurt

1 teaspoon vanilla

3 table spoons oil

1 tablespoon fresh lime juice

2 egg whites

1 1/2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon grated lime peel

1/4 teaspoon salt

1 cup frozen whole raspberries

Streusel Topping

1/4 cup sugar

2 tablespoons all-purpose flour

1 tablespoon margarine or butter

Heat oven 180c. Prepare 12 muffin cups.

Make streusel topping by combine all topping ingredients together with fork until crumbly.

In a small bowl, combine yogurt, oil, lime juice and eggwhites; blend well. Set aside.

In medium bowl, whisk 1 1/2 cups flour, 3/4 cup sugar, baking powder, salt and lime peel.

Add yogurt mixture into flour mixture; stir until combined and moistened. Stir in frozen raspberries and fold batter again.

Spoon batter evenly into muffin cups.

Sprinkle topping over batter in cups.

Bake for 16 to 20 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Remove from pan. Serve warm.

Have a good baking day.
Cheers!