I am sad to report that almost all of The Best Vegetable Soup is gone. My goal for next week is to find a recipe I love as much…and one that’s just as healthy. Problem is, there’s about 512 recipes I want to try…ASAP. And I’m not very good at decision-making. Menu planning could prove to be very challenging this week.
Anyways, if I’m going to spend a Saturday at the clinic at least I’m 1) wearing Illini gear and 2) have the last bit of vegetable soup and the last one of these Bacon Cheddar Beer Bread Muffins to enjoy at lunch. Am unseasoned drinker may get a slight buzz off these muffins…the beer flavor is very prominent and I mention that because I consider it to be the main reason I love them so much.
As it goes in my house, Mr. Prevention has an affinity for all things starchy. Add bacon, cheese, and beer, and well…he was happy to demolish 3 of these muffins at a single sitting. Of course I caught some heat from both my mom and Mr. P on how “unhealthy” these muffins must be. When I told them that not only was the recipe from Cooking Light, but that I lightened it up even more so, they quickly had no rebuttal. 😉
Bacon Cheddar Beer Bread Muffins adapted from Cooking Light and Teenage Taste
3 slices bacon, chopped
1 clove garlic, minced
1 small yellow onion, diced
2 cups all-purpose flour
1 cup whole wheat pastry flour
2 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground black pepper
3/4 cup 2% sharp cheddar cheese, shredded
1 (12 oz) can or bottle of beer
Preheat oven to 375 F.
In a large pan, cook bacon on medium-high until crisp, approximately 5 minutes. Remove bacon from pan and add onion to the same pan with bacon grease; cook 10 minutes or until browned, stirring occasionally. Add garlic, cook 1 more minute.
Combine flours, sugar, baking powder, salt, and pepper in a large bowl, stirring with a whisk; make a well in center of mixture. Add bacon, onions, garlic, cheese, and beer to flour mixture, stirring just until moist.
Spoon batter into each of 12 muffin tins in a prepared muffin tin (wells will be full). Bake at 375 F for 20-25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes before removing. Yield: 12 large muffins.
Nutrition Information (per muffin): 160 calories; 2.6 g. fat; 7 mg. cholesterol; 315 mg. sodium; 26.1 g. carbohydrate; 1.3 g. fiber; 4.7 g. protein
Result: Indulgent…but not nutrition-wise! I made several modifications. First, I opted to make these in muffin form for 1) ease of eating and 2) portion control. I also omitted the butter, reduced the amount of cheese (and used low-fat), and replaced 1/3 of the all-purpose flour with whole wheat pastry flour. These were perfect to serve with a warm entree like soup or chili. They kept well for several days in an air-tight container at room temperature. Enjoy!
Chili is in the crock pot and ready for this afternoon and the Illini game! GO ILLINI! I am hoping to squeeze in a workout this afternoon. I have been SO good with my workouts this week, including TWO morning workouts…major progress is being made in this category which is not only wonderful but a bit ironic as the sun comes up later and later each day.
Question: What’s your favorite bread variety?